Italian Flag Cookies

Italian Flag cookies are also known as Seven Layer Cookies. They are a delicious almond flavored treat, but take a long time to make. Be sure to dedicate time over two days to create these cookies. 

You will need…

• 4 Eggs, Separated
• 1C White Sugar
• 8oz Almond Paste (I used Odense brand)
• 2.5 Sticks of Butter
• 1tsp Almond Extract
• 2C Flour
• Red Food Coloring
• Green Food Coloring
• Preserves/ Jam (Typically Apricot)
• 10oz Semisweet Chocolate Chips

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- Preheat oven to 350°F and butter a 13″x9″ baking pan. Then, line the pan   

  with wax paper, leaving a few inches to hang over. Later, you will need to 

  remove your cake from the pan and use it again.

- Beat egg whites on medium speed, gradually adding about 1/4C sugar. 

  Beat until egg whites hold stiff, glossy peaks.

- In a new bowl, beat almond paste and remainder of sugar until well 

  combined. Then, beat in butter. Mixture should look pale yellow and fluffy.

- Add egg yolks and almond extract. Beat until well combined.

- Mix in flour and salt.

- Fold in egg whites carefully.

- Separate batter into 3 bowls. Add red food color to one, green to another, 

  and leave the third plain. Cover the green and plain bowls and chill in  

  fridge.

- Pour red batter into 13″x9″ baking dish and even out with spatula. Bake   

  for around 9 minutes.

- When done, use wax paper to lift red layer out of dish, and set aside to 

  cool.

- Repeat this process for green layer and plain layer.

- Once layers are cool, put jam/ preserves into a small sauce pan and heat 

  until it is easy to fluidly stir.

- Invert red layer onto cookie sheet, use spoon to spread on a thin layer of 

  preserves.

- Invert plain layer on top of red layer and apply a thin layer of preserves

- Invert green layer on top of plain layer.

- Cover with plastic wrap and put a baking sheet on top of it to weigh it 

  down.

- Chill in refrigerator overnight.

- Take off plastic wrap and bring to room temperature

- Melt chocolate in double boiler.

- Spoon an even layer of chocolate over top of cake. Chill for 15 minutes, 

  or until set.

- Cover top of cake with wax paper, and carefully invert onto a baking 

  sheet. 

- Melt more chocolate in double boiler

- Spoon even, thin layer of chocolate onto cake.

- Chill until firm, 30 minutes.

- Cut into squares and enjoy!