Description
Deliciously colorful layered cookies made with almond paste and chocolate.
Ingredients
Scale
- 4 large eggs (separated)
- 1 cup granulated sugar
- 7 oz. almond paste
- 1 cup unsalted butter
- 1 teaspoon almond extract
- 2 ¼ cups all-purpose flour
- ½ teaspoon salt
- ¼ cup whole milk
- ¼ teaspoon green food coloring
- ¼ teaspoon red food coloring
- ½ cup seedless raspberry jam
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 325°F (160°C), or 140°C for a fan oven. Grease and line with parchment three 9×13 baking tins or quarter sheet trays. Leave the parchment paper overhanging so it’s easier to remove the cookies.
- In the bowl of a stand mixer fitted with the paddle attachment, whip the egg whites until stiff peaks form, and set aside.
- In a separate bowl, beat together the sugar and almond paste until the almond paste has been uniformly distributed through the sugar and no large lumps remain, about 3 minutes.
- Add the butter and beat until pale and fluffy, 3-4 minutes. Add the egg yolks and almond extract and mix well.
- Add the flour and salt and mix. Add the milk and stir until just combined. Gently fold in the reserved whipped egg whites in three batches.
- Divide the batter into three bowls, then add red color to one, green to another, and leave the third one plain. Mix until the batters are uniformly colored, then spread into the prepared baking tins in a thin, even layer.
- Bake in the preheated oven for 9-12 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool for 10 minutes before transferring to a wire rack to cool completely.
- Use the microwave to warm the jam, then spread half of it over the green layer.
- Top with the white layer and spread the remaining jam evenly over the top. Add the red layer on top. Transfer the three layers to a baking sheet, cover with parchment, and place another baking sheet overtop. Place some heavy cans or cookbooks on top and chill in the fridge for at least 4 hours.
- Melt the chocolate in 30-second intervals in the microwave, stirring well after each. Spread half over the top of the cookies, then allow to harden in the fridge before flipping over and spreading the remaining chocolate on the other side of the cookies. Allow to harden once more.
- Slice into 1” cookies by carefully using a warm knife to cut through the chocolate and cookie layers.
Notes
- This recipe is best made a day ahead to allow the cookies to set properly.
- Make sure to whip the egg whites to stiff peaks for the best texture.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 80mg