Submitted by Kathleen Wenninger
About the cook: I have had a passion for baking since I was a little girl! There's nothing I know better than dessert!
About the dish: Layers of chocolate, raspberry jam and moist almond cake!
National Origin: Italian
Estimated Time: Over 2 Hours
3 1/2 cups crisco
31/2 cups sugar
3 1/2 cups flour
1 12oz bottle alomond extract
1 jar of raspberry jam
1 bag semi sweet chocolate chips
Beat crisco till creamy, add sugar then eggs 1 at a time.
Add almond extract.
Mix in flour.
Separate into 3 bowls, mix red food coloring into one bowl, yellow into another, then green for the last bowl.
Line 3 cookie sheets with parchment paper. Spread each bowl of batter evenly, one bowl per cookie sheet.
Bake 10-12 minutes at 350 degrees or until top is lightly browned.
When all layers are cool, invert green onto a parchment papper lined large baking sheet. Discard paper from layer and spread with half of raspberry jam. Invert yellow layer on top of green layer. Remove paper and spread with remaining raspberry jam. Invert red layer on top of yellow layer and discard paper.
Melt half the semi sweet chocolate chips and spread evenly ontop. (If placed into the refrigerator chocolate will crack when you cut it) When cooled and firm to touch cover with parchment paper and place another baking sheet on top, then invert onto sheet. Melt the rest of the semi sweet chocolate chips and spread evenly ontop. Cool untill firm to touch.
Carefully using a sharp knife cut into lengthwise into strips. Cut strips crosswise into 3/4-inch-wide cookies.