Italian Rainbow Cookies

These Italian Rainbow cookies are my friend Sophie’s favorite. I made these for her birthday, and I couldn’t believe how great they tasted. I will definitely be making these again, but they are very time consuming (about 8-10 hours in total) so probably not for a while.

These cookies have 3 layers of almond paste cake filled with raspberry jam. They are then topped and bottomed with more almond paste and covered in dark chocolate.

Italian Rainbow Cookies (about 75 cookies)

Ingredients:

  • 20 oz almond paste (I made my own and used this recipe)
  • 2 cups plus 2 tbsp unsalted butter, cubed, at room temp
  • 1 1/3 cups sugar, divided
  • 2 3/4 cups plus 1 tbsp all purpose flour
  • 1/2 tsp red food coloring
  • 1/2 tsp green food coloring
  • 1 tsp salt
  • 3/4 cup seedless raspberry jam
  • 12 oz bittersweet chocolate, chopped, melted (add a little slice of butter for easier slicing)
  • 3 13×9 baking pans

Directions:

  1. Preheat oven to 350° Line three 13x9x2″ metal baking pans with foil, leaving overhang; grease with 2 tablespoon butter; set aside.
  2. Put egg whites in bowl of a stand mixer fitted with a whisk; beat until soft peaks form. Slowly add 1/3 cup sugar, beating until stiff peaks form.
  3. Transfer to a large bowl; cover; chill. Using the paddle attachment, beat 12 oz almond paste and remaining sugar on medium-low until incorporated, 4–5 minutes.
  4. Increase speed to medium-high; gradually add remaining butter. Beat until fluffy. Beat in yolks, then flour and salt. Fold in whites in 2 additions.
  5. Divide batter evenly among 3 bowls. Mix red coloring into 1 bowl and green coloring into second bowl; leave third bowl plain.
  6. Spread 1 bowl of batter into each prepared pan; smooth tops. Bake, rotating pans halfway through, until just set, 9–11 minutes. Let cool in pans.
  7. Once cooled, begin to layer the cakes. With a spatula, spread half of marmalade over red cake. Using foil overhang, lift plain layer out of pan. Invert onto red layer; discard foil. Brush remaining marmalade over plain layer. Lift green layer out of pan; invert onto plain layer and cover cake with foil.
  8. Now we need to weigh down the layers. Top the cake with a 13x9x2″ pan. Weigh down pan with several heavy canned goods to compress cake layers. Refrigerate at least 4 hours and up to 1 day.
  9. After refrigeration, remove cans, top pan, and foil. Transfer cake to a waxed paper–lined baking sheet.
  10. Slice off edges to create a perfect rectangular shape.
  11. Cover the top of the cake with almond paste (about 1/4 – 1/2 inch thick).
  12. Now Slice lengthwise into 2 inch long logs.
  13. Next, spread half of chocolate over top and sides of each log in a thin layer. Freeze for 10 minutes.
  14. Now flip each log and cover the exposed side with more almond paste.
  15. Spread remaining chocolate over the exposed side of the log and freeze for 10 minutes again.
  16. Remove logs from the freezer and slice. Each cookie should be about a half inch thick.

 

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