Almond ombre cookies

Almond ombre cookies

Are you looking for a cookie recipe that not only taste delicious but that will look beautiful on your dessert table?

This ombre almond cookie recipe is for you!

You can make them in the color that matches your dessert table.


12 tbsps Unsalted butter, room temperature

3/4 cups Sugar

5 fl. oz. Almond paste

1 tbsps Olive oil

3 medium Eggs, Cage free

1 12 cups Cake flour

1 tbsps Food gel color, Divided-Aprox

1/2 cups Apricot jam


Preheat oven at 350ºF

Lined a 13x9” and a 9x5” loaf pan with parchment paper, slightly greased with butter and flour leaving overhang on both sides.

1.- Sift the cake flour.

2.- Cream the butter using an electric mixer for 1 minute at medium speed, gradually add the sugar and increase the speed to medium high and add the oil and almond paste. Continue mixing until mixture is well combined, fluffy and light in color. About 4-5 minutes.

3.- In a small container crack the eggs and beat them slightly. Add 1/3 of the eggs to the mixture and be sure that the egg is well incorporated before adding the next egg addition. Scrap the sides of the bowl.This will take about 5 minutes or so.

4.- Reduce the speed to low, add the flour and continue until everything is well combine.

5.- Using a scale weight 250 g in 3 small bowls.

6.- Choose the food gel color of your choice and tint the batter in three different shades of the same color to have an ombre effect.

7.- Pour the batter into the prepared pans and smooth the tops.

8.- Bake the cakes for 12-15 minutes until the center springs when you gently and carefully touch it.

9.- Take the cakes of the pan, cut the cake that has the two colors in similar size pieces.

10.- Transfer the cakes to cooling racks and let is cool completely.

11.- When they are cool cut the three pieces to the same size using a sharp knife.

12.- Spread the apricot jam to the darkest color cake and place the medium shade color on top, spread more apricot jam and place the lightest color cake on top.

13.- Press down gently to glue the layers together and wrap tightly in plastic wrap.

14.- Refrigerate the cakes for at least 1 hour.

15.- To make the cookies, cut the edges to square off the cakes, cut about 1/2 ‘ on each side. Cut the cake in two thick strips about 2 “ and slice each strip into 3/4 “ pieces.


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Kitchen Aid Stand Mixer

Kitchen Aid Stand Mixer


Almond paste

Almond paste


Rose pink food gel color

Rose pink food gel color



Almond Ombre Cookies

If you are looking for an out of the box cookie recipe, this recipe is for you!

Besides it is so pretty to see it will enchant your taste buds.

I will show you step by step how to make these one of a kind concoction.

You can use the color of your choice !


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