Rainbow Cookies Recipe
These colorful rainbow cookies, a staple in Italian-American communities, pay homage to the Italian flag's colors.
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Instructions
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Preheat the oven to 350 F.
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Prepare three 9x13-inch pans by greasing them, lining with wax paper, and greasing the paper.
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In a mixer, combine almond paste, butter, 1/2 cup sugar, egg yolks, and salt; beat until fluffy.
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Stir in flour.
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In a separate bowl, beat egg whites until foamy, then gradually add the remaining 1/2 cup sugar and beat until soft peaks form.
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Gently fold 1/3 of the whipped egg whites into the yolk mixture, then fold in the rest.
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Divide batter into three bowls; fold red food coloring into one, green into another, leaving the third plain.
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Spread each colored batter evenly into a prepared pan and bake for 10-12 minutes until set.
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Cool layers in pans for 5 minutes, then transfer to racks with wax paper attached; cool completely.
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Invert the red layer onto a tray, paper-side up, and remove the paper.
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Spread with a thin layer of raspberry jam.
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Place the white layer on top, remove paper, and spread with apricot jam.
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Add the green layer, remove paper.
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Melt chocolate chips in a double boiler over simmering water until smooth; pour and spread over the cake layers.
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Refrigerate for about 15 minutes until chocolate begins to set.
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Trim cake edges, then cut lengthwise into 9 strips and crosswise into 4 pieces; chill until chocolate is firm.
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Serve or store in an airtight container in the refrigerator.