Italian Rainbow Cookies

Photo by Linda R.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    (8 oz) can of almond paste

  • 1

    cup unsalted butter, plus extra for greasing pan

  • 1

    cup sugar

  • 4

    eggs, separated

  • 2

    cups all purpose flour, sifted

  • 2

    (6 oz) pkgs semi sweet chocolate chips

  • Red and Green food coloring

  • Raspberry and apricot jelly/preserves

  • wax paper

Directions

Preheat oven to 350 degrees. Grease bottom of 3 baking pans (13x9x2). Line pans with wax paper. Use fork to break up almond paste into small pieces. Add butter, sugar and egg yolks with electric mixer on medium speed. Beat until fluffy. It's very hard to incorporate so be patient. Add flour until well combined. In a separate bowl, beat egg whites until soft peaks form. Add to almond paste mixture stirring until thoroughly blended. Separate batter into three equal bowls. Leave one plain, add green food coloring to one and red food coloring to the other. Put into prepared baking pans and spread evenly. Bake 10-12 min. or until edges are golden brown. Invert onto wire racks, turn layer right side up and let cool. Spread raspberry evenly over green layer, top with yellow layer. Spread apricot over yellow layer, top with red layer. Cover with plastic wrap, set cutting board/book or something heavy on cake to weight it down. Refrigerate overnight. Next day, melt one 6 oz bag chocolate chips and evenly spread over cake. Refrigerate until chocolate hardens. Then flip cake over, melt second bag of chips and spread on other side. Once that hardens, trim edges of cake with a sharp serrated knife and cut the cake into strips, then cut strips into cookies.

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