Rainbow Cookies

Directions

1. 1
   Cream almond paste and sugar until combined
2. 2
   Add butter and cream until smooth
3. 3
   Add egg yolks and mix until incorporated
4. 4
   Add amaretto, almond extract, and flour.
5. 5
   Mix until incorporated.
6. 6
   In separate bowl, whip egg whites to full peak.
7. 7
   Fold this into above batter.
8. 8
   Divide the mixed batter into 3 equal parts.
9. 9
   Color as desired.
10. 10
    Standard Italian rainbow cookies are color of Italian flag: one green, one red, last batch uncolored.
11. 11
    (Play around with colors as you want)
12. 12
    Spread each batter on 3 separate parchment lined half sheet pans.
13. 13
    (Cookie sheets)
14. 14
    Bake at 350 for 10 minutes or until the white layer is slightly golden around edges.
15. 15
    DON'T OVERBAKE!
16. 16
    Let cool
17. 17
    Make syrup while baking, add syrup ingredients to saucepan and heat a few minutes to combine and yo bake out alcohol.
18. 18
    Let cool
19. 19
    Place cooled red layer on cutting board.
20. 20
    (Note: it will be best if you have 2 boards same size of half sheets, if not is upside down half sheet pan)
21. 21
    Brush red layer with syrup
22. 22
    Spread layer of preserves on top
23. 23
    Place white layer on top of prepared red layer.
24. 24
    Brush with syrup and then spread layer of preserves on top
25. 25
    Place green layer on top
26. 26
    Brush with syrup.
27. 27
    Don't put preserves on this step
28. 28
    Place a layer of of parchment paper on top, place cutting board or underside of cookie sheet on top
29. 29
    Wrap plastic wrap around both cutting boards with cookies inbetween
30. 30
    Put in fridge with a weight on top 4-12 hours to allow to set and chill
31. 31
    Melt chocolate and oil together
32. 32
    Uncover cookies and spread chocolate over top in thin layer.
33. 33
    Let chocolate layer set, carefully turn over and spread thin.
34. 34
    Chocolate layer on other side.
35. 35
    With a warm serrated knife cut edges to make neat and cut cookies to desired size.
36. 36
    Remember these are usually smallish in final size because of richness
37. 37
    Cookies can be frozen prior to chocolate being put on top if needed to make easier.
38. 38
    Keep finished cookies wrapped in refrigerator.
39. 39
    These.
40. 40
    Cookies will keep for a while if you can keep everyone from eating them right away.
41. 41
    ENJOY!