Rainbow cookies are delicious AND festive. So the next time you need a big batch of cookies, make these for a stand-out treat. We went to Black Seed where chef Dianna Daoheung gave us her recipe.
Yields about 50 cookies
225 grams almond paste
170 grams sugar
310 grams butter (Room Temp)
400 grams AP Flour
12 grams Baking Powder
5 grams Salt
180 grams Milk
5 grams Vanilla
120 grams egg white
1/4 tsp Powder Yellow
3/4 tsp Powder Red
1/2 tsp Powder Green
500 grams 72% Chocolate
125 grams Canolia oil
In an electric mixer with a whisk attachment add the almond paste, 170g sugar, 310 grams of butter. Start to mix at medium / medium high speed and SLOWLY add the 6 eggs, one egg at a time. (Do not rush this part). Whip until mixture becomes super light and fluffy.
Sift the AP flour, Baking Powder and Salt. Set aside.
Add the vanilla to the milk.
In three batches, add 1/3 of the flour mixture and add 1/3 of the milk and vanilla at a time until all gone. Do not over mix.
Once flour, milk and almond paste mixture are incorporated, fold in the meringue to the rest of the mixture.
In three separate bowls, weigh out 550 grams of the batter. Then in each bowl, add the three separate food colors and mix until colors are incorporated. Do not over mix.
Have 3 separate sheet trays that have parchment paper and nonstick spray ready to add the colored batter. Add batter and bake in the oven at 350 degrees Fahrenheit for about 7 to 8 minutes.
Once cake has cooled, add orange marmalade to each layer and then flip the 3 cake layers on top of each other. Let the layers rest overnight with a weight on the cake. This part is important. It allows the layers to stay together.
The next day, melt the chocolate and canola oil together and then glaze one side of the cake. Allow to set completely, then flip and glaze the other side. Once both sides are glazed, cut the cake into 2 inch by 2 inch squares or whatever size desired)
Eat and enjoy!!!
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