Rainbow Christmas Cookies
These cookies are popular in Italian-American households. I love these cookies. They are a lot of work to make, but worth it.
2 Cups Plus 2 Tablespoons Unsalted Butter (Cubed & Room Temperature)
6 Separated Large Eggs
1 1/3 Cups Sugar (Divided)
12 Ounces Chopped Almond Paste
2 ¾ Cups Plus 1 Tablespoon Unbleached Flour
1 Teaspoon Red Food Coloring
1 Teaspoon Green Food Coloring
1 Teaspoon Salt
¾ Cup Orange Marmalade (Heated & Strained)
4 Ounces Chopped & Melted Bittersweet Chocolate
Preheat the oven to 350° F. Line three 13x9x2 inch metal baking pans with foil. Leaving overhang and grease with 2 tablespoons of butter. Set aside. In a medium size bowl place the egg whites and beat with a mixer until soft peaks form. Slowly add 1/3 cup of sugar into the egg whites continuing to beat until stiff peaks form. Transfer to a large bowl and cover. Place in the refrigerator to chill for 20 minutes. In a medium size bowl beat the almond paste and remaining sugar on medium low for 5 minutes. Increase the speed to medium-high and gradually add the remaining butter. Beat until fluffy. Beat in the egg yolks and then the flour & salt. Fold in the egg whites in two additions. Divide the batter evenly among 3 bowls. Mix the red food coloring into 1 bowl and the green food coloring into the second bowl. Leave the third bowl plain. Spread 1 bowl of the batter into each prepared baking pan. Smooth the tops. Bake for 10 minutes rotating the pans halfway through until just set. Remove from the oven and let the pans cool. With a pastry brush spread half of the marmalade over the green cake. Using the foil overhang lift the plain layer out of the pan. Invert onto the green layer and throw away the foil. Brush the remaining marmalade over the plain layer. Lift the red layer out of the pan and invert onto the plain layer and cover the cake with foil. Top with a 13x9x2 inch pan. Weigh down the pan with several heavy canned goods to compress the cake layers. Refrigerate overnight. To unmold remove the cans and the top pan and foil. Transfer the cake to a waxed paper lined baking sheet. Spread half of the chocolate over the cake in a thin layer. Put into the freezer for 10 minutes. Cover with waxed paper and invert the baking sheet on top and flip the cake. Uncover and glaze with the remaining chocolate. Put in the freezer, again, for 10 minutes. Remove from the freezer and trim the cake to 12×8 inches. Cut crosswise into six 2 inch wide strips. Cut each strip crosswise into 96 inch wide cookies. Store in an airtight container. Makes 96 cookies.