Rainbow Biscuits

    Rainbow Biscuits


    257 people made this

    These biscuits take a little time to make but they look so impressive! They are moist and full of almond flavour.

    Serves: 96 

    • 225g almond paste (marzipan)
    • 250g butter, softened
    • 1 cup (200g) white sugar
    • 4 eggs, separated
    • 2 cups (250g) plain flour
    • 6 drops red food colouring
    • 6 drops green food colouring
    • 1/4 cup seedless red raspberry jam
    • 1/4 cup apricot jam
    • 1 cup (170g) dark chocolate chips, melted

    Preparation:45min  ›  Cook:10min  ›  Extra time:8hours chilling  ›  Ready in:8hours55min 

    1. Preheat oven to 180 degrees C. Line three 20x30cm baking dishes with baking paper.
    2. In a large bowl, break apart almond paste with a fork, and cream together with butter, sugar and egg yolks. When mixture is fluffy and smooth, stir in flour to form a dough. In a small bowl, beat egg whites until soft peaks form. Fold egg whites into the dough. Divide dough into 3 equal portions. Mix one portion with red food colouring and one with green food colouring. Spread each portion into one of the prepared baking pans.
    3. Bake 10 to 12 minutes in the preheated oven, until lightly browned. Carefully remove from pan and baking paper, and cool completely on wire racks.
    4. Place green layer onto a piece of cling wrap large enough to wrap all three layers. Spread green layer with raspberry jam and top with uncoloured layer. Spread with apricot jam, and top with pink layer. Transfer layers to a baking tray, and enclose with cling wrap. Place a heavy pan or cutting board on top of wrapped layers to compress. Chill in the refrigerator 8 hours, or overnight.
    5. Remove cling wrap. Top with melted chocolate chips, and refrigerate 1 hour, or until chocolate is firm. Slice into small squares to serve.

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