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| Didn't have three 8x4 loaf pans, so divided by 8x8 pan in half |
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| Recipe calls for you to stack large books on it |
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I still had a lot of red bean left over from making moon cakes so my husband found this recipe from Molly Yeh for me use. Was good though couldn’t taste the red bean and green tea flavors as much.
matcha, red bean, and almond rainbow cookies (~from molly yeh)
ingredients
3 large eggs, separated
2 tb (13g) sugar + 1/2 c (100g) sugar
1 c (226g) unsalted butter, softened
6 oz (173g) almond paste, chopped (used 4 oz because that was all I had)
1/2 tsp kosher salt
1 1/2 tsp lemon juice
1/2 tsp almond extract
1 1/3 c (174g) all-purpose flour
1 1/2 tsp matcha powder
1/4 c (68g) fine red bean paste
red food coloring
3 tb (64g) apricot or raspberry jam
4 oz (114g) dark chocolate
clues
preheat the oven to 350ºf. grease three 8” by 4” loaf
pans and line them with parchment paper that comes at least 2” up the sides of
the pan (these little wings will help you lift the cookie out of the pan) (used 1 8x4 and 1 8x8; just divided the 8x8 with piece of
parchment). if you don’t have 3 loaf pans, you can
bake the layers in batches.
in a large bowl or bowl of a stand mixer fitted with a
whisk attachment, beat the egg whites to soft peaks, and then with the mixer
running on medium, gradually add the 2 tablespoons sugar. increase the speed to
medium high and beat to stiff peaks. set them aside.
in a large bowl or bowl of a stand mixer fitted with a
paddle attachment, beat together the butter, almond paste, salt, and remaining
1/2 cup sugar on medium high speed until light and fluffy, 2-3 minutes. reduce
the speed to medium and add the yolks, one at a time, beating well after each.
beat in the lemon juice and almond extract, and then reduce the speed to medium
low and gradually add the flour. mix to combine. use a rubber spatula to fold
in the whites. transfer a third of the mixture to one of the loaf pans and use
a small offset spatula to spread it out evenly. transfer another third of the
mixture to a separate bowl and fold in the matcha powder. fold the red bean
paste and a couple of drops of red food coloring into the remaining third.
transfer these into the remaining 2 loaf pans, spread them out evenly and then
bake until the tops are just set and a toothpick inserted into the center comes
out clean. begin checking for doneness at 12 minutes (took longer than 12 min, especially the red bean one). let cool in the pans for 5 minutes and then lift them
out and place on a wire rack to cool completely.
stack them up with 1 1/2 tablespoons jam between the
layers. wrap the loaf firmly in plastic wrap, weight it down with a couple of
heavy cookbooks, and refrigerate for at least 2 hours or overnight.
melt the chocolate in a double boiler or by microwaving
it for 30 second increments, stirring after each, until it’s smooth. remove it
from heat and stir continuously until it is no longer hot. spread it over the
top and sides of the cookie cake loaf and stick it in the refrigerator to firm
up for about 15 minutes. cut width-wise into 1” slices and then cut each of
those slices in half to make 16 cookies.
store at room temperature in an airtight container.
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