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Italian Rainbow Cookies Recipe

Italian Rainbow Cookies

Bright, stacked cookies with three colorful layers, filled with jam and topped with chocolate, offering a festive treat full of almond flavor.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: Holiday, Italian
Calories: 180
Ingredients Method Notes

Ingredients
  

Cookie Layers
  • 8 oz Almond paste Ensure it's not marzipan.
  • 1/2 cup Butter Room temperature.
  • 1 cup Sugar
  • 4 large Eggs Separated.
  • 1 cup Flour
  • 1/4 tsp Salt
Coloring and Filling
  • 1 tbsp Food coloring Use traditional colors.
  • 1 cup Apricot jam or raspberry jam Warm slightly for easy spreading.
Chocolate Coating
  • 8 oz Semi-sweet chocolate Melted with a little oil or butter.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking pan with parchment paper.
  2. In a mixing bowl, beat almond paste with butter and sugar until smooth.
  3. Add egg yolks one at a time, mixing well after each addition.
  4. Fold in flour and salt until fully combined.
Baking Layers
  1. Divide the batter into three equal portions and tint each with gel food coloring.
  2. Spread each colored batter evenly into the prepared pan.
  3. Bake for about 10-12 minutes until set. Allow to cool.
Assembly
  1. Spread jam between the layers of cooled cake.
  2. Stack the layers and press down with a weight to ensure they bond.
  3. Chill the layered cake for at least 1 hour, preferably overnight.
Chocolate Coating
  1. Melt chocolate and spread a thin layer on top of the stacked layers.
  2. Let the chocolate set slightly, then score with a knife for clean slices.
Serving
  1. Slice into squares and serve. Store in an airtight container.

Notes

These cookies can be stored at room temperature for 2-3 days, refrigerated for about 1 week, or frozen for up to 2 months. Use gel food coloring for the best results.