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Recipe Name: Tricolor Almond Cookies Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Cookies Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 1

1 Cup(s) Butter or margarine
1 Cup(s) Sugar
12 1/2 Ounce(s) Can almond filling
2 Cup(s) Flour
2 Teaspoon(s) Baking Powder
Food coloring - RED & GREEN
Seedless raspberry jam
Apricot preserves
1 1/2 Cup(s) Chocolate chips
Preheat oven to 350 degrees F. Grease and flour three 8x11-inch
pans.Cream the butter and sugar. Mix in almond filling. Add egg yolks,
thenflour and baking powders gradually, and mix well.In separate bowl,
beat egg whites until stiff and fold them into batter.Separate batter
into 3 equal parts. Tint one part red, one part greenand leave one as
is.Spread each color into a separate baking pan and bake for 8-10
minutesor until cake springs back to the touch. Let cool in pans.
Spread redlayer with jam (remain in pan). Remove next layer and place
on top ofred layer and spread with preserves. Place third layer on top
of secondlayer. Cover with plastic wrap.Place cake in refrigerator
overnight, weighted down evenly with acutting board or plates and heavy
cans, etc.Following day melt 1 cup of chocolate chips over hot water.
Spread ontop and sides of cake. Return cake to the refrigerator until
chocolatehardens. Remove and flip cake over so chocolate coating is on
bottom.Melt the remaining 1/2 cup of chocolate chips, frost top of
cake. Returnto fridge until chocolate hardens. Cut into pieces. These
cookies freezewell.From the recipe files of suzy@gannett.infi.netPosted
to MM-Recipes Digest V4 #106 by Suzy <> onApr 16,

Nutrition (calculated from recipe ingredients)
Calories: 4803
Calories From Fat: 2406
Total Fat: 279.4g
Cholesterol: 771.2mg
Sodium: 2730.8mg
Potassium: 599.3mg
Carbohydrates: 556.2g
Fiber: 21.6g
Sugar: 201g
Protein: 62.2g

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