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Italian Christmas Bars

December 24, 2014

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! 

italian cookies 17 pin

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! 

italian cookies 13

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! 😉

italian cookies 19

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?

italian cookies 21

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 cookies 8

5 from 1 vote
Print

Italian Christmas Bars

Light and fluffy almond-flavored bars, topped with rich chocolate ganache!
Course Dessert - cookies
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 30 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

  1. Spray a 9x13 inch pan with non-stick spray.
  2. In a small bowl, mix flour and baking powder until well-combined.
  3. 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.
  4. Beat in eggs, 1 at a time, until well-blended.
  5. Beat in flour mixture.
  6. 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.
  7. 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.
  8. Meanwhile, mix red food coloring into the third portion of the batter. Gently spread over the green batter in the pan.
  9. Bake at 350 degrees for 24-30 minutes, or until a toothpick inserted near center comes out clean.
  10. Cool completely on a wire rack.
  11. Place jam in a small microwave-safe bowl. Microwave for 15-25 seconds, or until slightly thinned.
  12. Spread jam evenly over bars.
  13. In a large saucepan over low heat, combine chocolate and heavy cream. Whisk gently until smooth.
  14. Spread chocolate ganache over the jam layer.
  15. Allow chocolate to set. Cut into bars.

italian cookies 10

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Filed Under: Brownies & Bars, Christmas, Holidays, Recipes 19 Comments

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Lovely comments

  1. Stacey @ Bake.Eat.Repeat. says

    December 24, 2014 at 2:51 pm

    Those bars are beautiful, and so festive! I love almond, raspberry and chocolate together, so these sound amazing!

    Reply
  2. Nicola - Pink Recipe Box says

    December 29, 2014 at 1:56 am

    Love how bight and defined the different layers are!

    Reply
    • Sarah says

      January 1, 2015 at 10:57 am

      Thank you!! They turned out pretty neat, right? Happy New Year!

      Reply
  3. Lou Lou Girls says

    January 3, 2015 at 3:29 pm

    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!

    Reply
    • Sarah says

      January 4, 2015 at 9:39 pm

      Thank you!

      Reply
  4. Peggy says

    December 9, 2015 at 6:52 am

    Do you think these would freeze well? Having 7 kids/grandkids overnight at Christmas and need to work ahead.

    Reply
    • Sarah says

      December 9, 2015 at 8:28 am

      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!! 🙂

      Reply
  5. Lisa says

    December 9, 2015 at 8:52 am

    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.

    Reply
    • Sarah says

      December 9, 2015 at 9:10 am

      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!! 🙂

      Reply
  6. Pam says

    December 15, 2015 at 8:14 pm

    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

    Reply
    • Sarah says

      December 16, 2015 at 11:48 am

      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!!! 🙂

      Reply
  7. Chris S says

    December 4, 2018 at 4:30 pm

    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. .

    Reply
    • Sarah says

      December 4, 2018 at 6:58 pm

      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!

      Reply
      • Chris S says

        December 5, 2018 at 12:05 pm

        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.

        Reply
        • Sarah says

          December 5, 2018 at 5:04 pm

          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!!

          Reply

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Hello, It’s Nice to Meet you!

I'm Sarah! A baker and dessert maker, craft addict, beauty product hoarder, and fitness enthusiast. I have a special affinity for shiny gold objects. I get distracted by glitter and sequins. If it's gleaming and lustrous, I need it. Welcome! Please stay awhile! Read More…

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