Best Recipes In The World: Rainbow Cookies Best Dishes

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Rainbow Cookies

"Moist, mellow, and complete of almond flavor."

Ingredients :

eight ounces almond paste
1 cup butter, softened
1 cup white sugar
4 eggs, separated
2 cups all-cause flour
6 drops crimson food coloring
6 drops inexperienced food coloring
1/four cup seedless purple raspberry jam
1/four cup apricot jam
1 cup semisweet chocolate chips, melted

Instructions :

Prep : 45M	Cook : 96M	Ready in : 10H30M

Preheat oven to 350 tiers F (one hundred seventy five ranges C). Line 3 9x13 inch baking pans with parchment paper.
In a massive bowl, spoil apart almond paste with a fork, and cream together with butter, sugar, and egg yolks. When aggregate is fluffy and smooth, stir in flour to form a dough. In a small bowl, beat egg whites till soft peaks shape. Fold egg whites into the dough. Divide dough into 3 equal quantities. Mix one element with pink meals coloring, and one with inexperienced meals coloring. Spread each element into one of the prepared baking pans.
Bake 10 to 12 mins within the preheated oven, until gently browned. Carefully take away from pan and parchment paper, and funky absolutely on cord racks.
Place green layer onto a chunk of plastic wrap large enough to wrap all 3 layers. Spread inexperienced layer with raspberry jam, and top with uncolored layer. Spread with apricot jam, and top with red layer. Transfer layers to a baking sheet, and enclose with plastic wrap. Place a heavy pan or reducing board on pinnacle of wrapped layers to compress. Chill within the refrigerator 8 hours, or overnight.
Remove plastic wrap. Top with melted chocolate chips, and refrigerate 1 hour, or till chocolate is firm. Slice into small squares to serve.

Notes :

Reynolds® parchment can be used for simpler cleanup/removal from the pan.

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