Description
Make authentic italian rainbow cookies recipe with this easy guide with almond cake layers, jam filling, and chocolate topping.
Ingredients
Units
Scale
- 8 oz almond paste (225g)
- 1 cup sugar (200g)
- 1 cup butter (227g)
- 4 eggs, separated
- 1 cup flour (125g)
- Red and green food coloring
- 1/2 cup raspberry jam (160g)
- 8 oz chocolate (225g)
Instructions
- Prepare the pans. Line 9×13-inch (23×33 cm) baking pans with parchment paper and lightly grease them so the thin cake layers release easily after baking.
- Mix almond paste and sugar. Break the almond paste into small pieces and beat it with sugar until the mixture becomes smooth and soft without lumps.
- Add butter and egg yolks. Mix in butter until light and fluffy, then add egg yolks one at a time while mixing well after each addition.
- Add flour slowly. Stir in the flour gently to avoid overmixing, which can make the layers dense instead of soft.
- Whip egg whites. In a clean bowl, beat egg whites until stiff peaks form. This step helps create light and airy layers.
- Fold egg whites carefully. Gently fold the whipped egg whites into the batter using a spatula, taking care not to deflate the mixture.
- Divide and color batter. Split the batter into three bowls. Leave one plain, color one red, and one green, mixing gently until even.
- Spread and bake layers. Spread each batter evenly into pans and bake until just set and lightly golden about 12–15 minutes. Avoid overbaking.
- Cool completely. Let the layers cool fully before removing them from pans to prevent breaking.
- Assemble layers with jam. Spread jam over the green layer, add the white layer, spread more jam, then place the red layer on top.
- Press and chill. Cover and press with weight, then refrigerate for several hours or overnight to set.
- Add chocolate coating. Melt chocolate gently and spread over the top. Let it set, flip, and coat the other side.
- Cut into pieces. Use a sharp knife to cut into small squares, wiping the blade between cuts for clean edges.
Notes
- Take your time with each step, especially folding and layering. These cookies require patience, but the result is worth it.
- Always chill the layers properly before cutting to keep them neat.
- If using almond flour instead of almond paste, expect a slightly different texture but still great flavor.
- Use good quality chocolate for the best finish.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Calories: 120
- Sugar: 9g
- Sodium: 40mg
- Fat: 7g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g