1 almond paste recipe
1 1/2 cups unsalted butter, at room temperature
1 cup confectioner's sugar
4 large egg whites, separated
1 tablespoon almond extract
2 cups all-purpose flour, sifted
1/4 teaspoon salt
10 drops green food coloring
8 drops red food coloring
1 jar of rosewater jelly
1 large tablet of semi-sweet chocolate
1 almond paste recipe
1 1/2 cups unsalted butter, at room temperature
1 cup confectioner's sugar
4 large egg whites, separated
1 tablespoon almond extract
2 cups all-purpose flour, sifted
1/4 teaspoon salt
10 drops green food coloring
8 drops red food coloring
1 jar of rosewater jelly
1 large tablet of semi-sweet chocolate
Grease three 9x13 inch baking pans
Lining the pans with parchment paper and greasing again
Pound out 240g of almond paste
Mix in the butter, egg yolks, almond extract, and confectioner's sugar
Beat in a stand mixer for 5 minutes
Add the flour and salt and beat well
Beat the egg whites until stiff and fold into the mixture with a rubber spatula
Remove 1 1/2 cups of dough and spread onto one prepared pan
Remove another 1 1/2 cups of dough and add green food coloring, spreading onto second pan
Add red food coloring to remaining dough and spread onto third pan
Bake in a moderate oven for 15 minutes or until edges are golden (truffles will be about 1/2 inch thick)
Remove truffles from pans immediately
Let cool completely
Place green layer in one pan
Warm the rosewater jelly and spread half over the green layer, then top with yellow truffle
Spread remaining jelly over top of truffle and finish with pink truffle
Cover with plastic wrap and weight with a heavy object or meat cutter
Refrigerate for at least 1 day
Melt chocolate in a small saucepan over low heat
Spread over top of truffles
Allow to set for about 30 minutes
Trim edges and cut into small squares
