Rainbow Cookies.

Ingredients of Rainbow Cookies

1. You need of Cookie.
2. Prepare 24 oz of Almond Paste.
3. You need 24 oz of butter.
4. You need 14 1/2 oz of sugar.
5. It’s 22 1/2 oz of all-purpose flour.
6. It’s 5 oz of Amaretto.
7. Prepare 2 oz of almond extract.
8. It’s 8 of eggs, seperated.
9. You need of Syrup.
10. It’s 6 oz of water.
11. You need 2 oz of almond extract.
12. You need 3 oz of Amaretto.
13. You need of Glaze.
14. You need 16 oz of Chocolate.
15. You need 2 oz of Corn Oil.
16. Prepare 1 of raspberry or apricot preserves (seedless).

Rainbow Cookies instructions

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