thepioneerwoman
Almond Layer Cookies
These red and white almond layer cookies have a cake-like texture filled with raspberry jam. They're inspired by the classic Italian rainbow cookie.
👥 35 Servings⏱️ Prep & Cook: 6h 30m⏳ Prep: 1h🔥 Cook: 5h 30m👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●baking sheet
- ●oven
- ●bowl
- ●spatula
- ●cutting board
📝 Preparation Steps
1
Preheat the oven to 350°F. Butter 3 13-by-9-inch baking pans or rimmed baking sheets and line the bottoms with parchment paper.
2
Beat the almond paste and sugar in a large bowl with a mixer on medium speed until crumbly. Gradually beat in the butter. Beat in the egg yolks, one at a time, until smooth. Reduce the mixer speed to low and beat in the flour and salt until just combined.
3
In a separate large bowl with clean beaters, beat the egg whites on medium-high speed until stiff peaks form. Fold about one-third of the beaten egg whites into the batter using a rubber spatula until no white streaks remain, then gently fold in the rest.
4
Transfer one-third of the batter to a medium bowl and set aside (this will be for the white layer). Mix enough red gel food coloring into the remaining batter to turn it bright red.
red gel food coloring
5
Divide the red batter between 2 of the baking pans and pour the white batter into the third; spread into a thin layer with an off set spatula. Bake, switching the pans halfway through, until the cakes are just set, 10 to ⏱️ 12 minutes. Transfer to racks and let cool completely in the pans.
6
Spread ½ cup jam over one of the red cake layers in the pan, almost to the edges. Unmold the white cake layer and carefully place on top, then spread with the remaining ½ cup jam. Unmold the remaining red cake and place it on top. Wrap the stack with plastic wrap, top with a baking sheet and place a few heavy cans on top. Refrigerate at least ⏱️ 4 hours or overnight.
7
Unwrap the stack and invert onto a cutting board; remove the parchment. Melt the white chocolate in a heatproof bowl set over a pan of simmering water, stirring (do not let the bottom of the bowl touch the water). Pour the white chocolate over the cake and smooth the top with an offset spatula. Let the chocolate set for about ⏱️ 30 seconds, then make wavy lines with a fork. Let set a few more minutes, then cut into small squares.
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