After whipping up your batter, divide it between 3 bowls and add your 3 colorings.
Bake your three layers and sandwich them with jam when cool.
Melt some dark chocolate and pour it on…
Trim off the edges to prepare for cutting.
Break out the ruler for even cuts…
Divide into squares.
And serve!
Recipe time!!!
ON A SCALE OF 1-10, THESE ARE A “20!”
8 OUNCES ALMOND PASTE
3/4 C. SUGAR
1/2 TSP. ALMOND EXTRACT
3/4 C. BUTTER (1 1/2 STICKS)
3 EGGS
1 C. FLOUR
1/4 TSP. SALT
2/3 C.RASPBERRY JAM
1 BAG GHIRADELLI BITTERSWEET CHOC CHIPS
LINE THREE 8X8 PANS WITH NONSTICK FOIL. PREHEAT OVEN TO 350. IN MIXER, BEAT ALMOND PASTE, SUGAR, EXTRACT AND BUTTER TILL CREAMY. ON MEDIUM, ADD EGGS TILL INCORPORATED. ON LOW, ADD FLOUR AND SALT. DIVIDE THE BATTER EVENLY INTO 3 BOWLS-APPROX. 1 CUP IN EACH. TINT EACH BOWL A DIFF COLOR:PINK, YELLOW, GREEN. SPREAD EACH INTO ONE OF THE PANS AND SPREAD EVENLY WITH OFFSET SPATULA. BAKE 10-12 MINS UNTIL JUST BEGINNING TO BROWN IN CORNERS. DON’T LET CAKES BROWN. COOL 30 MINUTES IN PANS. FLIP ONE LAYER ONTO COOKIE SHEET LINED WITH NONSTICK FOIL AND PEEL AWAY THE FOIL IT BAKED ON. SPREAD ON 1/3C. JAM. FLIP ANOTHER LAYER ONTO THE JELLY-REMOVE FOIL AND SPREAD WITH THE REST OF THE JAM. TOP WITH FINAL LAYER. IF YOU LIKE YOURS FLATTER, PLACE FOIL ON TOP AND WEIGH DOWN WITH HEAVVVY BOOKS AND/OR CAS TO FLATTEN WHILE CHILLING IN FRIDGE. I DID NOT WEIGH THESE DOWN AS I WANTED A TALLER PRESENTATION. ONCE FIRM, MELT CHOC CHIPS IN MICROWAVE AND SPREAD ON TOPS. CHILL AGAIN. LET SIT A FEW MINS AT ROOM TEMP BEFORE CUTTING OR CHOCOLATE WILL CRACK.
THIS RECIPE DOUBLES WELL-JUST USE 9X13 PANS.
Debra Kapellakis says
If I only had almond paste or almond extract! dog gone it…the photo’s and recipe are mouthwatering
Steve @ the black peppercorn says
oh wow – these are so colourful and fun. I bet they taste terrific!!
Debi says
YES!!! I’ll need more than that adorable little bite though. I think my ruler needs to measure a little wider. ;D Thank you so much for sharing on Thursday’s Treasures Sweetie! <3 and hugs! http://www.recipesformyboys.com/2012/04/thursdays-treasures-week-30.html
Addicted to Recipes says
These are beautiful! I just love the colours 🙂 Thanks so much for posting at Scrumptious Sunday!
Addicted to Recipes says
These are beautiful! I just love the colours 🙂 Thanks so much for posting at Scrumptious Sunday!
Winnie says
Awesome cookies!!
I love playing with colors, and these look sooooooooooo delicious
Patricia Purcell says
How pretty, and surprisingly easy! I found you at the Sunday blog hop. Thanks for the recipe!
Lauren says
Stopping by from Addicted to Recipes… I saw these in Bon Appetit (the colors of the Italian flag) and bought the ingredients to make them but never did. I’m going to have to now! That recipe called for orange marmalade but I bet raspberry is delicious. Time to dig my almond paste out of the pantry! Stop by my blog if you’d like 🙂
Nicola says
So cute! I love how bright the colours are. The way you’ve manage to pattern the chocolate is really cool, too.
Amber *SaltTree* says
Those look ah-maze-ing!!! Pinning this for sure! I’d love for you to link it up to my link party going on right now 🙂 Cheers!
http://www.salttree.net/2012/04/open-call-tuesdays-1.html
Kelley @ TheGrantLife.com says
Wow! What a fun cookie 🙂
Stopping by from the Kurtz Corner
Lisa @ Flour Me With Love says
This is such a cute idea! Thanks so much for sharing at Mix it up Monday 🙂
Dawn @DJ's Sugar Shack says
I love the colors on these! Such a great idea. Thanks for sharing!
Dawn @DJ's Sugar Shack says
I love the colors on these! Such a great idea. Thanks for sharing!
Diane Balch says
My daughter has wanted to make these cookies. I think it is the colors, but I think they are delicious too. Please share this on my foodie friday linky today. I will pin it too.
Peggy says
What type of coloring did you use to get the vibrant colors?
Hugs & Cookies xoxo says
amerigel