Italian Ribbon Cookies
Brighten up your dessert table with these festive and flavorful Italian Ribbon Cookies, a beloved classic that’s as beautiful as it is delicious. These tri-colored, almond-flavored cookies feature vibrant layers of soft, buttery dough in red, green, and natural hues, sandwiched with luscious raspberry and apricot jams. Topped with a glossy semi-sweet chocolate coating, each bite is a harmonious blend of sweet, tangy, and rich flavors. Perfect for holiday celebrations or any special occasion, this recipe offers an impressive yet approachable treat that's sure to impress. With a few simple steps and some chill time, you'll create a stunning display of colorful, tender cookies that will have everyone coming back for more.
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Ingredients
- 230 grams Unsalted butter
- 200 grams Granulated sugar
- 4 pieces Large eggs
- 1 teaspoon Pure almond extract
- 310 grams All-purpose flour
- 0.5 teaspoon Salt
- 0.25 teaspoon Red food coloring
- 0.25 teaspoon Green food coloring
- 180 grams Raspberry jam (seedless preferred)
- 180 grams Apricot jam
- 200 grams Semi-sweet chocolate chips
- 2 tablespoons Heavy cream
Directions
Step 1
Preheat your oven to 350°F (175°C). Line three 9x13-inch baking pans with parchment paper, allowing some overhang to make it easier to remove the layers later.
Step 2
Using a hand or stand mixer, cream the unsalted butter and granulated sugar together until light and fluffy, about 3–4 minutes.
Step 3
Add in the eggs one at a time, mixing well after each addition. Stir in the almond extract.
Step 4
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 5
Divide the dough evenly into three portions. Leave one portion plain, mix red food coloring into the second portion, and mix green food coloring into the third portion. Ensure the colors are fully incorporated.
Step 6
Spread each portion of the dough evenly into the prepared baking pans. Use an offset spatula for an even layer.
Step 7
Bake each layer for 10–12 minutes, or until the edges are just starting to turn golden. Remove from the oven and allow to cool completely in the pans.
Step 8
Once the layers are cool, start assembling the cookies. Place the green layer on a large sheet of parchment paper and spread the raspberry jam evenly over the top.
Step 9
Layer the plain (uncolored) layer on top of the green layer and spread the apricot jam evenly over it.
Step 10
Finally, place the red layer on top, creating a sandwich of three layers. Wrap the entire stack tightly in plastic wrap and chill in the refrigerator for at least 4 hours or overnight.
Step 11
Once chilled, melt the semi-sweet chocolate chips with the heavy cream in a heatproof bowl over a pot of simmering water (double boiler method). Stir until smooth and glossy.
Step 12
Spread half of the melted chocolate over the top of the red layer using an offset spatula. Allow it to set completely before flipping the cookie stack over and spreading the remaining chocolate over the green layer. Let the chocolate harden completely.
Step 13
Use a sharp knife to trim the edges of the layered cookie stack for a clean appearance. Then, slice the stack into small rectangular cookies, approximately 1 inch wide and 2 inches long.
Step 14
Serve immediately or store in an airtight container at room temperature for up to 1 week.
Nutrition Facts
| Serving size | 1538.8 grams (1538.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5791 |
| Total Fat 283.50g | 363% |
| Saturated Fat 160.80g | 804% |
| Cholesterol 1283mg | 428% |
| Sodium 1553mg | 68% |
| Total Carbohydrate 807.90g | 294% |
| Dietary Fiber 21.80g | 78% |
| Total Sugars 514.30g | |
| Protein 71.00g | 142% |
| Vitamin D 160IU | 800% |
| Calcium 248mg | 19% |
| Iron 24mg | 134% |
| Potassium 838mg | 18% |
Source of Calories