TASTEOFHOME.COM APRIL/MAY 2020 37
To make these pretty layered cookies,
you’ll bake three thin cakes, spread jam
between them and coat with smooth
melted chocolate.
—Shannon Sarna, South Orange, NJPrep: 35 min.
Bake: 10 min./batch + chilling
Makes: about 3 dozen4 large eggs, room temperature
1 cup sugar
4 oz. almond paste,
cut into small pieces
¹ ₂ cup stick margarine, softened
¹ ₂ cup almond flour
¹ ₂ cup matzo cake meal
¹ ₂ tsp. salt
¹ ₂ tsp. vanilla extract
6 to 8 drops red food coloring
6 to 8 drops green food coloring
¹ ₄ cup seedless raspberry jam
GLAZE
1 cup dark chocolate chips
1 Tbsp. shortening
Dash salt- Preheat oven to 375°. Line
bottoms of 3 greased 8-in. square
baking pans with parchment; grease
parchment. In a large bowl, beat eggs
and sugar until thick and lemon-
colored, 2-3 minutes. Gradually add
almond paste; mix well. Gradually
add margarine, almond flour, cake
meal, salt and vanilla.
2. Divide the batter into thirds. Tint
1 portion red and 1 portion green;
leave remaining portion plain. Spread
each portion into prepared pans.
3. Bake until a toothpick inserted in
the center comes out clean and the
edges begin to brown, 10-12 minutes.
Cool for 10 minutes before gently
removing from pans to wire racks
to cool completely.
4. Place red layer on waxed paper;
spread with 2 Tbsp. jam. Top with
plain layer and remaining jam. Add
green layer; press down gently.
5. For glaze, in a microwave, melt
chocolate chips, shortening and salt;
stir until smooth. Spread half over
green layer. Refrigerate 20 minutes
or until set. Turn over onto another
piece of waxed paper; spread
remaining glaze over red layer.
Refrigerate 20 minutes or until set.- With a knife, trim edges. Cut into
4 rows; cut each row into 1-in. slices.
1 COOKIE 32 cal., 2g fat (1g sat. fat),
6mg chol., 21mg sod., 4g carb.
(3g sugars, 0 fiber), 1g pro.
TEST KITCHEN TIPS
- For testing purposes only, we
used Earth Balance Buttery Sticks. - These are a great dairy-free cookie,
but if you’re not keeping kosher or
avoiding dairy, you can substitute
unsalted butter for the margarine.
“Ingredients
matter and
precision is
everything.”
—SHANNON SARNALove baking? Or want to break into it? Join Bakeable,
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Join our active community of bakers by taking part in a
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Lover’s Pound Cake that’s brightening up this issue’s
cover. Find the recipe on page 49, then head online to
find helpful how-tos for perfecting the cake at home.
It’s just waiting to be shared at any spring gathering!
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