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Preheat the oven to 350 degrees F (175 degrees C). Line three 9x13 inch baking pans with parchment paper. In a large bowl, cream together the almond paste with the butter, almond extract, sugar, and egg yolks. When mixture is...
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Preheat the oven to 350 degrees F (175 degrees C). Line three 9x13 inch baking pans with parchment paper. In a large bowl, cream together the almond paste with the butter, almond extract, sugar, and egg yolks. When mixture is light and fluffy, stir in the flour to form a dough. In a separet bowl, beat egg whites with a wire whisk until soft peaks form. Using a rubber spatula fold egg whites into the dough. Divide the dough into 3 equal portions. Mix one portion with green food coloring, and one with red food coloring. The natural coloring will be the color of the third portion (yelowish). Using a spatula, spread each portion into one of the prepared baking pans. Bake 10 to 12 minutes in a preheated oven, until lightly browned. Carefully remove the parchment paper, and cool completely on wire racks. On a piece of plastic wrap large enough to wrap all three layers. Place the green layer, and spread with raspberry jam. Top with the (yellow) layer and spread with more rasberry jam. Top with pink layer, wrap in plastic wrap, and transfer to a baking sheet. Place a heavy pan on top of the rainbow cookies to compress. Chill in the refrigerator overnight. In a double boiler, melt the chocolate together with the cream. Remove the plastic wrap from the rainbow cookies. Pour the melted chocolate over the cookies, smoothing the top with a spatula. Refrigerate until chocolate is firm. Turn the cookie around and pour chocolate over the second side. Refrigerate again until chocolate is firm. Slice into squares and serve.
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