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Italian Wedding Biscuits
This layered marzipan biscuit recipe is an old time favourite of ours. All the kids love these and so do we!
Ingredients
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
Directions
Preparation:20min ›
Cook:45min ›
Ready in:1hour5min
- Preheat oven to 180 degrees C.
- 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.
- Bake each layer for 12 to 15 minutes in the preheated oven, until lightly browned. Allow to cool.
- 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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Reviews and Ratings
Global Ratings:
(67)
Reviews in English (55)
I absolutley loved these cookies. They require 8oz's of almond paste in the recipe, but most paste comes in measurements of 7oz's whice sufficed just perfect. Go ahead and try them, there delicious! - 12 Apr 2000 (Review from Allrecipes USA and Canada)
to make this already wonderful recipe even better use Almond Filling instead of the almond paste the cookies come out moist and even better. - 02 Nov 2005 (Review from Allrecipes USA and Canada)
HEAVEN ... tastes EXACTLY like the layered cookies you get at an Italian bakery. If you want to impress your friends & family, this is the recipe to go with. Not NEARLY as complicated to make as they look!! I will make these again, for sure!! The only thing I would note is that you don't need to use all the chocolate ... I found the top layer a little too thick ... made curring into pieces a bit difficult. I would use less so that there is only a very thin chocolate layer on top. - 27 Dec 2000 (Review from Allrecipes USA and Canada)