Ingredients: |
Ingredients: Ingredients for ONE layer - you will need THREE, but I find it easier to do them each separately, rather than tripling the recipe.
1 cup sugar
1/3 pound almond past
4 eggs
1 cup flour
1 tsp grated orange rind (optional)
1 tsp pure almond extract
2 sticks butter, melted, then cooled slightly
1 jar apricot preserves (heated slightly to thin)
Food coloring - traditional is red and green, but any colors are fine
ICING (for all three layers - no need to triple)
18 oz semi-sweet chocolate chips
2 TBS vegetable oil
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Directions: |
Directions:Preheat oven to 350º
Grease three 15 1/2"x10 1/2"x 5/8" deep pans, then line with wax paper. Grease the wax paper.
Beat together the sugar and almond past until well blended. Add egges, one at a time, until well blended. Add coloring as desired. Add flour, grated orange rind, almond extract and melted butter, beating between each addition. Repeat for each of the three layers. Stand coloring is red, green and "natural."
Bake at 350º for 15-20 minutes or until just lightly tan. Let cool. Place on a cutting board, lined with wax paper. Spread jam over the first layer, in a thin layer. Place the next layer on top, again spread with jam. Add the third layer and trip all three together to make a neat rectangle. Place wax paper on on top layer, the press all t here layers together by placing a heavy cookie sheet, griddle or books on top of the top layer. Let set for at least an hour..
Cut the rectangle into 1 1/2" strips, cover on three sides with the icing. Let the icing set, then wrap in was paper, then in foil and freeze for up to 12 months. When ready to serve, remove from freeze and slice into cookies while still frozen. |
Personal
Notes: |
Personal
Notes: These are my favorite holiday cookies - Got this recipe from MIL, Sandi A. who also gave me a lesson in cooking them. Now, I make them every year and keep some in the freezer just for me, Sandi and Uncle Dom (who also loves them).
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This recipe for Sandi's Tri-Color Almond Cookies is from