Almond Layer Cookies

Name: Almond Layer Cookies
Prep time: 1 h
Cook time: 5 h 30 min
Total time: 6 h 30 min
Yield: 35
Ingredients: 2 1/2 sticks unsalted butter, softened and cubed, plus more for the pans; 8 oz. almond paste, broken up; 1 c. sugar; 4 large eggs, separated; 2 c. all-purpose flour; 1/2 tsp. kosher salt; red gel food coloring; 1 c. seedless raspberry jam; 1 (12-oz.) bag white chocolate chips

There's raspberry jam between the red and white layers!

By Ree DrummondPublished: Nov 20, 2023

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the pioneer woman's almond layer cookies recipe

Ryan Liebe

Yields:

Prep Time:

1 hr

Cook Time:

5 hrs 30 mins

Total Time:

6 hrs 30 mins

These cake-like treats were inspired by Italian rainbow cookies. To get clean edges when you slice them, dip your knife in warm water and wipe dry between cuts.

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Ingredients

Directions

1. Step 1Preheat the oven to 350°F. Butter 3 13-by-9-inch baking pans or rimmed baking sheets and line the bottoms with parchment paper.
2. Step 2Beat the almond paste and sugar in a large bowl with a mixer on medium speed until crumbly. Gradually beat in the butter. Beat in the egg yolks, one at a time, until smooth. Reduce the mixer speed to low and beat in the flour and salt until just combined.
3. Step 3In a separate large bowl with clean beaters, beat the egg whites on medium-high speed until stiff peaks form. Fold about one-third of the beaten egg whites into the batter using a rubber spatula until no white streaks remain, then gently fold in the rest.
4. Step 4Transfer one-third of the batter to a medium bowl and set aside (this will be for the white layer). Mix enough red gel food coloring into the remaining batter to turn it bright red.
5. Step 5Divide the red batter between 2 of the baking pans and pour the white batter into the third; spread into a thin layer with an off set spatula. Bake, switching the pans halfway through, until the cakes are just set, 10 to 12 minutes. Transfer to racks and let cool completely in the pans.
6. Step 6Spread ½ cup jam over one of the red cake layers in the pan, almost to the edges. Unmold the white cake layer and carefully place on top, then spread with the remaining ½ cup jam. Unmold the remaining red cake and place it on top. Wrap the stack with plastic wrap, top with a baking sheet and place a few heavy cans on top. Refrigerate at least 4 hours or overnight.
7. Step 7Unwrap the stack and invert onto a cutting board; remove the parchment. Melt the white chocolate in a heatproof bowl set over a pan of simmering water, stirring (do not let the bottom of the bowl touch the water). Pour the white chocolate over the cake and smooth the top with an offset spatula. Let the chocolate set for about 30 seconds, then make wavy lines with a fork. Let set a few more minutes, then cut into small squares.