Seven-layer Cookies
Photo © Deb Perelman
- 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
- This recipe is vegetarian
- Condiments
- Almond paste (1 (8-oz) can)
- Apricot preserves (1 (12-oz) jar)
- Cooking & Baking
- All-purpose flour (2 cups)
- Almond extract (1 teaspoon)
- Bittersweet chocolate, fine quality (7 oz)
- Food coloring, red (25 drops)
- Food coloring, green (25 drops)
- Salt (1/2 teaspoon)
- Sugar (1 cup)
- Dairy
- Butter, unsalted (2 1/2 sticks)
- Refrigerated
- Eggs, large (4)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published December 17, 2008 (4 years ago).
261 people saved this recipe.
