These almond-scented, tricolor cookies hide a pocket of apricot or raspberry jam inside, then get a double chocolate coating and a sprinkle finish. They capture the nostalgic appeal of the layered Italian bakery favorite but offer a chewy, jam-filled bite that feels both festive and fun for any occasion.
At a Glance
- Cook time: 45 minutes
- Total time: 3 hours 15 minutes
- Yield: 12 to 16 cookies
What You'll Need
- 2 cups cake flour (see Cook’s Note)
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 3/4 cup confectioners' sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon almond extract
- Red gel food coloring
- Green gel food coloring
- About 6 tablespoons apricot jam or raspberry jam
- 1 1/2 cups semisweet chocolate chips
- 2 teaspoons coconut oil
- 1 cup chocolate sprinkles
How to Make Them
- In a medium bowl, whisk the cake flour, almond flour, baking powder and salt; set aside. In a large bowl, beat the butter, granulated sugar and confectioners’ sugar with a mixer on medium-high until light and fluffy, 3 to 5 minutes. Add the egg and yolk one at a time, beating after each. Beat in the almond extract. Reduce the mixer speed to low and add the flour mixture in two additions, mixing until just combined.
- Divide the dough into three equal portions. Leave one portion in a small bowl—this is the white dough. Return another portion to the mixer bowl fitted with the paddle attachment. Add 4 to 6 drops of red gel food coloring and mix until the color is even and vibrant. Transfer the red dough to a small bowl. Wipe out the mixer bowl and paddle. Add the last portion of dough to the mixer bowl, add 4 to 6 drops of green coloring and mix until evenly vibrant green. Chill all three doughs for 15 minutes.
- On a work surface, lay out a large piece of plastic wrap or parchment. Using a 3/4-ounce (1 1/2-tablespoon) cookie scoop, drop rough balls of the different colors randomly onto the plastic wrap or parchment to form a 5-by-9-inch rectangular strip of multicolored dough, layering the dough in some spots (see Cook’s Note). Use the plastic wrap or parchment to roll the dough into a tight log about 2 inches wide. Refrigerate for at least 1 hour and up to 2 days.
- Set oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line two baking sheets with parchment paper and set aside.
- Unwrap the chilled dough and slice it into 1/4-inch-thick rounds. Lightly press or roll each round to 2 1/2 inches in diameter. Place 6 to 8 rounds on each prepared baking sheet, spacing them 2 inches apart. Spoon 1 teaspoon apricot jam onto each round, then top with another dough round. Gently pinch the edges together to seal, then refrigerate for 20 minutes. Bake for 15 to 18 minutes, rotating the pans front to back and top to bottom halfway through. Let the cookies cool on the pans for 5 minutes, then transfer to a cooling rack to cool completely.
- Put the chocolate chips and coconut oil in a medium microwave-safe bowl and heat in 30-second intervals, stirring between each, until melted and smooth. Place the sprinkles in a shallow bowl or on a small plate. Spread a thin layer of chocolate on the bottom of a cookie, then immediately dip it in the sprinkles to coat. Let dry upside-down. To speed up drying, chill the cookies for 10 to 15 minutes.
- Meanwhile, transfer the remaining melted chocolate to a small piping bag or cornet. Once the chocolate has firmed up, flip the cookies right-side up. Snip off the very tip of the bag and drizzle chocolate over the top side of each cookie. Chill for 5 minutes just to set the chocolate. Serve the cookies at room temperature. Leftover cookies can be stored in an airtight container for up to 5 days; if the chocolate gets too soft you can refrigerate them, but let them come to room temperature before serving.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) As you scoop the cookie doughs into the long rectangle, it helps to scoop one color dough at a time, starting with the white dough and wiping out the scoop between each dough color.
