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Italian Wedding Cookies II |
"This recipe is an vintage time favorite of ours. All the youngsters love those and so do we! Hope you get all of the pleasant compliments I do whilst you make them."
Ingredients :
- eight oz almond paste
- 1 half cups butter, softened
- 1 cup white sugar
- four eggs
- 1 teaspoon almond extract
- 2 cups all-reason flour
- 1/four teaspoon salt
- five drops green meals coloring
- five drops yellow meals coloring
- 5 drops red food coloring
- 1 (12 ounce) jar seedless raspberry jam, heated
- 1 (12 ounce) bundle semisweet chocolate chips, melted
Instructions :
Prep : 20M | Cook : 36M | Ready in : 2H |
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- Preheat oven to 350 ranges F (one hundred seventy five levels C).
- Break almond paste into a big bowl, and beat in butter, sugar, eggs, and almond extract till light and fluffy. Beat inside the flour and salt. Split batter into 3 identical portions, mixing one element with green food coloring, one with yellow, and one with pink. Spread each component out to 1/4 inch thickness into the bottom of an ungreased 9x13 inch baking pan.
- Bake each layer for 12 to fifteen minutes within the preheated oven, until gently browned. Allow to chill.
- On a cookie sheet or reducing board, stack the desserts, spreading tops of the primary two layers with raspberry jam. Spread melted chocolate over pinnacle of the 0.33 layer. Chill in the fridge 1 hour, or until jam and chocolate are firm. Slice into small rectangles to serve.
Notes :
- Reynolds® Aluminum foil can be used to preserve meals moist, cook dinner it flippantly, and make clean-up simpler.
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