7-Layer Cookies

One of the best parts of celebrating any holiday in an Italian home is the spread of Italian cookies. And the best part of the cookie spread is the 7-Layer Cookie. You might call it by a different name (Three Color Cookie, Layer Cookie, Rainbow Cookie), but these almond flavored, cakey pastries are unbelievable. Now, by looking at the picture they appear to have three layers.  If you take a closer look, there's a layer of apricot preserves between the green and white, and the red and white layers. That makes five, plus the layers of chocolate on either side makes seven.

I don't have a family recipe because where I grew up, these were sold at every Italian bakery. So I went ahead and found a recipe on Epicurious.com that looked to be accurate and had some great reviews. The recipe looks very difficult to follow, but apparently it's much easier than it looks and I can tell you (having eaten them all my life), it's definitely worth every minute.

Ingredients:

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
1 (12-oz) jar apricot preserves, heated and strained
7 oz fine-quality bittersweet chocolate (not unsweetened), chopped

Preparation:

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.

   

Cooks' note:
Cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature for two weeks.

Comments

[ruthann]

This is what they look like...good right?

[Mike]

VERY good. Of course, like many Italian pastries, they have an almond flavor. Not surprising, considering almond extract and almond paste are two of the main ingredients! If you've ever had marzipan, these taste very similar. Just more colorful.

[Kayla]

This is anawsome recipie my grandmother is Italian and this is the same recipie she uses

[Jessica]

These are the best cookies on the planet

[Vito]

This is a good recipe is great. But, If you want to by some really good ones go to www.scordatobakery.com.
Their cookies are the best !!!