These light and fluffy almond-flavored Italian Christmas Bars are topped with layers of raspberry jam and rich chocolate ganache! These layered bars are elegant and delicious!
I either planned very poorly, or over-planned, but I found two Christmas-y recipes that I didn’t share yet. Hey, I’m kinda new at this. Poor planning is probably the culprit. Now I’m burning the midnight oil to get these out to you if you’re looking for last minute recipe ideas!
After I discovered that I’d forgotten to post these two recipes, I decided I wasn’t going to bother at all and would save them for next year. I figure everybody must already have their Christmas recipes planned out and decided upon! I’m wrong… y’all are still looking. People are still searching the blog for ‘Christmas cookies’, so here’s another option for all the procrastinators out there! 😉
I had to make these Italian Christmas Bars for the holidays. Couldn’t resist. I practically beat you over the head with the fact that I live with a 100% Italian who loves all things Italian! For that reason alone, I thought it would be fun to make these. Plus, they’re Christmas colors! They’re so colorful and festive! And look at all the layering action going on. Sure, some of the layers are a little wonky and uneven, but it just adds character! They’re PRETTY.
I mostly don’t care about pretty food and nice presentation, but it definitely doesn’t hurt. These are so elegant! Imagine what a perfect adornment they’d be to your dessert table! For holidays, you also have an entire table dedicated just to desserts, right?
They also taste fabulous! They have a delightful fluffy and springy texture. They are pretty heavy on the almond flavor, and that’s just the way I like them. I already know I love almond and raspberry together, so a layer of raspberry jam on these bars is a lovely addition. Then, topping them with a generous slathering of semi-sweet chocolate ganache is a beautiful complement to the almond and raspberry. They’re completely wonderful!
They practically scream Merry Christmas too!!!
Italian Christmas Bars
Ingredients
- 2 c. flour
- 1/4 tsp. baking powder
- 1 1/4 c. butter softened
- 1 c. sugar
- 1 - 7 oz. package almond paste
- 1 tsp. almond extract
- 3 eggs
- green and red gel food paste
- 1 c. seedless raspberry jam
- 1 - 12 oz. package semi-sweet chocolate chips
- 1/4 c. heavy cream
Instructions
- Spray a 9x13 inch pan with non-stick spray.
- In a small bowl, mix flour and baking powder until well-combined.
- In a large mixing bowl, beat butter, sugar, almond paste, and almond extract at medium speed for 3-4 minutes, or until light and fluffy.
- Beat in eggs, 1 at a time, until well-blended.
- Beat in flour mixture.
- Divide the batter evenly into thirds. Spread one portion of the batter thinly and evenly in the prepared pan. Freeze the pan for 5 minutes.
- Meanwhile, mix green food coloring into a second portion of the batter. Gently spread over batter in the pan. Freeze the pan for 5 minutes.
- Meanwhile, mix red food coloring into the third portion of the batter. Gently spread over the green batter in the pan.
- Bake at 350 degrees for 24-30 minutes, or until a toothpick inserted near center comes out clean.
- Cool completely on a wire rack.
- Place jam in a small microwave-safe bowl. Microwave for 15-25 seconds, or until slightly thinned.
- Spread jam evenly over bars.
- In a large saucepan over low heat, combine chocolate and heavy cream. Whisk gently until smooth.
- Spread chocolate ganache over the jam layer.
- Allow chocolate to set. Cut into bars.
Those bars are beautiful, and so festive! I love almond, raspberry and chocolate together, so these sound amazing!
Love how bight and defined the different layers are!
Thank you!! They turned out pretty neat, right? Happy New Year!
This looks so good that my mouth is watering! Pinned and tweeted. We appreciate you taking the time to stop by our party. We love partying with you!
Thank you!
Do you think these would freeze well? Having 7 kids/grandkids overnight at Christmas and need to work ahead.
Hi Peggy! Yes, they would freeze well. They’re a bit cake-like, so they’d freeze well. What you might want to do though, is add the raspberry jam layer and chocolate ganache topping closer to when you’re ready to serve them. Maybe freeze the whole pan/slab of cookies together, thaw them, and then do the raspberry jam/chocolate ganache, then cut into bars and serve. The toppings would be the only tricky part to freezing these. You know what I mean? I hope that explanation made sense!! 🙂
THANK YOU! The original version of this cookie takes over a day to make (google rainbow cookies). My mom used to make them using 3 jelly pans, cooking each layer of cake SEPARATELY, spreading a layer of jam on each, then stacking them, weighing all 3 layers down in the freezer overnight and finally frosting them. WAY too much work for me during a busy holiday season. They are beautiful and yummy.
