• Prep Time 40 minutes
  • Cook Time 30 minutes
  • Serving For 6 people
  • Difficulty Normal

Recipe Description

This recipe is based on the Italian Seven-Layer Cookie. The seventh layer is a coating of chocolate on the base. The instructions are given in the recipe below.

This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 2 eggs, separated
  • 160g sugar, divided
  • 140g butter, softened
  • ½ tsp vanilla extract
  • 65g almond meal (ground almonds)
  • 140g all-purpose flour
  • ¼ tsp salt
  • Red and green food dye (liquid or gel)
  • 5-6 tbsp apricot jam
  • 50g chocolate
  • ½ tsp corn syrup


  1. Line 3 shallow 18cm square baking pan with baking paper, with two opposite sides overhanging. Preheat the oven to 180°C.
  2. With electric beaters, whip egg whites until they form soft peaks. Continue beating and add 2 tbsp of sugar slowly. Whisk until the meringue is glossy and forms stiff peaks.
  3. Place butter in another mixing bowl. Using the same egg beaters, whip butter and remaining sugar until pale and fluffy, about 5 minutes.
  4. Beat in yolks and vanilla until combined, 1 minute.
  5. Combine almond meal, flour and salt, and fold into butter mixture.
  6. Stir a third of the egg whites into the butter mixture to loosen, then fold in the rest of the whites.
  7. Divide batter into three equal parts, about 200g each. Colour one portion red and another green (about ½ tsp liquid or ¼ tsp gel) and leave the third portion natural.
  8. Place the batters into the three prepared pans and bake for 8-10 minutes until cooked but still soft as they will firm up while cooling. Remove from oven and from the pans, and cool on a wire rack (leave the baking paper on).
  9. Warm the apricot jam to loosen it.
  10. Line a tray with greaseproof paper or a silicon mat and upturn the green layer onto it. Peel off the baking paper. Spread with a thin layer of jam and upturn the white layer on top; peel off the baking paper. Spread with jam and upturn the red layer on top; peel off the baking paper.
  11. Cover with cling film and place a tray or baking pan on top of the cling film and weight it down with something heavy to press the layers together. Refrigerate for 8 hours.
  12. Melt the chocolate with the corn syrup in a heatproof bowl over barely simmering water. Remove cling film and spread chocolate on top of the red layer. Chill until chocolate is set. (If making a seven-layer cookie, invert the cookie onto another tray and spread the green layer with chocolate. Chill until set. The chocolate and corn syrup need to be doubled.)
  13. Trim the edges and cut into fingers, about 4cm by 2cm.

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