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Italian 7-Layer Cookies

w_r_ranch

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Another 'labor of love', LOL!!! Yeah, they're labor intensive but well worth the time & expense!!!

Italian 7 Layer Cookies

Italian_7_Layer_Cookie.jpg

8 Large eggs, separated
2 Cup sugar, divided
16 Ounces almond paste
2 1/2 Cups (5 sticks) unsalted butter, softened
1 Teaspoon almond extract
4 Cups all-purpose flour
1 Teaspoon salt
Red food coloring
Green food coloring
10 Ounces raspberry preserves, warmed
10 Ounces apricot preserves, warmed
14 Ounces dark chocolate melting wafers

Position a rack in the middle of the oven and preheat to 350° F. Grease, flour & line the bottoms of three 11” X 17” by 1” pans with wax paper, leaving a 2-inch overhang.

In the bowl of a standard electric mixer fitted with the whisk attachment, beat egg whites at medium-high speed until they just hold stiff peaks. With the mixer running on high speed, add 1/2 cup sugar a little at a time, beating until whites hold stiff, glossy peaks. Transfer to another bowl & wipe the bowl dry with a paper towel.

Switch the mixer to the paddle attachment. Combine the almond paste & remaining 1 1/2 cup sugar until well-mixed, about 3 minutes. Add butter & beat until pale/fluffy, about 3 minutes. Add yolks & almond extract, mixing until well combined, about 2 minutes. Reduce speed to low, then add flour & salt, mixing until just combined.

Fold half of egg white mixture into almond mixture to lighten, then fold in remaining whites gently but thoroughly.

Divide batter among 3 bowls. Stir red food coloring into one bowl & green food coloring into another, leaving the third bowl plain. Keep in mind that the batter will bake up darker than it looks pre-bake. Pour the batter from one of the bowls into one of the prepared pans. Using an offset spatula, spread the batter into an even layer.

Bake the layer for 8 to 10 minutes, until just set (the cake may look undercooked, but this is what you want). Repeat with the remaining bowls of cake batter and sheet pans, transferring each baked cake to a wire rack to cool completely.

When all the layers are cool, invert the green layer onto a parchment or wax paper-lined baking sheet (I like to use one of the cooled quarter sheet pans for this). Peel off the paper from the layer & brush on the heated apricot preserves. Flip the white layer on top of green layer & peel off the paper. Spread with the raspberry preserves. Invert the red layer on top of white layer & discard the paper.

Cover tightly with plastic wrap & place another quarter sheet pan on top, right side up. Evenly distribute a heavy weight on top of the sheet pan (bottled water is what I usually use) & place in the fridge to chill for at least 8 hours or overnight.

Remove the weights & plastic wrap, then let the built-up cake layers sit on your counter for a few minutes to come to room temperature. Melt the chocolate wafers in a microwave-safe bowl in 30-second increments, until smooth.

Trim the edges of the assembled layers with a long serrated knife to even them out. Quickly spread half of the melted chocolate in a thin layer on top of cake. Place the cake back in the fridge to firm up the chocolate, about 10 to 15 minutes. Place a sheet of wax paper on top of the chocolate layer, place another quarter sheet pan on top, then invert the cake & remove the paper. Quickly spread with the remaining chocolate. Freeze the chocolate-covered cake until firm.

Cut lengthwise into 6 strips & then cut each strip crosswise into 16 pieces. I like to use a sharp serrated knife that has been run under hot water to cut into the frozen cake. The cookies are MUCH easier to cut when the big cake is cold, so don't try to cut the it at room temperature as you'll just end up making a mess & have a really hard time.

The cookies can be stored in an airtight container in the fridge or freezer; I like to keep them in a large flat container, layering the cookies with a sheet of wax paper in between to keep them from sticking. The cookies will keep in the fridge or freezer for a fairly long time & are delicious when chilled. Enjoy!!!
 

Mike

Might know the answer
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Location
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I dated an Italian girl one time... dang the food we had was so good. I've certainly had my share of these as well. :)
 
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