Jan 252011
Italian Rainbow Cookies
Ingredients:
1 (8 ounce)can almond paste
1 cup butter, softened
4 eggs, separated
1 cup sugar
1 tsp almond extract
2 cups all-purpose flour
1/2 tsp salt
12 drops red food coloring
10 drops green food coloring
12 drops yellow food coloring
1/4 cup seedless red raspberry jam
1/4 cup apricot jam
1 cup milk or semisweet chocolate chips
2 Tbsp butter
1/4 cup milk or heavy cream
Directions:
- Preheat oven to 350F. Grease three 9×13 inch baking pans, then line with parchment paper, leaving a 2-inch overhang on 2 ends, then grease paper.
- In a large bowl, break apart almond paste with a fork, and cream together with butter, 3/4 cup of the sugar, egg yolks, and almond extract. When mixture is fluffy and smooth, stir in flour and salt to form a dough.
- In a separate bowl beat egg whites with an electric mixer on medium-high speed until they just hold stiff peaks. Add 1/4(remaining) cup sugar a little at a time, beating at high speed until whites hold stiff, slightly glossy peaks.
- Fold egg whites into the dough. Divide dough into 3 equal portions. Mix one portion with red food coloring, one with green food coloring and one with yellow food coloring. Spread each portion into one of the prepared baking pans.
- Bake 10 to 12 minutes in the preheated oven, until lightly browned. Carefully remove from pan and parchment paper, and cool completely on wire racks.
- Line a baking sheet with enough plastic wrap to wrap all three layers. Place pink layer onto the plastic wrap, spread pink layer with raspberry jam, and top with yellow layer, spread yellow layer with apricot jam, and top with green layer. Enclose with plastic wrap. Place a heavy pan or cutting board on top of wrapped layers to compress. Chill in the refrigerator for at least 8 hours.
- Remove plastic wrap. Bring layers to room temperature. Melt the chocolate chips with butter and milk/cream, Quickly spread half of chocolate in a thin layer on top of cake. Chill, uncovered, until chocolate is firm. Cover with another sheet of wax paper and place another baking sheet on top, then invert cake onto sheet. Quickly spread with remaining chocolate. Chill until firm, about 30 minutes.Cut lengthwise into 4 strips then cut strips crosswise into 3/4-inch-wide cookies.
14 Responses to “Italian Rainbow Cookies”
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These are my absolute favorite treats on the planet. My wife is so awesome she makes them every Christmas for our family! She is simply the best! Love you Honey!
Rainbow cookies are such a treat! Finding a good one is so exciting!
well when my wife makes them- THEY ARE GOOOOOOOOOD!
I have never seen these before, they look delicious!!!
These are JUST DARLING. I’m so happy that I have a can of almond paste in my pantry because I want to make these as soon as I can. Thank you so much for sharing with me tonight…and thanks for all the sweetness you leave on my blog…it means so much to me!
sooo cute! I need to make this with my little baker! She would have a lot of fun!
Those are absooolutely gorgeous!!
Hi!!! You have such a lovely site! I love seeing mother-daughter foodie bloggers!!
These cookies look beautiful and sound delicious!
xoxo,
Tammy
This looks great! Thanks so much for the idea…and the Sugar Rush!
These rainbow cookies are so FUN!!! I found your website through Sugar Rush: Sweet Sixteen, a cute weekly collection I ran into! I’m loving what I see here, too!
Found your delightful blog looking for cinnamon chip scones which I will be making soon. And now you have these fantastic Italian rainbow cookies. Sigh….I will be back often. Susan
oh yum, those look incredible! Sounds like my kind of breakfast.
These look so yummy. I wish I had one for breakfast. I just love the colors. Thank you for sharing…I’ve missed you guys!