Hands down, my favorite dessert is Rainbow cookies. Now, if you live up north you’re probably thinking “No big deal! You can get those anywhere!”. But I live in the South, otherwise known as “good food deprived”. Rarely do I find these somewhere and when I do, rarely do they taste good. Usually, they’re stale or just off tasting. So when I really get a hankering for these (and I have a few days on my hands) I make a big batch to keep in the freezer.
- 8 oz Almond Paste
- 3/4 Tbsp Almond extract
- 1 Cup Butter (softened)
- 1 Cup White Sugar
- 4 Eggs
- 2 Cups All-Purpose Flour
- 10 Drops Red Food Coloring
- 10 Drops Green Food Coloring
- 1/4 Cup Seedless Red Raspberry Jam
- 1/4 Cup Apricot Jam
- 1 Cup Semi-Sweet Chocolate Chips
- 1/4 Cup Heavy Whipping Cream
Preheat oven to 350°. Line 3 9×13 baking pans with parchment paper (you may want to add a little cooking spray to the bottom of the pan to help the parchment paper stick.
In a large bowl, cream together almond paste and butter until smooth. Add almond extract, sugar and eggs and beat until smooth. Add in the flour. Divide the dough into 3 equal portions (approx 1 3/4 cups each). Mix one portion with the red food coloring and another with the green food coloring (you’ll leave the 3rd on plain). Spread each portion into a prepared pan.
Bake each for 10-12 minutes until lightly browned at the edges. Remove from pan and Parchment Paper and allow to cool completely on a wire rack.
Place uncolored layer on a large piece of plastic wrap (large enough to cover all three layers). Spread uncolored layer with apricot jam and place green layer on top. Spread the green layer with raspberry jam and then place the pink layer. on top of that. Wrap plastic wrap over all three layers, then transfer to a baking sheet. Place a heavy pan or cutting board on top of wrapped layers to compress. Chill in the refrigerator 8 hours or overnight.
Remove plastic wrap. Pour chocolate into a medium sized bowl. Heat the cream in a small saucepan over medium heat until just boiling. Slowly pour cream on top of chocolate and stir until completely melted and smooth. Spread evenly over top of layers and allow to chill in the refrigerator for 1 hour (or until chocolate is set). Slice into small squares and serve.