Italian Wedding Biscuits

Italian Wedding Biscuits


62 people made this

This layered marzipan biscuit recipe is an old time favourite of ours. All the kids love these and so do we!


Serves: 36 

  • 250g marzipan
  • 375g butter, softened
  • 1 cup white sugar
  • 4 eggs
  • 1 teaspoon almond essence
  • 2 cups (250g) plain flour
  • 1/4 teaspoon salt
  • 5 drops green food colouring
  • 5 drops yellow food colouring
  • 5 drops red food colouring
  • 375g seedless raspberry jam, heated
  • 375g dark chocolate chips, melted

Preparation:20min  ›  Cook:45min  ›  Ready in:1hour5min 

  1. Preheat oven to 180 degrees C.
  2. Break or grate the marzipan into a large bowl and beat in butter, sugar, eggs and almond essence until light and fluffy. Beat in the flour and salt. Split batter into three equal portions, mixing one portion with green food colouring, one with yellow, and one with red. Spread each portion out to 1/2cm thickness into the bottom of an ungreased 20x30cm baking dish.
  3. Bake each layer for 12 to 15 minutes in the preheated oven, until lightly browned. Allow to cool.
  4. Once the layers have cooled, spread the tops of the first two layers with raspberry jam. Press all the layers together then spread melted chocolate over top of the third layer. Chill in the refrigerator 1 hour, or until jam and chocolate are firm. Slice into small rectangles to serve.

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