Marzipan Rainbow Cookies
Marzipan Rainbow Cookies |
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| Ingredients | Lbs. | Ozs. | Method |
| American Almond® Almond Paste | 7 | Gradually add the whole eggs to the | |
| Whole eggs | 2 | paste, scraping the bowl once. | |
| Granulated sugar | 7 | Add, and mix on slow speed until | |
| Salt | 1 | smooth. Scrape the bowl, and mix again. | |
| Butter | 3 | 8 | |
| Vegetable shortening | 3 | 8 | |
| Whole eggs | 5 | Combine. Add to dough in three stages. | |
| Vanilla flavoring | 2 | Mix on slow speed after each addition. | |
| Rum flavoring | 1 | ||
| Cake flour | 3 | 4 | Sift. Add, and mix slowly until smooth. |
| American Almond® Almond Marzipan | 3 | Set aside. | |
|
| |||
| Total appr. wt | 35 | 7 | |
Instructions: Instructions: Divide the dough into three portions. Lightly color one portion pink, one portion green, and leave the third portion plain (or lightly color it with egg shade). Grease nine sheet pans, and line them with parchment paper. Scale 3 lbs., 8 oz. of each color into a sheet pan. You will have three pans of each color. Bake at 375°F for about 10 to 12 minutes or until the cake feels springy to the touch. Be careful not to over bake. When the pans are cool enough to handle, but still warm, roll out 1 lb. 8 ozs. of American AlmondR Almond Marzipan to cover a parchment-lined sheet pan. Cover the marzipan with a thin, almost transparent, layer of apricot or raspberry jam. On top of the marzipan, sandwich one pink, one plain and one green cake with a thin layer of apricot or raspberry jam. Cover the top layer with a very thin layer of apricot or raspberry jam. Roll out 1 lb. 8 ozs. of American AlmondR Almond Marzipan to cover the jam. Cover the marzipan with parchment paper and an inverted sheet pan. Compress the sheets with about 30 lbs. of weight for a couple of hours. Repeat with the remaining sheets. You will have three, 3-colored sheet cakes. Refrigerate overnight, or freeze until needed. Place each cake on a cutting board. Brush off any loose cake crumbs, and cover the top with melted chocolate. Leave the chocolate plain, or sprinkle it with roasted almonds before it sets. After the chocolate sets, cut the cake into 11/4-in. squares, or divide the sheet into eight long strips and slice each strip into 3/4-in. slices.
Yields about 30 dozen per sheet pan
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