Italian layered cookies
Votes: 1
Time: 3 hours 15 minutes
Complexity: average
Quantity: 48 pcs.
Complexity: average
Quantity: 48 pcs.
These Italian cookies are made of six individually baked layers, joined together to form one large cake, which is then cut into small squares. Three almond cake layers of different colors are baked in separate pans and then alternately coated with raspberry and apricot jam and chocolate icing. When cut, the cookies resemble the colors of the Italian flag, but this combination of red, white, and green is also perfect for a themed Christmas table decoration. For vibrant, saturated colors, use gel food coloring.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g butter, room temperature
- 1.5 cups powdered sugar
- 450 g (two jars of 227 g) almond paste
- 8 large eggs
- 1 tbsp vanilla extract
- 2.5 cups of flour
- Red and green food coloring, gel
- 1/3 cup raspberry jam
- 1/3 cup apricot jam
- 1 tbsp. chocolate granules
- 2 tablespoons corn syrup
- 1 tbsp. rapeseed oil or vegetable fat
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Recipes with similar ingredients: butter, powdered sugar, almond paste, eggs, vanilla extract, premium flour, raspberry jam, dye, Apricot jam, chocolate chips (granules), syrup
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Line three 9 x 13-inch baking pans with parchment paper or greased aluminum foil.
- In a food processor, beat the butter, powdered sugar, and almond paste until pale yellow and fluffy. While continuing to beat, add the eggs one at a time, then the vanilla extract. Add the flour and knead until smooth, stopping occasionally to scrape down the sides of the bowl.
- Remove the dough and divide it into three equal parts. Place one part back in the food processor and add a drop of red food coloring. Mix well. Repeat with the second part of the dough, adding green food coloring.
- Spoon the red, green, and white batter into the prepared pans and bake until the cookies are light and springy to the touch, about 15 minutes. Cool completely in the pans, about 1 hour.
- Remove the cookies from the pans, reserving one pan for later use. Place the apricot and raspberry jams in separate bowls or mugs and microwave for about 1 minute. In another bowl, combine the chocolate chips with the corn syrup and vegetable oil and microwave in 30-second intervals, stirring with a fork, until a glossy glaze forms.
- Place the green layer in the pan and spread a thin layer of raspberry jam over it. Then add the white layer and spread apricot jam over it. Place the red layer on top and spread the chocolate glaze over it. Refrigerate until the chocolate hardens, then wrap in plastic wrap and refrigerate for another hour.
- Cover the pan with a cutting board, invert it, and place the cookies on it. Using a sharp knife, cut the cookies lengthwise into quarters, then cut them crosswise into 1-cm-thick pieces. The cookies can be stored, tightly wrapped, at room temperature for up to 5 days.
Author of the recipe - Allison Robicelli is a baker and food writer.
Categories:
recipe / Festive dishes / Desserts / Cookie / Cakes / European cuisine / Italian cuisine
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