Recipe: Patriotic Rainbow Cookies

Makes 7 dozen

What You will want:

  • 8 oz. almond paste
  • 1 mug granulated sugar
  • 2 mugs all-purpose flour
  • 4 ovum, separated
  • blue food coloring
  • red cuisine coloring
  • 2 & 1/2 stands butter, cut into chunks
  • 1 container apricot jam
  • 1 back pack semi-sweet chocolate baking touches or chocolate chips

What You need to do:

1. Heat your oven to 350 F

2. Combine almond paste and 3/4 cup in the sugar in a machine. The dough will get crumbly. Add in butter and egg yolks before the batter begins to often be creamy and smooth. Add the flour and mix until it can be well incorporated into the particular dough.

3. Inside of a small bowl, mix together egg whites plus the remaining sugar until they commence to fluff. Add this into the batter.

4. Separate the batter evenly within three bowls. Mix drops of red food coloring into your first bowl until the batter may be a dark pink color. Around another bowl, do exactly the same thing with the blue food coloring soon you reach the desired shade you need. Leave the third bowl because it is.

5. Insure a rimmed 9 times 13 baking sheet using parchment paper. Pour one bowl with batter onto the parchment paper and lessen with a spatula until it covers the complete surface of the pan as well as the layer is smooth. Make for 10 minutes. Try this step with the a few other colors. Let each cool completely.

6. Now it is actually time to make that layered cake. Spread a thin part of apricot jam onto the the top blue cake layer. This really to keep the components stuck together. Make guaranteed you distribute it thinly, or the jam will certainly ultimately make the layers slide in every single place. Trust me. I be aware of from experience. Top the blue layer with all the white layer and finest that with jam likewise. Carefully place the red layer top most and gently press on the cakes to assure the jam sticks to all the sides of cake. Place your layered cake inside freezer for two working hours.

7. Place the cake onto an excessive cutting board. Heat your chocolate at a small microwave-safe bowl on 45 second increments, stirring after every time. When the chocolate is certainly smooth, pour directly onto the most notable of cake. Using some sort of spatula, spread the chocolate evenly onto the top part and all 4 sides within the cake. Take a fork as well as gently press lines into the the top chocolate.

8. Let the cake sit for several minutes so that this chocolate hardens. If you'll observe that it isnt hardening, place the cake in the fridge for several minutes. It is imperative that this chocolate hardens, but do NOT leave it from the fridge too long if the chocolate is too hard it can be hard to cut without the presense of chocolate slipping off the actual cake.

9. Structure the cake by dropping it into lines. Afterward carefully cut those creases into inch long sections. Store in an airtight bottle.


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