Italian wedding cookies are a traditional sweet that dates back to several regions of Italy, where they are made especially for important celebrations like weddings, anniversaries, and other festivities. In their country of origin, these cookies represent the union and sweetness of the marital commitment. Although in Italy they have specific names depending on the region, in Latin America they are commonly known as "Italian wedding cookies" or "wedding Italian cookies." In some countries, the recipe varies slightly and they may be called "Italian Polvorones" or "Wedding Amaretti." This variety of names reflects the influence of Italian culture on Latin American cuisine, where the recipe has been adapted and popularized over time.
The ingredient that characterizes them is almond paste, which gives them a delicate flavor and a spongy texture, in addition to being frequently combined with bright colors and layers of sweet spread to make them visually attractive and delicious. These cookies are not only a dessert but also a symbol of celebration and union, enjoyed in different Spanish-speaking countries with small variations in their preparation and presentation.
How to Prepare Italian Wedding Cookies II
To prepare these delicious Italian wedding cookies, it is first necessary to have all the ingredients on hand: Almond paste, butter, white sugar, eggs, almond extract, wheat flour, salt, seedless raspberry jam, semi-sweet chocolate chips, and food coloring.
Preheat the oven to 350 °F.
In a large bowl, crumble the almond paste.
Add the softened butter, sugar, eggs, and almond extract.
Beat the mixture until it is light and fluffy.
Incorporate the flour and salt.
Divide the mixture into three parts and add enough different food coloring to each third to color the dough well.
Spread the mixtures into three 9 x 13-inch aluminum pans with 1/4-inch depth.
Make sure the dough is only about 1/8-inch thick or it will rise too much.
Bake at 350 °F for 12 minutes.
Let cool.
Remove the baked and cooled cakes from the pans and place them on a cookie sheet or cutting board.
Heat the jam and spread it between the layers as you stack them.
Spread the melted chocolate over the top layer and refrigerate.
When the chocolate is firm, remove the cookies from the refrigerator and let the chocolate soften a bit before cutting into small rectangles.
