Italian Cookie
Italian Cookies
2 jars solo almond
2 containers (or 4 sticks) of I can’t believe its not butter
8 eggs – mix yolks with above ingredients and whip whites separately
2 cups sugar
4 cups flour
Add whipped egg whites to mixture and combine
Apricot Jelly
Melting Chocolate: We used 8 oz of bakers melting chocolate and 1 stick of butter melted together.This makes the chocolate shine.
Divide batter into 3 equal amounts – use food coloring to make one green amount, one red amount, and leave the third plain
Place parchment paper and pour batter into 3 equal sized pans. We used 18″x 13″ x 1″ cookie sheets.
Bake 375 degrees for 10 minutes, then switch shelves and bake for another 10 minutes
After cooled, spread jelly in between the two cake layers in a thin layer
When all three layers together – weigh it down overnight (or at least for one hour)
Melt chocolate and pour over top – very thin layer
Cut into bite size pieces
All Done!!
Excellent frozen.
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