Italian Rainbow Cookies
Layers of colorful almond cake are sandwiched with apricot jam and topped with a smooth chocolate glaze.
Ingredients
- 1 1/2 cups unsalted butter softened, 12 oz / 340 g
- 7 ounces almond paste 200 g
- 1 1/4 cups granulated sugar 250 g
- 1/2 teaspoon kosher salt 3 g
- 4 large eggs at room temperature
- 2 teaspoons almond extract 10 ml
- 2 cups all-purpose flour 240 g
- Red gel food coloring
- Green gel food coloring
- 1 cup smooth apricot jam 320 g
- 1 1/2 cups semi-sweet chocolate chips 8 oz / 225 g
Instructions
- Preheat your oven to 350°F (175°C). Grease and line three 9x13-inch baking pans with parchment paper, leaving an overhang on the sides to act as handles.
- In a large bowl using an electric mixer, beat the softened butter, crumbled almond paste, sugar, and salt on medium speed until smooth and creamy, about 5 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the almond extract. Reduce the mixer speed to low and gradually add the flour, mixing only until it is just combined.
- Divide the batter evenly among three separate bowls. Stir a few drops of red gel food coloring into one bowl and green gel food coloring into the second, leaving the third bowl plain.
- Spread each portion of batter into one of the prepared pans in a thin, even layer. Bake for 10 to 12 minutes, or until the tops of the cakes look dry and a toothpick inserted into the center comes out clean. Let the cakes cool completely in their pans.
- To assemble, place the green cake layer (still on its parchment) on a cutting board. Spread half of the apricot jam (1/2 cup / 160 g) over it. Remove the parchment from the plain cake layer and place it on top. Spread with the remaining jam, then top with the pink cake layer (parchment removed).
- Cover the assembled cake with plastic wrap or another piece of parchment. Place a baking sheet on top and weigh it down with several heavy cans or books. Refrigerate for at least 2 hours or up to overnight.
- Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Unwrap the chilled cake and use a sharp knife to trim the four edges for a neat finish.
- Pour the melted chocolate over the top of the cake and use an offset spatula to spread it into a smooth, even layer. Refrigerate for about 30 minutes to allow the chocolate to set completely.
- To slice, fill a tall glass with hot water. Dip a long, sharp knife into the water and wipe it dry. Cut the cake into small, 1x2-inch rectangular cookies, cleaning and warming the knife between cuts for clean edges.
Notes
If you only have one baking pan, you can bake the layers individually. Let the pan cool for a few minutes between each layer.
Using an offset spatula is very helpful for spreading the thin layers of batter and the chocolate glaze evenly.
For food safety, dishes containing eggs should be cooked to an internal temperature of 160°F (71°C). The cake is done when a toothpick comes out clean.
Warming the knife in hot water before cutting is the key to slicing through the firm chocolate without it cracking.