Rainbow Cookies have always been a favorite of my family. I wanted to make them with a Spring Twist so here are my version of Rainbow Cookies in pretty Spring colors! Really anything goes! For Valentine's Day it would look so pretty in shades of Pink and Red, 4th of July - Red, White and Blue! Here for Springtime I choose, Pink, Teal and Lime Green. This recipe is a little labor intensive but I promise you, it's worth it! It' a crowd pleaser!
Ingredients:
8 ounces almond paste
1 cup (2 sticks) butter, softened
1 cup sugar
4 large eggs, separated
2 cups all-purpose flour
1/4 cup seedless raspberry jam
1/4 cup apricot preserves
3/4 Cup chocolate chips
1 cup (2 sticks) butter, softened
1 cup sugar
4 large eggs, separated
2 cups all-purpose flour
1/4 cup seedless raspberry jam
1/4 cup apricot preserves
3/4 Cup chocolate chips
1 teaspoon coconut oil
Preparation:
Preheat the over to 350 degrees F. Spray three 13" x 9" x 2" pans with cooking spray. Line each pan with parchment paper and coat the paper with cooking spray.
In a large bowl add almond paste. Use a fork to break it up into small crumbs. Using a hand mixer combine almond paste, butter and sugar and mix until fluffy. Next, add the egg yokes and beat until incorporated. Now add the flour and use a wooden spoon to stir until well combined.
In separate bowl beat the egg whites on high speed until stiff peaks form. Fold the egg whites into the almond batter until thoroughly blended.
Separate the cookie batter into 3 small bowls and a different food color to each bowl and mix until desired color is achieved.
Add each of the three colored batters into one of the prepared pans, using the spatula to spread the batter to the edges. Bake at 350 degree F and rotate pans halfway through the bake time so that they bake evenly. until the edges are golden, about 12 to 14 minutes. Let cool in the pans for about 5 minutes, then invert onto cooling racks and allow to cool completely.
To Assemble:
Place one layer on a large cutting board or a large inverted baking sheet lined with parchment or wax paper. Spread the raspberry jam evenly over the top. Place the 2nd layer on top and spread with the apricot preserves. . Top with the last cake layer. Cover with plastic wrap and place a heavy cutting board on top to weight it down. If you don't have a large heavy cutting board you can put another sheet pan on top an weight down with cans. Refrigerate overnight.
The next day, melt the chocolate chips and coconut oil together in a microwaveable bowl. Spread the chocolate on top of the cooled cake and let it dry slightly. Trim the rim of the cake with a serrated knife to make clean edges. Cut the cake into strips and then cut each strip into squares.
