These beautiful Italian 7-Layer Bars are cut into small squares and individually dipped in white chocolate, so they look like petits fours! They’re perfect to give as gifts to friends, neighbors and your favorite sweetheart. Thank you to Oceanside food blogger, The Seaside Baker, for sharing your recipe with us.
Ingredients
4 large eggs, separated
1 cup sugar, divided
8 oz. almond paste
2½ sticks (1¼ cups) unsalted butter, softened
1 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon salt
Gel food coloring (3 different colors)
1 (12 oz.) jar raspberry preserves, heated and strained
One bag white chocolate coating (I use Candiquik), divided
1 Tablespoon shortening or coconut oil
Pink food coloring
Sprinkles
Directions
- Put rack in middle of oven and preheat to 350 degrees.
- Spray a 13” x 9” baking pan with nonstick cooking spray and line bottom with parchment paper, leaving a 2” overhang on two ends; then spray the paper.
- Beat egg whites in mixer (fitted with whisk attachment) at medium-high speed just until they form stiff peaks. Add 1/4 cup sugar a little at a time, beating at high speed until whites hold stiff, slightly glossy peaks. Transfer to another bowl.
- Switch to paddle attachment. Beat almond paste and remaining 3/4 cup sugar together until well blended (about 3 mins.).
- Add butter and beat until pale and fluffy (about 3 mins.).
- Add egg yolks and almond extract and beat until combined well (about 2 mins.).
- Reduce speed to low; mix in flour and salt until just combined.
- Fold half of egg white mixture into almond mixture to lighten; then fold in remaining whites gently, but thoroughly.
- Divide batter between three bowls. Stir a dab of food coloring into each bowl (measure with the tip of a knife).
- Pour first colored batter into prepared pan and spread evenly with offset spatula (layer will be about 1/4 inch thick).
- Bake for 8 to 10 minutes, until just set. (It is important to undercook.)
- Removing with parchment, transfer to a rack to cool.
- Repeat steps 10, 11 and 12 for the other two colors, placing new sprayed parchment for each one.
- When all layers are cool, invert one layer onto a wax paper-lined large baking sheet. Remove paper from layer and spread with half of preserves.
- Invert second layer on top of first layer, discard paper, and spread with remaining preserves.
- Invert final layer on top of previous layer and discard wax paper.
- Cover with plastic wrap and weight with a large baking pan. Chill at least 8 hours.
- Remove weight and plastic wrap, and bring layers to room temperature.
- Set aside 1/3 cup white chocolate coating. Melt remaining chocolate and shortening in the microwave for one minute. Stir until smooth. If chocolate needs to be melted more, heat in 10-second increments until smooth.
- Trim edges of assembled layers with a long, serrated knife.
- Cut into 2’ squares, then carefully dip into chocolate to coat.
- Once all squares have been coated, melt 1/3 cup chocolate with shortening and pink food gel.
- When melted and smooth, place in a Ziploc bag and snip the corner.
- Drizzle pink chocolate onto squares and top with your favorite Valentine sprinkles.
Jackie Bruchez is a food blogger in Oceanside. Find her recipes at www.TheSeasideBaker.com.
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