This Almond Layer Cookies Recipe is a chewy and moist recipe, which is made with rich almond paste and sweet raspberry jam. It’s a great choice for holiday parties, ready in about 6 hours.
Jump to RecipeAlmond Layer Cookies Recipe Ingredients
- 2 1/2 sticks unsalted butter, softened and cubed, plus more for the pans
- 8 oz. almond paste, broken up
- 1 cup sugar
- 4 large eggs, separated
- 2 cups all-purpose flour
- 1/2 tsp. kosher salt
- Red gel food coloring
- 1 cup seedless raspberry jam
- 1 (12-oz.) bag white chocolate chips
How To Make Almond Layer Cookies Recipe
- Prep the Oven and Pans: Preheat the oven to 350°F. Thoroughly butter three 13-by-9-inch baking pans and line the bottoms with parchment paper.
- Make the Batter Base: In a large bowl with an electric mixer on medium speed, beat the almond paste and sugar together until the mixture is crumbly. Gradually beat in the softened butter until combined. Add the egg yolks one at a time, beating until the mixture is smooth. Reduce the mixer speed to low and beat in the flour and salt until just combined.
- Lighten the Batter with Egg Whites: In a separate, clean large bowl, use clean beaters to beat the egg whites on medium-high speed until stiff peaks form. Gently fold about one-third of the beaten egg whites into the batter with a rubber spatula to lighten it. Then, gently fold in the remaining egg whites until no white streaks remain.
- Color the Layers: Transfer one-third of the batter (this will be the white layer) to a separate medium bowl and set it aside. Add enough red gel food coloring to the remaining two-thirds of the batter to turn it a bright, vibrant red.
- Bake the Thin Cake Layers: Divide the red batter evenly between two of the prepared baking pans. Pour the white batter into the third pan. Use an offset spatula to spread all three batters into a thin, even layer. Bake, switching the pans’ positions halfway through, for 10 to 12 minutes, until the cakes are just set and firm to the touch. Let them cool completely in the pans.
- Assemble and Press: Spread ½ cup of raspberry jam evenly over one of the red cake layers, going almost to the edges. Carefully unmold the white cake layer and place it directly on top of the jam. Spread the white layer with the remaining ½ cup of jam. Unmold the final red cake layer and place it on top.
- Chill and Compress: Wrap the entire stack of cake layers tightly in plastic wrap. Place it on a baking sheet, then top with another baking sheet and place a few heavy cans or books on top to press it. Refrigerate for at least 4 hours, or overnight.
- Top with Chocolate and Cut: Unwrap the chilled and compressed cake stack and invert it onto a cutting board; peel off the parchment paper. Melt the white chocolate in a heatproof bowl set over a pan of simmering water. Pour the melted chocolate over the cake and smooth the top with an offset spatula. Let the chocolate set for about 30 seconds, then drag the tines of a fork across the surface to create decorative wavy lines. Let the chocolate set for a few more minutes before cutting the cake into small, 1-inch squares.
Recipe Tips
- How do I get perfectly even layers? The batter is thick. Use a small offset spatula to spread it as evenly as possible in each pan. For perfect precision, you can weigh the total batter and divide it by three to ensure each layer is exactly the same size.
- Why do I need to press the cake? Pressing the layers together is the most crucial step for achieving the classic dense, chewy, and moist texture of these cookies. This step compresses the cake layers and fuses them with the jam.
- How do I cut the cookies into clean squares? Let the chocolate set until it’s firm but not rock-hard. Use a long, very sharp knife. For the cleanest cuts, dip the knife in hot water and wipe it dry between each slice.
- What’s the best way to fold in the egg whites? Be gentle! The whipped egg whites are the leavening for this dense cake. Use a large spatula to cut down through the middle of the batter, scrape along the bottom, and “fold” it over. Rotate the bowl and repeat until just combined to avoid deflating the batter.
What To Serve With Almond Layer Cookies
These are a rich, standalone treat, perfect as part of a holiday cookie platter or with a simple beverage.
- A strong cup of black coffee or an espresso
- A small glass of dessert wine, like Vin Santo
- A cup of black tea
How To Store Almond Layer Cookies
Refrigerate: Place the cookies in an airtight container, separated by layers of parchment or wax paper to prevent them from sticking together. They will keep in the refrigerator for up to 2 weeks. Freeze: These cookies freeze exceptionally well. Store them in a freezer-safe, airtight container for up to 3 months.
Almond Layer Cookies Nutrition Facts
- Serving: 1 cookie
- Calories: 180kcal
- Protein: 2g
- Fat: 10g
- Carbohydrates: 20g
- Sugar: 12g
- Sodium: 60mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Almond paste is less sweet, coarser, and made with a higher percentage of almonds. It’s used as an ingredient in baking. Marzipan is much sweeter, smoother, and is often used for making candies or decorative figures. You must use almond paste for this recipe.
Yes! The traditional Italian “Tricolore” version uses a green layer, a white layer, and a red layer to represent the Italian flag. You can also substitute apricot jam for the raspberry jam for a different flavor.
The almond paste and butter create a very dense batter. The separately whipped egg whites are folded in at the end to act as a leavener, providing lift and a slightly lighter, more cake-like texture to the otherwise fudgy cookies.
Try More Recipes:
Almond Layer Cookies Recipe
Course: DessertCuisine: Italian-AmericanDifficulty: Easy48
servings45
minutes12
minutes180
kcalClassic Italian-American rainbow cookies featuring three colorful layers of dense almond cake sandwiched with raspberry jam and topped with a layer of white chocolate.
Ingredients
8 oz. almond paste
2 1/2 sticks unsalted butter, softened
1 cup sugar
4 large eggs, separated
2 cups all-purpose flour
Red gel food coloring
1 cup seedless raspberry jam
1 (12-oz.) bag white chocolate chips
Directions
- Preheat oven to 350°F. Butter and parchment-line three 13×9-inch pans.
- Beat almond paste and sugar until crumbly. Beat in butter, then egg yolks. On low, mix in flour and salt.
- In a separate bowl, beat egg whites to stiff peaks. Fold them gently into the batter.
- Divide batter in three. Leave one part white, and color the other two parts red.
- Spread each batter into a prepared pan and bake for 10-12 minutes. Cool completely.
- Assemble by layering: red cake, jam, white cake, jam, red cake.
- Wrap the stack tightly, press with a heavy object on top, and refrigerate for at least 4 hours.
- Melt white chocolate and spread it over the top of the chilled cake. Let it set slightly, then score with a fork and cut into small squares.
Notes
- Pressing the assembled cake layers is the most important step for achieving the classic dense, chewy texture.
- Be very gentle when folding in the whipped egg whites to keep the batter as light as possible.
- Use a hot, sharp knife, wiped clean between cuts, for the neatest squares.
- These cookies have a strong almond flavor, which is their signature characteristic. Ensure you enjoy almond before baking!
