Rainbow Cookies

Name: Rainbow Cookies
Prep time: 5 h 25 min
Cook time: 5 h 25 min
Total time: 5 h 25 min
Yield: 48
Cuisine: Global
Ingredients: 227 grams almond paste; 425 grams smooth apricot jam; 454 grams bittersweet chocolate, chopped; 4 larges eggs, separated; 473 milliliters all-purpose flour, plus more for the pans; 1 teaspoons kosher salt; 48 servings Red and green food coloring (gel preferred); 237 milliliters sugar; 3 sticks unsalted butter, cut into pieces and softened, plus more for the pans

Rainbow Cookies might be just the dessert you are searching for. This recipe makes 48 servings with 180 calories, 2g of protein, and 10g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. If you have almond paste, smooth apricot jam, kosher salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 5 hours and 25 minutes.

Instructions

Special equipment: You'll need three 9-by-12-inch jelly roll pans or rimmed baking sheets to make these layered cookies.

Ingredients you will need

Jelly

Roll

Equipment you will use

Baking Sheet

You'll need three 9-by-12-inch jelly roll pans or rimmed baking sheets to make these layered cookies.

Ingredients you will need

Jelly

Roll

Equipment you will use

Baking Sheet

Prep the pans: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Butter and flour three 9-by-12-inch jelly roll pans or rimmed baking sheets and line with parchment paper.

Ingredients you will need

Butter

All Purpose Flour

Jelly

Roll

Equipment you will use

Baking Paper

Baking Sheet

Oven

Combine the almond paste and 3/4 cup plus 2 tablespoons sugar in a stand mixer fitted with the paddle attachment.

Ingredients you will need

Almond Paste

Sugar

Equipment you will use

Stand Mixer

Mix on medium speed until the mixture is in fine crumbles. Beat in 2 1/2 sticks butter, a few pieces at a time, until well combined. Beat in the egg yolks, one at a time, until smooth.

Ingredients you will need

Egg Yolk

Butter

Sift 2 cups flour onto a sheet of parchment and sprinkle the salt on top; add to the mixer bowl and beat until just combined.

Ingredients you will need

All Purpose Flour

Salt

Equipment you will use

Blender

Bowl

In a clean bowl, whisk the egg whites until foamy; while whisking, slowly add the remaining 2 tablespoons sugar and whisk until firm peaks form (or use a hand mixer). Fold about one-third of the egg white mixture into the batter with a rubber spatula, then gently fold in the rest. The batter should be fluffy.

Ingredients you will need

Egg Whites

Sugar

Equipment you will use

Whisk

Hand Mixer

Spatula

Bowl

Color the batter: Divide the batter evenly among 3 bowls. Stir enough red food coloring into 1 bowl to make a deep salmon color. Stir enough green food coloring into another bowl to make a medium green color. Leave the third bowl uncolored.

Ingredients you will need

Red Food Color

Salmon

Equipment you will use

Bowl

Transfer the batter to the prepared pans (one pan for each color). Dip an offset spatula in water and spread the batter to the edge of each pan, smoothing the tops.

Ingredients you will need

Dip

Water

Equipment you will use

Offset Spatula

Frying Pan

Bake, switching the position of the pans halfway through, until the cakes are cooked through and just beginning to brown around the edges, 8 to 10 minutes.

Equipment you will use

Oven

Let cool completely in the pans on wire racks.

Spread half of the jam evenly over the green cake layer almost all the way to the edges. Unmold the plain cake layer by inverting it onto another pan or cutting board; peel off the parchment.

Ingredients you will need

Spread

Jam

Equipment you will use

Cutting Board

Frying Pan

Carefully slide the plain layer onto the green layer (use a wide offset spatula to help you, if necessary).

Equipment you will use

Offset Spatula

Spread the remaining jam on top of the plain layer. Unmold the red cake layer and slide it onto the plain layer.

Ingredients you will need

Spread

Jam

Cover the cake with plastic wrap and top with one of the empty pans; place several heavy cans on top to weigh down the layers. Refrigerate at least 4 hours or overnight.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Remove the cans and plastic wrap.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Place a cutting board on top of the cake and flip to unmold it onto the cutting board.

Equipment you will use

Cutting Board

Remove the parchment from the top of the green layer.

Trim the cake: Trim the sides with a knife to make straight edges. Spray a wire rack with cooking spray; set the rack over a baking sheet. Carefully slide the cake onto the rack, using a wide offset spatula to help you, if necessary.

Ingredients you will need

Cooking Spray

Equipment you will use

Offset Spatula

Baking Sheet

Wire Rack

Knife

Cover in chocolate: Melt the chocolate in a heatproof bowl set over a pan of simmering water; pour over the cake. Dip an offset spatula in the hot water and smooth the top and sides.

Ingredients you will need

Chocolate

Water

Dip

Equipment you will use

Offset Spatula

Bowl

Frying Pan

Let set slightly. Scrape wavy lines into the chocolate with a fork; let cool a few more minutes until the chocolate is mostly set but still slightly tacky.

Ingredients you will need

Chocolate

Cut into pieces: Slide the cake back onto the cutting board. Slice crosswise into 6 strips, then cut each strip into 8 rectangular pieces. For clean edges, dip the knife in warm water and wipe it with a cloth between cuts. Store in an airtight container at room temperature for up to 1 week.

Ingredients you will need

Water

Dip

Equipment you will use

Cutting Board

Knife

If the lines in the chocolate don't hold their shape, let the chocolate set a little longer and try again.

Ingredients you will need

Chocolate