Ingredients
Scale
- 8 ounces almond paste
- 1 cup granulated sugar, divided
- 1 and ¼ cups unsalted butter, softened (2 and ½ sticks)
- 4 large eggs, separated
- 1 teaspoon almond extract
- ½ teaspoon salt
- 2 cups all-purpose flour
- Red food coloring (about ¼ teaspoon)
- Green food coloring (about ¼ teaspoon)
- 10 ounces raspberry preserves or apricot jam, warmed
- 7 ounces semi-sweet chocolate, melted
Instructions
- Preheat oven to 350°F and prepare baking pans.
- Cream almond paste with ¾ cup sugar, then add butter and mix until fluffy.
- Incorporate egg yolks, almond extract, and salt.
- Combine flour on low speed until just mixed.
- Whip egg whites, then fold into the mixture gently.
- Color the batter and pour into pans, baking until edges brown.
- Layer the cooled cakes with jams, weigh down, and refrigerate.
- Melt chocolate, apply coating, and set in the fridge.
- Cut into rectangles and serve.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure all ingredients are at room temperature for better mixing.
Do not overmix after adding the egg whites for a light texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Calories: 150
- Sugar: 9
- Sodium: 45
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 1
- Protein: 2
- Cholesterol: 40