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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350°F (175°C). | 2. In a large bowl break up the almond paste. Add the softened butter, sugar, eggs and almond extract. Beat batter until light and fluffy. | 3. 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. | 4. Spread the batters into three 9 x 13 and 1/4-inch deep aluminum baking pans. Be sure the batter is only about 1/8-inch thick or it will rise to high. | 5. Bake at 350°F (175°C) for 12 minutes. | 6. Cool. Remove baked and cooled cakes from pans and place on a cookie sheet or cutting board. | 7. Heat the jam and spread between the layers as you stack them. | 8. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
almond paste	8	ounces		1038.744	108.4331	20.412	62.9143
butter	1 1/2	cups		2052.0	94.28399999999999	64.116	172.8
white sugar	1	cup		774.0	199.96	0.0	0.0
egg	4			286.0	1.44	25.12	19.02
almond extract	1	teaspoon		-	-	-	-
purpose flour	2	cups		-	-	-	-
salt	1/4	teaspoon		-	-	-	-
raspberry jam	1	jar	seedless	-	-	-	-
chocolate morsel	1	package	semisweet melted	-	-	-	-
food coloring green				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.