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My review
Rainbow Cookies
Penney
"Moist, mellow, and full of almond flavor."
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Ingredients
10 h 30 m servings 61Original recipe yields 96 servings (8 dozen)
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Line three 9x13 inch baking pans with parchment paper.
- In a large bowl, break apart almond paste with a fork, and cream together with butter, sugar, and egg yolks. When mixture is fluffy and smooth, stir in flour to form a dough. In a small bowl, beat egg whites until soft peaks form. Fold egg whites into the dough. Divide dough into 3 equal portions. Mix one portion with red food coloring, and one with green food coloring. Spread each portion into one of the prepared baking pans.
- Bake 10 to 12 minutes in the preheated oven, until lightly browned. Carefully remove from pan and parchment paper, and cool completely on wire racks.
- Place green layer onto a piece of plastic wrap large enough to wrap all three layers. Spread green layer with raspberry jam, and top with uncolored layer. Spread with apricot jam, and top with pink layer. Transfer layers to a baking sheet, and enclose with plastic wrap. Place a heavy pan or cutting board on top of wrapped layers to compress. Chill in the refrigerator 8 hours, or overnight.
- Remove plastic wrap. Top with melted chocolate chips, and refrigerate 1 hour, or until chocolate is firm. Slice into small squares to serve.
Footnotes
- Tip
- Parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 250298 Ratings
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Most helpful positive review
3/16/2006
I'm a pastry chef and I use these in my kitchen at work all the time, but I made a few changes to make them even better. Adding some almond extract to it really enhanced the almond flavor. Ano...
Most helpful critical review
2/19/2008
Hi, Just a few friendly tips. My Uncle owned an Italian cafe and bakery. I grew up helping out. I would like to suggest using ALMOND FILLING instead of paste. This will make them moist and is ea...
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3/16/2006
I'm a pastry chef and I use these in my kitchen at work all the time, but I made a few changes to make them even better. Adding some almond extract to it really enhanced the almond flavor. Ano...
2/19/2008
Hi, Just a few friendly tips. My Uncle owned an Italian cafe and bakery. I grew up helping out. I would like to suggest using ALMOND FILLING instead of paste. This will make them moist and is ea...
7/26/2003
Penney, you have saved me a BUNDLE of money since I no longer need to fly back to New York to get these cookies!! I can't believe how great these taste - my visiting NYC relatives don't believe...
12/27/2006
I found this recipe about a month ago and have since made 4 batches of these cookies. Everyone loves them! They come out incredibly moist and delicious. I have made some moderations to this r...
12/17/2001
This is one of my all-time favorite and most requested recipes. I even make it easier by just spraying the pans with non-stick cooking spray instead of parchment paper and the cookies easily co...
12/29/2003
These are delicious cookies and easy to make (just takes a bit of time). The combination of flavors is wonderful. They are beautiful cookies and look a lot harder to make than they really are....
11/29/2004
I made these cookies and everyone wanted the recipe! They did take a little longer than I expected and I did think the chocolate on top overpowered the cookies but everyone loved them! I'll de...
2/6/2003
I am a New Yorker living in FL and these cookies taste as if they came from an Italian bakery in NY. I have not found any bakeries here that have pastries as good as NY. My husband and I love ra...
1/19/2003
WoW!! A lot of work but definitely worth it. I would also cut before the chocolate is completely cooled to avoid cracking. This is better than some bakeries!! Will make again and again!!!!!!!