Valentine Italian Layer Cookies

Traditionally, an Italian Layer Cookie uses semisweet chocolate, and is colored and assembled to resemble the Italian flag: green, white and red. But these tasty treats are too good, too cute and too fun to be left out for Valentine’s Day – so we zhuzhed it up a little to be more seasonal. Ombré the layers to be pink, and use white chocolate instead. Mangiamo!

Italian Layer Cookies

Category: Food & Drinks, Food Recipes

Italian Layer Cookies


  • 1 8-ounce box of almond paste
  • 1 cup sugar
  • 3 sticks of butter, room temperature
  • 4 eggs, separated
  • 2 teaspoons almond extract
  • 2 cups AP flour
  • 1/2 teaspoon salt
  • Red food coloring
  • 1/2 cup raspberry jam
  • 1 8-ounce bag white chocolate chips


  1. Preheat oven to 325.
  2. Grease a quarter baking sheet (9x13), and line with parchment.
  3. In a stand mixer fitted with the whisk, begin whipping the four egg whites.
  4. Slowly pour in 1/4 cup sugar.
  5. When stiff, glossy peaks have formed, transfer to a different bowl.
  6. Using a paddle attachment, combine in the stand mixer: almond paste, one stick of butter and sugar. Beat until smooth with no lumps.
  7. Add in the other two sticks of butter, and continue to beat until pale and fluffy.
  8. Add in the egg yolks and almond extract, and beat until incorporated.
  9. Reduce to low speed, and add salt and flour; mix until just combined.
  10. Using a spatula, gently fold half of the egg whites until incorporated, then gently fold in the remaining half.
  11. Equally divide the batter into three bowls (about 600 grams per bowl).
  12. Leave one bowl without food coloring; add 2-4 drops of red dye into one bowl, and double the amount of food coloring in the third bowl. Stir until completely combined.
  13. Pour a bowl’s batter into the prepared pan, spread evenly and bake for 10-12 minutes, until just set. The batter should no longer jiggle, but a toothpick may not necessarily come out clean.
  14. Use the parchment paper to remove the baked layer from the pan, and transfer to a cooling rack.
  15. Allow the pan to cool to room temperature before lining with more parchment, and repeat the process for the remaining layers.
  16. When finished baking, and when all three layers are room temperature, sandwich the layers on a baking sheet with parchment paper: parchment, cookie layer, parchment, cookie layer, parchment, cookie layer, parchment.
  17. Cover the entire baking sheet and layers with saran wrap. Place another baking sheet on top of the wrapped layers, and place a glass baking pan on top of the baking sheet to weigh it down. Refrigerate for 2 hours, or overnight.
  18. When chilled completely, remove the layers and parchment. Keep a layer of parchment below the white layer.
  19. Spread 1/4 cup raspberry jam over the entirety of the white layer. On top of that, add the lightest pink layer, and spread with remaining jam, followed by the last and darkest cookie layer.
  20. Cover with parchment, replace the weights and refrigerate for another 2 hours or overnight.
  21. In a microwave or double boiler, heat the white chocolate, stirring until melted and smooth.
  22. Remove the layers from the refrigerator, and evenly spread half the chocolate on the top side; replace in refrigerator for 20-30 minutes.
  23. When the chocolate is completely set, flip the layers, so the chocolate is on the bottom, and the white layer is on top.
  24. Evenly spread the remaining chocolate; refrigerate for another 20-30 minutes.
  25. When firmly set, cut off the edges to make straight lines.
  26. Cut the layer cookie into rectangles or squares.
  27. Store in the refrigerator.
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