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Ingredients
- Italian Tri- Color Cookies
- 7 oz almond paste
- 3/4 cup sugar
- 1/2 tsp almond extract
- 3/4 cup butter, room temperature
- 3 eggs
- 1 cup flour, sifted
- 1/4 tsp salt
- green food coloring
- red food coloring
- apricot preserves
- 1/3 cup chocolate chips {more or less depending on your preference}
- 1 tsp shortening or vegetable oil
Preparation
Step 1
Preheat the oven to 350 degrees. Line three 8-inch square pans with parchment paper {or wax paper greased and coated with flour}.
Beat almond paste, sugar, almond extract and butter together in a large bowl until well blended, about two minutes. On medium speed, beat in eggs one at a time until incorporated.
Reduce the speed to low and add flour and salt. Mix until well combined.
Evenly divide the batter among 3 bowls {shown above}. Mix the red and green food coloring into two of the bowls, leaving the third its original color. Spread the batter into the lined pans and bake for 10-12 minutes or until thoroughly cooked {they're thin so keep an eye on them!}.
Let stand until cool. Starting with the green layer, spread a layer of apricot preserves on top, then stack the yellow layer and repeat with the apricot preserves. Lastly place the final red layer on top and press down gently.
Melt chocolate and shortening in a microwave safe bowl. Spread an even layer on top of the cookies. Refrigerate for at least 1 hour until chocolate is hard before cutting into desired bite sized squares.