Friday, February 27, 2009

Rainbow Cookies

Rainbow cookies were never my favorite. I'm not a huge fan of marzipan or almond flavoring, but over the past few years, I have learned to love the cookies as much as everyone else. My dad, cousin Marcy and Krit love, love, love rainbow cookies. I felt compelled to find a good recipe. A few years ago I came across this one, posted on Epicurious (originally from Gourmet). Since then, these cookies have been my most-requested cookie. They are a bit labor intensive, but worth it. I've made the traditional red, white and green, but I've also made red, white and blue for the 4th of July and red, white and pink for Valentine's Day (pictured above).

Happy Cooking!


  • 7 oz (one tube/can) of marzipan or almond paste
  • 1 C. sugar
  • 3 sticks softened unsalted butter
  • 4 large eggs (separated)
  • 1 tsp. almond extract
  • 2 cups sifted flour (sift before measuring)
  • 1/4 tsp salt
  • Food coloring (green and red)
  • 12 oz. seedless raspberry jam
  • 6 oz. semi-sweet chocolate chips


Preheat the oven to 350 degrees. Grease a 13x9 baking pan. Line the bottom with parchment paper, letting it extend at each end.

Break marzipan paste into small pieces and grind with the sugar in a food processor until no lumps remain. (cook's note - the first time I did this I did not have a food processor so I did this step by hand. A mixer will not work, you must work the marzipan and the sugar together until it is as smooth as possible). Transfer to a large bowl and add butter. Beat with electric mixer until light and fluffy. Add yolks and almond extract and beat well. Beat in the flour and salt on a low speed.

In a separate bowl, beat egg whites until they hold a stiff peak. Stir 1/3 of egg whites into batter. Fold in the remaining egg whites until thoroughly incorporated. Divide the dough into thirds (about 1 1/2 cups each). Add green food coloring to one and red to another. Spread each 1/3 of the batter into the prepared pan in a very thin layer.

Bake in the middle of the oven for 7-10 minutes. Repeat with each layer. Cool completely. Spread half of the jam over the green layer and top with the plain layer. Spread the remaining jam over on top of the plain layer and top with the pink layer. Wrap in plastic wrap and weight. Chill for at least 3 hours. Cover with melted chocolate. Cut into 12X12 diagonals.

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