Rainbow Cookies

5 from 1 vote

These Rainbow Cookies have a soft almond cake layers stacked with raspberry preserves, pressed until perfectly fused and then coated on top and bottom with a thin, crunchy chocolate.

Prep Time30

Cook Time20

Chill Time8

Total Time8 50

Servings: cookies

Author: Miranda Couse

Ingredients

1 cup granulated sugar
8 ounces almond paste
1 ¼ cups unsalted butter room temperature
4 large eggs separated
1 teaspoon almond extract
½ teaspoon salt
2 cups all-purpose flour
Red gel food coloring
Green gel food coloring
8 ounces raspberry preserves or apricot preserves
5 ounces semi-sweet chocolate chips melted

Instructions

Preheat the oven to 350 degrees F. Line three 8x8 square pans with parchment paper and grease the sides and bottom with nonstick cooking spray. Set aside.
In a large bowl, add the 1 cup granulated sugar and 8 ounces almond paste. Beat with a hand mixer on medium speed until combined.
Add in 1 ¼ cups unsalted butter and beat on medium until combined.
Add in the egg yolks from the 4 large eggs, 1 teaspoon almond extract and ½ teaspoon salt. Continue to beat until just combined.
Add in 2 cups all-purpose flour and mix on low speed until incorporated. Scrape down the sides of the bowl and beat in any remaining bits.
In a stand mixer bowl, add the egg whites of the 4 large eggs. Beat with the whisk attachment on high speed until stiff peaks form, about 2-3 minutes. When you pull the whisk attachment up, the peaks of the egg whites should hold their peak.
Using a spatula, fold the egg whites into the batter just until combined.
Divide the batter equally between three bowls. Add 3 to 4 drops (more if needed to get the desired color) of Green gel food coloring to one bowl and 5 - 7 drops of Red gel food coloring to one of the other. The third is left alone and will appear pale yellow/offwhite.
Fill each prepared pan with a different color batter. Use an angled spatula to spread the mixture evenly and into the corners of the pan.
Place in the preheated oven and bake for 15-20 minutes or just until the edges begin to brown and the center is set. It will no longer be shiny like set batter, but more matte. Allow to cool completely.
Once cool, prepare a 12x17 inch jelly roll pan or something similar in size with parchment paper. Lay down a long piece of plastic wrap doing in the opposite direction as the parchment paper.
Place the green layer onto the prepared 12x17 inch pan centered in the middie of the plastic wrap and discard the parchment paper the layer was baked in.
Spread half of the 8 ounces raspberry preserves or apricot preserves across the entire top of the green layer. Use an angled spatula to spread evenly.
Remove the white layer from the pan and place on top of the preserves coated green layer. Repeat with the remaining 8 ounces raspberry preserves or apricot preserves, spreading all the way to the edges.
Top with the red layer and press gently into place. Wrap the entire cake with the plastic wrap to keep it from drying out and protect for the next step. Use the overhang to seal half of the cake and then another piece to cover the opposite sides.
Place the cake with the parchment lined pan in the fridge. Place one of the 8x8 pans that you used for baking on top of the wrapped cake and then a few evenly matched heavy objects in the pan. I used a gallon of milk. This will help sandwich the layers together while they set. Let it chill overnight or for at least 8 hours.
Once the cake has chilled for 8 hours, begin working on the chocolate chips.
In a microwave-safe bowl, add the 5 ounces semi-sweet chocolate chips. Microwave in 30 second intervals and stir after each interval until completely melted and smooth.
Remove the cake from the fridge, discard the plastic wrap and place the cake on the parchment lined sheet.
Use an angled spatula to spread a thin layer of melted chocolate across the top of the cake. Place back in the fridge and allow to set up for approximately 30 minutes.
Remove the cake from the fridge and carefully flip the entire cake over so that the chocolate layer is now resting on the bottom. Spread another layer of melted chocolate across the now-top layer of cake.
The order of layers should now be: chocolate, green cake, preserves, white cake, preserves, red cake, chocolate.
Place back in the fridge to allow the chocolate to set again.
When ready to serve, remove the cake from the fridge and carefully cut into pieces. Cut a few at a time or cut the whole thing!

Notes

Storage: Rainbow cookies should be stored in the fridge in an airtight container for up to 3 days.

Nutrition