Ingredients:

  • 1 cup (2 sticks/227g) unsalted butter, softened, plus more for greasing
  • 1 ½ cups (300g) granulated sugar
  • 6 large eggs, separated
  • 1 teaspoon almond extract
  • ½ teaspoon vanilla extract
  • 3 cups (360g) almond flour (also known as almond meal)
  • ½ cup (60g) all-purpose flour
  • ½ teaspoon salt
  • Red food coloring gel
  • Green food coloring gel
  • ¾ cup (about 1 jar) apricot jam, strained or melted down and strained
  • 1 pound (450g) semi-sweet chocolate chips
  • 2 tablespoons vegetable shortening (optional, for a smoother chocolate finish)

Instructions:

  1. Grease and line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Cream the softened butter and sugar in a stand mixer (or with an electric hand mixer) until light and fluffy.
  3. Beat in the egg yolks, one at a time, followed by the almond and vanilla extracts.
  4. In a separate bowl, whisk together the almond flour, all-purpose flour, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. In a clean, grease-free bowl, beat the egg whites until stiff peaks form.
  7. Gently fold the beaten egg whites into the batter in three additions, being careful not to deflate the batter.
  8. Divide the batter into three equal portions. Leave one portion plain, and color the remaining two portions with red and green food coloring gel, respectively.
  9. Spread each colored batter evenly into the prepared baking pan, one layer at a time.
  10. Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
  11. Let the cake layers cool completely in the pan before removing them.
  12. Once cooled, spread a thin layer of strained apricot jam over the red layer. Carefully place the plain layer on top, followed by another layer of apricot jam. Finally, place the green layer on top.
  13. Wrap the assembled cake tightly with plastic wrap and chill in the refrigerator for at least 2 hours, or preferably overnight. This allows the layers to adhere and makes them easier to cut.
  14. Melt the semi-sweet chocolate chips (and shortening, if using) in a double boiler or microwave until smooth.
  15. Cut the chilled cake into approximately 1x2 inch rectangles. Dip each cookie into the melted chocolate, covering completely.
  16. Place the dipped cookies on a parchment-lined baking sheet and allow the chocolate to set completely.
  17. Serve and enjoy!