Italian Rainbow Cookies
Delight in vibrant tricolor layers of almond cookie delight, filled with fruity jam and coated in chocolate.
Ingredients
For the Cookie Base
- 8 oz almond paste (not marzipan)
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs, room temperature
- 1 cup all-purpose flour
- ¼ tsp salt
- 1 tsp almond extract
- Red food coloring to taste gel or liquid
- Green food coloring to taste gel or liquid
For the Filling and Coating
- ½ cup apricot jam, strained if chunky (or raspberry jam as an alternative)
- 6 oz bittersweet or semisweet chocolate, chopped or in chips
- 2 tbsp unsalted butter, for chocolate glaze
Instructions
Preparation
- Gather all your ingredients and tools. Let the butter and eggs reach room temperature for about 30 minutes. Line a 9x13-inch pan with parchment paper.
Make the Batter
- Crumble the almond paste into a mixing bowl. Add sugar and beat with an electric mixer until crumbly.
- Add softened butter and beat until smooth and fluffy, scraping sides of the bowl as necessary.
- Incorporate eggs one at a time, mixing well after each addition until creamy.
- Mix in almond extract and salt until blended.
- Gently fold in flour until just combined.
Color the Batter
- Divide batter into three bowls; tint one red, one green, and leave the last plain.
Bake the Layers
- Spread each colored batter into the lined pan in thin, even layers. Bake each layer at 350°F (175°C) for 10-12 minutes.
- Allow layers to cool completely in the pans.
Assemble the Cookies
- Begin with the green layer on a tray, spread half the apricot jam, top with the yellow layer, spread the remaining jam, then top with the red layer.
- Cover with plastic wrap, press down with a baking sheet and weight, and chill for at least 2 hours.
Prepare the Chocolate Glaze
- Melt the chocolate and butter together until smooth.
Glaze the Cookies
- Spread chocolate glaze over the top layer, chill until set, then flip and glaze the other side, chilling again.
Cut and Serve
- Trim edges and cut the cookies into 1-inch squares or rectangles.
- Serve and enjoy!
Notes
Store in an airtight container with wax paper between layers for freshness. Can be frozen for later enjoyment.