Colourful, easy to make and it taste's fantastic. Layers of dense, coloured almond cake are sandwiched together with raspberry jam, coated in chocolate and sliced.
I absolutley loved these cookies. They require 8oz's of almond paste in the recipe, but most paste comes in measurements of 7oz's whice sufficed just perfect. Go ahead and try them, there delicious! - 12 Apr 2000 (Review from Allrecipes US | Canada)
to make this already wonderful recipe even better use Almond Filling instead of the almond paste the cookies come out moist and even better. - 02 Nov 2005 (Review from Allrecipes US | Canada)
HEAVEN ... tastes EXACTLY like the layered cookies you get at an Italian bakery. If you want to impress your friends & family, this is the recipe to go with. Not NEARLY as complicated to make as they look!! I will make these again, for sure!! The only thing I would note is that you don't need to use all the chocolate ... I found the top layer a little too thick ... made curring into pieces a bit difficult. I would use less so that there is only a very thin chocolate layer on top. - 27 Dec 2000 (Review from Allrecipes US | Canada)