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Italian rainbow cookies recipe
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Italian Rainbow Cookies Recipe

Layers of green white and red almond cakes sandwich with raspberry jam and topped with chocolate.
Course Dessert
Cuisine Italian
Keyword italian rainbow cookies
Prep Time 25 minutes
Cook Time 1 minute
Servings 40 cookies
Author Dikla Levy Frances

Ingredients

  • 5 Large Egg whites
  • 1/2 teaspoon Cream of tartar
  • 1/4 Cup Sugar
  • 1 1/4 Cup Almond paste (280g) Or 1 1/2 store- bought 7oz pkg
  • 1 Cup Unsalted butter, soft (224g)
  • 1 Cup Sugar (200g)
  • 1/3 Cup Vegetable oil (70 ml)
  • 5 Large Egg yolks, at room temperature
  • 1/4 Cup Milk, at room temperature (60ml)
  • 1 tablespoon Almond extract
  • 1 teaspoon Vanilla extract
  • 2 1/3 Cups All-purpose flour (270g)
  • Green food coloring
  • Red food coloring

Filling and Coating

  • 1 Cup Raspberry jam
  • 1 1/2 Cups Chopped dark chocolate
  • 1 Tablespoon Vegetable shortening

Instructions

  • Preheat oven to 350F (180C). Grease and line with parchment paper 3, quarter- size baking sheets.
  • In a large bowl, whip the egg whites and cream of tartar until frothy, about one minute.
  • Gradually add the 1/4 cup of sugar while whipping on high, and whip until the meringue reaches a stiff peak. Set aside.
  • In a bowl of a stand mixer, fitted with the paddle attachment, beat one cup of sugar, butter, and almond paste, until creamy, about 3 minutes.
  • Slowly drizzle in the vegetable oil, with the mixer on medium-high speed. Scrape the bottom and sides of the bowl.
  • Add the egg yolks, one at a time followed by the milk and extracts. Mix to blend
  • Reduce speed to low, then add the flour, 1/2 cup at a time.
  • Turn the mixer off, and use a rubber spatula to gently fold the meringue into the batter.
  • Measure 1/3 of the batter (about 450g), then spread it into one of the prepared baking sheets.
  • Divide the rest of the batter into two separate bowls, dot 4-6 drops of food coloring in each bowl and gently fold until the color is cohesive.
  • spread each batter in the prepared pans and bake over the middle rack of the oven for 15-18 minutes.
  • Remove from the oven, and allow the cakes to completely cook before inverting and assembling.

Assemble

  • Melt the chopped chocolate and vegetable shortening in the microwave, or over a double boiler.
  • Place the green layer over a large baking sheet, lined with parchment paper.
  • Spread 1/2 cup of the raspberry jam.
  • Top with the plain layer and spread with the rest of the jam.
  • Top with the red layer then spread with the half of the melted chocolate. Allow the chocolate to completely set.
  • Carefully invert the cake over a large baking sheet lined with parchment paper, and spread the rest of the chocolate (you'll need to re-melt the chocolate)
  • Allow the chocolate to set, trim the sides of the cakes, then cut the cakes into 40 cookies. (i CUT

Notes

  • Use 3 quarter sheet pans or three 9x13-inch pans.
  • Make sure the ingredients are at room temperature, and use a kitchen scale to measure the ingredients accurately for the best results.
  • To make the cookies, lighter and more cakey, reduce the almond paste amount by up to 50% (minimum of 140g). To replace the almond paste, mix 1.5-2 cups (150-200g) of almond flour with the flour, and add an extract egg white (total of 6).
  • Do not assemble or slice the cookie layers before they have completely cooled. The layers will break if not cooled and will dry out and lose their moisture.
  • No need to invert the cakes over a wire rack, allow them to cook in the pans. This will maintain the moisture of the cakes.
  • Store the cookies are room temperature in an airtight container for up to one week. To freeze, wrap the cookies in plastic wrap, place them in a freeze bag, and freeze for up to one month.