Tags: dessert - cookies
Active Time: 45 minutes
Passive Time: 30 minutes + overnight
Serves: 24

Delicious, almondy rainbow cookies like you'd find on Long Island

Tasting Table

• Sugar: 1 cup
• Almond paste: 8 oz
  
  
• Unsalted butter: 3 sticks, softened
  
  
• Eggs: 4, separated
  
  
• Milk: 1/4 cup
• Almond extract: 2 tsp
  
  
• Flour: 2 cups (all purpose)
  
  
• Food coloring: red, green (1/4 tsp each)
  
  
• Raspberry jam: 1/2 cup
  
  
• Semisweet chocolate chips: 1.5 cups, melted

• These are very rich: cut into very small servings

1. Preheat oven to 325F and grease three 9 x 13 inch pans with Pam, then line each with parchment to create a sling
2. In a stand mixer with the paddle attachment, cream the sugar, almond paste, and 1 stick of butter until smooth and lump free. Add the remaining two sticks of butter and continue to mix until smooth, scraping the sides as needed
3. Gradually add the egg yolks, followed by the milk and almond extract; mix until combined. Add the flour and slowly mix until combined, scraping the sides as needed. Set aside
4. In a separate bowl, whip the egg whites until they form stiff, fluffy peaks. Fold the whipped egg whites into the flour mixture to form a smooth batter, then divide equally between three bowls
5. Add red food coloring to one bowl and green to another bowl (leave one bowl white). Stir until evenly colored, then put the batters into the 3 prepared pans
6. Bake, rotating halfway through, until set, about 10-12 minutes. Let cool completely
7. Once cooled, spread half the jam on top of the green cake and place the white cake on top of it, making sure the parchment is discarded. Place the rest of the jam on top of the white cake, then place the red layer on top of that
8. Cover the cake with plastic wrap and weigh down with a sheet pan topped with heavy plates or cans in the refrigerator for at least 4 hours or overnight
9. Remove the weights and plastic wrap. Spread half the melted chocolate on top, then refrigerate until set (30 minutes). Once solid, flip onto a cutting board chocolate side down, then spread the remaining chocolate on the other side. Refrigerate until set (30 minutes)
10. Cut into a 7.5 x 10.5 inch rectangle (reserve the scraps for snacking). Cut into 1.5 inch squares and serve