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Rainbow Cookies (from Epicurious/Bon Appetit)


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"A LOT OF RAINBOW COOKIES"

Serves 96 | Prep Time | Cook Time

Why I Love This Recipe

So delicious and they make really great gifts.


Ingredients You'll Need

2 tablespoons plus 2 cups unsalted butter, cubed, at room temperature
6 large eggs, separated
1 1/3 cups sugar, divided
12 ounces almond paste (not marzipan), chopped
2 3/4 cups plus 1 tablespoon all-purpose flour
1 teaspoon red food coloring (or any other color)
1 teaspoon green food coloring
1 teaspoon salt
3/4 cup orange marmalade, heated, strained (or any other flavor)
4 ounces bittersweet chocolate, chopped, melted

Special Equipment
3 13x9x2" metal baking pans


Directions

Bake:
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.
Layer:
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.
Weight:
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.
Unmold:
Remove cans, top pan, and foil. Transfer cake to a waxed paper-lined baking sheet.
Glaze:
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.
Slice:
Trim cake to 12x8". Cut crosswise into six 2"-wide strips. Cut each strip crosswise into 96"-wide cookies. Store in an airtight container.


Pairs Well With

A tall glass of milk


Questions, Comments & Reviews


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