Italian Rainbow Cookies (Seven-Layer Cookies)
yield: 60
total time: 85 minutes
Ingredients
- 4 large eggs separated
- 1 cup sugar
- 10 ounces almond paste
- 2 1/2 sticks unsalted butter softened
- 1 teaspoon almond extract
- 2 cups AP flour
- 1/2 teaspoon salt
- green food coloring red and, gels
- 12 ounces apricot preserves heated and strained
- 7 ounces bittersweet chocolate fine-quality, chopped, I used Scharffenberger
Nutrition
- Calories : 120 calories
- Carbohydrate : 15 grams
- Cholesterol : 25 milligrams
- Fat : 7 grams
- Fiber : 1 grams
- Protein : 2 grams
- SaturatedFat : 3 grams
- Sodium : 30 milligrams
- Sugar : 9 grams
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