These patriotic rainbow cookies are a festive, fun spin on a classic! Dense and almond-flavored red, white, and blue cookie layers are coated with white chocolate and sprinkles.
Prep Time 9hours
Cook Time 30minutes
Total Time 9hours30minutes
18-ozcontainer almond paste
1 1/4cupsunsalted butter,softened
Red and blue food coloring
8ozwhite chocolate chips
Red sanding sugar or other sprinkles for decoration
Preheat oven to 350°F. Grease a 9" x 13" rectangular pan, then press parchment paper to bottom of pan, leaving enough excess paper sticking up along the 9" sides so that you can lift cookie layer by them after baking. Grease top side of parchment paper, and set pan aside.
Beat egg whites on medium-high speed using a mixer for several minutes until peaks form. Gradually add 1/4 cup of the sugar to the egg whites until mixture holds stiff peaks, approximately 2-3 minutes.
In a separate bowl, add almond paste and remaining 3/4 cup sugar and mix on medium speed until almond paste is broken up and both ingredients are well combined. Add butter and mix for a few minutes until light and creamy. Pour in egg yolks and almond extract and mix for another few minutes. Lower mixer speed to low and add flour and salt. Beat until dry ingredients are just mixed in.
Pour half of egg white mixture into butter mixture and fold in. Repeat with remaining half of egg white mixture.
Separate dough into three equal sections and place each in a separate bowl. Add red coloring to one bowl, blue coloring to another, and leave one bowl as-is. Stir in coloring to the two bowls.
Spread dough from one of the bowls into the prepared baking pan and smooth top (batter layer will be very thinly-spread). Bake for 8-10 minutes (mine took about 8), until batter has just set and a toothpick comes out clean. Using excess parchment paper sticking out from beneath the cookie layer, lift layer out of pan and place on wire rack to cool. Press new parchment paper into pan and grease top, leaving excess on two sides as before. Bake next layer in the same manner as the first. Once done, repeat steps with remaining layer.
Heat raspberry preserves in a small saucepan set over low heat until mixture is slightly heated throughout. You may strain preserves once heated, but I've found it doesn't detract from the cookies if you proceed without straining. Once cookies layers have cooled, invert the blue layer onto a sheet of parchment paper, and peel off parchment paper that used to be on the bottom of the layer. Spread half of raspberry preserves evenly over blue layer, then invert white layer on top. Peel parchment paper from top side and evenly spread second half of raspberry preserves over layer. Invert the red layer on top and peel off parchment paper. Place a new layer of parchment paper over top of red layer, and wrap cookie layers with plastic wrap. Place a baking sheet on top of cookie layers to weigh it down slightly and refrigerate overnight (or at least four hours).
Once cookie layers have chilled, remove from refrigerator. Trim the sides to form an even rectangular shape. Melt white chocolate using a double boiler or in twenty-second intervals in the microwave, stirring after each interval. Spread a thin layer on top of the cookie "plank". Sprinkle sanding sugar or other sprinkles/decorations on top of melted chocolate and place the pan back in the refrigerator until chocolate has set. Once chocolate has hardened, slice (see note) and serve!
Slicing tip - I flip the cookie slab over (so the blue layer is on the top) and slice that way, giving the knife a nice, firm push when it hits the white chocolate layer, which is right next to the cutting board. This should greatly reduce the tendency for the white chocolate layer to break unevenly as the cookies are sliced.Recipe adapted from Smitten Kitchen's Seven-Layer Cookies