Ingredients

Instructions

If you don’t have 8″ x 8″ pans you can use one, cook one layer, then repeat two more times until all three layers are cooked.

Preheat oven to 350º. Lightly grease the bottom and sides with butter. Cover bottom and sides with parchment paper leaving some paper overhanging edges. Lightly grease the parchment paper and add a light dusting of almond flour then tap pan to remove any excess flour.

In a stand mixer with the whisk attachment, add eggs and sugar and whisk a few minutes until it’s thick.

In a food processor, add almond paste and pulse a few minutes until crumbled. Add crumbled almond paste to stand mixer and whisk until well combined. While stand mixer is on low, melt butter and add it to the bowl followed by the yogurt, matzah meal, almond flour, salt, and almond extract.

In three small bowls, divide batter into three even amounts. Add approximately eight drops of green food coloring to one batch of batter. Add approximately eight drops of red food coloring to a second batch of batter. Leave one batch of batter plain.

Pour each colored batter into the three prepared pans (or start with one color if using just one pan). Bake for 13-18 minutes or until you can stick a toothpick in the center and it comes out clean.

Remove from oven. Let cool for a few minutes, then using the overhanging parchment paper, lift cakes out of pan and set on wire rack to cool.

Add chocolate, shortening, and pinch of salt into a microwave-safe bowl. Microwave for 30 seconds at a time, stir then microwave another 30 seconds, repeating until melted.

Place a piece of parchment paper on top of a platter or baking sheet. Add red cake layer to parchment paper. Spread two tablespoons of raspberry jam to surface. Carefully place white layer onto the top of the raspberry-coated red layer and center it as best as possible. Add two tablespoons of apricot preserves. Carefully place green layer onto the top of the apricot-coated white layer and center it as best as possible.

Spread half of the melted chocolate on top of the green layer. Place in refrigerator for approximately 30 minutes until its completely hard.

Turn cake over and spread remaining chocolate on other side. Place back in refrigerator for 30 minutes or overnight.

Before slicing into cookies, bring to room temperature or warm a knife under hot water, wipe excess water off then slice into cookies.

* Matzah cake meal and gluten-free matzah cake meal are a little hard to find unless you live in a predominantly Jewish neighborhood. Matzah meal and matzah cake meal are virtually the same thing – cake meal is just a finer grind so you can pretty much use either. You can find matzah meal, typically in a brand called Manischewitz, at most suburban-sized grocery stores like Publix or King Soopers. In my KS it’s in the same aisle as the Asian and Mexican foods. If you use matzah meal the crumb will be a little bit larger but the taste will be the same.

TO GO GLUTEN-FREE OR IF YOU CAN’T FIND MATZAH CAKE MEAL OR MATZAH MEAL: you can probably substitute more almond flour/meal for the matzah cake meal. I haven’t tried it so I can’t vouch for it but I’m thinking it’ll work out perfectly. I’ll try the all-almond meal approach for my next batch and will keep this recipe updated with the results!