Six Layer Almond Bars

Happy Friday! Back to school for me, and spring quarter has definitely started off with a bang. I need another spring break, but unfortunately, that won’t happen. I guess I can settle for reliving the making of these cookies that Shelby and I made over break.

We took this recipe from Epicurious for Seven-Layer Cookies, and modified it a little based on our ingredients and preferences. These are quite beautiful cookies to look at, and since we both love almond flavor, these cookies were a hit. The almond paste really makes the almond flavor shine through. We also forgot a layer of apricot preserves between the top cookie and glaze, which makes them six layers instead of seven, but they still taste great! I’m not sure the glaze would have worked with an apricot layer either, so maybe it’s just as well that I forgot. Here’s the recipe!

Six Layer Almond Bars

Adapated from Epicurious

Ingredients

Cookies

4 eggs, separated

1 cup granulated sugar

7 oz almond paste (or 8 oz, whichever size you can find it in)

1 1/2 tsp almond extract

2 cups all-purpose flour

1/2 tsp salt

20 drops red food coloring

20 drops green food coloring

8 oz apricot preserves

Glaze

2 cups powdered sugar

2-4 tbsp milk, depending on consistency

1 tsp almond extract

Directions

Preheat the oven to 350˚F. Line a 9×13 pan with greased parchment paper or aluminum foil.

Whip the egg whites in a clean bowl with a whisk attachment until soft peaks form. Slowly add 1/4 cup of sugar and beat at high speed until stiff peaks form. Set aside.

In a separate bowl, cream together the almond paste and the remaining 3/4 cup sugar until well combined. Add the butter a beat until pale and fluffy. Add the egg yolks and almond extract and beat until well combined. Add flour and salt and mix until just combined. Fold the egg whites into the almond mixture.

Divide the batter into 3 equal parts. Add the red food coloring to one part, and the green to another part, and leave the last part plain. Press the red portion into the baking pan and bake for 8-10 minutes, until just set. Place the green and white portions in the fridge while the red bakes.

Once the red portion has baked, allow to cool, then remove from pan to cool completely. Line the pan with another layer of greased foil or parchment, then press the white portion into the pan. Bake for 8-10 minutes, until just set. Repeat with the green portion.

While the layers are cooling, make the glaze by whisking all ingredients together. Add more milk or powdered sugar until you reach the desired consistency.

To assemble, place the red layer on a plate. Spread half of the apricot preserves over the top. Place the white layer on top. Spread the other half of the apricot preserves over the white layer, then top with the green layer. Cut off the edges to make a nice rectangle. Spread a layer of glaze over the top. Refrigerate until serving, then cut into bars and serve. Enjoy!

Print

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Layer 1: Red

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Layer 2: 1st Apricot Layer

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Layer 3: White

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Layer 5: Green (underneath is Layer 4: 2nd apricot layer)

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Layer 6: Glaze!

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