Seven Layer Cookies

Seven Layer Cookies
Staff Writer
Seven Layer Cookies
Francesca Borgognone
Seven Layer Cookies

Rainbow or seven layer, whatever the kids call 'em these days, have always been a hit in my neck of the woods. The petite tri-color delight is not only good in flavor, but a crowd-pleaser as well. They silence children, satisfy the fickle eater, and they're colorful! Though reproduced, and poorly I might add, by the masses, these remain a tradition of old-school Italian American bakeries. 

Though the known way is to use apricot jam, the Borgognone way is to use fresh raspberry preserves. 

Click here to see more cookie recipes. 

Click here to see Tips for Making Better Cookies.

Click here to see How to Make Perfect Cookie Dough.

60
Servings
55
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 1/2  sticks unsalted butter
  • eggs
  • 1  cup  sugar
  • One  8-ounce can almond paste
  • 1  teaspoon  almond extract
  • 2  cups  all-purpose flour
  • 1/2  teaspoon  salt
  • Red food coloring, to your liking
  • Green food coloring, to your liking
  • One  12-ounce jar raspberry preserves
  • 7  ounces  fine bittersweet chocolate, chopped

Directions

Preheat oven to 350 degrees. Line three 13-by-9-by-2-inch metal baking pans with foil, leaving some overhang. Grease with 2 tablespoons of butter, set aside.

Beat the egg whites in a mixer with a whisk attachment at medium-high spead until soft peaks form. Gradually add ¼ cup sugar, until stiff peaks form. Transfer to large bowl, cover, and refrigerate. 

With the paddle attachment, beat the almond paste and remaining ¾ cup of sugar until well blended, about 3 minutes. Add the remaining butter and beat until pale and fluffy, about 3 minutes. Add yolks and almond extract and beat until combined thoroughly, about 2 minutes. Reduce speed, then add the flour and salt, and mix until just combined. Fold in egg-white mixture in halves. 

Divide batter among 3 bowls. Stir red food coloring into one and green food coloring into another, leaving the third batch plain. Spread 1 bowl of batter into each prepared pan; smooth tops. Bake, rotating pans halfway through, until just set, 9-11 minutes. Keep in pans while cooling. 

With a pastry brush, spread half of the preserves over the green cake. Using foil overhang, lift plain layer out of pan. Reverse onto green layer; discard foil. Brush remaining preserves over plain layer. Lift red layer out of pan; invert onto plain layer and cover cake with foil. Top with a 13-by-9-by-2-inch pan. Weigh down the pan with several heavy canned goods to compress the cake layers.

Refrigerate for at least 8 hours and up to 1 day.

Remove the cans, top pan, and foil. Transfer the cake to a waxed paper-lined baking sheet. Spread half of the chocolate over the cake in a thin layer. Freeze for 10 minutes. Cover with waxed paper, invert the baking sheet on top, and flip the cake. Uncover and glaze with remaining chocolate. Chill until firm, about 30 minutes. 

Trim cake to 12-by-8-inches. Cut crosswise into four 2-inch strips. Cut each strip crosswise into ½-inch wide cookies. Cover in an airtight container and keep refrigerated until ready to serve.

Nutritional Facts

Total Fat
2g
3%
Sugar
1g
1%
Cholesterol
1mg
0%
Carbohydrate, by difference
9g
7%
Protein
1g
2%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
2mg
0%
Choline, total
1mg
0%
Fiber, total dietary
1g
4%
Folate, total
14µg
4%
Magnesium, Mg
3mg
1%
Phosphorus, P
13mg
2%
Selenium, Se
3µg
5%
Sodium, Na
14mg
1%
Water
2g
0%

Cookie Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Cookie Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Cookie Wine Pairing

Milk is more traditional with cookies than wine in the U.S., but a few cookies and a glass of sweet wine make a simple, enjoyable dessert. Sweet chenin blanc, muscat, or amontillado sherry with nut-based cookies; sauternes or sweet German wines with sugar cookies; cabernet sauvignon or cabernet franc with chocolate desserts; Italian vin santo with biscotti.