Tri-Color Almond Cookies

Ingredients

  1. 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
  2. 1/2 cup sugar
  3. 1 1/2 sticks (12 tablespoons) unsalted butter, softened
  4. 3 eggs, room temperature
  5. 1 cup all-purpose flour
  6. 1/4 teaspoon salt
  7. Food coloring, green, yellow and red
  8. 2/3 cup seedless raspberry jam
  9. 1/2 cup semi-sweet chocolate chips
  10. 1 teaspoon vegetable shortening
These classic cookies are also known as Neapolitans or Rainbow Cookies. Made with Odense Almond Paste for extra richness; they are as beautifully festive, as they are delicious. The extra steps are worth the work.

Time

1 hour to assemble (active time)
12-14 minutes to bake
Chill: 2 hours

Yield

36 cookies

Ingredients

  1. 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
  2. 1/2 cup sugar
  3. 1 1/2 sticks (12 tablespoons) unsalted butter, softened
  4. 3 eggs, room temperature
  5. 1 cup all-purpose flour
  6. 1/4 teaspoon salt
  7. Food coloring, green, yellow and red
  8. 2/3 cup seedless raspberry jam
  9. 1/2 cup semi-sweet chocolate chips
  10. 1 teaspoon vegetable shortening

Directions

  1. Preheat oven to 350°F. Grease or spray bottom of pans, then line each pan bottom with parchment. Grease and flour parchment and pan sides, or use cooking spray.
  2. Beat Almond Paste (grated using large hole side of a box grater) and sugar in mixing bowl until the texture of sand (a food processor makes short work of this step and then add to mixing bowl). Add butter and beat until light colored and smooth.
  3. Add eggs one at a time, beating well between each, until light and fluffy.
  4. Sift flour and salt into almond mixture. Beat on low until just incorporated. Divide batter into thirds (1 cup plus 1 tablespoon for each bowl).
  5. Add 10 drops green food coloring to one bowl, 10 drops yellow food coloring into another and 10 drops red food coloring into last bowl. Mix each batter until color is well blended.
  6. Add batters to prepared pans, spreading evenly to edges. A thin metal spatula works well for this step.
  7. Bake all three pans together, unless oven is too small, in that case bake in batches. Bake for 12-14 minutes or until edges are golden and toothpick inserted in middle comes out clean.
  8. Cool pans on wire rack for 10 minutes. Loosen cake edges from pan, with a thin knife, and invert onto rack. Gently peel off parchment and cool completely.
  9. Lay parchment on a flat surface that will fit in refrigerator. Place green cake on top of parchment. Spread top with 1/3 cup jam. Top green layer with yellow cake. Spread top with remaining jam.
  10. Top yellow layer with pinkish-red cake. Cover with parchment and weight top with a book. Chill in refrigerator for 2 hours.
  11. Set a stainless steel bowl over a pot of barely simmering water. Add chocolate and shortening and stir until melted.
  12. Remove cake from refrigerator. Evenly spread top (not sides) with chocolate. Let stand at room temperature until chocolate is set.
  13. To serve, trim edges with a sharp knife. Cut into small squares (6 rows across and 6 rows down) and for diamonds (6 rows across and 1-inch diagonal rows). Refrigerate cookies in an airtight container in single layers for up to one week

Did you make this recipe? We want to see! Tag @odensebakingclub on Instagram.

Odense Marzipan

Nutrition Facts
SERVING SIZE: 2 tbsp (39g)
SERVINGS: 5


Amount Per Serving
Calories: 170
Calories from Fat: 54


 %Daily Value*
Total Fat: 6g8%
   Saturated Fat .4g2%
   Trans Fat 0g0%
Cholesterol 0mg0%
Sodium 1mg0%
Total Carbohydrates 27g10%
Dietary Fiber 1g4%
Sugars 21g
Protein 2g
Vitamin A0%
Vitamin C0%
Calcium3%
Iron4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

NON GMO | GLUTEN FREE
MSG FREE | TRANS FAT FREE

Ingredients: sugar, almonds (28%), glucose syrup (From wheat), water.
Allergens: contains tree nuts (almonds), wheat* *Odense Marzipan contains less than 20 parts of gluten per million (ppm). Pursuant to FDA regulations, products containing less than 20 ppm of gluten are gluten free.

AFTER OPENING:
Wrap tightly in plastic and then seal in plastic bag. Refrigerate up to two weeks or freeze up to three months.

PRODUCT OF DENMARK
121817

Odense Almond Paste

Nutrition Facts
SERVING SIZE: 2 tbsp (39g)
SERVINGS: 5


Amount Per Serving
Calories: 180
Calories from Fat: 81


 %Daily Value*
Total Fat: 9g12%
   Saturated Fat 1g5%
   Trans Fat 0g0%
Cholesterol 0mg0%
Sodium 1mg0%
Total Carbohydrates 21g8%
Dietary Fiber 2g7%
Sugars 16g
Protein 4g
Vitamin A0%
Vitamin C0%
Calcium4%
Iron5%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

NON GMO | GLUTEN FREE
MSG FREE | TRANS FAT FREE

Ingredients: almonds (45%), sugar, glucose syrup (From wheat), water.
Allergens: contains tree nuts (almonds), wheat* *Odense Almond Paste contains less than 20 parts of gluten per million (ppm). Pursuant to FDA regulations, products containing less than 20 ppm of gluten are gluten free.

AFTER OPENING:
Wrap tightly in plastic and then seal in plastic bag. Refrigerate up to two weeks or freeze up to three months.

PRODUCT OF DENMARK
121817