Three colorful layers of almond cake sandwiched with raspberry jam and coated in chocolate. These vibrant tri-color cookies have striking layers and taste far better than store-bought versions.
food coloringgreen and red, about 8 drops each, or natural alternatives like matcha powder and freeze-dried raspberry powder
~1 tspest.
Steps
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1
Preheat oven to 325°F with racks positioned in the upper and lower third. Prepare three quarter-sheet baking pans by lightly buttering and lining with parchment paper, then folding and cutting the paper to fit.
2
In the bowl of a stand mixer, combine softened butter and almond paste. Mix on medium speed for about one minute until smooth.
3
Add granulated sugar and mix on medium speed. Scrape down the bowl, then add the remaining butter and mix on medium for 2–3 minutes until light and fluffy.
4
Separate four eggs into yolks and whites. Add almond extract to the batter and mix well. Add the egg yolks on low speed and mix thoroughly.
5
Measure flour separately to ensure accuracy, then add it on low speed along with salt. Mix until almost combined, then gently fold in any remaining flour streaks using a spatula.
6
In a separate bowl, whip the four egg whites on high speed for about five minutes until stiff peaks form, creating lots of air bubbles.
7
Gently fold in the whipped egg whites in batches. The first batch lightens the batter; with each successive addition, fold more gently to preserve the air bubbles until no white streaks remain.
8
Divide the batter evenly among three bowls. Leave one plain, mix green food coloring into the second, and red food coloring into the third.
9
Using an offset spatula, spread each colored batter evenly onto its own quarter-sheet pan into a thin, even layer.
10
Place two pans on the upper rack and one on the lower rack. Bake for 15 minutes, then rotate and bake for about 12 more minutes until a skewer inserted in the center comes out clean.
11
Cool the baked layers to room temperature. Spread a thin layer of seedless raspberry jam on the green layer, carefully flip the plain layer onto it, spread another layer of jam, then flip the red layer on top.
12
Weight down the stacked cookies with cans or heavy objects and refrigerate for at least four hours, up to overnight, to help the layers firmly bond together.
13
Place semi-sweet chocolate chips in a microwave-safe bowl. Heat at 50% power for 40 seconds, then continue in 30-second bursts, stirring between each, until completely melted and smooth.
14
Remove the chilled, firm cookie stack from the refrigerator, take off all weights, carefully flip it out of the pan, and peel away the parchment paper.
15
Using a serrated knife, carefully trim all four edges to reveal clean, beautiful layers. The trimmings are cook's treats.
16
Pour the melted chocolate over the top of the stacked cookie and carefully spread it to the edges with a knife or offset spatula. Optional: place on a wire rack to let excess chocolate drip off.
17
Create a wavy pattern on the chocolate using a large fork. Return the cookies to the refrigerator for about 30 minutes to set the chocolate.
18
Once the chocolate has set, carefully slide the cookie off the pan. Score the chocolate lightly with a knife, then cut the stack into roughly one-inch-wide bars or desired shapes.
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