Description
A classic Italian treat, these Foolproof Italian Rainbow Cookies feature three thin layers of almond-flavored cake colored red, green, and white, layered with raspberry preserves and topped with a smooth semisweet chocolate coating. Perfectly soft, colorful, and delicious, these cookies are made by baking three separate thin cakes, assembling with preserves, chilling, then finishing with chocolate for a vibrant and flavorful dessert ideal for holidays or special occasions.
Ingredients
Cookie Batter
- 4 large eggs, separated
- 1 cup (200g) granulated sugar, divided
- 8 ounces (227g) almond paste (or one 7-oz tube)
- 1¼ cups (2½ sticks; 280g) unsalted butter, softened
- 1 teaspoon almond extract
- 2 cups (240g) all-purpose flour
- ½ teaspoon kosher salt
- Red food coloring
- Green food coloring
Filling and Topping
- 10 ounces raspberry preserves, warmed
- 7 ounces (200g) semisweet chocolate (chunks, chips, or melting wafers)
Instructions
- Prepare the sheet pans: Position a rack in the middle of the oven and preheat it to 350°F (175°C). Grease, flour, and line the bottoms of three 9×13-inch quarter sheet pans with parchment paper, leaving a 2-inch overhang for easy removal.
- Beat egg whites: Using an electric mixer with a whisk attachment, beat the 4 egg whites at medium-high speed until they hold stiff peaks. While continuing to whisk on high, gradually add ¼ cup (50g) of the sugar until the egg whites become glossy and hold stiff peaks, about 2-3 minutes. Transfer the whipped whites to another bowl and wipe the mixing bowl dry.
- Mix sugar and almond paste: Switch to the paddle attachment and beat together the almond paste and remaining ¾ cup (150g) sugar on slow speed, increasing to medium, until fully combined, about 3 minutes, to prevent splattering.
- Incorporate butter and flavoring: Add the softened butter and beat until the mixture becomes pale and fluffy, about 3 minutes. Add the 4 egg yolks and almond extract, then beat until well incorporated, about 2 minutes. Lower the speed to low.
- Add flour and salt: Gradually add the flour and kosher salt, mixing just until combined without overmixing.
- Fold in egg whites: Gently fold half of the whipped egg whites into the almond paste mixture to lighten it, then carefully fold in the remaining egg whites until thoroughly blended.
- Divide and color batter: Weigh and divide the batter equally into three bowls. Add 6-8 drops of red food coloring to one bowl, 6-8 drops of green food coloring to the second, and leave the third plain for the white layer.
- Bake layers: Pour each colored batter into the prepared pans and spread into a very thin, even layer using an offset spatula. Bake each pan for 8 to 10 minutes, until just set but still slightly undercooked for tenderness. Cool layers completely on wire racks.
- Assemble layers: Invert the green layer onto parchment or wax paper on a baking sheet. Peel the parchment off and spread half of the warmed raspberry preserves evenly on top. Invert the white layer over the green, peel the paper, and spread with the remaining preserves. Finally, invert the red layer on top, removing and discarding the paper.
- Chill overnight: Wrap the assembled cake tightly with plastic wrap. Place a quarter sheet pan on top, add a heavy weight (such as cookbooks) evenly to compress the layers, and refrigerate for at least 8 hours or overnight to set firmly.
- Prepare chocolate topping: Remove the cake from the fridge, unwrap, and let it come to room temperature briefly. Melt the semisweet chocolate in a microwave-safe bowl in 30-second increments until smooth.
- Apply chocolate layers: Trim edges of the cake to even out the layers. Quickly spread half of the melted chocolate in a thin layer over the top using a small offset spatula. Chill in the fridge 10-15 minutes until chocolate firms. Place wax paper atop, then a sheet pan, invert the cake, remove paper, and spread the remaining chocolate. Freeze for about 10 minutes until just slightly firm.
- Slice cookies: Cut the cake into 6 long strips lengthwise, then cut each strip into 16 pieces crosswise, yielding 96 cookies. Cutting is easier when the cake is cold but not fully frozen, to prevent chocolate cracking.
- Storage: Store the cookies airtight in the refrigerator or freezer to maintain freshness.
Notes
- Be careful not to overbake the layers; they should be slightly undercooked to maintain soft texture.
- Use a kitchen scale to equally divide the batter for uniform layers.
- Different brands of food coloring have varying intensity; adjust drops to achieve desired hues.
- Pressing the cake overnight helps the layers fuse and improves flavor and texture.
- Allow frozen cookies to thaw slightly before slicing to avoid cracking the chocolate.
- These cookies keep well refrigerated or frozen for extended freshness.
