Italian Rainbow Cookies are such a favorite for a reason: not only are they super tasty, they are so fun and festive with their multiple layers of colors, enrobed in a delicious chocolate coating. Fresh from bakeries, they are some of the best treats out there. However, the ones from supermarkets are always a bit disappointing. That’s why if you aren’t near a bakery, you’re best making your own. Luckily, they are quite simple to make. They do require a bit of time, so make sure you plan ahead.
What You Need
7 oz. almond paste, broken up
1 1/4 cup butter, softened
1 cup granulated sugar, divided
4 large eggs, separated
1 teaspoon almond extract
1 3/4 cup all purpose flour
1/2 teaspoon kosher salt
red & green food coloring
1/3 cup apricot preserves, warmed
1/3 cup raspberry preserves, warmed
1 1/4 cup semisweet chocolate chips, divided
What To Do
Preheat the oven to 350 degrees F. Grease three 9 inches by 13 inch pans and line with parchment paper, leaving a 2 inch overhang on each side. Beat almond paste and 3/4 cup sugar together in a large bowl using a mixer until the paste is broken into small pieces and resemble crumbles. Add in the butter and beat until the mixture is fluffy and light. Add in the egg yolk and almond extract and then beat until fully incorporated. Add in the flour, salt, and mix until just combined.
In a second large bowl, beat the egg whites until they have become foamy and then slowly stream in 1/4 cup sugar until you’ve reached stiff peaks. Add 1/3 of the egg whites to the batter and gently fold it in until combined. Then add in the rest of the egg whites, repeating until everything is fully combined.
Divide your batter into three bowls. Dye one of them green and another red, leaving one plain. Add each one of the batters into one of the pans.
Bake the cakes for about 12 minutes, or until they are no longer shiny and are slightly soft when you press down with your finger. They will start to peel from the sides and they won’t gain any color. Let them cool in the pan for 10 minutes and then left them out of the pan to cool completely on a cooling rack.
Once the cakes have fully cooled, take the green layer and spread the warmed apricot preserves on it. Slide the white layer on top of the green later. Then spread the raspberry preserves on the white layer. Lastly, add the red layer on top of the white layer. Place a piece of parchment paper on top of the red layer and then a baking pan on top of the parchment.
Keep the pans on the cake and add a can to weigh it down. Place in the fridge to chill for at least 2 hours or even overnight. When you’re ready to coat the cake, remove it from the fridge as you temper your chocolate.
Add half of the tempered chocolate on top of the red layer, making sure to work quickly before it sets. Refrigerate until it has completely hardened, about 30 minutes. Spread the rest of the chocolate on the green layer and refrigerate for at least 30 minutes or until fully hardened.
Trim the sides of the cake to make sure it is clean, and then cut into pieces. Enjoy!