RecetteBook
🔍
Home
Explore
☰
Home
Explore Recipes
Favorites
Submit
Login
Log Out
Italian Rainbow Cookies
❤️ Save to Favorites
Share:
Servings:
10 Dozen
Author:
2
10
4
2, 10
Course:
Dessert
Cuisine:
American
Italian
Keywords:
chocolate
apricot
Almond
🧂 Ingredients
5
sticks of unsalted butter
softened
4 cups
all-purpose flour
16 ounces
almond paste
2 cups
sugar
8
large eggs
whites & yolks separated
1 tsp
salt
Red & green food coloring
1 ¼ cup
smooth apricot jam
12 ounces
bittersweet chocolate chips
Save Selections
Instructions
1
Prep the pans by laying parchment paper over each baking sheet. Preheat oven to
350
2
In a large & deep bowl, break apart the almond paste and 1 ¾ cup sugar by
beating on medium in a stand mixer until the crumbles start to break up a bit.
3
Beat in all of the butter into the almond paste, half a stick at a time & mix
until well combined and the almond become a fine texture. Add in all of the egg
yolks, one at a time, blending before adding each additional yolk.
4
In a medium bowl, combine flour and salt. Slowly add one cup at a time to the
creamed butter & sugar, blending in between.
5
In another bowl, whisk all of the egg whites until foamy. Add in the remaining ¼
cup of sugar & whisk until peaks form & hold their shape. This will take about 5
minutes in a stand-mixer or 10 minutes with a handheld mixer.
6
Gently fold a third of the egg white mixture into the batter at a time, turning
the batter over itself instead of stirring (to not deflate the bubbles).
Incorporate the batter entirely with the egg whites. The batter should be foamy.
7
Divide the batter between three bowls. Add several drops of green food coloring
to one of the bowls, adjusting to your preference. Gently fold in. In another
bowl, add in the red food coloring. Leave the last bowl uncolored.
8
Spread each bowl of batter onto its baking sheet. (One pan for each color).
Spread the batter out by wetting an offset spatula (or spoon) and pushing the
batter out to the edges of the pan, making the whole sheet as even as possible.
9
Bake the cakes each for 8-10 minutes. They should be fully cooked & just
beginning to brown around the edges. Let cool completely in the pans.
10
Spread half of the jam over the green layer. Invert the plain cake layer onto a
cutting board by placing cutting board on top of baking sheet & turning it over.
Peel off the parchment paper & gently slide on top of green layer. Coat plain
layer with remaining jam & repeat the same method to stack red layer on top of
plain layer
11
Cover the cake with plastic wrap & place one of the baking sheets on top of the
cake. Put this in the refrigerator & evenly weigh down with heavy cans or
containers. Let cake compress for at least 4 hours, or overnight.
12
Remove cans, baking sheet, & plastic wrap. Place the cutting board on top of the
cake and flip to invert it onto the cutting board. Remove parchment paper.
13
Trim the cake wit a sharp knife, so it is even on all sides.
14
Melt the chocolate in a microwave safe bowl, stirring every 30 seconds. Using an
offset spatula or spoon, spread the chocolate evenly all over the cake. Let set
slightly.
15
While the chocolate is still tacky, slice the cake into rectangular pieces with
a sharp knife. (For a clean cut, wipe knife clean of chocolate in between each
cut). Slice about 10 strips horizontally & 13 columns vertically, making 130
pieces (roughly 11 dozen). Now, go find some friends to share these masterpieces
with!
×
Welcome to RecetteBook
Login or register to save recipes, leave comments, and more.
Login
Don't have an account?
Register here
