Ingredients: |
Ingredients: 1 c sugar
1 (8 oz) almond paste
3 sticks unsalted butter, softened and divided (Kerrygold)
4 eggs, separated
¼ c milk
2 tsp almond extract
2 c (260g) all-purpose flour
6 drops red coloring
6 drops green coloring
½ c raspberry or apricot jam, divided
(warm up jam or puree prior for easier spreading)
1½ c semi-sweet chocolate chips or bar, melted
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Directions: |
Directions:Preheat oven to 325º. Grease 3 jelly roll pans, then line with parchment paper.
In a stand mixer fitted with the paddle attachment, combine the sugar, almond paste, and 1 stick of the butter. Mix until smooth and lump‑free, making sure to break down the almond paste as thoroughly as possible. Add the remaining 2 sticks of butter and continue mixing until smooth, scraping down the sides of the bowl as needed.
Gradually add the egg yolks, followed by the milk and almond extract. Mix until combined. Add the flour and slowly mix until incorporated, scraping down the sides of the bowl as needed. Once the flour is fully combined, set the mixture aside.
In a separate bowl, whip the egg whites until they form stiff, fluffy peaks. Fold the whipped egg whites into the flour mixture to form a smooth batter, then divide it equally among 3 bowls (416 g in each bowl).
Stir the red food coloring into the first bowl of batter until evenly colored, then stir the green food coloring into the second bowl until evenly colored, leaving the third bowl untouched. Keeping the batters separate, evenly spread the green batter into the greased, parchment‑lined jelly roll pan, then repeat with the red and uncolored batters. Bake, rotating halfway through, until set, 10–12 minutes. Let cool completely.
Once cooled, spread half of the jam over the surface of the green cake and place the undyed layer, discarding the parchment, directly on top, sandwiching the jam. Repeat by spreading the remaining jam over the undyed layer and placing the pink layer directly on top, again discarding the parchment.
Cover the cake with plastic wrap and top with another sheet pan. Weigh down the layers with heavy plates/cans and refrigerate for at least 4 hours or overnight. Remove weights and wrap. Spread half of the melted chocolate over the top of the cake and refrigerate until set, about 30 minutes. Once solid, flip the cake onto a cutting board, discard the bottom layer of parchment, and spread the remaining melted chocolate in an even layer over the surface.
Return to the refrigerator and chill until set, about 30 minutes. Once set, trim the cake into a 7½ × 10½‑inch rectangle, reserving the trimmings for snacking or rainbow‑cookie ice cream. Cut the cake into 1½‑inch squares, then serve.
https://www.tastingtable.com/686065/italian-rainbow-cookie-recipe/ |
This recipe for Rainbow Cookies - Italian is from