November 11, 2010 at 6:50 pm #1630
This one has to be my all time favorite cookies . So before I run out to the store for my annual trip for almond paste, I will leave you with the recipe of the cookies I make every year for Christmas, and special occasions too. Only the best Italian bakeries sell these delights!! By the pound. And they are so expensive. But you can make them for a fraction of the cost…Enjoy!!
* 4 large eggs, separated
* 1 cup sugar
* 1 (8-oz) can almond paste
* 2 1/2 sticks (1 1/4 cups) unsalted butter, softened
* 1 teaspoon almond extract
* 2 cups all-purpose flour
* 1/2 teaspoon salt
* 25 drops red food coloring
* 25 drops green food coloring
* 1 (12-oz) jar apricot preserves, heated and strained
* 7 oz fine-quality bittersweet chocolate (not unsweetened), chopped
* Special equipment: a heavy-duty stand mixer; a small offset spatula
Put oven rack in middle position and preheat oven to 350°F. Butter a 13- by 9-inch baking pan and line bottom with wax paper, leaving a 2-inch overhang on 2 ends, then butter paper.
Beat whites in mixer fitted with whisk attachment at medium-high speed until they just hold stiff peaks. Add 1/4 cup sugar a little at a time, beating at high speed until whites hold stiff, slightly glossy peaks. Transfer to another bowl.
Switch to paddle attachment, then beat together almond paste and remaining 3/4 cup sugar until well blended, about 3 minutes. Add butter and beat until pale and fluffy, about 3 minutes. Add yolks and almond extract and beat until combined well, about 2 minutes. Reduce speed to low, then add flour and salt and mix until just combined.
Fold half of egg white mixture into almond mixture to lighten, then fold in remaining whites gently but thoroughly.
Divide batter among 3 bowls. Stir red food coloring into one and green food coloring into another, leaving the third batch plain. Set white batter aside. Chill green batter, covered. Pour red batter into prepared pan and spread evenly with offset spatula (layer will be about 1/4 inch thick).
Bake red layer 8 to 10 minutes, until just set. (It is important to undercook.)
Using paper overhang, transfer layer to a rack to cool, about 15 minutes. Clean pan, then line with wax paper and butter paper in same manner as above. Bake white layer in prepared pan until just set. As white layer bakes, bring green batter to room temperature. Transfer white layer to a rack. Prepare pan as above, then bake green layer in same manner as before. Transfer to a rack to cool.
When all layers are cool, invert green onto a wax-paper-lined large baking sheet. Discard paper from layer and spread with half of preserves. Invert white on top of green layer, discarding paper. Spread with remaining preserves. Invert red layer on top of white layer and discard wax paper.
Cover with plastic wrap and weight with a large baking pan. Chill at least 8 hours.
Remove weight and plastic wrap. Bring layers to room temperature. Melt chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove from heat. Keep chocolate over water.
Trim edges of assembled layers with a long serrated knife. Quickly spread half of chocolate in a thin layer on top of cake. Chill, uncovered, until chocolate is firm, about 15 minutes. Cover with another sheet of wax paper and place another baking sheet on top, then invert cake onto sheet and remove paper. Quickly spread with remaining chocolate. Chill until firm, about 30 minutes.
Cut lengthwise into 4 strips. Cut strips crosswise into 3/4-inch-wide cookies.
note: Cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 2 weeks. Or a freezer for 2 months.
[img:width=500&height=338]/wp-content/uploads/2014/1289501426_55_FT0_3145521649_8779a8787c.jpg[/img]November 11, 2010 at 7:01 pm #71711
Oh, Heavenly Days!!!!! I just copied this baby!!!
xoxoxoxxxoxoxoxoxoxoxoxoxoxoxxoxo LisaNovember 11, 2010 at 7:04 pm #71712
Yum! I wish I weren't so lazy, or I would make these. I did make some awesome Mexican rice last night though.November 11, 2010 at 7:11 pm #71713
You can also use seedless raspberry jam. I usually spread half raspberry on one side and apricot on the other.December 13, 2010 at 12:50 am #71714
I am busy baking these as we speak!! For our Christmas party at work. We always get it catered in from the best Italian Restaurant!! Antonios..Ya need a little Italian dessert to finish a great meal!!My house smalls like almonds…yummy!!December 13, 2010 at 12:53 am #71715
Those are gorgeous!!
"Some cars look like they're going fast when they're standing still. The Camaro looks like it's going to beat you unconscious, put you in a silly hat, invite a couple of other Camaros over to take photos of you, then e-mail them to all your friends and co-workers. Call me crazy, but I like that in a car."December 13, 2010 at 1:37 am #71716December 13, 2010 at 3:44 am #71717December 13, 2010 at 12:27 pm #71718
Awww…Man….I want to come to your house…those look sooo good! I might have to try them! If I can fit them in. You take the BEST PhOTOS ever…Lisa!December 13, 2010 at 2:54 pm #71719
Oh my yummy!
"Some cars look like they're going fast when they're standing still. The Camaro looks like it's going to beat you unconscious, put you in a silly hat, invite a couple of other Camaros over to take photos of you, then e-mail them to all your friends and co-workers. Call me crazy, but I like that in a car."December 13, 2010 at 5:40 pm #71720
I didn't take that pic, but I did take this one..I guess I could have gotten creative and plated them differently, but hell, it's for work. Presentation isn't so important to a hungry crowd!! lolDecember 18, 2010 at 2:21 pm #71721
I am making them again today…I am craving them and dont want to drive to the Italian bakery…It's raining cats and dogs…December 18, 2010 at 5:42 pm #71722
OMG!!! Lisa….You are truly amazing!!! You are a nurse, a mom, a wife, a homemaker, a super scrapper extrodinaire, a tutor for all the Swirly Sistahs, a friend to all, and a damned wonderful COOK! Is there anything that you can't do????? Thanks for this recipe. It looks yummy!!!!December 18, 2010 at 5:59 pm #71723December 18, 2010 at 6:02 pm #71724
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