Rainbow Cookies

By melissadove

by Mario Carbone and Rich Torrisi of NYC's Italian Specialities

Ingredients

• 2 tablespoons plus 2 cups unsalted butter, cubed, at room temperature
• 6 large eggs, separated
• 1 1/3 cups sugar, divided
• 12 ounces almond paste (not marzipan), chopped
• 2 3/4 cups plus 1 tablespoon all-purpose flour
• 1 teaspoon red food coloring
• 1 teaspoon salt
• 3/4 cup orange marmalade, heated, strained
• 4 ounces bittersweet chocolate, chopped, melted
• 1 teaspoon green food coloring
• Special Equipment: 3 13x9x2" metal baking pans

Details

Servings 96
Adapted from epicurious.com

Preparation

Step 1

1. Bake:

Preheat oven to 350° Line three 13x9x2" metal baking pans
with foil, leaving overhang; grease with 2 tablespoon butter; set aside. Put egg whites in bowl of a stand mixer
fitted with a whisk; beat until soft
peaks form. Slowly add 1/3 cup
sugar, beating until stiff peaks form.
Transfer to a large bowl; cover; chill.
Using the paddle attachment,
beat almond paste and remaining
sugar on medium-low until
incorporated, 4–5 minutes.
Increase speed to medium-high;
gradually add remaining butter.
Beat until fluffy. Beat in yolks,
then flour and salt. Fold in whites
in 2 additions.
Divide batter evenly among 3
bowls. Mix red coloring into 1 bowl
and green coloring into second
bowl; leave third bowl plain. Spread
1 bowl of batter into each prepared
pan; smooth tops. Bake, rotating
pans halfway through, until just
set, 9–11 minutes. Let cool in pans.

2. Layer:

With a pastry brush,
spread half of marmalade over
green cake. Using foil overhang,
lift plain layer out of pan. Invert
onto green layer; discard foil.
Brush remaining marmalade
over plain layer. Lift red layer out
of pan; invert onto plain layer
and cover cake with foil.

3. Weight:

Top with a 13x9x2" pan.
Weigh down pan with several
heavy canned goods to compress
cake layers. Refrigerate at least
4 hours and up to 1 day.

4. Unmold:

Remove cans, top pan,
and foil. Transfer cake to a waxed
paper–lined baking sheet.

5. Glaze:

Spread half of chocolate
over cake in a thin layer. Freeze
for 10 minutes. Cover with waxed
paper, invert the baking sheet on
top, and flip cake. Uncover and
glaze with remaining chocolate.
Freeze 10 additional minutes.

6. Slice:

Trim cake to 12x8". Cut
crosswise into six 2"-wide strips.
Cut each strip crosswise into
96"-wide cookies. Store in an
airtight container.