Comments on Sprinkle Bakes: Italian Layer Cookies

Oh my goodness... wonderful childhood memories are...

2011-11-29T19:55:52.191-08:00

Oh my goodness... wonderful childhood memories are flooding back! I think I just found this year's cookie exchange recipe.

:)
ButterYum

I'm so glad that I came across this recipe. M...

2011-10-28T15:58:25.375-07:00

I'm so glad that I came across this recipe. My mother used to make these when I was a little girl and she lost her recipe. I will be making these this year for Christmas. Thank you for sharing!!!

I add a little butter and corn syrup to the melted...

2011-09-01T21:03:08.736-07:00

I add a little butter and corn syrup to the melted chocolate and spread this on the squares. The chocolate will not break or crumble when you slice the squares.

I also use homemade almond paste.

I also use salted butter, and do not add salt to r...

2011-01-19T05:55:55.229-08:00

I also use salted butter, and do not add salt to recipe. And when I make the cuts w/the chef's knife, I actually do measure and use a ruler to mark off the cuts. I make them about 1/2 wide by 1 1/2 inches long. We eat the scraps that are cut off in the beginning from all the uneven edges. The line starts forming as they see me cutting :) LOL

When my Italian grandfather walked through the doo...

2011-01-19T05:51:57.491-08:00

When my Italian grandfather walked through the door every Sunday morning with pastries and a tray of cookies, these were my "go to, gotta have" cookie! I managed to get the recipe from a relatives relative who owned an Italian bakery in NJ, and have made them ever since. They are always the cookie that disappears first. My recipe is so similiar, yet I think a tad bit easier. It calls for 1/2 cup less butter, and no extra almond extract. If you use Solo* brand (I use no other) you don't need the extract. I have learned a few things that make this cookie easier and better over years and years of making them. For the perfectionist in me when making these, and to ease the frustration of uneven layers. I have found that weighing or equally dividing the batter into 3 parts helps. It comes to about 1 1/3 cups each. Also, no need to mix the sugar w/the whites. My recipe says do NOT peak whites, whip just until soft peaks form and fold in at the very end. For the raspberry... only Smuckers red raspberry w/seeds makes these taste like they did when I was a kid :) I do use Smuckers Apricot, but I run it through a food processer to smooth out the great chunks that come in it. For chocolate, I use Callebut or Gheridelli. Nothing ruins a cookie quicker than a low quality chocolate. And if your going to go through all these steps who wants to ruin the cookie in the final step? After chocolate sets in fridge I use a sharp chef's knife dipped in hot water and wiped down inbetween all cuts. It really doesn't take as long as it sounds, and it makes perfectly neat cuts. :) These have never had chocolate on both sides that I know of in any Italian bakery. I think it overpowers the almond. They should also be cut into bite size rectangles or triangles :) Always have the Almond paste on hand a tad bit before Christmas. I find it is always difficult to find the closer to Christmas it gets. Most grocery stores carry it, just not enough at Christmas. DO NOT mistakingly buy the Almond "filling". It's not the same!

We made these cookies for our family and friends t...

2010-12-22T09:44:08.934-08:00

We made these cookies for our family and friends this year. They are amazing! the only change to your recipe that we made was to add more chocolate (never a problem, right?)
We put the chocolate layer on one side, waited for it to harden, then flipped it over and put more on the bottom. Then we used a pizza cutter to make strips, and then coated each side of those strips in chocolate too. Using a offset spatula, there was a nice thin crisp layer of semisweet chocolate on 4/6 sides, that made this cookie look cute and delicious. Next time, I think i'd add more jam. Maybe 1/2cup rather than 1/4, for each type.
Anyway, thanks for sharing this recipe, and I'm so glad I finally got a chance to try it.

how funny looks those cookies, with colors of nat...

2010-09-09T12:54:49.691-07:00

how funny looks those cookies, with colors of national italian flag included, I am so wonderful to see this during my life I have never seen those. however is so amazing cookie to have on our table to enjoy for anyone.

These look divine! Wish I had the extra time/money...

2009-12-16T05:26:56.335-08:00

These look divine! Wish I had the extra time/money to make them! For now I'll stick to my generic chocolate chip cookies :)

Yum-yum!!! Hey, I'm doing a recipe challenge I...

2009-12-13T20:36:11.843-08:00

Yum-yum!!! Hey, I'm doing a recipe challenge I'd love you to be a part of if your able.. :o)

http://jadedwishes.blogspot.com/2009/12/recipe-challenge-sunday.html

Mmmmm, all the ingredients sound so good, especial...

2009-12-13T19:50:26.981-08:00

Mmmmm, all the ingredients sound so good, especially the almond paste:) I love the bright colors! These look so festive, I'd love to get some in a cookie exchange:)