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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...”
24hrs 12mins
24 cookies

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


  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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