These cookies are time consuming but so worth it! They’re flavorful, moist, and the balance of tart raspberry jam & dark chocolate melodize in your mouth. To make them you’ll need to make sure you have Almond Paste, not marzipan or almond extract/flavoring. The almond paste is the key ingredient in this recipe, it provides the flavor and the moisture.
Preheat your oven to 350 degrees F
You‘ll need 3- 8x8 or 9x13 metal baking pans, parchment paper, offset spatula
Ingredients you’ll need
8oz of Almond Paste, I use Solo brand and the box itself is 8oz so you don’t have to worry about weighing out the exact proportion
1 cup granulated sugar
1 cup of butter-softened
4 eggs, Separate the whites from the yolks
2 cups of flour
Red food coloring/green food coloring
2 cups of chocolate chips/ I mix dark with semi sweet
16 ounces raspberry jam
Using the paddle attachment in a stand mixer, cream the butter, crumble in the almond paste and mix until there are no lumps
Add in the sugar, cream
Add in the egg yolks and mix until they’re fully incorporated (NOTE: you may have a few lumps, which is normal sometimes you can’t help it)
Scraping the mixer every so often, add in the flour and mix until it’s a dense batter
Take the almond “cookie” batter and place in a separate bowl, cleaning the mixing bowl and attaching the whisk
Add in the separated egg whites and whip until peaks form
Fold in the whites to the almond cookie batter until fully incorporated, be careful not to over mix
*Grease and parchment 3- 8x8 Or 9x13 metal baking pans
**IF you use 9x13 pans your batter WILL NOT cover the entire sheet and be uneven -that’s ok, you’ll cut off the edges anyways those are the best parts 😉
I bought mine from Walmart super cheap, maybe $1.50 each, I only use these pans for Rainbow Cookies since they’re so cheap
Split the batter in 3, coloring one red, one green and leaving the other uncolored.
Spread evenly on each baking pan and place into the oven.
Bake 8-10 minutes giving each one the finger touch and touching the top of the “cookie” if your fingers are clean after they’re done baking the cookies are done
While the cookies are baking, melt your chocolate chips.
Allow each tray to cool completely then start layering.
Start with your red, add a layer of raspberry jam, then the uncolored layer, add a layer of jam, place the final layer the green on top of them and add the melted chocolate. Spread evenly and place in the fridge to cool.
After about 5 minutes of cooling pull them out to cut them while the chocolate is still sticky and not hard or else they’ll be a complete disaster cutting through rock solid chocolate
Place back in the refrigerator to set completely and enjoy! Store in an airtight container and they’ll stay fresh for several weeks.
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