Italian Seven Layer Cookies Tricolores
Indulge in the vibrant colors and nostalgic flavors of Italian Seven Layer Cookies Tricolores, a beloved classic of Italian-American baking. These decadent layered treats feature soft almond-flavored sponge cakes in green, white, and red—Italy’s iconic tricolor—bound together with luscious layers of apricot and raspberry jam. Topped with a glossy bittersweet chocolate coating, these cookies are as elegant as they are irresistible. Crafted with almond paste for a rich, nutty flavor and gently folded egg whites for an airy texture, this recipe requires a bit of patience but rewards you with bakery-worthy bites that are perfect for festive occasions. Slice them into petite rectangles to serve at holiday parties or as an eye-catching addition to any dessert tray.
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Ingredients
- 227 grams Unsalted butter, softened
- 200 grams Granulated sugar
- 200 grams Almond paste
- 4 Large eggs, separated
- 240 grams All-purpose flour
- 1 teaspoon Salt
- 10 drops Green food coloring
- 10 drops Red food coloring
- 200 grams Apricot jam, strained
- 200 grams Raspberry jam, strained
- 200 grams Bittersweet chocolate, chopped
- 60 milliliters Heavy cream
Directions
Step 1
Preheat your oven to 175°C (350°F). Line three 9x12-inch rimmed baking sheets with parchment paper and set aside.
Step 2
In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Step 3
Crumble the almond paste into small pieces and add it to the butter mixture. Beat until smooth, ensuring there are no lumps.
Step 4
Add the egg yolks, one at a time, beating well after each addition.
Step 5
In a separate clean mixing bowl, whisk the egg whites with a pinch of salt until stiff peaks form.
Step 6
Gently fold the whipped egg whites into the almond mixture until fully incorporated.
Step 7
Sift in the all-purpose flour and salt, folding gently to create a cohesive, smooth batter.
Step 8
Divide the batter evenly into three separate bowls. Add green food coloring to one portion, red food coloring to the second, and leave the third portion plain. Mix each portion until the color is even.
Step 9
Spread each colored batter onto its prepared baking sheet, creating an even layer. Bake each for about 10-12 minutes, or until the edges are just set but the layers are still soft.
Step 10
Allow the cake layers to cool completely in the pans before gently transferring them out using the parchment paper.
Step 11
Place the green layer on a clean surface or tray. Spread a thin, even layer of apricot jam over it. Carefully place the plain layer on top and spread raspberry jam evenly over it. Finish by placing the red layer on top, aligning the layers as neatly as possible.
Step 12
Wrap the stacked layers in plastic wrap, place a heavy baking sheet or book on top, and refrigerate for at least 4 hours or overnight to compress the layers.
Step 13
Once chilled, melt the chopped bittersweet chocolate with heavy cream in a heatproof bowl set over a pan of simmering water. Stir until smooth and glossy.
Step 14
Spread the melted chocolate evenly over the top of the layered cake. Allow the chocolate to set at room temperature or in the refrigerator for 20-30 minutes.
Step 15
Trim the edges of the layered cake to create neat sides, then slice into 1x2-inch rectangles or your desired size.
Nutrition Facts
| Serving size | (1734.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6206.1 |
| Total Fat 307.7g | 0% |
| Saturated Fat 175.3g | 0% |
| Cholesterol 1299.6mg | 0% |
| Sodium 2857.2mg | 0% |
| Total Carbohydrate 804.9g | 0% |
| Dietary Fiber 28.5g | 0% |
| Total Sugars 529.5g | |
| Protein 69.7g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 454.6mg | 0% |
| Iron 42.7mg | 0% |
| Potassium 2479.2mg | 0% |
Source of Calories