“Forget Fruitcake” Cookies

  • Prep-Time 2 Hours (including baking time)
  • Servings 30-40 servings


  • 2 c. (255 g.) all-purpose flour
  • 8 oz. almond paste
  • 1½ c. (340 g.) butter, room temp.
  • 1 c. (200 g.) granulated sugar
  • 4 eggs, separated
  • 1 tsp. almond extract
  • pinch of cinnamon
  • pinch of nutmeg
  • pinch of ginger
  • salt
  • 1 tsp. lemon zest
  • 1 tsp. orange zest
  • ½ c. Sun-Maid Golden Raisins & Apricots, chopped
  • ½ c. Sun-Maid Raisins & Prunes, chopped
  • ½ c. Sun-Maid Dried Mixed Berries, chopped
  • 1½ c. water
  • 12 oz. semisweet chocolate chips
  • 6 oz. heavy cream
  • blanched almonds
  • yellow food coloring
  • red food coloring
  • violet food coloring
  • fruit jam of your choice


  • 1

    Chop each pairing of dried fruit and place in individual bowls. Add ½ c. of boiling water to each bowl to soak and cook the dried fruits in individual batches. Cover and set aside.

  • 2

    Heat the oven to 350°F. Line 3 quarter-sheet pans with parchment. Spray with cooking spray and set them aside.

  • 3

    Cream the almond paste, butter, sugar, egg yolks, almond extract, orange zest, lemon zest, salt and spices. Beat with a paddle until light and fluffy. Add the flour in stages, scraping the bowl between each addition. Transfer the batter into three separate medium-sized bowls.

  • 4

    Uncover the cooked fruit, mash 'em up real good and add each to one medium bowl of cake batter. Add a couple drops of food coloring to enhance the colors of each batch.

  • 5

    Whip the egg whites until stiff peaks form. Fold ⅓ of the egg whites into each bowl.

  • 6

    Spread each batter onto a different prepared sheet pan and bake for about 11 mins., rotating the pans halfway through. Cool on a wire rack.

  • 7

    Spread the jam on the yellow and red layers. Stack the cakes (starting with yellow on the bottom, then red & violet) on parchment on the back of a sheet pan. Place another sheet of parchment on top and then another sheet pan. Lean on the cakes and gently press them down.

  • 8

    Slice the cakes in long straight lines, as wide as they are thick.

  • 9

    Scald the cream and add it to the chocolate to create a ganache. Cover and let the chocolate melt. Place the cake logs on a cooling rack and smooth the ganache over the three exposed sides. Decorate with blanched almonds and thinly sliced apricots. Refrigerate for 20 mins. Slice and serve.