Passover
Rainbow Cookies Recipe
Ingredients
:
4
large eggs, room temperature
1
cup sugar
4
ounces almond paste, cut into small pieces
1/2
cup stick margarine
1/2
cup almond flour
1/2
cup matzo cake meal
1/2
teaspoon salt
1/2
teaspoon vanilla extract
6
to 8 drops red food coloring
6
to 8 drops green food coloring
1/4
cup seedless raspberry jam
GLAZE:
1
cup dark chocolate chips
1
tablespoon shortening
Dash
salt
How
To Make Passover Rainbow Cookies :
Preheat
oven to 375°. Line bottoms of 3 greased 8-in. square baking pans with
parchment; grease parchment. In a large bowl, beat eggs and sugar until thick
and lemon-colored, 2-3 minutes. Gradually add almond paste; mix well. Gradually
add margarine, almond flour, cake meal, salt and vanilla.
Divide
batter into thirds. Tint 1 portion red and 1 portion green; leave remaining
portion plain. Spread each portion into prepared pans.
Bake
until a toothpick inserted in center comes out clean and edges begins to brown,
10-12 minutes. Cool 10 minutes before gently removing from pans to wire racks
to cool completely.
Place
red layer on waxed paper; spread with 2 tablespoons jam. Top with plain layer
and remaining jam. Add green layer; press down gently.
For
glaze, in a microwave, melt chocolate chips, shortening and salt; stir until
smooth. Spread half over green layer. Refrigerate 20 minutes or until set. Turn
over onto another piece of waxed paper; spread remaining glaze over red layer.
Refrigerate 20 minutes or until set.
With
a sharp knife, trim edges. Cut into 4 rows; cut each row into 1-in. slices.
Test
Kitchen tips :
For
testing purposes only, we used Earth Balance Buttery Sticks.
These
are a wonderful dairy-free cookie, but if you're not keeping kosher or avoiding
dairy, you can easily substitute unsalted butter for the margarine.
