For me, rainbow cookies have become a Christmas tradition mainly because of my boyfriend, sister, sister's boyfriend and his sister, haha. The four of them always
7 oz Almond paste
1 cup butter, softened
1 cup sugar
4 eggs, separated
2 tbsp Almond extract
2 cups flour
12 drops green food coloring
12 drops red food coloring
1/2 cup seedless red raspberry jam
1 1/4 cups semi-sweet or dark chocolate, melted
- Preheat oven to 350 degrees.
- Grease three 9x13" pans with cooking spray. Line each pan with parchment paper and spray the paper as well.
- Break almond paste up into small pieces, food processor works best for this, then add to the bowl of a stand mixer
- Soften butter and add to almond paste along with sugar, egg yolks and almond extract. Beat mixture until ingredients are smooth and well combined.
- Incorporate flour into the mixture in three separate parts. Scrape bowl and mix for a few seconds more until everything is well combined.
- Whip egg whites until small peaks form.
- Fold whipped egg whites into the almond paste mixture then, separate dough into 3 equal portions in different bowls.
- Color one bowl of dough with red food coloring, one with green food coloring and leave the third bowl of dough uncolored.
- Spread dough into prepared pans. Using an inverted spatula, smooth out the dough as best as possible, so it lays even in the pan. It's ok if the dough doesn't touch the sides of the pan, it will spread out upon baking.
- Bake layers for about 14 mins, or until edges have begun to turn golden brown.
- Remove from oven and invert onto cooling racks.
- Once cooled, spread 1/4 cup of Jam over the green layer, place the uncolored layer on top and spread the remaining jam onto that layer. Finally, put the red layer on top and wrap tightly with plastic wrap. Place a sheet pan on top of the layers and place something heavy on the pan. Keep in the fridge for at least 2 hours so the layers have a chance to adhere to each other.
- When layers have set, trim them the edges so that they are smooth and even.
- Melt chocolate in a double broiler and pour over the top of the cookie layers, smoothing with an inverted spatula. Quickly cover the top with chocolate sprinkles! (I use semi-sweet chocolate because it's traditional and my family likes it, but I know dark chocolate would be amazing on top of these cookies too! Use what you would prefer!)
- Return cookies to the fridge so chocolate can harden.
- Cut with a sharp knife and serve! Keep left overs refrigerated.