Layered Almond Cookies

Name: Layered Almond Cookies
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: About 40 cookies
Ingredients: 1 cup / 200g Granulated sugar; 1 cup / 227g Almond paste; 1 ½ cups / 339g Butter, softened; 4 Eggs, separated; ¼ cup / 60ml Milk; 2 tsp / 10ml Almond extract; 2 cup / 240g All-purpose flour; ¼ tsp / 1g Blue gel food coloring; ¼ tsp / 1g Pink gel food coloring; ½ cup / 160g Raspberry jam, divided; 1 ½ cups / 255g White chocolate, melted; As needed Rainbow sprinkles (optional)

A colorful take of the classic Italian layered almond cookie. It's a fun, vibrant and delicious treat that can be customized to your liking. While it may feel like a labor of love to make, it is well worth the effort!

Recipe byAnya Kraus

Prep1 hr

Cook15 min

Total1 hr 15 min

MakesAbout 40 cookies

DietariesVegetarian

Ingredients

Ingredient quantities shown in U.S. units.

Almond Cookies

1 cup200gGranulated sugar
1 cup227gAlmond paste
1 ½ cups339gButter, softened
44Eggs, separated
¼ cup60mlMilk
2 tsp10mlAlmond extract
2 cup240gAll-purpose flour
¼ tsp1gBlue gel food coloring
¼ tsp1gPink gel food coloring

Assembly

½ cup160gRaspberry jam, divided
1 ½ cups255gWhite chocolate, melted
As neededAs neededRainbow sprinkles (optional)

Special Equipment

3 Quarter sheet trays

Method

Almond Cookies

Preheat the oven to 350°F/177°C.
Prepare three quarter sheet trays by spraying with nonstick spray and lining with parchment paper.
In a stand mixer using a paddle attachment, cream together the sugar and almond paste.
Gradually add the butter slowly to reduce lumps. Mix together until smooth.
Gradually add the egg yolks. Then add milk and extract. Mix until combined and set the batter aside.
Using the stand mixer in a new mixing bowl, use the whisk attachment to whip the egg whites until stiff peaks.
In three additions, gradually fold the egg whites into the batter.
Divide the batter evenly between three mixing bowls.
Add the pink food coloring to one bowl and fold it in until the color is evenly distributed.
Repeat this step with the blue food coloring in another bowl. The remaining bowl will stay plain.
Now spread the batters evenly in the three prepared quarter sheet trays using an offset spatula.
Bake the cookie layers for 10-12 minutes, until the cookie pulls away from the sides.
While the cookies are baking, use this time to blend the jam if it is chunky. Skip this if your jam is fairly smooth. This is just to ensure it is smooth–making for smooth even layers. Store and set aside for use the next day.
Let the cookies cool in the fridge. If time permits, freezing these overnight is ideal.

To Assemble

Invert one layer of almond cookie and peel off the parchment paper. Set it on a new piece of parchment paper on a half sheet tray.
Spread half of the jam evenly over it and then top it with your next colored cookie layer.
Repeat spreading the jam and add the remaining cookie layer on top.
Cover the assembled cookie and lay a weight over top. Ideally this is something that will evenly distribute weight, like a large cookbook (maybe two), or a quarter sheet tray topped with a cast iron skillet. Let the cookie sit like this overnight. This will help condense the layers nicely.
The next day, remove the weights and begin melting your white chocolate. This can either be done using a double boiler or in the microwave.
Spread half of the white chocolate over the top of the cookie and let sit in the fridge until hardened.
Flip the cookie over and repeat the process on the opposite side. This is when you will use your sprinkles (if desired). Place the cookie in the fridge to set the white chocolate.
Once the white chocolate is set, portion the cookie with a sharp knife and enjoy.