Passover Rainbow Cookies
To make these pretty layered cookies, you’ll bake three thin cakes, spread jam between them and coat with smooth melted chocolate.
—Shannon Sarna, South Orange, NJ
Prep: 35 min.
Bake: 10 min./batch + chilling Makes: about 3 dozen
4 large eggs, room temperature 1 cup sugar 4 oz. almond paste, cut into small pieces 1/2 cup stick margarine, softened 1/2 cup almond flour 1/2 cup matzo cake meal 1/2 tsp. salt 1/2 tsp. vanilla extract 6 to 8 drops red food coloring 6 to 8 drops green food coloring 1/4 cup seedless raspberry jam
GLAZE
1 cup dark chocolate chips 1 Tbsp. shortening
Dash salt
1. Preheat oven to 375°. Line bottoms of 3 greased 8-in. square baking pans with parchment; grease parchment. In a large bowl, beat eggs and sugar until thick and lemoncolored, 2-3 minutes. Gradually add almond paste; mix well. Gradually add margarine, almond flour, cake meal, salt and vanilla.
2. Divide the batter into thirds. Tint 1 portion red and 1 portion green; leave remaining portion plain. Spread each portion into prepared pans.
3. Bake until a toothpick inserted in the center comes out clean and the edges begin to brown, 10-12 minutes. Cool for 10 minutes before gently removing from pans to wire racks to cool completely.
4. Place red layer on waxed paper; spread with 2 Tbsp. jam. Top with plain layer and remaining jam. Add green layer; press down gently.
5. For glaze, in a microwave, melt chocolate chips, shortening and salt; stir until smooth. Spread half over green layer. Refrigerate 20 minutes or until set. Turn over onto another piece of waxed paper; spread remaining glaze over red layer. Refrigerate 20 minutes or until set. 6. With a knife, trim edges. Cut into 4 rows; cut each row into 1-in. slices. 1 COOKIE 32 cal., 2g fat (1g sat. fat), 6mg chol., 21mg sod., 4g carb.
(3g sugars, 0 fiber), 1g pro.
TEST KITCHEN TIPS
For testing purposes only, we used Earth Balance Buttery Sticks. These are a great dairy-free cookie, but if you’re not keeping kosher or avoiding dairy, you can substitute unsalted butter for the margarine.
“Ingredients matter and precision is everything.” —SHANNON SARNA