Italian Rainbow Cookies

Updated at: Tue, 25 Jun 2024 14:49:49 GMT

Step 1

Preheat oven to 350F- line and spray a 9x13 pan and set aside.

Step 2

Beat egg whites in a stand mixer until glossy stiff peaks form, add 1/4 cup of sugar. Set aside in a new bowl.

Step 3

Cream together almond paste and 3/4 cup sugar, and beat for 3 minutes. Add butter and beat until pale and fluffy, ~3 minutes. Add in egg yolks and vanilla extract, and beat for another 2 minutes.

Step 4

Sift in flour and salt, and beat until just mixed.

Step 5

Fold fluffy egg whites into batter mixture, then divide the mixture into 3 bowls.

Step 6

Color one bowl red, one bowl green and leave the last bowl white.

Step 7

Spread red batter onto lined pan and bake for 8-10 minutes. Let cool then transfer to a cooling rack, and continue for the other two colors.

Step 8

Once layers are cooled you can assemble them. On a large pan or cutting board place a piece of parchment paper then the red layer, spread on raspberry jelly then top with the white layer, spread on apricot jelly, then top with the green layer. Top green layer with another piece of parchment paper and another pan/cutting board. Place a cookbook or weight on top and keep them in the fridge overnight.

Step 9

Take cookies out of the fridge and let them come to room temperature. Spread on melted chocolate and sprinkle of salt. Place back in the fridge until chocolate hardens, then take them out flip them over using another cutting board and spread on the remaining chocolate. Place back in the fridge to harden.

Step 10

Bring back out of the fridge when ready to slice and allow to sit out for 5-10 minutes before cutting. Cut into long strips, turn on the side, then cut again into bite-size pieces & enjoy!

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