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Program: Cookie
Preheat temp: 175⁰C
Preheat time: 10 mins
Cook temp: 175⁰C
Cook time: 10 mins
Ingredients:
- 227 gms almond paste
- 227 g Butter, softened
- 130 g white sugar
- 4 large eggs, separated
- 300 gms all-purpose flour
- 6 drops orange food coloring
- 6 drops green food coloring
- 80 gms seedless red raspberry jam
- 80 gms apricot jam
- 175 gms semi-sweet chocolate chips, melted
Preparation :
- Select the program and preheat the oven to 175*C. Line baking tray with parchment paper.
- 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 dough.
- Beat egg whites until stiff peaks form. Gently fold egg whites into dough until combined. Divide dough into 3 equal portions.
- Mix one portion with orange food coloring, and one with green food coloring. Spread each portion into one of the prepared baking pans.
- Bake in the preheated oven until lightly browned, about 8 to 10 mins. Carefully remove from pan and remove parchment paper; cool completely on wire racks.
- Place green layer onto a piece of plastic wrap large enough to wrap all three layers. Spread green layer with raspberry jam and top with uncolored layer. Spread with apricot jam and top with orange layer.
- 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. Remove plastic wrap. Top with melted chocolate; refrigerate for 1 hour or until chocolate is firm.
- Slice into small 1’’ squares to serve.
