Ingredients: |
Ingredients: 7 ounces marzipan paste or almond paste
1 cup sugar
3 sticks unsalted butter, softened
4 large eggs, separated
1 teas almond extract
2 cups sifted all-purpose flour (sift before measuring)
¼ teas salt
5 drops green food coloring, or to desired color
5 drops red food coloring, or to desired color
12-ounce jar raspberry jam (preferably seedless)
6 ounces semisweet chocolate chips
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Directions: |
Directions:Preheat oven to 350 degrees, and grease 3 (13 x 9 inch) metal baking pans. Line bottom of each with wax paper, letting it extend at 2 opposite ends, grease paper. Break Marzipan paste into small pieces and grind with sugar in food processor until no lumps remain. Transfer to a large bowl and add butter. Beat with an electric mixer until light and fluffy, then add yolks and almond extract and beat well. Beat in flour and salt on low speed. Beat egg whites in another bowl with cleaned beaters until they just hold stiff peaks and stir one third into batter to lighten slightly (batter will be stiff). Fold in remaining whites thoroughly. Divide dough into thirds (about 1½ cups each). Stir green food coloring into one third and red food coloring into another, leaving one third plain. Spread each dough separately into a pan (layers will be thin).
Bake layers in batches in middle of oven until just set and beginning to turn golden along edges, 7-10 minutes total. Run a knife along edges to loosen from pan, then while still hot, invert a large rack over pan and invert layer onto rack, pulling gently on wax paper overhangs to release if necessary. Peel off wax paper and cool completely.
Line a large shallow baking pan with wax paper and slide green layer into it. Spread half of jam evenly over green layer and carefully top with plain layer. Spread remaining jam evenly over uncolored layer and carefully top with pink layer (trim if necessary). Cover with plastic wrap and weight with a large cutting board or baking pan. Chill at least 3-hours.
Melt chocolate in double boiler or a metal bowl set over a pan of barely simmering water. Remove weight and plastic wrap and spread chocolate evenly over top, but not sides, of pink layer. Let stand at room temperature until set, about 1-hour, and cut into small diamonds (12 rows crosswise and 12 diagonal rows).
Note: Do not make dough ahead. |
Personal
Notes: |
Personal
Notes: This is one of my favorite cookies. My daughter-in-law Darlene would make them for me every year at Christmas, and after she passed, my friend Judy made them for me and gave me this recipe. Now my grandson Sean makes these for me at Christmas and is keeping up the tradition.
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This recipe for Rainbow Cookies is from