Rainbow Cookies
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Mario Carbone and Rich Torrisi of NYC's Italian Specialities
Here's how Mario Carbone and Rich Torrisi of New York City's Torrisi Italian Specialties make these cake-like Technicolor treats.
Ingredients
2 tablespoons plus 2 cups unsalted butter, cubed, at room temperature
6 large eggs, separated
1 1/3 cups sugar, divided
12 ounces almond paste (not marzipan), chopped
2 3/4 cups plus 1 tablespoon all-purpose flour
1 teaspoon red food coloring
1 teaspoon salt
3/4 cup orange marmalade, heated, strained
4 ounces bittersweet chocolate, chopped, melted
1 teaspoon green food coloring
Special Equipment: 3 13x9x2" metal baking pans
Instructions
Preheat oven to 350 ° Line three 13x9x2" metal baking pans with foil, leaving overhang; grease with 2 tablespoon butter; set aside. Put egg whites in bowl of a stand mixer fitted with a whisk; beat until soft peaks form. Slowly add 1/3 cup sugar, beating until stiff peaks form. Transfer to a large bowl; cover; chill. Using the paddle attachment, beat almond paste and remaining sugar on medium-low until incorporated, 4-5 minutes. Increase speed to medium-high; gradually add remaining butter. Beat until fluffy. Beat in yolks, then flour and salt. Fold in whites in 2 additions. Divide batter evenly among 3 bowls. Mix red coloring into 1 bowl and green coloring into second bowl; leave third bowl plain. Spread 1 bowl of batter into each prepared pan; smooth tops. Bake, rotating pans halfway through, until just set, 9-11 minutes. Let cool in pans.
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