Rainbow Cookies

Name: Rainbow Cookies
Cuisine: American
Ingredients: 24 oz Almond Paste; 24 oz butter; 14 1/2 oz sugar; 22 1/2 oz all-purpose flour; 5 oz Amaretto; 2 oz almond extract; 8 eggs, seperated; 6 oz water; 2 oz almond extract; 3 oz Amaretto; 16 oz Chocolate; 2 oz Corn Oil; 1 raspberry or apricot preserves (seedless)

chris.zurhorst @cook_3192488

Manorville, New York

These are a delicious cookie. If you don't want to use amaretto you can omit it and add extra almond extract. This recipe will yield about 30-50 bars depending on size you cut them to.

chris.zurhorst @cook_3192488

Manorville, New York

These are a delicious cookie. If you don't want to use amaretto you can omit it and add extra almond extract. This recipe will yield about 30-50 bars depending on size you cut them to.

Saved

Ingredients

Cookie
24 ozAlmond Paste
24 ozbutter
14 1/2 ozsugar
22 1/2 ozall-purpose flour
5 ozAmaretto
2 ozalmond extract
8eggs, seperated
Syrup
6 ozwater
2 ozalmond extract
3 ozAmaretto
Glaze
16 ozChocolate
2 ozCorn Oil
1raspberry or apricot preserves (seedless)

Saved

Steps

1

Cream almond paste and sugar until combined
2

Add butter and cream until smooth
3

Add egg yolks and mix until incorporated
4

Add amaretto, almond extract, and flour. Mix until incorporated.
5

In separate bowl, whip egg whites to full peak. Fold this into above batter.
6

Divide the mixed batter into 3 equal parts. Color as desired. Standard Italian rainbow cookies are color of Italian flag: one green, one red, last batch uncolored. (Play around with colors as you want)
7

Spread each batter on 3 separate parchment lined half sheet pans. (Cookie sheets)
8

Bake at 350 for 10 minutes or until the white layer is slightly golden around edges. DON'T OVERBAKE!
9

Let cool
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Make syrup while baking, add syrup ingredients to saucepan and heat a few minutes to combine and yo bake out alcohol. Let cool
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Place cooled red layer on cutting board. (Note: it will be best if you have 2 boards same size of half sheets, if not is upside down half sheet pan)
12

Brush red layer with syrup
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Spread layer of preserves on top
14

Place white layer on top of prepared red layer.
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Brush with syrup and then spread layer of preserves on top
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Place green layer on top
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Brush with syrup. Don't put preserves on this step
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Place a layer of of parchment paper on top, place cutting board or underside of cookie sheet on top
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Wrap plastic wrap around both cutting boards with cookies inbetween
20

Put in fridge with a weight on top 4-12 hours to allow to set and chill
21

Melt chocolate and oil together
22

Uncover cookies and spread chocolate over top in thin layer.
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Let chocolate layer set, carefully turn over and spread thin. Chocolate layer on other side. With a warm serrated knife cut edges to make neat and cut cookies to desired size. Remember these are usually smallish in final size because of richness
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Cookies can be frozen prior to chocolate being put on top if needed to make easier. Keep finished cookies wrapped in refrigerator. These. Cookies will keep for a while if you can keep everyone from eating them right away.
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ENJOY!
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