1 day 35 mins

    Bar cookie consisting of three layers separated by jam filling and coated with chocolate.

    15 people made this

    Makes: 56 cookies

    • 225 g almond paste
    • 340 g butter, softened
    • 200 g white sugar
    • 4 eggs, separated
    • 250 g sifted all-purpose flour
    • 1 teaspoon almond extract
    • 1/4 teaspoon salt
    • 4 drops red food coloring
    • 4 drops green food coloring
    • 480 g apricot jam
    • 450 g semisweet chocolate, chopped

    Prep:20min  ›  Cook:15min  ›  Extra time:1day cooling  ›  Ready in:1day35min 

    1. Grease 3 - 13 x 9 inch pans. Line with wax paper. Preheat oven to 350 degrees F (180 degrees C).
    2. Combine almond paste, sugar, butter, egg yolks and almond extract. Beat for 5 minutes until light and fluffy. Beat in flour and salt.
    3. In a separate bowl, beat egg whites until stiff peaks form. With a wooden spoon, fold into the almond mixture.
    4. Divide dough into 3 -1 1/2 cup portions. Add red coloring to one of the portions, and green to the another. Spread the batter in the 3 separate prepared pans (keeping the colors separate).
    5. Bake for 15 minutes, or until edges are golden brown. (Each layer will be 1/4 inch thick). Remove cakes from pan immediately. Cool thoroughly.
    6. Stack layers in a 9 x 13 inch pan, spreading apricot jam between layers (no jam on top layer). Place second 9 x 13 inch pan on top and weigh down with two 5 pound bags of sugar or flour. Refrigerate overnight.
    7. Melt chocolate over hot water and spread over cake. Allow to set. Trim edges and cup into 1 inch squares.

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    Reviews in English (15)


    My family loves these and this recipe is wonderful....especially since it makes a 9X13 pan rather than an 8X8 or 9X9. I've made these for different occasions and varied the traditional colors to match the holiday or theme. You will not be disappointed. I also find that cutting the bars upside down, with the chocolate side down is MUCH easier.  -  19 Apr 2009  (Review from Allrecipes US | Canada)


    Excellent recipe! These cookies are my favorite and I haven't been able to find them since moving to FL. I halved the recipe which yielded 30 cookies. In regards to the jam, I thought it called for far too much. You only need to finely coat each layer. I used a total of 1/4 cup + 2 tablespoons. For the full recipe I would use anywhere between 1/2 to 3/4 cup. If you find that your chocolate is too thick, add a little veggie oil and it will be much easier to work with without the taste being compromised. I used 1/2 cup of mini chocolate chips and that was a perfect amount to spread. Coat with chocolate sprinkles to make them truly authentic. AEMAZA has the right idea when it comes to cutting the cookies. The cut is much cleaner/nicer when placed upside-down! Thanks Elaine!  -  26 Sep 2010  (Review from Allrecipes US | Canada)


    Very beautiful pastel layers and excellent flavor. I had trouble cutting the bars, however, because the chocolate kept cracking and breaking. Next time I would use a thinner chocolate layer. I will make these again.  -  12 Feb 2004  (Review from Allrecipes US | Canada)