It sounds difficult, but it is easy if you just take it one step at the time.
Be prepared it takes a couple of days, but only a few minutes each day.
Best if started 3 days in advance. The 1st day is 30 minutes, the next day is 10 at tops. The 3rd is to get the full flavor.
FREEZES really well *
For NYers, this is the true Rainbow cookie that you get at the Italian Bakeries.
Part One (Longest):
8 oz almond PASTE (not that almond cake filler crap ---comes in a can) 1 C. sugar 1 1/2 C. butter softened...NOT MARGARINE 1 tsp ALMOND Extract (use frangelica liquor if you don't have extract) 2 C. flour 1/4 tsp salt (DO NOT OMIT) 4 eggs separated
APricot or Raspberry preserves ( I use both)
Preheat oven to 350. Using 3 13 X 9 pans (I use disposable). Spray pan with Pam, lay wax paper on and spray again...DO NOT miss the wax paper!
~ Break up paste. ~ Add butter, sugar, YOLKS and extract. ~ Beat 5 minutes ~ Beat in flour and salt.
Set aside.
Clean beaters thoroughly
~ Beat whites to stiff with peaks
~ Fold in whites to other mixture.
Get 3 small bowls. cereal bowls will do. Divide equally.
Add To ONE BOWL: Green food dye...do not skimp, the more you add the more vibrant the color To BOWL TWO: Red food dye
Spread into pans.
It will be thin, don't worry it will spread out as it bakes.
Bake 10-15 minutes.
WATCH for the edges to turn light brown and the top will appear slightly dry.
REMOVE and cool slightly.
THIS SHOULD TAKE ABOUT 45 MINUTES TOTAL.
Find a chopping board large enough to handle this.
Take red or green cake and place on board.
Heat preserves in micro for a minute
~~~ I do 1/2 and 1/2..left side is raspberry, right is Apricot, repeat...DO NOT do 1 layer apricot and 1 raspberry.
Take a very small amt of the heated preserves and ice ...just enough to make it look like a glaze...it is not a filling, but a GLUE!
Place white cake batter on top and repeat with preserves
Place the last layer on.
WRAP IN SARAN WRAP.
Find every heavy book you can @ 5 of them. Place on top. You want heavy books, you need to think about as crushing a PB & J. It needs to be flattened.
WALK AWAY!
PART 2:
Unwrap and trim edges to remove crusts
Melt 2 12 oz of chocolate (I like semi). Jimmies aka Sprinkles ready
**** This is the time if you want to freeze, cut portions off...WRAP in SARAN, and then in FOIL When you want to serve it make sure it is room temp again...VERY IMPORTANT!
Take the melted chocolate and spread like icing on all sides.
Sprinkle jimmies to adhere to chocolate.
Let it set...touch and fingers don't impact the chocolate texture.
Cut in very small slices. 1/8 by 1/4.
It seems like a beaach, but trust me, it isn't as bad as you think.
If you want a deeper flavor and moister cookie, let it sit for longer time.
THIS IS THE FAMILY FAVORITE, so I make it in colors for Thanksgiving, Valentines, and ST. Patty's day.
The recipe is more frightening than reality.
In NJ/NY area these cookies are treasured because they are very expensive.
I make the entire batch for about 8 bucks, but if I had to buy the entire batch it would cost close to 50 bucks.
~~~Last thing...chocolate is tempermental, do not put in the garage to cool down faster because when you slice it, it will crack and the covering would be gone.
The cake MUST BE AT ROOM TEMP BEFORE ICING and at ROOM TEMP WHEN SLICING.
YOU CAN BE A KLUTZ and STILL DO THIS. It is very forgiving...for example, you will carve a way the burnt edges. You will not have perfected slices. The flavor of this cookie will be the end all!
-- Edited by pima on Friday 17th of December 2010 11:45:23 AM
-- Edited by pima on Friday 17th of December 2010 11:49:48 AM
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