These Italian almond squares are an adaptation from the classic Italian rainbow cookies.
Every Christmas my family returns to where I grew up, Rochester, NY, and my God-parents home becomes party-central. And of course that also means all kinds of goodies floating around. This year Greg made these little cake squares, modified from a recipe for Italian rainbow cakes. And they are pure deliciousness.
HOEY CAKES (ITALIAN ALMOND SQUARES)
4 egg whites
1/2 cup sugar
7.8 oz tube almond paste
1/2 cup sugar
2-1/2 sticks butter, softened
4 egg yolks
1 Tbsp almond extract
2 cups flour
10 oz Baker’s semi-sweet chocolate, melted
- Preheat the oven to 350 degrees. Grease a 11-1/2 x 18 inch sheet cake pan, line with parchment paper, and then butter liberally.
- Beat egg whites and 1/2 cup sugar until fluffy.
- In a separate bowl mix together the almond paste, 1/2 cup sugar, butter, egg yolks, and almond extract. Slowly add the flour in batches.
- Carefully fold in the egg whites until just incorporated.
- Pour batter into the prepared pan, and bake for 10 minutes. Allow to fully cool.
- Cut the cake in half and spread one side with marmalade. Sandwich the two layers, using the parchment paper to flip.
- While still in the pan, spread half of the melted chocolate over the top. Allow to set in the fridge before flipping to coat the other side.
- Cut into bite-sized pieces before the chocolate fully sets.