Active Time
1 1/2 hr
Total Time
11 hr
Deep almond flavor and sophisticated apricot and pure chocolate accents give these cookies a cosmopolitan air.
Ingredients
Makes about 5 dozen cookies
Special Equipment
Step 1
Put oven rack in middle position and preheat oven to 350°F. Butter a 13- by 9-inch baking pan and line bottom with wax paper, leaving a 2-inch overhang on 2 ends, then butter paper.
Step 2
Beat whites in mixer fitted with whisk attachment at medium-high speed until they just hold stiff peaks. Add 1/4 cup sugar a little at a time, beating at high speed until whites hold stiff, slightly glossy peaks. Transfer to another bowl.
Step 3
Switch to paddle attachment, then beat together almond paste and remaining 3/4 cup sugar until well blended, about 3 minutes. Add butter and beat until pale and fluffy, about 3 minutes. Add yolks and almond extract and beat until combined well, about 2 minutes. Reduce speed to low, then add flour and salt and mix until just combined.
Step 4
Fold half of egg white mixture into almond mixture to lighten, then fold in remaining whites gently but thoroughly.
Step 5
Divide batter among 3 bowls. Stir red food coloring into one and green food coloring into another, leaving the third batch plain. Set white batter aside. Chill green batter, covered. Pour red batter into prepared pan and spread evenly with offset spatula (layer will be about 1/4 inch thick).
Step 6
Bake red layer 8 to 10 minutes, until just set. (It is important to undercook.)
Step 7
Using paper overhang, transfer layer to a rack to cool, about 15 minutes. Clean pan, then line with wax paper and butter paper in same manner as above. Bake white layer in prepared pan until just set. As white layer bakes, bring green batter to room temperature. Transfer white layer to a rack. Prepare pan as above, then bake green layer in same manner as before. Transfer to a rack to cool.
Step 8
When all layers are cool, invert green onto a wax-paper-lined large baking sheet. Discard paper from layer and spread with half of preserves. Invert white on top of green layer, discarding paper. Spread with remaining preserves. Invert red layer on top of white layer and discard wax paper.
Step 9
Cover with plastic wrap and weight with a large baking pan. Chill at least 8 hours.
Step 10
Remove weight and plastic wrap. Bring layers to room temperature. Melt chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove from heat. Keep chocolate over water.
Step 11
Trim edges of assembled layers with a long serrated knife. Quickly spread half of chocolate in a thin layer on top of cake. Chill, uncovered, until chocolate is firm, about 15 minutes. Cover with another sheet of wax paper and place another baking sheet on top, then invert cake onto sheet and remove paper. Quickly spread with remaining chocolate. Chill until firm, about 30 minutes.
Step 12
Cut lengthwise into 4 strips. Cut strips crosswise into 3/4-inch-wide cookies.
Cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 2 weeks.
Leave a Review
Reviews (117)
Back to TopSharon B, by now you’ve probably already figured this out, but it’s fine. I make these every Christmas and the layers are a thick, spreadable paste-like batter, and when spread in a 9x13, are quite thin. 8 minutes usually does the trick. They are always a hit here. I hoped they worked out for you!
Jill
PGH, PA
12/20/2021
I made these yesterday, got them into the fridge last night. My one question is that my batter was really thick, it definitely did not "pour" out into the pan and was difficult to spread. I followed the recipe to the T. Can anyone confirm that this is correct? I also undercooked, and the layers were tricky to get off the paper. They are still in the fridge now, more to follow....
Sharon B
Santa Fe, NM
12/18/2021
After making these for more than five Christmasses now, one thing I have to advise is to make sure your apricot preserves are less like preserves and more like jelly - not chunky. I keep getting messed up by trying to spread chunky fruit over those delicate layers. Next year I’ll purée the preserves first so they spread thinner and easier. Nevertheless, these are worth the work.
Paula
Omaha
12/11/2021
Only 2 forks since the 13x9 pan always makes my layers to thin. I've been using this recipe since 1993 when I clipped it out of a Family Circle magazine.
