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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 98 |
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These are moist and full of flavor and color. A really pretty cookie, you can actually use any color combination you like. Compliments of all recipes Ingredients:
8 oz. almond paste |
1 cup softened butter |
1 cup white sugar |
4 eggs, seperated |
2 cups all purpose flour |
6 drops red food coloring |
6 drops green food coloring |
1/4 cup seedless red rasberry jam |
1/4 apricot jam |
1 cup semi sweet chocolate chips, melted |
Directions:
1. Preheat oven to 350*
2. Line three 9X13 baking pans with parchment paper
3. In a large bowl, break apart the almond paste with a fork, and cream together with butter, sugar, and egg yolks. When mixture is fluffy and smooth, stir in flour to form a dough. In a small bowl, beat egg white until soft peaks form. Fold egg whites into the dough. Divide dough into 3 equal parts. Mix one portion with red food coloring, and one with green coloring. Spread each portion into one of the prepared baking pans.
4. Bake 10-12 minutes in the preheated oven, until lightly browned. Carefully remove from pan and parchment paper and cool completely on wire racks
5. Place green layer onto a piece of plastic wrap large enough to wrap all three layers. Spread green layer with rasberry jam, and top with uncolored layer. Spread with apricot jam, and top with pink layer. Transfer layers to a baking sheet, and enclose with platic wrap. Place a heavy pan or cutting board on top of wrapped layers to compress.
6. Chill in the refrigerator 8 hours or overnight
7. Remove plastic wrap. Top with melted chocolate chips, and refrigerate 1 hour or until the chocolate firms. Slice into small square and enjoy
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