I might have said this before, but these are definitely, absolutely, for sure....my favorite cookie!!! They are a unique almond flavor....a soft spongy kind of cake with a raspberry jelly in between the layers....all covered in chocolate!!! I'm in!!!
They are a traditional Italian Cookie that are actually very easy to make. After you put this together you can also leave it whole and use as a cake....also gorgeous!! I know one little lady that would love this for her next birthday cake....Angelina!!!!
RAINBOW COOKIES
3-1/4 STICKS OF UNSALTED BUTTER
3 CUPS FLOUR
12 OZ ALMOND PASTE
1-1/2 CUPS SUGAR
6 EGGS
1 TSP SALT
RED AND GREEN FOOD COLORING
3 CUPS DARK CHOCOLATE MORSELS
Preheat your oven to 350 degrees.
In a stand up mixer, put the almond paste that has been cut into cubes and beat to break up.
They are a traditional Italian Cookie that are actually very easy to make. After you put this together you can also leave it whole and use as a cake....also gorgeous!! I know one little lady that would love this for her next birthday cake....Angelina!!!!
RAINBOW COOKIES
3-1/4 STICKS OF UNSALTED BUTTER
3 CUPS FLOUR
12 OZ ALMOND PASTE
1-1/2 CUPS SUGAR
6 EGGS
1 TSP SALT
RED AND GREEN FOOD COLORING
3 CUPS DARK CHOCOLATE MORSELS
Preheat your oven to 350 degrees.
In a stand up mixer, put the almond paste that has been cut into cubes and beat to break up.
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Add butter and sugar and beat till light and fluffy.....Then your eggs one at a time, beating well after each. Batter should be very light and fluffy!!!
And last add your flour and salt that has been sifted together.
Now the fun part, divide the batter into 3 bowls. You will leave one white and the others you will add the red/green food coloring to. It should take about 25 drops but put some in and mix till you get to the desired color. Just try to fold gently so not to over work or break down the batter.
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Now prepare your pans. Line each of three 9 x 13 in pans with parchement paper as I did....if you don't have three you can do it one at a time!! Then butter and flour each.
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Now spread one color batter in each pan. It will be a very thin layer. This batter does not grow much so it will be very similar to what you see. But you do want thin layers so do not worry.
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Bake at 350 degrees for 10 to 12 minutes. Do not allow to brown but make sure a toothpick comes out clean. Let cool a bit and then it will be very easy to remove them from the pan by lifting them out by the parchment paper Place on a wire rack and let cool completely!!!!
Now you are ready to assemble!!!! Lay the green layer down on a cookie sheet. Spread a thin layer of the raspberry jam to cover the entire layer completely. You should use half the jar on each layer but if you like more than go ahead....I opened a second one.
Lay the white layer on top. Just be very careful, they are very delicate!!! Spead the other half of jam on top of this....
Top with the red layer!!!!!!
Now we need to give it some time. Place a piece of parchment paper on top of the cake. Then place a cookie sheet on top of that and something heavy on it. This will help compress the cake. We will leave it like this all day or overnight. Cover with plastic wrap it you are leaving it ovenight.......
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When you are ready...uncover and trim sides with a knife to make a straight, even edge......
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Now we are ready to top with chocolate. So melt your chocolate in a bowl in the microwave. Pour over the top and spread all over the sides and the top evenly with a spatula.
Let the chocolate set and harden then all that is left is to cut!!! Again, you can stop here and use it as a cake. It makes an amazing cake or you can cut it in very thin slices and then in pieces as I did....
Yes they are a bit of work. But they are very simple steps and lots of time in between and sooooooo worth it!!!! I promise they are amazing!!! Take some time and give them a try this year for your cookie platters. Or use any time of year and change the colors...fun!!!!!
ENJOY!!!!!! ALL GOOD STUFF!!!!!
