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Almond Rainbow Cookies

 

79

Yield

servings

Prep

45

min

Cook

15

min

Ready

60

min

Trans-fat Free, High Fiber
 

Ingredients

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)

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 334g (11.8 oz)
Amount per Serving
Calories 110225% of calories from fat
 % Daily Value *
Total Fat 31g 47%
Saturated Fat 9g 44%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 261mg 11%
Total Carbohydrate 66g 66%
Dietary Fiber 6g 26%
Sugars g
Protein 39g
Vitamin A 8% Vitamin C 12%
Calcium 16% Iron 34%
* based on a 2,000 calorie diet How is this calculated?

 

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