Torrisi Italian Specialties’ Rainbow Cookies

By cuznvin

Ingredients

• 12 large eggs, separated
• 2 2/3 cups sugar
• 24 oz. almond paste
• 8 sticks butter, softened
• 5 2/3 cups all-purpose flour
• 2 tsp. salt
• 2 tsp. red food coloring
• 2 tsp. green food coloring
• 16 oz. orange preserves, heated and strained
• 8 oz. bittersweet chocolate, chopped

Preparation

Step 1

Preheat oven to 350. Beat egg whites in electric mixer until they just hold stiff peaks. Add ½ cup sugar, beating until whites hold stiff, slightly glossy peaks, then refrigerate. Beat together almond paste and remaining sugar in mixer. Add butter gradually and beat until mixture is fluffy, about 3 minutes. Add yolks and beat until well combined. Reduce speed to low and add flour and salt and mix until just combined. Fold in egg whites. Divide batter equally among 3 bowls; wearing gloves, (1) whisk red food coloring into one and green into another, leaving the third batch plain. Spread each batter separately and evenly, about ¼-inch thick, onto 3 half-sheet pans, each greased and lined with parchment paper. Bake until just barely set, about 7 minutes. (2) When layers are cool, spread half the preserves onto the green layer. Invert plain layer over it and discard paper. Spread on remaining preserves, and invert red layer over it; discard paper. Wrap with plastic and top with a weighted baking pan. Refrigerate for several hours. Remove plastic and bring to room temperature. Melt chocolate in a double boiler, and (3) spread thinly on top layer. Chill in freezer briefly until firm. Cover with wax paper, place another baking sheet on top, then invert cake onto sheet pan and remove paper. Quickly spread with remaining chocolate and return to freezer until firm. Trim edges, slice, and serve.