This Italian cookie consists of six separately cooked layers joined together in one big cake, which then you need cut into small squares. Three almond cakes of different flowers are baked in separate forms and then oiled alternately raspberry and apricot jam and chocolate icing. On a slice of cookies in color resembles the colors of the Italian flag, but this combination of red, white and green is also great for themed Christmas table decorations. So cakes turned out bright saturated colors, choose for tinting gel dyes.
Recipe author – Allison Robicelli – pastry chef, culinary writer
Time: 3 hour. 15 minutes. Difficulty: medium Quantity: 48 pcs. The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr butter, room temperature
- 1.5 tbsp. powdered sugar
- 450 gr (two cans of 227 gr.) almond paste
- 8 large eggs
- 1 tbsp. l vanilla extract
- 2.5 tbsp. flour
- Red and green food coloring, gel
- 1/3 Art. raspberry jam
- 1/3 Art. apricot jam
- 1 tbsp. chocolate granules
- 2 tbsp. l corn syrup
- 1 tbsp. l rapeseed oil or vegetable fat
Recipes with similar ingredients: butter, powdered sugar, almond paste, eggs, vanilla extract, premium flour, raspberry jam, dye, apricot jam, chocolate chips (granules), syrup
Recipe preparation:
- Preheat the oven to 175 ° C. Cover Three Bakeware size 22 x 32 cm. with parchment paper or oiled aluminum foil.
- In a food processor, beat butter, powdered sugar and almond paste until a pale yellow lush mass. Continuing beat, add one egg at a time, then vanilla extract. Add flour and knead homogeneous dough, periodically stopping the combine to scrape the dough from the sides of the bowl.
- Lay out the dough and divide into 3 equal parts. Put one piece back to the food processor and add a drop of red food dye, mix everything. Repeat the same with the second part. dough by adding green dye.
- Put the red, green and white dough in the prepared forms and bake until the cookies are light and elastic to the touch, about 15 minutes. Cool completely in forms, about 1 hour.
- Lay out cookies from the molds, leaving 1 mold for later use. Put the apricot and raspberry jams in separate bowls or mugs and place in the microwave for about 1 a minute. In another bowl, mix the chocolate granules with corn syrup and vegetable oil and microwave in at intervals of 30 seconds, stirring with a fork until shiny glaze.
- Put a green layer in the mold and grease it with a thin layer raspberry jam. Then add a white layer and brush with apricot jam. Put a red layer on top and grease its entire surface chocolate icing. Put in the refrigerator so that the chocolate freezes then wrap in cling film and leave in the refrigerator for another час.
- Cover the mold with a cutting board, flip it over, and lay on her cookies. With a sharp knife, cut the cookies lengthwise into 4 pieces, then cut across into pieces 1 cm thick. Cookies can be stored well wrapped at room temperature for 5 days.
