In an Italian bakery, you would pay a fortune for cookies like these. Instead of almond extract, they use almond filling. With a chocolate topping, a really rich, cake-like cookie. This dish was created by my mother. Place in the fridge to store.
| Prep Time: | 45 mins |
| Cook Time: | 11 mins |
| Additional Time: | 8 hrs 15 mins |
| Total Time: | 9 hrs 11 mins |
| Servings: | 96 |
| Yield: | 8 dozen 1-inch squares |
Ingredients
- 8 ounces canned almond filling
- 5 eggs, separated
- 1 cup margarine
- 1 cup white sugar
- 2 ¼ cups sifted all-purpose flour
- ½ teaspoon baking powder
- 3 drops green food coloring, or to taste
- 3 drops red food coloring, or to taste
- ¼ cup apricot preserves
- ¼ cup seedless raspberry jam
- 6 (1 ounce) squares semisweet chocolate
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease three 13x9x2-inch pans; line with waxed paper and grease waxed paper.
- Mix almond filling, egg yolks, margarine, and sugar together in a bowl using an electric mixer until light and fluffy.
- Combine flour and baking powder in a bowl. Stir into almond mixture.
- Beat egg whites together in a bowl using an electric mixer on medium speed until soft peaks form. Fold into almond batter.
- Divide batter equally among 3 bowls. Add green food coloring to 1 bowl; add red food coloring to another. Leave the third bowl uncolored. Pour the contents of each bowl into the prepared pans.
- Bake in the preheated oven until edges are golden brown, 10 to 12 minutes. Invert onto wire racks, remove waxed paper, and turn right-side-up on a baking sheet.
- Spread apricot jam onto the surface of the green cake; top with the plain cake. Spread raspberry jam onto the plain cake; top with the red cake. Cover with plastic wrap; set a heavy cutting board or flat pan on top. Refrigerate 8 hours to overnight.
- Place chocolate in a microwave-safe bowl; heat in the microwave until melted, 1 to 2 minutes. Spread melted chocolate onto the surface of the cake. Allow to set, about 15 minutes.
- Cut off all 4 sides of the cake to make the edges clean and even. Cut the cake into 1-inch strips; cut strips into bite-size pieces.
Nutrition Facts
| Calories | 63 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 29 mg |
| Sugars | 5 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |