The Glancy Family Cookbook

Tricolor Cookies, Part I: Cake Layers

Glancy Family Cookbook Volume II, chapter 5

Category: Cookies

For the filling and glaze, you'll need to see Part II. MAKE AHEAD: The almond paste can be made many days in advance; wrap well and refrigerate or freeze until ready to use. The cake layers can be made 2 days in advance. The assembled cookies can be refrigerated in an airtight container for up to 4 days. (These cookies are not meant for shipping.)

Ingredients

12 tbsp (1 1/2 sticks) unsalted butter, at room temperature, plus more for baking pans
1 cup flour
1/4 tsp salt
7 oz almond paste, store-bought or homemade (see below)
3/4 cup sugar
1/2 tsp almond extract
3 large eggs
zest of 1 large orange, grated (2 to 2 1/2 tsp)
red food coloring (liquid or gel)
2 tbsp dark, unsweetened cocoa powder, sifted (not Dutch process)

Steps

Preheat the oven to 350 degrees.
Lightly grease three 8" square baking pans. Line the bottom of each pan with parchment paper and butter the parchment. Dust with flour, then shake out any excess.
Sift together the flour and salt in a small bowl.
Combine the almond paste, sugar, and almond extract in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed until small crumbs form.
Add the 12 tablespoons of butter; increase the speed to high and beat until the butter is well incorporated. Stop to scrape down the sides of the bowl.
Reduce the speed to low, then add the eggs one at a time, beating well after each addition. Add the orange zest and beat until combined.
Add the flour mixture in 3 parts, beating after each addition to form an almost-pourable batter. Divide the batter evenly among 3 small mixing bowls.
Add a few drops of red food coloring to the batter in the first bowl; mix well and add drops as needed to achieve a medium-red color.
Add cocoa powder to the batter in the second bowl; whisk until fully incorporated. Leave the batter in the third bowl plain.
Pour each batter into one of the prepared baking pans, smoothing the tops. Bake for 12-15 minutes or until a toothpick inserted in the center of each thin layer comes out clean.
Transfer the pans to a wire rack to cool for 20 minutes, then invert the cakes onto the rack, remove the pans, and let cool completely. Remove the parchment.
You can buy or make your own almond paste (it is normally findable in the baking aisle). To make almond paste for this recipe, combine 1 1/2 cups finely ground almonds, 1 cup sifted confectioners sugar, 1/2 teaspoon almond extract, and 2 tablespoons of water in the bowl of a food processor. Process to form a smooth paste. Wrap the paste in plastic wrap; refrigerate or freeze until ready to use.