Mixed Cookie Platter Recipe
Mini black and whites, Italian rainbows and pignoli
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Mini Black and Whites (makes ~24 mini cookies)
Italian Rainbow Cookies (makes ~18 small layered wedges)
Pignoli Cookies (makes ~18 cookies)
Method
Preheat oven to 350°F (175°C). Line two baking sheets with parchment. In a bowl, cream 0.5 cup softened butter and 0.5 cup granulated sugar with an electric mixer until light and fluffy, about 2–3 minutes. Add 1 large egg and 1 tsp vanilla extract and beat until combined. In a separate bowl whisk together 1.5 cups all-purpose flour, 0.5 tsp baking powder, and 0.25 tsp salt. Gradually add dry ingredients to wet and mix until just combined. If dough feels too stiff, add up to 1 tablespoon milk to loosen slightly.
Portion dough into 24 small balls (~1 tablespoon each), place 1 inch apart on prepared sheets, and flatten slightly with the palm or bottom of a glass. Bake 9–11 minutes or until edges are set and bottoms are lightly golden. Cool on sheet 5 minutes then transfer to a wire rack to cool completely.
Place 3 oz chopped dark chocolate in a small bowl. Heat 3 tbsp heavy cream until just simmering; pour over chocolate and let sit 1 minute, then stir until smooth and glossy. Allow to cool slightly to spreading consistency.
When cookies are cool, spread half of each cookie with a thin layer of white icing (mix 1 cup powdered sugar with 1 tablespoon milk and 1/4 tsp vanilla to a thick but spreadable consistency). Spread the other half with chocolate ganache. If you prefer cleaner halves, use a small offset spatula and chill 5 minutes to set the ganache before serving.
Preheat oven to 350°F (175°C). Line a 9x5-inch loaf pan (or a 9x5 metal pan) with parchment, leaving a 1-inch overhang for easy removal, and lightly butter the parchment. In a large bowl, beat 1 cup softened butter and 1 cup granulated sugar until pale and fluffy, about 3–4 minutes. Add 4 eggs one at a time, beating and scraping between additions. Mix in 1 tsp almond extract and 1/2 tsp vanilla. In a medium bowl whisk together 1.5 cups all-purpose flour, 3/4 cup almond flour, 1 tsp baking powder, and 1/4 tsp salt. Fold dry ingredients into wet in two additions until just combined.
Divide batter into three equal portions (use scale or estimate). To one portion add 1/2 tsp red gel for the top layer; to a second portion add 1/2 tsp green gel for the bottom layer; leave the middle portion plain. Smooth the first (red) layer into the prepared pan to an even 1/3 depth. Bake the red layer for 10–12 minutes until set but not browned. Remove and let cool slightly. Spread or brush thinly with 1 tbsp apricot jam to help layers adhere. Place the plain layer over the red, smooth and bake 10–12 minutes. Repeat brushing with jam and add the green layer; bake the final layer 12–14 minutes until a toothpick in the center of the top layer comes out with a few moist crumbs but not raw batter. (If your pan is shallower/wider, you may need to bake as three separate thin sheet cakes on baking sheets and stack—adjust times accordingly.)
Let the layered cake cool in pan 10 minutes, then use the parchment overhang to lift it out to a wire rack and cool completely. Trim the edges to reveal clean layers and slice into 18 small wedges or rectangles. Melt 4 oz dark chocolate with 1 tsp vegetable oil in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth. Spread or dip one side of each slice in the chocolate and place chocolate side up on parchment to set. If desired, refrigerate briefly to firm the chocolate and then return to room temperature before serving.
Preheat oven to 325°F (160°C). Line two baking sheets with parchment. In a clean, dry bowl with clean beaters, whisk 3 room-temperature egg whites with 0.125 tsp salt until they become frothy. Gradually add 1 cup granulated sugar in a slow stream while beating, then increase speed and beat to glossy, stiff peaks (meringue-like). This can take 6–8 minutes with an electric mixer.
Crumble 8 oz almond paste and add to the meringue in small pieces along with 0.5 tsp vanilla. Gently fold using a rubber spatula until evenly distributed and you have a thick, sticky almond cookie batter. If mixture is too stiff to spread, fold in up to 1 teaspoon water or a few drops of egg white.
Use a tablespoon to portion batter (about 1–1.25 tbsp each) and drop onto a baking sheet. Wet your hands slightly and shape each mound into a rounded dome. Pour pine nuts into a shallow bowl and press the top and sides of each dome into the pine nuts so they adhere and form an even coating. Place cookies about 1 inch apart on the sheets.
Bake at 325°F (160°C) for 15–18 minutes until the cookies are set, lightly golden at the edges, and the pine nuts are toasted. They should still be slightly soft in the center. Cool on the baking sheet 10 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 4 days.