Serious Eats / Amanda Suarez
Okay, technically these are more cake than cookie, and yes, they are a lot of work, but they’re worth it. We use a basic cake recipe enhanced with a hefty amount of almond paste to create the cookie’s signature nutty flavor and dense texture. The batter is divided into thirds; one portion left white, the second dyed green, and the last dyed red, spread into a paper thin cake layer then each is baked, cooled, then stacked and layered with a thin smear of raspberry or apricot jam in between, before topping with a chocolate coating.
