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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 and grease three (13" x 9") metal baking pans. | 2. Line bottom of each with wax paper — letting it extend at two opposite ends — and grease paper. | 3. Break marzipan paste into small pieces and grind with sugar in food processor until no lumps remain. | 4. Transfer to a large bowl and add butter. | 5. Beat with an electric mixer until light and fluffy, then add yolks and almond extract and beat well. | 6. Beat in flour and salt on low speed. | 7. Beat egg whites in another bowl with cleaned beaters until they just hold stiff peaks and stir one third into batter to lighten slightly (batter will still be stiff). | 8. Fold in remaining whites thoroughly. | 9. Cook's note: Do not make this dough ahead of time. | 10. Divide dough into thirds (about 1 1/2 cups each). | 11. Stir green food coloring into one third and red food coloring into another, leaving one third plain. | 12. Spread each dough separately into a pan. | 13. (Layers will be thin.) Bake layers in batches in middle of oven until just set and beginning to turn golden along edges, 7 to 10 minutes total. | 14. Run knife along edges to loosen from pan, then while still hot, invert a large rack over pan and invert layer onto rack, pulling gently on wax paper overhangs to release if necessary. | 15. Peel off wax paper and cool completely. | 16. Line a large shallow baking pan with wax paper and slide green layer into it. | 17. Spread half of jam evenly over green layer and carefully top with plain layer. | 18. Spread remaining jam evenly over uncolored layer and carefully top with pink layer (trim edges if necessary). | 19. Cover with plastic wrap and weigh down with a large cutting board or baking pan. | 20. Chill at least three hours. | 21. Melt chocolate in a double boiler or a metal bowl set over a pan of barely simmering water. | 22. Remove weight and plastic wrap and spread chocolate evenly over top, but not sides, of pink layer. | 23. Let stand at room temperature until set, about 1 hour, and cut into small diamonds or rectangles (12 rows crosswise and 12 diagonal rows). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
marzipan paste	7	ounces		176.5167	0.0	39.27	0.9917
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
butter	1 1/2	cups	unsalted softened	2441.385	0.2043	2.8942	276.1796
egg	4		separated	286.0	1.44	25.12	19.02
almond extract	1	teaspoon		176.5167	0.0	39.27	0.9917
purpose flour	2	cups	sifted	176.5167	0.0	39.27	0.9917
salt	1/4	teaspoon		-	-	-	-
green food coloring	5	drops		176.5167	0.0	39.27	0.9917
red food coloring	5	drops		176.5167	0.0	39.27	0.9917
raspberry jam	1	jar		176.5167	0.0	39.27	0.9917
baker german chocolate chip	1	ounces	semi-sweet	176.5167	0.0	39.27	0.9917

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