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Italian Seven Layer Cookies

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“A delicious can't eat just one cake like cookie... If you have the time it is worth it...a friend gave me this recepie many years ago...They make great gifts...”
READY IN:
24hrs 12mins
YIELD:
24 cookies
UNITS:
US

Ingredients Nutrition

  • 8 ounces almond paste or 8 ounces solo almond filling
  • 1 12 cups butter, room temp
  • 1 cup sugar
  • 4 eggs, separated
  • 1 teaspoon almond extract
  • 2 cups flour, sifted
  • 18 ounces apricot preserves (hot)
  • 12 ounces chocolate chips
  • red food coloring
  • green food coloring

Directions

  1. Grease 3 13 x 9 x 1 pans linwith waxed paper grease again set aside -- Mix almond paste,butter,sugar,egg yolks and almond extract -- Beat until fluffy -- Mix in flour.
  2. Beat eggwhites until stiff peaks form -- Fold into almond paste mixture using wooden spoon. (important).
  3. Separate into 3 bowls about 1 1/2 cups each -- Mix red coloring in one and green in another leave last batter color --
  4. Spread mixture in each pan bake @ 350 degrees until edges are golden and cake is firm in center -- aprox 10 to 12 mins --
  5. Remove from pans to cool -- Place green back on pan layer with hot preserves then top with white, layering with preserves finishing with red on top -- Place a sheet of waxed paper over top layer then place one of the pans on top bottom down -- Put weight on the top pan to compress and put in fridge for 8 hrs --
  6. Melt choc chips in micro stirring on occasion aprox 3 mins -- Spread over layer, refridge till set then repeat on other side -- Cut into 2 x 2 squares --
  7. ENJOY -- .

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