Apricot-Almond Pillow Cookies
Source of Recipe
Internet
List of Ingredients
1 can (8 oz.) almond paste
2 C. all-purpose flour, sifted
1 1/2 C. butter, softened
1/4 t. salt
1 C. sugar
10 drops green food coloring
4 eggs, separated
8 drops red food coloring
1 t. almond extract
1 (12 oz.) jar apricot preserves
2 squares semisweet chocolate
Recipe
Preheat oven to 350 degrees. Grease three 9" x 13" baking pans,
line with wax paper, grease again. Break up almond paste in a
large bowl with a fork. Add butter, sugar, egg yolks, and almond
extract. Beat with electirc mixer until light and fluffy, about
5 minutes. Beat in flour and salt. Beat egg whites until stiff
peaks form. With a wooden spoon, fold into almond mixture,
blending well.
Remove 1 1/2 C. batter and spread evenly into a prepared pan.
Remove another 1 1/2 C. batter and add the green food coloring,
spread evenly into second prepared pan. Add red food coloring
to remaining 1 1/2 C. batter and spread in third pan. Bake for
15 minutes or just until edges are golden brown. (Cakes will be
1/4" thick). Remove cakes from pans immediately onto large wire
racks. Cool thoroughly.
Place green layer on jelly-roll pan. Heat apricot preserves;
strain. Spread 1/2 of the warm preserves over green layer to
edges; slide yellow layer on top; spread with remaining apricot
preserves; slide pink layer, right side up, onto yellow layer.
Cover with plastic wrap. Weight down with a large wooden cutting
board or heavy plate and place in refrigerator overnight. Melt
chocolate over hot water in a small cup. Spread to edges of cake;
let dry 30 minutes. (Resist the urge to use more than 2 square
of chocolate, it will cause the tops of the cookies to crack when
cut). Trim edges off cake and cut into 1" squares or diamonds.
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