| Level: | Easy |
| Total: | 5 hr |
| Active: | 50 min |
| Yield: | about 70 |
| Level: | Easy |
| Total: | 5 hr |
| Active: | 50 min |
| Yield: | about 70 |
Ingredients
- Cooking spray
- 8 ounces almond paste, broken up
- 2 sticks unsalted butter, at room temperature
- 1 cup sugar
- 1/4 teaspoon salt
- 4 large eggs, separated, at room temperature
- 1 teaspoon pure vanilla extract
- Finely grated zest of 1 lemon
- 2 cups all-purpose flour
- 1 teaspoon red food coloring
- 12 drops green food coloring
- 1 cup seedless raspberry jam
- 4 ounces semisweet chocolate, chopped
Instructions
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Coat three 9-by-13-inch baking pans with cooking spray, line the bottoms with parchment paper and coat with more cooking spray.
- Beat the almond paste, butter, sugar and salt in a large bowl with a mixer on high speed until fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the egg yolks, vanilla and lemon zest, then reduce the mixer speed to low and mix in the flour (the batter will be thick).
- Beat the egg whites in a separate large bowl with a mixer on low speed; increase the speed to high and beat until stiff peaks form. Fold the egg whites into the batter in three batches. Divide the batter evenly among 3 bowls. Mix the red food coloring into one and the green into another, leaving the third plain. Pour one color batter into each pan; spread into a thin layer with an offset spatula.
- Bake, switching the pans halfway through, until just firm, 14 to 16 minutes. Transfer to racks and let cool completely in the pans.
- Remove the green layer to a cutting board; discard the parchment. Top with 1/2 cup jam, the plain layer, the remaining 1/2 cup jam and the red layer. Wrap the stack in plastic wrap. Top with a baking sheet and place a few heavy cans on top. Refrigerate at least 4 hours or overnight.
- Make the glaze: Microwave the chocolate, stirring every 30 seconds, until smooth. Unwrap the stack and spread the chocolate on top using an offset spatula. Refrigerate until set, about 10 minutes. Cut into small squares.
Nutrition Facts
| Serving Size | 1 of 70 servings |
| Calories | 90 |
| Total Fat | 5 g |
| Saturated Fat | 2 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 0 g |
| Sugar | 7 g |
| Protein | 1 g |
| Cholesterol | 18 mg |
| Sodium | 15 mg |
| Serving Size | 1 of 70 servings |
| Calories | 90 |
| Total Fat | 5 g |
| Saturated Fat | 2 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 0 g |
| Sugar | 7 g |
| Protein | 1 g |
| Cholesterol | 18 mg |
| Sodium | 15 mg |
Reviews
I have tried several recipes over the years, this one was absolutely the best. I did add almond extract in addition to vanilla, and the flavor was incredible. Just like the bakery cookies, but better!
I’ve made these countless times and everyone loves them! Advice – only put a thin layer of the raspberry jam and don’t go all the way to the edges, that way when you go to press the layers down it doesn’t spill out the sides!
This is the first version of these cookies that I’ve seen use raspberry jam instead of apricot, and now I know why. The raspberry flavor is WAY too strong and overpowers the cookies. Unfortunately for me, I lost my usual recipe, which was fantastic and far easier to work with before baking than this one proved to be. The cake part tastes fine, but no one will know that now because they’re fully assembled and only taste like raspberry jam, which there is also too much of and comes squeezing out of the cookies. Extremely disappointed that I put in so much effort for a cookie that can best be described as “edible.”