Average Rating: 0TOTAL TIME: Prep: 35 min. Bake: 10 min./batch + chilling
YIELD: about 3 dozen.Ingredients
- 4 large eggs, room temperature
- 1 cup sugar
- 4 ounces almond paste, cut into small pieces
- 1/2 cup stick margarine
- 1/2 cup almond flour
- 1/2 cup matzo cake meal
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 6 to 8 drops red food coloring
- 6 to 8 drops green food coloring
- 1/4 cup seedless raspberry jam
GLAZE:- 1 cup dark chocolate chips
- 1 tablespoon shortening
- Dash salt
Instructions
- 1. Preheat oven to 375°. Line bottoms of 3 greased 8-in. square baking pans with parchment; grease parchment. In a large bowl, beat eggs and sugar until thick and lemon-colored, 2-3 minutes. Gradually add almond paste; mix well. Gradually add margarine, almond flour, cake meal, salt and vanilla.
- 2. Divide batter into thirds. Tint 1 portion red and 1 portion green; leave remaining portion plain. Spread each portion into a separate prepared pan.
- 3. Bake until a toothpick inserted in center comes out clean and edges begins to brown, 10-12 minutes. Cool 10 minutes before gently removing from pans to wire racks to cool completely.
- 4. Place red layer on waxed paper; spread with 2 tablespoons jam. Top with plain layer and remaining jam. Add green layer; press down gently.
- 5. For glaze, in a microwave, melt chocolate chips, shortening and salt; stir until smooth. Spread half over green layer. Refrigerate 20 minutes or until set. Turn over onto another piece of waxed paper; spread remaining glaze over red layer. Refrigerate 20 minutes or until set.
- 6. With a sharp knife, trim edges. Cut into 4 rows; cut each row into 1-in. slices.
Nutrition Facts
1 cookie: 32 calories, 2g fat (1g saturated fat), 6mg cholesterol, 21mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 1g protein.
