Italian Seven Layer Cookies (Tricolores) Recipe

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Italian Seven Layer Cookies (Tricolores)
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Ingredients
13
Count
Nutrition
847
Calories
Total time
570
Minutes
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Ingredients:

Directions:

  1. You must repeat this 3 times. Once for each layer.
  2. Sift flour, salt and baking powder togerther and set aside.
  3. Cream the butter and sugar in a stand mixer until the mix lightens in color and is fluffy, about 3 minutes.
  4. Add the eggs one at a time and beat about 1 minute for each egg, add in the almond extract.
  5. With the mixer on low, add in the flour mixture and mix until just combined, add whichever food coloring your using as it mixes.
  6. Coat an 11x17 pan with non stick baking spray and pour mixture into pan. It will take some effort to spread evenly. TIP: If it does not spread evenly, spread the mixture as evenly as you can. Then put in the hot oven for about 45 seconds. Then jiggle the pan gently to get the batter even.
  7. Bake for 10 minutes at 350 or until done.
  8. CAREFULLY flip the red layer onto wax paper and let cool. If you have more than one of these pans, leave the red layer in the pan and repeat the above listed steps, first with the yellow layer. While that layer is baking, carefully spread the red layer evenly with the raspberry jam. Then CAREFULLY flip the yellow layer on top of the red layer you just coated with the raspberry jam. Now for the last layer, the green one. Repeat the above listed baking steps and coat the yellow layer with the Other jar of jam. Once the green layer is done, fip on top of the yellow layer you coated with the raspberry jam. You now have 5 layers. Hard parts over - sort of. now you must weigh down the cookies. To do this, cover the cookies with wax paper and take eithier another 11x17 pan or something of equal size like a cutting board and place on top of the cookies. You don't have to put very heavy weight on them anything handy that won't slip off. You're just trying to condense the layers a bit. Place in the fridge for 3 hours.
  9. Remove the cookies from the fridge and remove the weight and wax paper.
  10. Put the 1st bag of chocolate chips into a small sauce pan with the oil on a low light and melt until even. When done, spread unto top of cookies. Let harden at room temp, at least 3 hours. CAREFULLY flip the cookies and repeat on the other side with the other bag of chocolate chips. Let cool at room temperature.
  11. When the chocolate rehardens, Take a long carving knife and cut into small squares. Then put them in the fridge in an airtight container. Enjoy!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 846.61 Kcal (3545 kJ)
Calories from fat 510.95 Kcal
% Daily Value*
Total Fat 56.77g 87%
Cholesterol 285.69mg 95%
Sodium 363.03mg 15%
Potassium 297.94mg 6%
Total Carbs 74.78g 25%
Sugars 41.31g 165%
Dietary Fiber 2.25g 9%
Protein 9.84g 20%
Vitamin A 0.6mg 19%
Iron 1.8mg 10%
Calcium 124.7mg 12%
Amount Per 100 g
Calories 414.51 Kcal (1735 kJ)
Calories from fat 250.17 Kcal
% Daily Value*
Total Fat 27.8g 87%
Cholesterol 139.88mg 95%
Sodium 177.75mg 15%
Potassium 145.88mg 6%
Total Carbs 36.61g 25%
Sugars 20.22g 165%
Dietary Fiber 1.1g 9%
Protein 4.82g 20%
Vitamin A 0.3mg 19%
Iron 0.9mg 10%
Calcium 61.1mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 21.2
    Points
  • 23
    PointsPlus

Good Points

  • saturated fat free

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