Tri-Color Italian Cookies


(Makes 6 dozen cookies)

  • 8 oz almond paste
  • 3 sticks unsalted butter
  • ¾ granulated sugar
  • 4 large eggs, separated
  • ¼ tsp salt
  • 2 cups all-purpose flour
  • Red & green food coloring
  • ¾ cup apricot jam
  • ¾ cup raspberry jam
  • 12 oz semisweet or dark chocolate chips


  • Preheat oven to 350°F. Butter three 13x9x2 baking pans, line with parchment paper, & then butter the paper.
  • Place the almond paste into a large bowl. Add butter, ½ cup of sugar, egg yolks & salt. Beat until fully. Slowly beat in the flour.
  • In another bowl, beat the egg whites with remaining sugar, until egg whites hold as soft peaks.
  • Fold 1/3 of the egg whites into the yolk mixture. Then fold in the remaining egg whites. Divide the batter into 3 equal portions & place in 3 separate bowls.
  • Add 10-12 drops of red food coloring to one batter and 10-12 drops of green food coloring to the other. Stir to incorporate. Spread batters evenly into the three prepared pans. Bake for 12 minutes or until set & light in color.
  • Invert the layers onto a cooling rack & let cool completely. Place the green layer on an inverted cookie sheet or other flat dish. Spread with raspberry jam.
  • Invert the white layer on top of the green layer & spread with a layer of apricot jam. Invert the last red layer onto the white layer.
  • Place the chocolate in a bowl over simmering water (or double boiler). Stir until smooth. Pour half of the chocolate onto the red layer & spread out evenly.
  • Refrigerate for 30 minutes or until chocolate is set. Then invert layers onto another flat dish lined with parchment paper. Pour the remaining chocolate over the green layer & spread evenly. Refrigerate for another 30 minutes.
  • Cut the layers into 9 strips, then cut lengthwise into 9 strips. Chill one last time until chocolate is firm. Store in an airtight container.

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