Italian Rainbow Cookies

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Ingredients (13)

For the cookies:

  • 4 large Eggland’s Best eggs
  • 1 cup sugar
  • 3 1/2 ounces almond paste, cut into small pieces
  • 1 cup all-purpose flour
  • 1 cup butter, melted and cooled
  • 1/2 teaspoon salt
  • 1/2 teaspoon almond extract
  • 6 drops red food coloring
  • 6 drops green food coloring
  • 1/4 cup seedless raspberry jam

For the glaze:

  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 teaspoon shortening

Summary

This recipe is presented by Eggland’s Best.

Create a classic cookie that would make grandma proud, using almond paste, which is also the base for marzipan. Find almond paste in the baking aisle of the grocery store, sometimes in block form, other times in a can.

To build the tri-colored layers, you’ll need three 11-by-7-inch baking pans and wax paper. When you slice the finished product, you’ll discover the Italian flag within. Bon appetit!

Instructions

  1. 1Preheat the oven to 375°F.
  2. 2In a large bowl, beat the eggs and sugar for 2-3 minutes or until it’s thick and lemon-colored. Gradually add the almond paste and mix well.
  3. 3Then gradually add the flour, butter, salt, and almond extract. Divide the batter into thirds.
  4. 4Tint one portion red, one portion green, and leave one portion plain. Spread one portion into each of three well-greased 11-by-7-inch baking dishes.
  5. 5Bake 7-11 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing the cookies from pans to set on wire racks to cool completely.
  6. 6Place the red layer on waxed paper; spread with 2 tablespoons of jam. Top with the plain layer and remaining jam. Lastly, add the green layer and press down gently.
  7. 7For the glaze: In a microwave, melt the chocolate chips and shortening. Stir until smooth.
  8. 8Spread half of the mixture over the green layer and refrigerate for 20 minutes or until set.
  9. 9Turn the cookies over and spread the remaining glaze over the red layer. Refrigerate for 20 minutes or until set.
  10. 10With a sharp knife, trim the edges. Cut into rectangles lengthwise, then into fourths. Cut each portion into 1/4-inch slices.
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