SEVEN-LAYER COOKIES
Categories Cookies Chocolate Egg Dessert Bake Christmas Kid-Friendly Almond Jam or Jelly Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes about 5 dozen cookies
Number Of Ingredients 13
Steps:
- 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 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.
- 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.
- Cover with plastic wrap and weight with a large baking pan. Chill at least 8 hours.
- 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.
- 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.
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Agm Asmir
a.asmir@aol.comThese cookies look amazing! I can't wait to try them.
Naizjuney Talpur
naizjuney17@yahoo.comI'm definitely going to make these cookies for my holiday party. They look so festive and delicious.
Babu Kanxa
kanxa-babu27@aol.comThese cookies sound delicious, but I'm not sure if I have all of the ingredients. I'll have to check my pantry.
Umar Shahzad
s-umar1@hotmail.frI'm allergic to nuts, so I'm going to have to leave them out of these cookies. I think they'll still be delicious.
SHEHU BADAMASI
badamasi-shehu44@gmail.comI'm not sure about the combination of coconut and chocolate, but I'm willing to try it. These cookies look so good.
Joseph 12
1-joseph19@yahoo.comThese cookies look amazing! I'm definitely going to make them for my next party.
Behruz Xamidullayev
x.b@hotmail.comI can't wait to try this recipe. It looks so easy and delicious.
Martin Heinemann
heinemann_martin@gmail.comI love how these cookies look. They're so colorful and festive.
Simon Datsomor
dsimon@hotmail.comThese cookies are a bit time-consuming to make, but they're definitely worth the effort. They're so delicious and impressive-looking.
The Sajib Squad
squad-t38@yahoo.comI'm not sure what I did wrong, but my cookies didn't turn out as good as I hoped. They were still edible, but they weren't as pretty or tasty as I wanted them to be.
Cyrine Alti
alti38@hotmail.comThese cookies are always a hit at my parties. They're so festive and delicious.
Maa Juliana
juliana-maa@gmail.comI love the combination of flavors in these cookies. The chocolate, coconut, and nuts are all perfect together.
Jacob Hogan
h@gmail.comThese cookies were so easy to make, even for a beginner like me. They turned out beautifully and tasted even better.
Qamriii Gulbaz
g_qamriii@aol.comI had a hard time finding some of the ingredients for these cookies, but they were worth the effort. They turned out so well!
tuhin mia
tmia49@gmail.comThese cookies were a little too sweet for my taste, but they were still good.
Nkumah Dora
dora_n@yahoo.comI'm not a big fan of coconut, but these cookies were still really good. The other layers balanced out the coconut flavor perfectly.
Deejay Sumu 256
d.25624@hotmail.comThese cookies are so delicious and festive. I love making them for Christmas.
kyere Johnson
k@hotmail.comI've made these cookies for years and they're always a crowd-pleaser. They're so easy to make and they always turn out perfectly.
Sulaiman Barrie
barrie_sulaiman@yahoo.comThese seven-layer cookies were a hit at my holiday party! They were so easy to make and everyone loved them.