Tricolor Cookies

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 7 ounces almond paste
• 3/4 cup sugar
• 1/2 teaspoon pure almond extract
• 3/4 cup unsalted butter, softened
• 3 large eggs
• 1 grated orange, zest of
• orange food coloring (liquid or gel)
• 2 tablespoons dark unsweetened cocoa powder, sifted
• 2/3 cup apricot jam
• 2 tablespoons amaretto liqueur
• 6 ounces dark chocolate, coarsely chopped (60% cacao)
• 1 teaspoon light corn syrup
• 1/2 cup unsalted butter, softened, cut into cubes

Recipe

• 1 1. preheat the oven to 350° fahrenheit.
• 2 2. butter three 8-inch square baking pans.
• 3 3. line the bottom of each pan with parchment paper and butter the parchment.
• 4 4. dust with flour and knock out the excess flour.
• 5 5. sift the flour and salt together in a small bowl and set aside.
• 6 6. in the bowl of an electric mixer fitted with the paddle attachment, beat the almond paste, sugar, and almond extract together until small crumbs form.
• 7 7. add the butter and beat on high speed until the mixture is combined.
• 8 8. scrape down the bowl and add the eggs, one at a time, beating until each is incorporated.
• 9 9. add the orange zest and beat until combined.
• 10 10. add the flour mixture in three parts, beating on low speed after each addition until combined.
• 11 11. divide the batter among three small mixing bowls.
• 12 12. in the first bowl, add a few drops of orange food coloring to the batter, and mix well.
• 13 13. continue to add a few drops of food coloring and mixing until the batter is medium orange in color.
• 14 14. in the second bowl, add the cocoa powder to the batter and whisk until fully incorporated.
• 15 15. leave the third bowl plain.
• 16 16. pour each batter into a prepared pan and smooth the tops.
• 17 17. bake the layers for 12 to 15 minutes or until a toothpick inserted in the center of each layer comes out clean.
• 18 18. transfer the pans to a wire rack and cool for 20 minutes.
• 19 19. invert the cakes onto the rack, remove the pans, and let cool completely.
• 20 20. remove the parchment.
• 21 make the filling.
• 22 in a small saucepan over low heat, stir the jam and amaretto until warmed through and completely blended, 3 to 5 minutes.
• 23 assemble the tricolor cookies.
• 24 1. place the chocolate layer on a serving rack and evenly spread half of the apricot jam over the top.
• 25 2. top with the plain (or ) layer and spread with the remaining apricot filling.
• 26 3. top with the orange layer and let the layers sit in the refrigerator for 5 minutes (or while you make the chocolate glaze).
• 27 make the glaze.
• 28 1. in a large nonreactive metal bowl, combine the chocolate, corn syrup, and butter.
• 29 2. set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth.
• 30 3. remove the bowl from the pan and stir for 30 seconds to cool slightly.
• 31 4. spread the glaze over the top of the bar cookies, completely covering the orange layer (some glaze may spill down the sides of the cake).
• 32 5. place the tray in the refrigerator until the chocolate topping completely sets (about 1 hour).
• 33 6. remove the tray from the refrigerator, wait 30 minutes for the chocolate to warm up, and cut into 20 individual squares or use a small cookie cutter to create your own shapes.
• 34 7. the bars can be stored in the refrigerator, tightly covered, for up to 4 days.