Italian Rainbow Cookies (7 layer cookies)

By michele080478

https://www.youtube.com/watch?v=hKoo82jXX78

link for video to see how she does it!

Ingredients

• Ingredients:
• Prep time: 12 hrs
• Cook time: 10 mins
• 1-1/4 cup of Unsalted Butter, softened at room temperature
• 8 oz of Almond Paste NOT MARZIPAN
• 1 cup of Granulated Sugar
• 2 cups of All Purpose Flour
• 1/2 tsp of Salt
• 4 Eggs, separated
• squirt of vanilla extract
• 14 oz Jar of Apricot Jam (use raspberry instead)
• 1 lb of semisweet Chocolate (half would probably be enough)
• 1 Tbsp of Vegetable Oil (def helped spread)

Details

Servings 1
Preparation time 720mins
Cooking time 730mins
Adapted from laurainthekitchen.com

Preparation

Step 1

Makes a Few Dozen

1) Preheat the oven to 350 degrees. Line 3 9x12 baking sheet (or 13x9 baking sheets which is what I used) with parchment paper and spray well with some non stick spray, set aside. (i sprayed bottom of pan first then put paper worked fine 2 times in a row and was fine)

2) Break up the almond paste into large chunks, place them in a bowl and set aside.

3) In the bowl of a standing mixer, add the almond paste and let it mix on medium speed for 1 minute, add the sugar and continue to mix for 3 to 4 minutes or until the almond paste and sugar have combined and the mixture resembles coarse sand. (this step is very important make sure its really broken up!)
Meanwhile, in a large bowl, using an electric whisk, whisk the egg whites to stiff peaks and set aside.

4) Add the butter and mix for 2 minutes, add the egg yolks and mix just long enough to combine. (squirt in vanilla)

5) Add the flour and salt, mix until they are incorporated then by hand fold in the egg whites.

7) Divide the remaining batter into two bowls, add green food coloring to one and red to the other. Mix until you achieve the intense color you’re looking for and smear each in the prepared baking sheets.

8) Bake them for 8 to 10 minutes or until fully cooked through and allow them to cool completely.

9) Add the jam in a microwave safe bowl and pop it in the microwave for about 40 seconds just to loosen it up a bit.

10) Smear half of the apricot jam evenly over the red layer (keep the red cookie base in the same baking sheet) top it with the plain layer (make sure you remove the parchment paper from the bottom) and smear the remaining apricot over the whole surface.

11) Top with the green layer (remove the parchment paper from the bottom) wrap the whole thing in a few pieces of plastic wrap, place one of the baking sheets on top of them and weigh it down with a few cans, pop it in the fridge to set for either 4 hours or overnight.

12) In a large microwave safe bowl, microwave the chocolate using the melted chocolate setting on your microwave making sure to give it a stir every 15 seconds.

13) Once fully melted, stir in the vegetable oil and smear the chocolate all over the surface of the cookie base (the green layer) and pop it back in the fridge to set completely, about an hour. (didn't do the oil my chocolate melts well)

14) Slice into squares using a serrated knife and serve.