Traditionally, these cookies are the colors of the Italian flag: red, white and green, and coated on top and bottom with luscious chocolate ganache. Well, I am a mother of 3 and rarely get a night out, therefore I live vicariously through my food. While making these, I had the music blaring, and a nice cold local brewed beer. My original intention was to color these in light pastel Easter colors, but instead went a bit overboard and turned them into psychedelic cookies, perfect to be served at a raging party. Again, I live vicariously through food.
I am not quite sure why these are called cookies because they have more of a cake-like, petit four consistency. The addition of almond paste in the cakes results in a very moist, but dense layer. Normally the jam used in between the cake layers is apricot, but I decided to be a rebel (and yet again…vicarious) and use raspberry jam. The almond raspberry combination was further enhanced with the addition of smooth white chocolate ganache on the top and bottom. This recipe makes about 5 dozen very rich but delicious cookies (mini cakes)
Recipe slightly adapted from Gourmet, December 2005