Almond Rainbow Cookies
Submitted by 56kris
Italian rainbow cookies with almond paste, three colored layers, apricot jam filling, and chocolate coating. Overnight-pressed cookies that slice into beautiful tricolor squares.
YIELD
4 servingsPREP
45 minCOOK
15 minREADY
60 minAlmond paste beaten into butter creates an intensely flavored base that divides into three portions for coloring green, yellow, and pink.
Each thin layer bakes separately, then gets stacked with warmed apricot jam between while weighted overnight under a cutting board.
Melted chocolate spreads over the compressed layers before cutting, creating those iconic striped cookies that are a bakery staple.
Baking Tips
- Beat almond paste and butter for the full 5 minutes to eliminate all lumps
- Bake each layer only until just set to keep them tender enough to press together
- Weight the stacked layers overnight so they compress into a cohesive block
- Let chocolate coating dry completely before cutting or it will smear
Ingredients
Directions
Grease 3 pans (13×9×2), line with waxed paper, grease again.
Beat almond paste, butter, sugar, egg yolks and almond extract for 5 minutes.
Beat in flour and salt. In a small bowl, Beat egg whites.
Fold into almond mixture. Remove 1½ cups of batter.
Smooth into prepared pan. Remove another 1½ cups and add green color, add red to the remaining batter.
Bake at 350℉ (180℃) for 15 minutes.
Remove cakes from pan and cool.
Place green layer on cookie sheet.
Heat jam and spread ½ on green layer, slide yellow layer on top.
Spread with remaining jam, slide pink layer rightside up onto yellow layer.
Cover with plastic wrap weighted down with a cutting board.
Refrigerate overnight. Melt chocolate and spread on cake.
Let dry. Cut into 1 inch square pieces.
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