This is an incredible recipe to animate parties and celebrations with these rainbow cookies, they taste just amazing and they look so pretty, you have to try them!
Preparation Time: 45 mins
Cook: 10 mins
Additional: 9 hrs 35 mins
- 8 ounces almond paste
- 1 cup butter, softened
- 1 cup white sugar
- 4 eggs, separated
- 2 cups all-purpose flour
- 6 drops red food coloring
- 6 drops green food coloring
- 1/4 cup seedless red raspberry jam
- 1/4 cup apricot jam
- 1 cup semisweet chocolate chips, melted
Preheat the oven to 350 degrees F (175 degrees C). Line three 9×13 inch baking pans with parchment paper.
In a large bowl, break apart almond paste with a fork, and cream together with butter, sugar, and egg yolks. When the mixture is fluffy and smooth, stir in flour to form a dough. In a small bowl, beat egg whites until soft peaks form. Fold egg whites into the dough. Divide dough into 3 equal portions. Mix one portion with red food coloring, and one with green food coloring. Spread each portion into one of the prepared baking pans.
Bake 10 to 12 minutes in the preheated oven, until lightly browned. Carefully remove from pan and parchment paper, and cool completely on wire racks.
Place a green layer onto a piece of plastic wrap large enough to wrap all three layers. Spread a green layer with raspberry jam, and top with an uncolored layer. Spread with apricot jam, and top with a pink layer. Transfer layers to a baking sheet, and enclose them with plastic wrap. Place a heavy pan or cutting board on top of wrapped layers to compress. Chill in the refrigerator for 8 hours, or overnight.
Remove plastic wrap. Top with melted chocolate chips, and refrigerate 1 hour, or until chocolate is firm. Slice into small squares to serve.