| This recipe is liked by 0 person(s). |
Rainbow Cookies
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 8 ounces | pure almond paste |
| 1-1/2 cups | butter, softened |
| 1 cup | sugar |
| 4 | eggs, separated |
| 2 cups | flour, sifted |
| 1/4 tsp | salt |
| 10 drops | green food color |
| 8 drops | red food color |
| 12oz | jar red raspberry preserves, strained |
| 4-5 squares | semi-sweet chocolate |
Preheat oven to 350 degrees. Grease 3, 13x9x2 inch pans and line each with wax paper.
Break up almond paste with fork, working out any lumps. Add butter, sugar and egg yolks, beating until light and fluffy (about 5 minutes). Beat in flour and salt.
In small bowl beat egg whites until soft peaks form. With wooden spoon fold egg whites into almond mixture.
Remove 1-1/2 cups batter and add 10 drops green food color. Spread evenly into one pan. Remove another 1-1/2 cups batter, no food color. Spread into second pan. Add 8 drops red food coloring to remaining batter. Spread evenly in third pan. Bake in oven for 15 minutes or until edges are lightly brown. Cakes will be about 1/4 inch thick. Cool on wire racks.
Place green layer on cookie sheet and spread half of red preserves on it. Top with the uncolored layer and spread remaining preservatives on it. Place pink layer on top of uncolored layer. Cover with plastic wrap. Place a weight (book, etc.) on top of cake and refrigerate overnight.
Melt chocolate in top of double boiler over hot, not boiling water. Spread chocolate over top of cake. Let chocolate dry. Trim off edges of cake and cuts to one inch squares.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe