Some say the best things come in small packages, and these Italian Rainbow Cookies are no exception. Packed with almond flavor and layered with vibrant colors, they’re as fun to make as they are to eat.
Why This Recipe Works
- The almond paste gives these cookies their signature rich, nutty flavor that’s impossible to resist.
- Layering the colored dough creates a stunning visual effect that makes these cookies stand out on any dessert table.
- Brushing the layers with apricot jam adds a subtle sweetness and helps them stick together perfectly.
- Dipping the finished cookies in chocolate adds a luxurious finish that balances the almond flavor beautifully.
Ingredients
- 1 cup almond paste
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs, separated
- 2 cups all-purpose flour
- 1/2 tsp salt
- Red and green food coloring
- 1/2 cup apricot jam
- 8 oz semisweet chocolate, chopped
Equipment Needed
- Stand mixer or hand mixer
- Three 9×13 inch baking pans
- Parchment paper
- Pastry brush
- Double boiler or microwave-safe bowl
Instructions
Step 1: Prepare the Dough
In a stand mixer, beat the almond paste, butter, and sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition. Gradually mix in the flour and salt until just combined. Divide the dough into three equal parts. Color one part red and one part green, leaving the third part plain.
Step 2: Bake the Layers
Preheat your oven to 350°F. Line each baking pan with parchment paper. Press each colored dough into a separate pan, spreading evenly. Bake for 10-12 minutes, or until the edges are just golden. Let cool completely in the pans.
Step 3: Assemble the Layers
Warm the apricot jam slightly and brush a thin layer over the plain cookie layer. Carefully place the red layer on top, then brush with more jam. Top with the green layer, pressing gently to adhere. Wrap the stack in plastic and refrigerate for at least 4 hours, or overnight.
Step 4: Cut and Dip in Chocolate
Trim the edges of the cookie stack for neat squares. Cut into 1-inch wide strips, then into individual cookies. Melt the chocolate in a double boiler or microwave, stirring until smooth. Dip the bottom of each cookie in chocolate, letting excess drip off. Place on parchment to set.
Tips and Tricks
For the smoothest layers, make sure each colored dough is pressed evenly into the pan. If the dough sticks, chilling it briefly can make it easier to handle. When dipping in chocolate, ensure it’s not too hot to avoid melting the cookies. For a glossier finish, temper the chocolate before dipping. These cookies freeze beautifully, so feel free to make them ahead for special occasions.
Recipe Variations
- Try using different food colorings for holidays or special events, like purple and gold for Mardi Gras.
- Substitute the apricot jam with raspberry or peach for a different flavor profile.
- For a nut-free version, replace the almond paste with marzipan, though the flavor will be slightly different.
- Add a layer of chocolate between the colored layers for an extra decadent treat.
Frequently Asked Questions
Can I make these cookies without almond paste?
Almond paste is key to the authentic flavor and texture of these cookies, but in a pinch, you can use marzipan. Just be aware that marzipan is sweeter and may alter the final taste slightly.
How do I store Italian Rainbow Cookies?
Store them in an airtight container at room temperature for up to a week, or freeze for up to 3 months. They’re best enjoyed at room temperature, so let them thaw if frozen.
Can I use milk chocolate instead of semisweet?
Absolutely! Milk chocolate will make the cookies sweeter, which some people prefer. Just ensure it’s good quality for the best results.
Summary
Italian Rainbow Cookies are a festive, flavorful treat that’s perfect for any occasion. With their vibrant layers and rich almond flavor, they’re sure to impress. Follow this recipe for a foolproof version of this classic cookie.