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3 TONE ITALIAN COOKIES 8 oz. almond paste 2 sticks margarine 1 c. sugar 4 eggs, separated 2 c. flour 1 tsp. baking powder food coloring seedless raspberry jam and apricot preserves 1 (6 oz.) pkg. chocolate bits Blend first 4 ingredients (beat egg whites separately) and fold into mixture. Add flour, baking powder and egg whites. Separate complete batter into 3 even amounts, then add red food coloring to one and green food coloring to the other and nothing to the 3rd. Bake each in a greased and floured pan, 3 pans (12 x 8 x 1 1/2-inch) throw away foil ok. Bake until cooked like a cake (do not let burn) at 350 degrees. When cooled, put the raspberry jam on one of the layers and then take another layer out of the pan and place it on the top of the raspberry jam. Then put the apricot jam on top of that layer and then place the 3rd cake on top of the apricot jam. When all 3 layers are done, place something like a large dictionary on top to keep them together for a while. Then melt the chocolate bits and cover the top. When hardened, they can be cut to size. 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. |