WOW!!! That is definitely a time-consuming version. These layers firm up very fast in the freezer, so you only need to freeze for 5-10 minutes between layers and they’ll stay nice and even for spreading the next layer. These aren’t exactly fast to make, but they are definitely less labor-intensive and use less supplies than the other recipe, from the sounds of it! These only have a layer of jam on top, though I suppose you could try for more in-between layers, but it honestly didn’t need it. There was plenty of raspberry flavor. I hope you try them! Let me know how they work out for you!! 🙂
Do they need to be refridgerator for storing or just wrapped tightly? I just made the cake part and will finish tomorrow to bring to my event. Can’t wait to try them
Hi Pam! It would probably help preserve freshness to refrigerate them, but they should also do fine for a few days at room temperature. I hope they turn out well for you! Please let me know! Happy holidays!!! 🙂
Cooking time suggested us way too long. These need no more than 8-10 minutes NOT 24-30 – yikes! They are supposed to be more cake-like and less cookie-like in texture. My rating refects the texture not the flavor, which was fine, the way they’re supposed to taste. Also, cooking simultaneously in 3 jelly roll pans makes it much easier. If you use parchment paper in each pan, it is easy to stack then peel off the paper. I spread jam – either raspberry or apricot – on each of the middle layers, then stack and press with a cookie sheet and some weight – large cans work well – for a couple of hours in the fridge. They are yummy when not over-baked. .
Hi there: Did you actually make this recipe as written above? Did you follow this recipe and my instructions? Because I’d like to make sure that your 1-star rating is related to having followed my recipe and instructions exactly.
The baking time is correct because I do not make these layer by layer – I bake ALL 3 layers together, that’s the reason for a longer bake time. If you personally find it easier to use 3 jelly roll pans, then you should find a recipe that prescribes that method. I personally find it easier to use ONE pan, layer the different batters, and bake together in one fell swoop. There are other similar recipes that use 3 jelly roll pans – maybe try one of those!
So sorry. You’re right. I baked them separately. How foolish if me. I will try to figure out how to remove my previous post. My apologies.
It’s fine if you tried the recipe as written and have critique related to it. I’m happy to take suggestions and critique if you tried it by the instructions. I would certainly love feedback on how it worked out for you, and if you had any issues with it. I just want to make sure you tried the recipe! If you’re going by another recipe’s instructions, I don’t know if the rating is helpful to readers. Get what I mean? I’m not trying to be rude, really! I just want to clarify. Thanks so much!!
Sarah ANOTHER great looking recipe. I am totally thinking ahead but I am very excited to make these for Christmas Eve. I have a LARGE ITALIAN family and we still do the old traditional 5 course meal. It’s called The Feast of the Seven Fishes (which if i remember correctly you do not like LOL)… Thank you again Sarah
Going to make these tomorrow for Christmas and was wondering about the pan. Should this be baked in a cookie sheet pan or do I need a pan that’s taller then that? Had these cookies years ago so I am thrilled I found this recipe!
I actually make this particular version in a 9×13-inch cake pan. A rectangular cake pan with high edges. Know what kind I mean? It’s like this: https://www.amazon.com/Wilton-Recipe-Right-Non-Stick-13-Inch/dp/B000FCD118/ref=sr_1_6?dchild=1&keywords=9×13+baking+pan&qid=1608643035&sr=8-6
🙂
A friend of mine made these for me a few years ago and I loved them. Her Italian mother always made them at Christmastime!
Hi there! I found this difficult to spread and thought it would be the last time I would make it…..until I tried it!!!
Fantastic flavour, my most favourite recipe ever….so yes I will make it again, and again, and again…lol
I might double the recipe for a thicker cake next time. Thanks so much.
Yay!! It’s a bit of work, definitely, but they are so pretty and delicious, right? I’m glad you enjoy them! Happy Thanksgiving!