Rainbow Cookies -- gluten free (w/ dairy free options)
12 ounces Almond Paste
1 1/2 cups sugar (or honey or agave)
1 1/2 pounds butter (or shortening)
6 large eggs, separated
3/4 cup almond meal/flour + 1/2 cup potato flour/starch + 3 cups rice flour
OR 3 3/4 cups all purpose flour
red & green food coloring
2 cups of jam (I used apricot)
2 cups chocolate
1 cup butter (or coconut cream or milk)
2 Tablespoons milk (any kind but not needed if using coconut cream or milk)
Spray and parchment 3 sheet pans (cookie sheets with sides)
Mix almond paste, butter, and sugar until creamy.
Add egg yolks.
Slowly mix in flour(s).
Do not over mix.
Separate batter into three bowls.
Color one batch green. Color one batch red. Leave the other 'white'.
Whip egg whites until stiff peaks form.
Fold in 1/3 of the egg whites into each color.
Pour each batter into its own pan.
Bake in a preheated 325 degree oven for 10-20 minutes.
Remove and let cool completely.
Warm the jam in a sauce pot to make it 'pourable'.
Place red layer down and pour 1/2 the jam on top.
Place the white layer down and pour on the other half of the jam.
Place the green layer on top.
Melt the chocolate, butter, and milk.
Pour the chocolate on top.
Add Grand Marnier, Amaretto, or other liquor to the chocolate or spread on layers before jam.
Sprinkle top with sprinkles (jimmies).
Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.
Posted by Nicole Bubolo at 8:34 PM