Italian Rainbow Cookies with Matzah

Makes about 30 cookies

From The Nosher

I usually double this recipe, and bake the layers on 13x9” baking sheets. These make great gifts, and also freeze well.

4 eggs
1 cup white sugar
4 oz almond paste, broken into little pieces or chopped in food processor for 30 seconds
2 sticks (1 cup) unsalted butter, melted
½ cup matzah cake meal
½ cup blanched almond flour (not almond meal)
1/2 tsp salt
1/2 tsp vanilla extract
*red and green food coloring (about 8 drops each)

1 cup dark or semisweet chocolate chips
1 tbsp vegetable shortening or vegetable oil
pinch of salt

raspberry jam

three 8x8 square baking pans

*You could also use roasted beet and matcha for natural food coloring
Preheat oven to 350 degrees. Grease baking pans and line bottoms with parchment paper. Grease and dust lightly with matzah cake meal. Tap over sink to remove extra flour. 

Combine eggs and sugar using a mixer until the mixture becomes thick and yellow. Crumble in almond paste and mix together.

Add in melted butter, matzah cake meal, almond flour, salt, and vanilla.

Use a kitchen food scale if possible, and divide the batter into 3 equal portions. Leave one portion plain. Add green food coloring to one portion, and red food coloring to the remaining portion.

Spread batter into the prepared pans. Bake until just set in the middle, about 10-12 minutes. Let cool completely. Do not stack layers on top of each other at this point. 

In a microwave safe bowl, combine chocolate, shortening, and pinch of salt. Heat at 30 second intervals until melted. Stir between intervals.

Put a sheet of parchment paper on a baking sheet. Add the red cake layer on top. Thinly spread a layer of raspberry jam. Carefully place white layer on top. (It’s okay if they break in the process, you can patch them together.) Spread on another thin layer of jam. Place green cake layer on top.

Spread half of the melted chocolate mixture on top. Let harden in fridge for about 30 minutes. Use another sheet pan to help the cake over, and spread the remaining chocolate on the other side. Refrigerate for another 30 minutes or overnight.

Trim the edges and slice into rectangular shapes.

These cookies can be stored in fridge, or frozen.

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