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NEOPOLITAN COOKIES 8 oz. almond paste 1 c. butter or margarine 1 c. sugar 4 egg yolks 2 c. flour 4 egg whites red food coloring green food coloring 1/4 c. seedless raspberry jam 1/4 c. apricot preserves 6 oz. semi-sweet chocolate Preheat oven to 350 degrees. Grease bottoms of 3 (13 x 9 x 2-inch) pans. Line with greased wax paper. Break up almond paste into pieces. Add butter, sugar and egg yolks. With mixer, beat until light and fluffy. With wooden spoon beat in flour until well combined. In bowl beat egg whites until soft peaks form. Add whites into almond mixture, stirring until blended. Remove 1 1/2 cups batter. Stir in red color. Turn into pan. Repeat with green coloring. Put remaining batter into 3rd pan. Bake 10 to 12 minutes or until edges are golden. Let cool and remove the layers from pans. Spread raspberry jelly over green layer. Top with yellow. Spread apricot over yellow. Top with pink. Cover with plastic wrap and weigh down in the refrigerator overnight. Melt chocolate in double boiler. Spread over cake. Cut cake into approximately 16 to 20 slices. Cut each slice into 6 pieces. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |