Reviewed: Apr. 1, 2013

Loved this recipe! Do not follow others advice and use almond filling instead of the almond paste....it adds way too much additional sugar. Look at the ingredients and you can see that almond filling is just paste with butter and lots of powdered sugar added. But, do break up your filling with a fork and then cream together very well. I used a paddle in my kitchen aid mixer to cream together the sugar and paste first, before adding eggs and butter. What advice did I follow? The addition of 1 tsp almond extract was amazing! And also melting the chocolate with a little butter and cream was also fantastic advice. I had no trouble spreading the batter, or reemoving the cake from the pan (although I did spray the pan and the paper with cooking spray) and 6 drops of coloring was perfect. A lot of work but so worth it...delicious!

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Reviewer:

Pam

Reviewed: Mar. 29, 2013

This is one of my favorite recipes. As many reviewers said, these cookies tasted exactly like the ones from NY bakeries. I took the advice of other reviewers and used almond filling and added some almond extract to the dough. I also added heavy cream and butter to the melted chocolate chips and put chocolate sprinkles all over. I used just seedless raspberry jam. I'm sure the apricot would be good as.well, but it really didn't need it. A wonderful recipe. Penney, thanks so much for sharing !!

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Reviewer:

di0823

Cooking Level: Intermediate

Home Town: Flushing, New York, USA

Reviewed: Feb. 19, 2013

These took a long time to make, but boy was it worth it! These are as good if not better than the local brooklyn bakery.

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Reviewer:

jmalsbury

Reviewed: Jan. 28, 2013

I just made these and they came out great. I opted to only use raspberry jelly (only because I do not like apricot) and they came out great. I did take the suggestion to add 1/4 cup of heavy cream and 2 TBSP of butter to make the chocolate easier to cut through once cooled. Thanks for the easy to follow recipe!!

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ksierchio513@gmail.com

Reviewed: Dec. 24, 2012

A lot of work but so worth it. Use almond filling instead of paste and only raspberry jam.

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Reviewer:

laundrymama

Reviewed: Dec. 23, 2012

Took earlier feedback and used about 3/4 of a can of almond filling vs. paste and added about 1/2 Tsp Of almond flavoring. The dough was extremely easy to work with and the overall taste was actually delicious. Where i screwed up was using baking pans that were too big, so the cookies came out super thin, but that was my fault! Would make again for sure. Oh and I used about a tablespoon of shortening to the chocolate chips and microwaved. Had no issues with reading.

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Reviewer:

ValMor

Reviewed: Dec. 20, 2012

I found this recipe a few years ago, it was the first time I was making rainbow cookies. I now make these cookies every year for Christmas,( at my daughters request) everyone LOVES them!!! I took the advice of other reviewers and added butter and heavy cream to the chips. It def makes it easier to spread and cut the cookie. One tip, I sprayed the spoon I was using to spread the dough with a little cooking spray, It made it much easier to spread the dough in the pan! Thank you for the great recipe :)

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Reviewer:

mich123

Reviewed: Nov. 21, 2012

Yummy

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Reviewer:

Coverboi69

Reviewed: Nov. 21, 2012

I have just finished making these for the 4th time. I figured I would share my secrets based on experience and other reviews. 1) Use most of a can of almond filling instead of almond paste. 2) add 2t of almond extract. 3) forget the egg separation part, I didn't see any difference doing it or not doing it. 4) each part is about a cup and a quarter of dough. 5) Don't skip the overnight in the fridge. 6) Don't be stingy with the raspberry preserves and apricot is unnecessary, but if you love apricot go for it. 6) After they are refrigerated I cut the whole brick in half lengthwise then cut into 1 inch bars that I cover in chocolate on four sides, and (this is key) go for the big guns and melt dove promises for this (I use about a bag and a half) it is worth the $$. I dry them on my cooling rack which creates lines perfect for cutting into individual cookies (my wires only go one direction).

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Reviewer:

Becky

Reviewed: Nov. 6, 2012

This was a very very easy recipe to try - my 6 year old niece and I tried it and it was super easy! I was only worried when my dough did not seem enough for 48 cookies (because I halved the recipe) but then realised I cut out non-thin pieces and my dough needed to baked in thinner. Anyways - it was yummy with the combination of apricot jam, raspberry jam and chocolate on top! I didn't have almond paste so I compromised by making a paste myself with the almond powder I had. SAUTEFLAMBE - thanks for your tip on adding the chocolate earlier and cutting it with a hot knife - great tip :O)

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