Venetian Rainbow Cookies Recipe
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Category: |
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Ingredients: |
Ingredients: 1 8 oz. can almond paste
1½ cups butter (3 sticks)
1 cup granulated sugar
4 eggs, separated
1 tsp almond extract
2 cups sifted all-purpose flour
¼ tsp salt
10 drops green food coloring (slightly less than ¼ tsp)
8 drops red food coloring
1 12 oz. jar apricot preserves
¾ cup semi sweet chocolate chips
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Directions: |
Directions:Beat egg whites until stiff peaks form. Grease three 13x9x2 inch pans, line with wax paper and grease again. Break up almond paste in bowl with fork. Add butter, sugar, egg yolks and almond extract. Beat 5 minutes. Beat in flour and salt. Stir almond mixture into egg whites with a folding motion (with wooden spoon). Remove 1½ cups batter; spread into pan. Remove another 1½ cups batter and add green food coloring and spread into pan. Do same with remaining batter and red coloring. Bake in 350° oven for 15 minutes or until edges are golden brown. Remove cakes from pans and cool on wire rack thoroughly. Place green layer on jellyroll pan. Heat apricot preserves and strain. Spread ½ of preserves over green layer to edges. Slide on yellow layer on top. Spread with remaining preserves then slide on pink layer. Cover with plastic wrap and weigh down with large wooden cutting board or heavy plate. Refrigerate overnight. Melt chocolate chips over hot water in small cup spread to edges of cake, let dry 30 minutes. Trim off edges of cake and cut into 1 inch squares. |
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