Italian Rainbow Cookies
Ingredients
2 cups unsalted butter, cubed, at room temperature + 2 Tablespoons for greasing pans
6 large eggs, separated
1 1/3 cups sugar, divided
12 ounces almond paste (not marzipan), chopped
2 3/4 cups all-purpose flour + 1 Tablespoon
1 teaspoon red food coloring
1 teaspoon salt (fine)
3/4 cup apricot jam, heated, strained
4 ounces bittersweet chocolate (70% cocoa) chopped, melted
1 teaspoon green food coloring
Preparation
1
To Bake the Cakes:
2
Preheat oven to 350° Line three 13x9x2" metal baking pans with foil, leaving overhang; grease with 2 tablespoon butter; set aside. Put egg whites in bowl of a stand mixer fitted with a whisk; beat until soft peaks form. Slowly add 1/3 cup sugar, beating until stiff peaks form. Transfer to a large bowl; cover; chill. Using the paddle attachment, beat almond paste and remaining sugar on medium-low until incorporated, 4-5 minutes. Increase speed to medium-high; gradually add remaining butter. Beat until fluffy. Beat in yolks, then flour and salt. Fold in whites in 2 additions. Divide batter evenly among 3 bowls. Mix red coloring into 1 bowl and green coloring into second bowl; leave third bowl plain. Spread 1 bowl of batter into each prepared pan; smooth tops. Bake, rotating pans halfway through, until just set, 9-11 minutes. Let cool in pans.
3
To Layer the Cakes:
4
With a pastry brush, spread half of marmalade over green cake. Using foil overhang, lift plain layer out of pan. Invert onto green layer; discard foil. Brush remaining marmalade over plain layer. Lift red layer out of pan; invert onto plain layer and cover cake with foil.
5
Compress the Cake Layers:
6
Top with a 13x9x2" pan. Weigh down pan with several heavy canned goods to compress cake layers. Refrigerate at least 4 hours and up to 1 day.
7
To Unmold the Cakes:
8
Remove cans, top pan, and foil. Transfer cake to a waxed paper-lined baking sheet.
9
To Glaze the Cakes:
10
Spread half of chocolate over cake in a thin layer. Freeze for 10 minutes. Cover with waxed paper, invert the baking sheet on top, and flip cake. Uncover and glaze with remaining chocolate. Freeze 10 additional minutes.
11
To Slice the Cakes:
12
Trim cake to 12x8". Cut crosswise into six 2"-wide strips. Cut each strip crosswise into 96"-wide cookies. Store in an airtight container.
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About
Adapted from by Mario Carbone and Rich Torrisi of NYC's Italian Specialities
Yield:
96 Cookies
Added:
Wednesday, May 25, 2011 - 9:19pm
