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Rainbow Cookies
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Prep Time:
45 minutes
Cook Time:
10 minutes
Total Time:
630 minutes
Colorful rainbow cookies with almond cake, jam, and chocolate make a festive addition to your cookie platter!
Ingredients:
  • 8 ounces almond paste
  • 1 cup butter, softened
  • 4 large eggs, separated
  • 6 drops red food coloring
  • 6 drops green food coloring
  • 0.25 cup seedless red raspberry jam
  • 0.25 cup apricot jam
  • 1 cup semisweet chocolate chips, melted
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and prepare three 9x13-inch baking pans by lining them with parchment paper.
  • Use a fork to crumble the almond paste in a large bowl. Mix in butter, sugar, and egg yolks, then beat with an electric mixer until fluffy and smooth. Add flour to create a dough.
  • Whip egg whites in a glass, metal, or ceramic bowl until they form stiff peaks. Carefully fold the egg whites into the dough until fully incorporated. Split the dough into 3 equal parts. Color one portion red and another green using food coloring. Spread each colored portion into a baking pan.
  • Bake in the preheated oven for 8 to 10 minutes until lightly browned. Then, carefully remove from the pan, discard the parchment paper, and let it cool completely on wire racks.
  • Lay the green layer on a piece of plastic wrap big enough to cover all three layers. Spread raspberry jam on the green layer. Add the uncolored layer on top. Spread apricot jam on the uncolored layer, then place the pink layer on top. Transfer the layers onto a baking sheet, wrap with plastic, and press down with a heavy pan or cutting board to compress. Refrigerate for at least 8 hours or overnight.
  • Unwrap and add luscious melted chocolate on top, then chill for 1 hour until the chocolate is set. Cut into petite 1-inch squares for a delightful presentation.

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