Almond Rainbow Cookies
Yield
servingsPrep
45 minCook
15 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
almond paste
|
|
| 3 | each |
butter
|
*
|
| 1 | cup |
sugar
|
|
| 4 | large |
eggs
separated |
|
| 1 | teaspoon |
almond extract
|
*
|
| 2 | cups |
all-purpose flour
sifted |
|
| ¼ | teaspoon |
salt
|
|
| 12 | ounces |
apricot preserves (jam)
|
|
| 8 |
food coloring
green |
*
|
|
| 8 |
food coloring
red |
*
|
|
| 6 | ounces |
chocolate chips (semi-sweet)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
almond paste
|
|
| 3 | each |
butter
|
*
|
| 237 | ml |
sugar
|
|
| 4 | large |
eggs
separated |
|
| 5 | ml |
almond extract
|
*
|
| 473 | ml |
all-purpose flour
sifted |
|
| 1.3 | ml |
salt
|
|
| 346.8 | ml/g |
apricot preserves (jam)
|
|
| 8 |
food coloring
green |
*
|
|
| 8 |
food coloring
red |
*
|
|
| 173.4 | ml/g |
chocolate chips (semi-sweet)
|
|
Directions
Grease 3 pans (13x9x2), line with waxed paper, grease again.
Beat almond paste, butter, sugar, egg yolks and almond extract for 5 minutes.
Beat in flour and salt. In a small bowl, Beat egg whites.
Fold into almond mixture. Remove 1½ cups of batter.
Smooth into prepared pan. Remove another 1½ cups and add green color, add red to the remaining batter.
Bake at 350℉ (180℃) for 15 minutes.
Remove cakes from pan and cool.
Place green layer on cookie sheet.
Heat jam and spread ½ on green layer, slide yellow layer on top.
Spread with remaining jam, slide pink layer rightside up onto yellow layer.
Cover with plastic wrap weighted down with a cutting board.
Refrigerate overnight. Melt chocolate and spread on cake.
Let dry. Cut into 1 inch square pieces.
