Italian Flags

VegetarianDairy
Be the first to rate this recipe

Ingredients

  • 8 oz. almond paste (from bakery) ⓘ
  • 1 1/2 c. butter ⓘ
  • 1 c. granulated sugar ⓘ
  • 4 large eggs, separated ⓘ
  • 1 tsp. almond extract ⓘ
  • 2 c. all-purpose flour ⓘ
  • 1/4 tsp. salt
  • 8 oz. raspberry, apricot or peach preserves
  • 6 oz. semi-sweet chocolate morsels ⓘ
  • red and green food coloring ⓘ

Instructions

  1. Grease three 10 1/2 x 15 1/2 x 1-inch pans.
  2. Line with waxed paper and grease the paper.
  3. Preheat oven to 350°.

Nutrition & Diet Analysis (per serving)

619 kcal 31% DV
Protein Fat Carbs

Macronutrients

Protein 8.2g 16% DV
Total Fat 34.2g 44% DV
Carbs 72.7g 26% DV
Fiber 3.9g 14% DV
Sugar 19.5g 39% DV

Electrolytes

Sodium 9828.3mg 100% DV
Potassium 664mg 14% DV
Cholesterol 139.5mg 47% DV

Vitamins & Minerals

Vitamin A 16.3mcg 2% DV
Vitamin C 21.4mg 24% DV
Calcium 150.5mg 12% DV
Iron 2.7mg 15% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

sugar egg raspberry flour red almond paste butter salt

You May Also Like

🥦

Cream Coconut Pie

VegetarianDairy
667 kcal 12.4g protein
🥦

Poko'S Cheese Ball

VegetarianDairy
938 kcal 26.5g protein
🥦

Soft Sugar-Free Cookies

Vegetarian
614 kcal 8.7g protein
🥦

Noel Cookie Gems

VegetarianDairy
809 kcal 9.2g protein
🥦

Amish Cinnamon Bread

Vegetarian
985 kcal 10.8g protein
🥦

Walking Salad(Method: Fireless)

VegetarianDairy
285 kcal 4.5g protein
Vegetarian recipes → Dairy recipes → All recipes →