Rainbow Cookie Recipe
Ingredients
- 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
Directions
- Preheat oven to 350 degrees F
(175 degrees C). Line three 9x13 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 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 green layer onto a
piece of plastic wrap large enough to wrap all three layers. Spread green
layer with raspberry jam, and top with uncolored layer. Spread with
apricot jam, and top with pink layer. Transfer layers to a baking sheet,
and enclose with plastic wrap. Place a heavy pan or cutting board on top
of wrapped layers to compress. Chill in the refrigerator 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.
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