Sorry, but this is as high as I’m going to get in terms of cookies for Christmas. We got our power late yesterday and between emptying the fridge, shopping and getting ready for the big lunch tomorrow (16 people) I have not had time to try any more. But I was going to end with this one anyway so we’ll call it the grand finale. It originally came from Gourmet magazine. I saw several other recipes with different names but selected this one as I liked the way the processes were described. I know it seems like a lot of work, but really it isn’t and really it is one of those cookies that completes your sweet table. Rich in your mouth, beautiful to look at and delicious in your tummy.
I’ve made this several times to really great reviews. It’s called many things but the most fitting name is Seven-Layer Cookie (apologies to my Italian friends – I’m sure there is a fitting name for this given the colors). Read this recipe in its entirety before attempting it. Again, it seems long but it really isn’t. My comments in italics as always, describe points where I thought clarification was needed or where I changed the recipe slightly to make the process flow easier. These are thin layers of cake that are weighted down to give the texture of a chewy biscuit. The addition of the almond layer, the apricot preserves and the chocolate make this a decadent mouthful. So please do try these – they will surely become one of your favorite cookies to make. As always – enjoy!
Ingredients
4 large eggs, separated
1 cup sugar
1 (8-oz) tube/pkg almond paste – I used baking marzipan here – higher sugar content
2 1/2 sticks (1 1/4 cups) unsalted butter, softened
1 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon salt
red food coloring
green food coloring
The original recipe called for 25 drops of each – really! I use gel based colors and added gel until I was happy with the color for the red and the green
1 (12-oz) jar apricot preserves, heated and strained – please use just the jelly part, no apricot pieces
7 oz fine-quality bittersweet chocolate (not unsweetened), chopped
Preparation
– 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.
– 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.
– 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.
– Fold half of egg white mixture into almond mixture to lighten, then fold in remaining whites gently but thoroughly.
– 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).
– Bake red layer 8 to 10 minutes, until just set. (It is important to undercook.)
– Using paper overhang, transfer layer to a rack to cool, about 15 minutes. Clean the pan, then line with wax paper or parchment 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.
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 – do not add too much preserves, you only want a thin layer, too much and your cookie layers will slide around making cutting them difficult.
– Cover with plastic wrap and weight with a large baking pan – it’s important to weigh it down as it will help the cake set and turn into more of a cookie which will make cutting easier – Chill at least 8 hours.
– Remove weight and plastic wrap. Bring layers to room temperature – remember a cold surface will set the chocolate before it has a chance to cover the surface so really let it come 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.
– 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.
– Cut lengthwise into 4 strips. Cut strips crosswise into 3/4-inch-wide cookies.
– As always – enjoy! And to all a Happy Holidays, a Merry Christmas and a very happy and safe New Year and if you drink, please don’t drive.
Seven Layer Cookies