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Homemade Italian Ombre Layer Cookies photo
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Italian Ombre Layer Cookies

These Italian Ombre Layer Cookies are a feast for the eyes and taste buds! Enjoy their stunning colors and rich almond flavor.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: Italian
Keyword: Almond, Cookies, Layered
Servings: 12 servings

Ingredients

  • 2 cups bleached cake flour
  • 1/2 teaspoon baking powder
  • 1 1/2 cups granulated sugar
  • 8 ounces almond paste
  • 7 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 8 tablespoons unsalted butter melted and cooled slightly
  • Food coloring Optional, for achieving the ombre effect
  • 2/3 cup apricot jam
  • 6 ounces finely chopped bittersweet chocolate
  • 1 tablespoon unsalted butter for glazing

Instructions

  • Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.
  • In a large mixing bowl, whisk together the bleached cake flour and baking powder. Set aside.
  • In another bowl, combine the granulated sugar and almond paste, mixing until the almond paste is finely crumbled.
  • Add the eggs, vanilla extract, and salt to the almond paste mixture. Beat with a whisk until well combined. Gradually add the melted butter, mixing until smooth.
  • Slowly add the flour mixture to the wet ingredients, stirring gently with a spatula until just combined. Be careful not to overmix.
  • Divide the batter into three equal portions. Use food coloring to dye each portion a different shade, creating an ombre effect.
  • Spread the lightest batter evenly onto the prepared baking sheet. Bake for about 10-12 minutes, or until lightly golden. Remove from the oven and let cool slightly before transferring to a cooling rack.
  • Repeat the baking process with the medium and dark batter layers, ensuring they cool completely before assembling.
  • Once all layers are cool, spread a thin layer of apricot jam on the lightest layer, then stack the medium layer on top, repeating the process with the dark layer.
  • In a small saucepan, melt the bittersweet chocolate with the tablespoon of unsalted butter over low heat, stirring until smooth.
  • Pour the melted chocolate over the stacked layers, allowing it to drip down the sides. Let the chocolate set before slicing the cookies into squares or rectangles.

Equipment

  • Mixing Bowls
  • Whisk
  • Spatula
  • Baking Sheets
  • Parchment Paper
  • Cooling Rack
  • Food Processor

Notes

  • Store cookies in an airtight container at room temperature for up to one week.
  • Freeze the assembled cookies for up to three months for longer storage.
  • Let frozen cookies thaw at room temperature before serving.