Directions: |
Directions:1. Grease three 13x9x2" pans. Line with wax paper. Grease again. (Can use Pam on the pans, line with wax paper and then grease paper with butter). Wax paper should definitely be greased with butter. Use parchment paper.
2, Break up almond paste in large bowl with fork. Add butter, sugar, egg yolks, and almond extract. Beat with electric mixer until light and fluffy (a good five minutes).
3. Beat in flour and salt.
4. Beat egg whites (in separate bowl) until stiff peaks form. With wooden spoon, fold into almond mixture.
5. Remove 1 1/2 c. batter. Spread evenly into prepared pan. Remove another 1 1/2 c. batter. Add green food coloring and spread into second pan. With remaining batter, 1 1/2 c., add red food coloring and spread into third pan.
6. Bake at 350 for 12 minutes or just until edges are golden brown. Use quarter tray (Nordic ware). Reuse 3 times.
6.Bake at 350 degrees for 12 minutes or just until edges are golden brown.
7. Remove cakes from pans and place on wire rack to cool.
8. Place green layer in clean pan. Heat preserves and strain. Spread 1/2 of the warm preserves over green layer to edges, slide yellow layer on top. Spread with remaining preserves. Slide pink layer right side up onto yellow layer.
9. Cover with plastic wrap, weighed down with a large wooden cutting board or heavy plate. Place in refrigerator overnight or at least 3 hours.
10. Melt chocolate in double boiler or over low heat. Do NOT bring to boil. Spread to edges of cake and let dry about 30 minutes. Trim edges of cake and let dry about 30 minutes. Trim edges of cake. Cut into one-inch square pieces. |
This recipe for Rainbow Cookies is from