Pastel Rainbow Cookies for Easter

I have a Nanny Kid that loves Italian rainbow cookies. So I thought it would be fun to try to make the Rainbow Cookies found on the All Recipes web site in pastel colors with white chocolate and pastel-colored sprinkles for spring. They taste great and have the colors common for Easter celebrations.

You Will Need:

8 ounces almond paste
1 cup butter, softened
1 cup white sugar
4 large eggs, separated

2 cups all-purpose flour
3 drops light blue or teal food coloring
4 drops yellow food coloring
4 drops pink food coloring
¼ cup seedless red raspberry jam
¼ cup apricot jam
1 cup up to 1 bag of white chocolate chips, melted
Pastel colored sprinkles

What to Do:

1. Preheat the oven to 350 degrees F (175 degrees C). Line three 9×13-inch baking pans with parchment paper.

2. Break almond paste apart with a fork in a large bowl. Add butter, sugar, and egg yolks; beat with an electric mixer until mixture is fluffy and smooth. Stir in flour to form a dough.

3. Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gently fold egg whites into dough until combined.

4. Divide dough into 3 equal portions. Mix one portion with teal or blue food coloring, one with yellow food coloring, and one with pink food coloring.

5. Spread each portion into one of the prepared baking pans.

6. Bake in the preheated oven until lightly browned, about 8 to 10 minutes. Carefully remove from pan and remove parchment paper; cool completely on wire racks.

7. Place pink layer onto a piece of plastic wrap large enough to wrap all three layers. Spread raspberry jam on top of the pink layer.

8. Place the yellow layer on top of the pink layer. Spread apricot jam onto the yellow cake.

9. Place the blue cake on top of the yellow cake.

10. Transfer layers to a baking sheet and enclose with plastic wrap. Place a heavy pan or cutting board on top of wrapped layers to compress. Chill in the refrigerator 8 hours, or overnight.

11. Remove plastic wrap. Top with melted white chocolate and sprinkle with pastel-colored sprinkles.

12. Refrigerate for 1 hour or until chocolate is firm. Slice into small 1-inch squares to serve.

References:

Recipe adopted from All Recipes web site.
Photo by Stephanie Felzenberg