Ingredients: |
Ingredients: 8 oz. can almond paste
1 c. granulated sugar
1-1/2 c. softened unsalted butter
4 large eggs (separated)
1-1/2 tsp. almond extract
2 c. sifted all-purpose flour
1/4 tsp. salt
20-30 drops each of red, yellow, and green food coloring
12 oz. jar seedless raspberry jelly
8 oz. milk chocolate chips
3/4 c. chocolate sprinkles
You need 3 (13 x 9) metal baking pans.
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Directions: |
Directions:Preheat oven to 350º.
Grease baking pans with Crisco; line with waxed paper, and then grease paper. Let paper hang about 2" over the edge of the pan.
Mix flour and salt in a bowl and set aside.
In food processor, finely grind almond paste and sugar. Transfer to mixing bowl and add butter. Beat with an electric mixer until light and fluffy. Add egg yolks and almond extract and beat well. Beat in flour and salt; mix on low speed until well mixed.
In separate bowl, beat egg whites with handheld electric mixer on high until they hold stiff peaks (about 3-5 minutes). Add 1/3 of egg whites at a time into mix and beat on low until creamy consistency.
Divide batter into thirds and place into separate bowls (about 1-1/2 c. each; don't measure; do it by eye to avoid wasting any batter). Add red food coloring to one bowl, green to another, and yellow to last, and mix each well.
Spread dough in prepared pans (about 1/4 inch thick). Bake each pan, one at a time, for 7-10 minutes in middle oven until just set and edges just start to turn golden. Please watch; do not over- or under-cook.
While pan is still hot, invert over a wire rack, pull off waxed paper, and let cool Repeat for remaining pans.
Line a cookie sheet with waxed paper and slide green layer onto it. Spread jelly thinly, edge to edge. Slide yellow layer on top of green; repeat spreading jelly. Top with the red layer.
Cover cake with plastic wrap, weight down with a cutting board or pan and place in refrigerator for 3 hours.
Melt milk chocolate in double boiler. Stir constantly until smooth. Pour melted chocolate on top of cake and spread as evenly and flat as possible. While chocolate is still wet, finish with a coating of sprinkles. Chill again for 1 hour and remove from fridge. Wait 30 minutes and cut into 1" x 2" rectangles. |
This recipe for Eddie's Rainbow Cookies is from