Ingrédients pour New York Rainbow Cookies
- 1 cup almond paste
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- Eggs
- All Purpose Flour
- red food coloring (amount to desired shade)
- green food coloring (amount to desired shade)
- Seedless Red Raspberry Jam
- ½ cup apricot jam
- Semi Sweet Chocolate Chips
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Comment préparer New York Rainbow Cookies
- Grease and line three 13x9x2-inch baking pans with waxed paper, ensuring the paper is also greased.
- In a large bowl, combine 1 cup almond paste, broken into pieces, with 1 cup (2 sticks) unsalted butter, softened, ¾ cup granulated sugar, and 2 large egg yolks. Cream until light, fluffy, and smooth.
- Stir in 1 ½ cups all-purpose flour until just combined.
- In a separate bowl, beat 4 large egg whites until soft peaks form.
- Gently fold the egg whites into the almond mixture until fully incorporated.
- Divide the dough into three equal portions.
- Tint one portion red and another green using food coloring.
- Spread each colored and uncolored portion evenly into its own prepared pan.
- Bake at 350°F (175°C) for 10-12 minutes, or until edges are light golden brown.
- Invert each cake layer onto separate wire racks, peel off the waxed paper, and flip the layers right-side up onto new wire racks to cool completely.
- Place the green layer on a large piece of plastic wrap. Spread evenly with ½ cup raspberry jam.
- Top with the uncolored layer and spread with ½ cup apricot jam.
- Top with the pink layer. Bring the plastic wrap over the layers, slide onto a baking sheet and place a heavy, flat pan on top to compress the layers.
- Refrigerate overnight.
- The next day, melt 6 ounces semi-sweet chocolate in a double boiler or microwave-safe bowl. Spread evenly over the top layer and allow to harden.
- Using a sharp knife, trim the edges. Cut into ½-inch wide strips, then cut each strip into 4-5 pieces.
- Store in airtight containers.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
18g
Fat
8g
Carbs
2g
