Classic Italian Rainbow Cookies

You could argue that these classic tri-colored Italian Rainbow Cookies are actually little cakes, as they are composed of three thin layers of light almond cake, jam, and a coating of chocolate. These traditional treats would make a show-stopping addition to your holiday cookie plate, and they display beautifully on any dessert table.

Prep Time 25

Cook Time 12

Cooling/chilling time 5

Servings squares

5 from 1 vote

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Equipment

3 9X13 baking pans
1 offset spatula (optional)
1 Stand mixer or hand mixer

Ingredients

1 cup granulated sugar, divided
8 oz can of almond paste (see Ingredients and Special Equipment section in post)
3 sticks unsalted butter, softened
4 large eggs, separated
¼ cup whole milk
½ teaspoon kosher salt
1 teaspoon almond extract
2¼ cups all purpose flour
¼ teaspoon red food coloring (see Notes)
¼ teaspoon green food coloring
½ cup apricot jam
10 oz semisweet or bittersweet chocolate, chopped

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Instructions

Preheat your oven to 325℉. Spray three 9X13-inch baking pans with nonstick baking spray, and line each pan with parchment paper. Spray the parchment.
In the bowl of an electric mixer fitted with the paddle attachment, or using a hand mixer and a large bowl, combine all but 2 tablespoon of the sugar, the almond paste, and 1 stick of the butter. Mix at medium speed until smooth.
Add the remaining 2 sticks of butter and continue to mix until smooth.
Add the egg yolks, milk, and almond extract and mix again until smooth.
Add the flour and slowly mix until combined.
In a separate bowl, using clean beaters, beat the egg whites with the remaining 2 tablespoon sugar until stiff peaks form. Carefully fold the egg whites into the flour mixture until you have a smooth batter.
Divide the batter equally among 3 small bowls. Stir the red food coloring into the first bowl and stir the green food coloring into the second bowl. Leave the third bowl of batter uncolored.
Using an offset spatula or a knife, spread each bowl of batter into one of the prepared baking pans, forming an even, thin layer. Bake each layer until set, 10-12 minutes. Cool completely.
Once cooled, transfer the red layer to a baking sheet lined with parchment paper. Spread the surface evenly with half of the apricot jam. Place the white layer on top of the jam and spread it evenly with the second half of the apricot jam. Top the jam with the green layer.
Cover the cake with plastic wrap and top it with another sheet pan. Weigh down the layers with 4-6 heavy cans and refrigerate for at least 4 hours or overnight.
Melt the chocolate in your microwave or in a small saucepan over medium low heat.
Remove the cans and plastic wrap from the cake layers. Using an offset spatula or a knife, spread half of the melted chocolate evenly over the top of the cake. Chill 30 minutes to set the chocolate.
Carefully flip the layers onto a cutting board or a work surface, discarding the parchment. Spread the remaining chocolate in an even layer over the surface.
Chill until the chocolate is set, then trim the edges and cut into small squares.

Notes

Keep the cookies at room temperature in an airtight container for up to two days. For longer-term storage, up to five days, it's best to store them in an airtight container in the refrigerator.
To freeze cookies, wrap tightly in plastic wrap and then place in an airtight container or freezer bag for up to two months.
For food coloring, I prefer to use gel based food colors as opposed to liquid. Liquid colors are not as concentrated, so you would need to use more, which tends to dilute the batter.

Nutrition

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