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 1⁄2 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.