Gluten-Free, Dairy-Free 7-Layer Rainbow Cookies

Ingredients :

4 large eggs, separated

1 cup sugar

11 ounces homemade gluten-free almond paste or one 11-ounce can gluten-free almond paste

3 sticks unsalted butter, vegan buttery sticks or shortening, at room temperature

1 teaspoon vanilla extract

½ teaspoon almond extract, optional

2 cups Cooking for Isaiah™ Gluten-Free Multi-Purpose Flour

½ teaspoon salt

15 drops red food coloring, or to taste

15 drops green food coloring, or to taste

One 12-ounce jar apricot or seedless raspberry preserves, heated and strained

10 ounces dairy-free bittersweet chocolate chips

Instructions :

  1. Preheat the oven to 350°. Grease three 9-by-12-inch rimmed baking sheets and line the bottom with parchment paper, leaving a 2-inch overhang on 2 ends; grease again.
  2. Using a stand mixer fitted with a whisk attachment, beat the egg whites on medium-high speed until soft peaks form. Gradually whisk in ¼ cup of the sugar and beat on high speed until stiff and glossy. Transfer to a bowl.
  3. Using the paddle attachment, beat together the almond paste and remaining ¾ cup sugar on medium speed until small crumbs form, about 3 minutes. Gradually beat in the butter on medium-high speed until combined, about 3 minutes. Beat in the egg yolks, one at a time, then the vanilla extract and almond extract, if using. Reduce the speed to low and gradually add the flour and salt; mix until combined. Using a silicone spatula, fold in half of the egg white meringue to loosen the batter, then fold in the remaining meringue to lighten.
  4. Divide the batter evenly among 3 bowls. Stir the red food coloring into one and the green food coloring into another, leaving the third bowl uncolored. Pour each batter into the prepared pans, spreading evenly; bake until a toothpick inserted in the center comes out dry, 10 to 12 minutes. Let cool in the pans, then using the parchment paper overhang, transfer each layer with parchment to a wire rack to cool completely.
  5. Line a cooled 9-by-12-inch rimmed baking sheet with parchment paper, leaving a 2-inch overhang on 2 ends; invert the green layer onto the surface. Remove the paper and spread with half of the preserves. Invert the white layer on top; remove the paper. Spread with remaining preserves. Invert the red layer on top; leave the paper on. Top with a 9-by-12-inch rimmed baking sheet; weight with canned goods and refrigerate overnight.
  6. Remove the canned goods and the parchment paper. Melt 2/3 of the chocolate in a double boiler or a metal bowl set over a saucepan of simmering water, stirring until smooth. Remove from the heat and stir in the remaining 1/3 of the chocolate; let sit for 5 minutes.
  7. Evenly spread half of the melted chocolate in a thin layer on top of the cake. Freeze, uncovered, until chocolate is set, about 10 minutes. Cover with parchment paper, place a 9-by-12-inch rimmed baking sheet on top and invert the cake; remove the parchment paper. Evenly spread with the remaining chocolate, gently reheating if necessary, and freeze to set, about 10 minutes. Using a serrated knife, trim the cake edges, then cut crosswise into 6 even strips. Cut each strip crosswise into ¾-inch-wide cookies or as desired.

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