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About this recipe: Bar cookie consisting of three layers separated by jam filling and coated with chocolate.


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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