Directions: |
Directions:Preheat oven to 350 degrees. Grease and line trays with parchment paper.
Break up almond paste in small pieces and put in large mixing bowl. Add butter, sugar, egg yolks and almond extract .Beat with electric mixer on medium speed until light and fluffy. add flour and mix until well blended. In another bowl, beat egg whites until soft peaks form. Add beaten egg whites to almond mixture and mix till well blended.
Remove 1 1/2 cups of batter and put in small bowl. Add 20 drops of red food coloring. Grease and line bottom of aluminum pans with parchment paper. Spread batter into baking pan right out to edges. Bake until edges are golden brown about 10 to 12 minutes. Repeat same process with 1 1/2 cups of batter add 12 drops of green food coloring spread into another pan and bake 10 to 12 minutes or golden brown. With last 1 1/2 cups of batter add a few drops of yellow coloring. Bake the same. After all are baked put on a wire rack to cool. When thoroughly cooled spread raspberry jam on pink layer, top with yellow layer, spread with apricot jam, top with green layer. Assemble on a board. Cover with saran wrap, put cookie sheet on top and place weights (5 pounds of sugar or flour) on top to press down and leave over night. Next day - trim edges and cut into long strips length wise. Separate strips so you can cover all sides and tops with melted chocolate Melt chocolate over boiling water and spread immediately. Before chocolate sets hard, cut into one inch pieces.
|
This recipe for Neopolitan Cookies is from