Deaby
4/1/2021
First time I've tried making a cookie like this, and despite the many steps, it's really not too hard. I baked the layers in three 12 x 8"disposable foil pans lined with parchment paper so that they could all go in the oven at once. After I stacked the layers, I wrapped them on a sheet tray and weighted them down with a five-pound sack of potatoes and refrigerated for three hours - they set up nicely. I'm skipping the bottom layer of chocolate - too messy, and one step too many. These are delicious!
gbajkowski
12/11/2020
I've tried many different recipes for these and this is the best. I've made these for a few years now and everybody absolutely loves them! I'll be making again this year, but unfortunately I'll have to mail them since we can't get together this Christmas due to "the virus". I highly recommend this recipe.
imoen16809
Ottawa, Ontario, Canada
12/2/2020
Have made these many times over 10 years and have incorporated many cooks' suggestions. Since they are so much work and in demand, I make 1 1/2 times the recipe and bake the layers in a one inch high 11x15" jelly roll pan. Infinitely easier to process the almond paste with the sugar until it is like coarse sand. Do not separate the eggs but aerate the batter for ~8min. Offset spatula is a must. Bake until no longer shiny and a tiny bit brown on the edges. Have tried under baking and the cookies end up gooey. Cool layers completely, flip over onto a non stick cookie sheet and use it to slide the first layer onto the parchment base and then the next two neatly even though they are large and fragile. Overnight in the fridge with a gallon of milk on top puts the layers together nicely. 1/3C heavy cream to 12 oz Guittard bittersweet chocolate on only the top makes the chocolate layer decadent. A hot knife melts thru the chocolate making beautiful cuts. It is a pain, but necessary to wipe the knife off between each cut to keep the cookies neat and tidy. They freeze for months and are great right out of the freezer.
MonroevillePA
Monroeville, PA
2/5/2020
As promised, here is my extended review after making this recipe. I put the chocolate on the top and bottom, decorated the top with Happy Birthday candy letters, but did not trim the edges because there were only the 4 of us there and my daughter did not want to waste any of this delicious confection. I made only one mistake; I did not bake the layers long enough....the layers were very soft and gooey, but...the flavor was absolutely amazing! My daughter didn't care about the gooiness and ate this, piece after piece, without complaint or hesitation. I helped her a bit lol. I'm making this again for my brother's birthday, but this time I will bake the layers correctly. The reason my layers were so underbaked was because I used square 8x8 pans, baking them all at once. I should have added an extra 4 to 5 minutes to allow for the deeper, smaller pans, plus adding 3 pans at once takes heat away from each. Hope this helps someone when making it. It is definitely worth making!
Tnitemare
Modesto, California
1/9/2020
I just made this recipe for my daughter's birthday (at her request) instead of a cake. I can tell that the recipe is good. I used smaller pans and baked them an extra 2 minutes. The white layer looked raw so I put it back in another 2 minutes but did not want to overbake. I haven't made these in years. I've always loved these and have had them from bakeries in Brooklyn and Queens. Now I'm in California so I have to make them myself lol. I haven't done the chocolate part yet as they are in the freezer for about an hour, with a pan and 2 heavy glasses on top. I will put them in the fridge now and let them set for another 4 hours...praying the white layer doesn't spread out like goo. Will let you know how it turns out.
Tnitemare
California
1/4/2020
I thought this would be great to make for Pride Week so I made a test batch last night. I don't have any of the tools so it was a little more time consuming and tiring but definitely doable. I used a fork to break up the almond paste into the sugar. This took forever. Because Pride Week, I made this recipe with the six colors of the rainbow. The recipe divides the batter into three - I divided it into six and baked each layer in an 8x8 pan for 6-7 minutes or just until the surface is not glossy anymore (thanks for that tip, previous reviewer). I only used maybe half a jar of apricot preserves if even. I spread it pretty thin between each layer of cookie. Other than that, I followed the recipe as is and it turned out really great! The flavors are intense, not bland. The colors are vibrant, which was what I hoped for.
Anonymous
San Francisco, CA
6/24/2017
These were delicious and very easy! Although I don't really get why I'm not supposed to bake them all the way...
SarahJumble
4/29/2017
A labor of love but well worth it. Delicious every time!!!
Anonymous
New Canaan, CT
12/21/2016
I've been making these the past 3 or 4 years and think I've got it down to being pretty simple now. To get the most of my time (these take awhile), I double the recipe and bake the 3 layers in 3 sheet pans, lined with buttered parchment. Food coloring can vary so I adjust the amount as needed. I've been making these with bitter orange marmalade for one jam layer, and currant jam for the second as they both go well with chocolate and almond. The messy edges are a real cook's treat but would be great in a trifle.
Anonymous
Buffalo, NY
12/19/2016
This recipe creates delicious and gorgeous cookies!! They may be time consuming, but are most definitely worth the effort! Thank you!!
cyberduck
CCharlottC
12/9/2016
This is to Ethansnana. Try using a vegetable based food coloring. Your cake decorating store should have something. I found air brush cake paint powder that is organic and made from vegetables. Good luck!
holmberg
Florence, TX
7/13/2016
