On the seventh day of Christmas,
My true love sent to me
Seven layer cookies,
Five Sugar Cookies,
Four Viennese Crescents,
Three Candy Cane cookies,
Two Toffee Squares,
And a cookie shaped like a Christmas tree.
Seven layer cookies, Venetian cookies, rainbow cookies, tri-color cookies, Italian flag cookies, seven-layer rainbow cookies…call these cookies whatever you’d like – one thing we can surely all agree on is that they are delicious.
I recommend reading through the entire recipe prior to making these cookies to ensure that you have all the supplies (and time) needed to prepare them.
They are a bit labor-intensive, but are worth it.
- 4 large eggs, separated
- 1 cup sugar
- 8 oz almond paste
- 2 1/2 sticks (1 1/4 cups) unsalted butter, cut into pieces and softened
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 25 drops red food coloring
- 25 drops green food coloring
- 1 (12-oz) jar apricot preserves, heated and strained
- 1 lb bittersweet chocolate, chopped
You’ll need three 9-by-12-inch jelly roll pans or rimmed baking sheets to make these layered cookies.
- Prepare your pans: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F.
- Butter and flour three 9-by-12-inch jelly roll pans or rimmed baking sheets and line with parchment paper.
- Make the batter: Combine the almond paste and 3/4 cup plus 2 tablespoons sugar in a stand mixer fitted with the paddle attachment. Mix on medium speed until the mixture is in fine crumbles.
- Beat in 2 1/2 sticks butter, a few pieces at a time, until well combined. Beat in the egg yolks, one at a time, until smooth.
- Sift 2 cups flour onto a sheet of parchment and sprinkle the salt on top; add to the mixer bowl and beat until just combined.
- In a clean bowl, whisk the egg whites until foamy; while whisking, slowly add the remaining 2 tablespoons sugar and whisk until firm peaks form (or use a hand mixer). Fold about one-third of the egg white mixture into the batter with a rubber spatula, then gently fold in the rest. The batter should be fluffy.
- Color the batter: Divide the batter evenly among 3 bowls. Stir enough red food coloring into 1 bowl to make a deep pink color. Stir enough green food coloring into another bowl to make a medium green color. Leave the third bowl uncolored.
- Bake the layers: Transfer the batter to the prepared pans (one pan for each color). Dip an offset spatula in water and spread the batter to the edge of each pan, smoothing the tops.
- Switch the position of the pans halfway through baking, until the cakes are cooked through and just beginning to brown around the edges, 8 to 10 minutes. Let cool completely in the pans on wire racks.
- Assemble the layers: Spread half of the jam evenly over the green cake layer almost all the way to the edges. Unmold the plain cake layer by inverting it onto another pan or cutting board; peel off the parchment.
- Carefully slide the plain layer onto the green layer (use a wide offset spatula to help you, if necessary). Spread the remaining jam on top of the plain layer. Unmold the pink cake layer and slide it onto the plain layer.
- Cover the cake with plastic wrap and top with one of the empty pans; place several heavy cans on top to weigh down the layers. Refrigerate at least 4 hours or overnight.
- Unmold the cake: Remove the cans and plastic wrap. Place a cutting board on top of the cake and flip to unmold it onto the cutting board. Remove the parchment from the top of the green layer.
- Trim the cake: Trim the sides with a knife to make straight edges. Spray a wire rack with cooking spray; set the rack over a baking sheet. Carefully slide the cake onto the rack, using a wide offset spatula to help you, if necessary.
- Cover in chocolate: Melt the chocolate in a heatproof bowl set over a pan of simmering water; pour HALF over the cake. Dip an offset spatula in the hot water and smooth the top and sides.
- 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 bottom of cake with remaining chocolate.
- Cut into pieces: Slide the cake back onto the cutting board. Slice crosswise into 6 strips, then cut each strip into 8 rectangular pieces. For clean edges, dip the knife in warm water and wipe it with a cloth between cuts. Store in an airtight container at room temperature for up to 1 week.
Tip: It is best to cut the cookies before the chocolate has fully hardened.
Variation: These cookies also taste great with raspberry jam instead of apricot.
Photo credit: Robyn Lee