Rainbow Cookies

Written by on in Cookies

It wouldn’t be the holidays in my house without a batch of Rainbow Cookies. They are fluffy and tender and have great almond flavor. Layered with raspberry jam and then topped with a layer of bittersweet chocolate. They are the perfect addition to anyone’s Holiday table.

Rainbow Cookies

Ingredients:

  • 8 oz. Almond paste
  • 1 1/2 Cup unsalted butter, softened
  • 1 Cup granulated sugar
  • 4 Eggs, separated
  • 1 Teaspoon almond extract
  • 2 Cups all purpose flour
  • 1/4 Teaspoon salt
  • Raspberry preserves
  • 8 oz. Bittersweet chocolate
  • Red and green food coloring

Instructions:

  1. Preheat oven to 350º. Generously coat a baking sheet with baking spray and set to the side.
  2. Place the almond paste and softened butter into the bowl of a stand mixer fitted with a paddle attachment. Beat until combined. Add sugar and continue beating until light and fluffy. Beat in egg yolks and almond extract until incorporated. Add the all purpose flour and salt and beat until combined.
  3. To a separate bowl, beat the egg whites until stiff peeks form. Using a rubber spatula, fold the egg whites into the batter until no more white is visible.
  4. Separate batter into three equal portions. Fold 8 to 10 drops of red food coloring into one portion, leave one portion plain and fold 8 to 10 drops of green food coloring into the remaining portion.
  5. Spread the green batter onto the bottom of the prepared baking sheet to 10” x 15”. Place in the preheated oven and bake for 10 to 12 minutes or until it bounces bake once lightly pressed on. Remove from oven and allow to cool slightly. Remove from baking sheet by inverting on a similar sized baking sheet. Wipe off any crumbs that were left behind and once again generously coat the baking sheet with baking spray. Repeat the process with the plain batter, then the green batter.
  6. To assemble, top the red layer with raspberry preserves then gently slide the plain layer on top. Top the plain layer with raspberry preserves then gently slide the green layer on top. Once all together, cut off the rough edges to make clean edges.
  7. Melt chocolate in a microwave safe bowl for thirty second intervals, stirring between each, until completely melted. Pour melted chocolate over the top of the layers and spread to cover. Let sit until completely set. Cut layers into small squares and serve.
  8. To store, place in an air tight container for up to 7 days or layered between wax paper in a Tupperware for up to three months.
  9. Enjoy.