Directions: |
Directions:
Preheat oven to 350*F
In a large bowl of electric mixer, beat on high speed the almond paste, butter, sugar, egg yolks and almond extract until fluffy. Stir in the flour. In a small, use an electric beater with clean and dry beaters to beat the egg whites until soft peaks form when beaters are raised. With a rubber spatula, fold the egg whites into the flour mixture just until no white streaks remain. Place a 1/3 of the batter in each of 3 small bowls. Add red food color to one and green food color to another. Leave the third bowl as is.
Grease bottom and sides of a 13x9x2 inch baking pan. Line with aluminum foil and grease the foil. Spread the red batter in the prepared pan. Bake for 8 minutes or until cookie layer springs back when gently pressed with fingertip. Holding edge of foil, carefully lift layer to a cooling rack. Re-line the pan with foil, grease foil, and repeat baking and cooling steps with green and white layers.
When cooled, place parchment paper on a flat baking sheet. Place the green layer on the parchment paper first. Spread the green layer with raspberry jam. Then invert the white layer over the jam. Spread with apricot preserves. Then place the red layer over the apricot preserves. Cover tightly with plastic wrap and place a heavy pan on top and refrigerate overnight. (Can also use another cookie sheet on top and weight it down with beans or cans)
The next day, melt chocolate morsels in a small glass bowl in the microwave (about 2-3 minutes). Once completely melted, spread over the red layer. Trim all the edges of the cookie layers. Let chocolate set slightly. With a sharp knife, cut thru the layers on the width of the layers into strips about 1 inch long. Cut each strip into pieces about ½ inch wide.
Makes about 8 dozen
|
This recipe for Neopolitan Cookies is from