Rainbow Cookies - Odense

By

odense.com

Cake: made double recipe using (3) 9 x 13 pans,
cut in half after baking & made 9 x 6 1/2 - 6 layers high, 1 recipe choc for top

try adding 1/4 - 1/2 tsp almond extract

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Ingredients

  • YIELD
  • 36 cookies
  • TIME
  • 1 hour to assemble (active time)
  • 12-14 minutes to bake
  • Chill: 2 hours
  • INGREDIENTS
  • 1-7 oz box Odense Almond Paste, grated
  • 1/2 cup sugar
  • 1 1/2 sticks (12 tablespoons) unsalted butter, softened
  • 3 eggs, room temperature
  • opt: 1/8 tsp almond extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • Food coloring, green, yellow and red
  • 2/3 cup seedless raspberry jam
  • 1/2 cup semi-sweet chocolate chips
  • 1 teaspoon vegetable shortening
  • TOOLS & EQUIPMENT
  • 3-8 ” X 8” square baking pans (We used a package of 3 EZ Foil disposable pans for easy clean up). ( I used (1) 9 x 13" pan - cut cake in thirds & stacked)
  • Parchment paper

Preparation

Step 1

DIRECTIONS
Preheat oven to 350°F.
Grease 3 - 8” X 8” baking pans.
Line each pan bottom with parchment paper. Grease and flour paper, or use cooking spray.
Beat Almond Paste and sugar in mixing bowl until the texture of sand.
Add butter and beat until light colored and smooth.
Opt: add 1/8 tsp almond extract
Add eggs one at a time, beating well between each, until light and fluffy.
Sift flour and salt into almond mixture.
Beat on low until just incorporated.
Divide batter into thirds (1 cup plus 1 tablespoon for each bowl). (or pour into (1) 9 x 13" pan, skip food color)
Add 10 drops green food coloring to one bowl, 10 drops yellow food coloring into another and 10 drops red food coloring into last bowl.
Mix each batter until color is well blended.
Add batters to prepared pans, spreading evenly to edges. A thin metal spatula works well for this step.
Bake all three pans together, unless oven is too small, in that case bake in batches.
Bake for 12-14 minutes or until edges are golden and toothpick inserted in middle comes out clean.
Cool pans on wire rack for 10 minutes. Loosen cake edges from pan, with a thin knife, and invert onto rack. Gently peel off paper and cool completely.
Lay parchment paper on a flat surface that will fit in refrigerator.
Place green cake on top of parchment paper.
Spread top with 1/3 cup jam.
Top green layer with yellow cake. Spread top with remaining jam.
Top yellow layer with red cake.
Cover with parchment paper and weight top with a book.
Chill in refrigerator for 2 hours.
Set a stainless steel bowl over a pot of barely simmering water.
Add chocolate and shortening and stir until melted.
Remove cake from refrigerator.
Evenly spread top (not sides) with chocolate. Let stand at room temperature until chocolate is set.
To serve, trim edges with a sharp knife. Cut into small squares (6 rows across and 6 rows down) and for diamonds (6 rows across and 1-inch diagonal rows).
Refrigerate cookies in an airtight container in single layers for up to one week.

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