Classic Italian Rainbow Cookies Recipe You’ll Love

• 12 ounces almond paste (about 1 1/2 8-ounce cans)
• 1 cup unsalted butter, slightly firm
• 1 cup sugar
• 4 large eggs, separated
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour, spooned and leveled (or 1 1/2 cups sifted matzo cake meal for Passover)
• 1/2 teaspoon salt
• 6 to 8 drops green food coloring
• 8 to 10 drops red food coloring
• 1/4 cup seedless raspberry preserves
• Up to 1 cup apricot preserves (for glaze)
• 10 ounces semisweet chocolate, coarsely chopped

Make the layers

• Position oven racks in the upper and lower thirds and preheat to 350°F (175°C). Lightly butter three 12 1/4 x 8 1/4 disposable aluminum pans or three 1/4-sheet pans. Line them with parchment and butter the parchment and sides.
• Break almond paste into pieces and pulse in a food processor until finely chopped, or shred it on a box grater.
• In a mixer fitted with the paddle, beat the butter on medium-low until smooth. Increase speed to medium and add the grated almond paste; beat until lightened, about 2 minutes. Add the sugar in a steady stream and beat 1 minute more. Add the egg yolks and vanilla, mixing well and scraping the bowl as needed.
• Whisk together the flour and salt; at low speed add to the batter in three additions, mixing just until incorporated.
• In a clean bowl, beat the egg whites to firm peaks. Gently fold one-third of the whites into the batter to lighten it, then fold in the remainder in two more additions. The final batter will be a stiff dough.
• Divide the batter into three equal portions (about 1 2/3 cups each). Tint one portion green, one portion red, and leave the third uncolored.
• Spread each colored batter evenly into the prepared pans using a small offset spatula, smoothing into the corners. Bake 10 to 12 minutes, until tops are set but not browned. Cool in pans until manageable, invert, and peel off parchment.

Assemble the layers

• Place a sheet of plastic wrap on a cookie sheet. Invert the green layer onto the plastic (top side down) and spread 2 tablespoons raspberry preserves over it. Lay the plain layer top side down on the jam, align, and press gently. Spread another 2 tablespoons preserves, then place the colored (red/pink) layer on top, aligning the stack and pressing again.
• Wrap the layered slab tightly in plastic and set on a cookie sheet. Place another cookie sheet on top and weight the stack with heavy books to compress the layers. Let it rest at room temperature for at least 24 hours, turning the slab once or twice while weighted.

Glaze and coat

• Unwrap the compressed slab and trim 1/4 inch from all sides. Cut the slab into five equal strips (about 1 1/4 inches wide) and separate them on a wire rack set over a cookie sheet.
• Make the apricot glaze by combining apricot preserves and 2 tablespoons water in a small saucepan. Bring to a boil, simmer 1 minute, then press through a fine strainer into a bowl. Reheat slightly if made ahead.
• Brush a thin layer of warm apricot glaze over the top and sides of each strip to seal. Let stand 30 minutes or longer.
• Melt the chocolate in a bowl set over a pot of simmering water, stirring until smooth and tepid. Working one strip at a time, spoon some melted chocolate down the length of the strip and use a small offset spatula to cover the top and sides. Let the chocolate set at room temperature, which may take several hours, then slice each strip into 5/8-inch slices.

Storage

Store in an airtight container layered between sheets of wax paper for up to three weeks. These cookies freeze well (preferably before slicing) and often taste better after resting a few days.

Adapted From

Great Cookies

Nutrition