Pioneer Woman Almond Layer Cookies

Pioneer Woman almond layer cookies are a make ahead holiday treat made with almond paste, raspberry jam and a white chocolate shell. They chill for at least 4 hours, so bake the layers the night before for Christmas cookie trays, Thanksgiving tables or boxable holiday food gifts.

Beating the egg whites to stiff peaks and folding them in gently is what gives these cookies their soft, cake-like layers. If you skip the folding and just stir the whites in, the batter goes dense and the layers lose that light crumb.

The white chocolate topping with fork-drawn wavy lines sets these apart from most Italian rainbow cookie recipes that use a dark chocolate coat. That crisp shell also makes them easy to stack and gift, since the chocolate holds the layers together once it firms up.

Pioneer Woman Almond Layer Cookies

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Course: DessertCuisine: AmericanDifficulty: Medium

Servings

35

servings

Prep time

1

hour 

Cooking time

5

hours 

30

minutes

Calories

220

kcal

Soft almond paste batter gets split into red and white layers, then baked until just set. Once cooled, they stack up with raspberry jam in between and a fork-swirled white chocolate coating on top.

Ingredients

• 2 1/2 sticks unsalted butter, softened and cubed, plus more for the pans
  

• 8 oz. almond paste, broken up
  

• 1 c. sugar
  

• 4 large eggs, separated
  

• 2 c. all-purpose flour
  

• 1/2 tsp. kosher salt
  

• red gel food coloring
  

• 1 c. seedless raspberry jam
  

• 1 (12-oz.) bag white chocolate chips

Directions

• Prep the pans: Preheat the oven to 350°F, then butter 3 13-by-9-inch baking pans or rimmed baking sheets and line the bottoms with parchment paper.
• Make the batter: Beat the almond paste and sugar with a mixer on medium speed until crumbly, then gradually beat in the butter. Add the egg yolks one at a time until smooth, then reduce the speed and beat in the flour and salt until just combined.
• Fold in the whites: In a separate bowl with clean beaters, beat the egg whites on medium-high until stiff peaks form. Fold about one-third into the batter with a rubber spatula until no white streaks remain, then gently fold in the rest.
• Color and divide: Set one-third of the batter aside for the white layer, then stir enough red gel food coloring into the rest to turn it bright red.
• Bake the layers: Divide the red batter between 2 pans and pour the white batter into the third, spreading each into a thin layer with an offset spatula. Bake 10 to 12 minutes, switching pans halfway through, until the cakes are just set, then transfer to racks and let cool completely.
• Stack and chill: Spread 1/2 cup jam over one red layer, almost to the edges, then set the white layer on top. Once it’s in place, spread the remaining 1/2 cup jam over it. Place the last red layer on top, wrap with plastic wrap, weigh down with a pan and heavy cans, and chill at least 4 hours.
• Top with chocolate and cut: Unwrap the stack and flip it onto a cutting board, then peel off the parchment. Melt the white chocolate in a bowl set over simmering water, stirring without letting the bowl touch the water. Pour the chocolate over the top and smooth with an offset spatula, then wait about 30 seconds before drawing wavy lines with a fork. Let it firm up a few more minutes, then cut into small squares.

Tools for this recipe

• KitchenAid 5-speed hand mixer, OXO silicone spatula set, Reynolds unbleached parchment paper, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use marzipan instead of almond paste?

Marzipan works here, but since it’s sweeter than almond paste you may want to cut the sugar by a couple tablespoons. Cashew or pistachio paste also swap in at the same ratio, though they give a noticeably different flavor.

How long do these cookies last once they’re cut?

Keep them in a single layer in an airtight container in the fridge for up to 5 days, since the jam stays freshest cold. You can also freeze them between sheets of parchment for up to 2 months, then thaw in the fridge overnight.

Can I assemble the layers a few days before I need them?

Bake the layers up to 2 days ahead and store them wrapped in plastic wrap in the fridge, since chilled layers are easier to stack. Once assembled with jam and chocolate, the finished cookies keep well for 3 to 4 more days.

What if I only have one or two 13-by-9 pans?

Bake the layers in batches and wash the pan between rounds, since the batter holds fine at room temperature while you wait. Quarter sheet pans or jelly roll pans also work, just spread the batter thin enough so it bakes evenly in 10 to 12 minutes.

Why did my layers turn out flat and dense instead of cake-like?

The most common cause is overfolding the egg whites, which knocks out the air you just whipped in and leaves flat layers. Fold gently with a rubber spatula, turning the bowl as you go, and stop once the white streaks disappear. A few small lumps are fine, because overmixing deflates the whole batch.