Name: Italian Rainbow Cookies
Prep time: 35 min
Cook time: 35 min
Yield: 1
Ingredients: 1 cup sugar -; 3-1/2 ounces almond paste, cut into small pieces -; 4 large eggs, room temperature -; 1 cup all-purpose flour -; 1 cup butter, melted and cooled -; 1/2 teaspoon salt -; 1/2 teaspoon almond extract -; 6 to 8 drops red food coloring -; 6 to 8 drops green food coloring -; 1/4 cup seedless raspberry jam -; Glaze: -; 1 cup semisweet chocolate chips -; 1 teaspoon shortening -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Italian Rainbow Cookies

1. 1 cup sugar -

2. 3-1/2 ounces almond paste, cut into small pieces -

3. 4 large eggs, room temperature -

4. 1 cup all-purpose flour -

5. 1 cup butter, melted and cooled -

6. 1/2 teaspoon salt -

7. 1/2 teaspoon almond extract -

8. 6 to 8 drops red food coloring -

9. 6 to 8 drops green food coloring -

10. 1/4 cup seedless raspberry jam -

11. Glaze: -

12. 1 cup semisweet chocolate chips -

13. 1 teaspoon shortening -

How to cook deliciously - Italian Rainbow Cookies

1. Stage

Preheat your oven to 375°F. Process the sugar and almond paste in a food processor until everything is well combined. The mixture should be crumbly and resemble almond flour.

2. Stage

Transfer the mixture to a large bowl. Use a hand mixer or stand mixer and beat in the eggs until the mixture is thick and lemon-colored, two to three minutes. Gradually beat in the flour, butter, salt and almond extract.

3. Stage

Divide the batter evenly into three small bowls. Tint one portion red and one portion green. Leave the remaining portion plain.

4. Stage

Spread each portion into a well-greased 11x7-inch baking dish. There should be three baking dishes with only one color of batter in each.

5. Stage

Bake the cakes until a toothpick inserted in the center of each comes out clean and the edges begin to brown, 7 to 11 minutes. Cool the cakes in their pans at room temperature for 10 minutes. Remove the cakes from the pans to wire racks to cool completely to room temperature.

6. Stage

Place the red cake layer on a sheet of waxed paper. Spread the cake layer with 2 tablespoons of the raspberry jam. Top the red cake layer jam, side up, with the plain cake layer. Spread on the remaining jam. Place the green cake layer on top, and press it down gently.

7. Stage

In a microwave, melt the chocolate chips and shortening. Stir them together until they’re smooth. Editor’s Tip: Microwave the chocolate in short 15-second bursts, giving the mixture a good stir after each nook time. It may seem tedious, but chocolate can burn easily in the microwave.

8. Stage

Spread half of the chocolate glaze over the green cake layer, and smooth it out using a mini offset spatula or the back of a spoon. Refrigerate the cake until the chocolate layer has set, about 20 minutes. Turn the cake over. Spread the remaining chocolate glaze over the red cake layer. Refrigerate the cake until the chocolate layer has set, about 20 minutes.

9. Stage

With a sharp knife, trim the edges. Cut the rectangle lengthwise into fourths. Cut each portion into 1/4-inch slices. Editor’s Tip: For extra clean cuts, carefully wipe off the knife with a clean towel in between each cut.