Seven Layer Cookies

Seven Layer Cookies (Adapted from Gourmet)

4 large eggs, separated
1 cup granulated sugar, divided
8 ounces almond paste
20 tablespoons 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
12 ounce jar apricot preserves, heated and strained
7 ounces good quality bittersweet chocolate, chopped into small chunks

Preheat oven to 350

Coat a 9 x 13" baking pan with nonstick spray. Line with parchment paper, leaving about a 2" overhang on 2 sides.

In a large mixing bowl, beat whites until they just hold stiff peaks. Gradually add 1/4 cup sugar, beating at high speed until whites hold stiff, slightly glossy peaks. Scoop out whites to another bowl and cover - set aside.

Using the paddle attachment and the same bowl, beat together almond paste and remaining 3/4 cup sugar until thoroughly combined. Add butter and beat until pale and fluffy, about 3 minutes. Add yolks, one at a time, and mix until well combined. Mix in almond extract. Add flour and salt - mix just until combined.

To lighten the base, gently mix half of egg white mixture into almond mixture. Fold in remaining whites gently but thoroughly.

Evenly distribute batter between 3 medium bowls. Gently mix red food coloring into one and green food coloring into another, leaving the third bowl plain. Set white batter aside. Cover the green batter and place in the refrigerator. Scoop red batter into prepared baking pan and use an offset spatula to evenly spread it over the bottom - it will be a thin layer.

Bake red layer just until set - about 8 to 10 minutes. Do not overcook.

Remove from the oven and carefully use the parchment overhang to transfer the baked layer to a wire rack to cool, about 15 minutes.

Clean pan and prepare it again just as described above. Scoop white batter into prepared baking pan and use an offset spatula to evenly spread it over the bottom.

Bake white layer until just set - about 8 to 10 minutes. While this layer bakes, remove the green batter from the refrigerator and let come to room temperature.

Remove white layer from the oven and carefully use the parchment overhang to transfer the baked layer to a wire rack to cool, about 15 minutes.

Clean pan and prepare it again just as described above. Scoop green batter into prepared baking pan and use an offset spatula to evenly spread it over the bottom.

Bake green layer until just set - about 8 to 10 minutes.

Remove green layer from the oven and carefully use the parchment overhang to transfer the baked layer to a wire rack to cool, about 15 minutes.

When all layers are completely cool, carefully invert green onto a parchment lined baking sheet. Remove the layer of parchment on the back and spread with half of preserves. Invert white on top of green layer and remove the layer of parchment on the back. Spread with remaining preserves. Invert red layer on top of white layer and remove the final layer of parchment.

Cover with plastic wrap and place a large baking pan on top to weigh the layers down. Place in the refrigerator and chill for at least 8 hours.

Remove weight, plastic wrap and let the layers come to room temperature. Melt chocolate in a double boiler, stirring until smooth. Remove from heat. Keep chocolate over water.

Trim a small amount of the edges from the 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 parchment 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" wide cookies.

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