In our home, it just wouldn’t be Christmas without these pretty little layer cookies. My grandmother has made them every Christmas since I can remember, and also on special occasions every so often. I always called them Layer cookies growing up, but they can be called Seven Layer Cookies, Venetian Cookies or Rainbow Cookies. They have great almond flavor and the dark chocolate adds a really nice contrast to the sweet jam filled cookie layers.
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Signing UpStep 1: Gather Ingredients and Prep
You will Need:
4 large eggs, separated
1 cup sugar
1 (8-oz) can almond paste
2 1/2 sticks (1 1/4 cups) unsalted butter, softened
1 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon salt
25 drops red food coloring
25 drops green food coloring
6 drops yellow food coloring
6-oz apricot preserves, heated and strained
6-oz black raspberry preserves, heated and strained
7 oz fine-quality bittersweet chocolate (not unsweetened), chopped
Put oven rack in middle position and pre-heat 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.
4 large eggs, separated
1 cup sugar
1 (8-oz) can almond paste
2 1/2 sticks (1 1/4 cups) unsalted butter, softened
1 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon salt
25 drops red food coloring
25 drops green food coloring
6 drops yellow food coloring
6-oz apricot preserves, heated and strained
6-oz black raspberry preserves, heated and strained
7 oz fine-quality bittersweet chocolate (not unsweetened), chopped
Put oven rack in middle position and pre-heat 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.
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I can't wait to try them - thanks for making this instructable!