Italian Wedding Cookie Recipe?

Question by baby7k: Italian Wedding Cookie Recipe?
Anyone have a good Italian Wedding Cookie Recipe? I used to have one but it was lost when we moved. My family loved the ones I made and asked me to make them for Christmas but I haven’t been able to find a recipe.

Best answer:

Answer by ponting
hi
Italian Wedding Cookies

8 ounces almond paste
1 1/2 cups butter
1 cup white sugar
4 eggs
1 teaspoon almond extract
2 cups all-purpose flour
1/4 teaspoon salt
1 (12 ounce) jar seedless raspberry jam
12 ounces semisweet chocolate, melted
5 drops green food coloring
5 drops yellow food coloring
5 drops red food coloring

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl break up the almond paste.
Add the softened butter, sugar, eggs and almond extract.
Beat batter until light and fluffy.
Beat in the flour and the salt.
Split the batter into thirds and add enough of the three different food colorings to each third to color the batter nicely.
Spread the batters into three 9×13 and 1/4 inch deep aluminum baking pans.
Be sure the batter is only about 1/8 inch thick or it will rise too high.
Bake at 350 degrees F (175 degrees C) for 12 to minutes.
Cool Remove baked and cooled cakes from pans and place on a cookie sheet or cutting board.
Heat the jam and spread between the layers as you stack them.
Spread the melted chocolate over the top layer and refrigerate.
When stiff remove cookies from the refrigerator and let chocolate soften slightly before cutting into small rectangles.
1 year ago

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Posted by in Italian Cookies and tagged with Cookie, Italian, Recipe, Wedding | Trackback
  1. wouldnthaveitneotherway says:

    1 1/2 cups unsalted butter
    3/4 cup confectioners sugar, plus 1/3 cup, for rolling
    3/4 teaspoon salt
    1 1/2 cups finely ground blanched almonds
    5 1/2 teaspoons vanilla extract
    3 cups sifted all-purpose flour

    Preheat oven to 325 degrees F. Cream butter in a bowl. Gradually add confectioners sugar and salt. Beat until light and fluffy. Add almonds and vanilla. Blend in flour gradually and mix well. Shape into crescents using about 1 teaspoon for each cookie. Place on ungreased cookie sheets, and bake for 15 to 20 minutes. Do not brown. Cool slightly, then roll in the extra confectioners’ sugar.

    These are the ones I make every year hope it helps!

  2. ale.31 says:

    I’m italian .Can u tell me as it was made?there are many…..
    cookie= pasticcino ?

    http://www.ricettextorte.com/pagine/napoli%20sicilia.html

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