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Rainbow Cookies Recipe

   
 

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     Rainbow Cookies

Category   Desserts - Breads
Sub Category   None

Ingredients
2 tablespoons plus 2 cups unsalted butter cubed at room temperature
6 large eggs
1 1/3 cups sugar divided
12 ounces almond paste chopped
2 3/4 cups plus 1 tablespoon flour
1 teaspoon red food coloring
1 teaspoon salt
3/4 cup orange marmalade heated and strained
4 ounces bittersweet chocolate chopped and melted
 
1 teaspoon green food coloring

Instructions
Preheat oven to 350 degrees. Line three 13 inch by 9 inch metal baking pans with foil leaving overhang Grease with 2 tablespoons butter and set aside Put egg whites in bowl of a stand mixer fitted with a whisk beat until soft peaks form Slowly add 1/3 cup sugar beating until still peaks form Transfer to a large bowl cover and chill Using the paddle attachment beat almond paste and remaining sugar on medium low until incorporated 4 to 5 minutes Increase speed to medium high gradually add remaining butter Beat until fluffy beat in yolks then flour and salt Fold in whites in two additions Divide batter evenly among 3 bowls mix red coloring into one bowl and green coloring into second bowl leave third bowl plain spread one bowl of batter into each prepared pan smooth tops bake rotating pans halfway through until just set about 9 to 11 minutes Let cool in pans
With a pastry brush spread half the marmalade over green cake using foil overhang lift plain layer out of pan Invert onto the green layer discard foil Brush remaining marmalade over plain layer lift red layer out of an and invert onto the plain layer and cover cake with foil Top with a 13 inch and 9 inch pan and weigh it down with several heavy canned goods to compress cake layers Refrigerate at least four hours and up to one day Remove cans the top pan and foil Transfer cake to a waxed paper lined baking sheet Spread half the melted chocolate over cake in a thin layer Freeze for ten minutes Cover with waxed paper and invert the baking sheet on top and flip cake Uncover and glaze with remaining chocolate Freeze additional ten minutes Trim cake to 12 by 8 inches cut crosswise into six 2 inch strips wide cut each strip crosswise Store in an airtight container


Originally Submitted
12/5/2013





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