Italian Rainbow Cookies (Print Version)
# Ingredients:
01 -
4 big eggs—yolks and whites separated.
02 -
1 cup sugar, split into portions.
03 -
225 g almond paste.
04 -
285 g softened butter.
05 -
1 teaspoon almond flavoring.
06 -
2 cups plain flour.
07 -
A half teaspoon of salt.
08 -
Green food dye.
09 -
Red food dye.
10 -
340 g apricot or raspberry jam.
11 -
200 g dark chocolate.
# Instructions:
01 -
Heat up your oven to 175°C (350°F). Grease three 33x23 cm pans, lining them with parchment that hangs over the edges for easy handling.
02 -
Whip your egg whites till they're stiff, adding 1/4 cup sugar bit by bit until they look shiny and hold peaks.
03 -
Combine almond paste with the rest of the sugar and mix for about 3 minutes so it’s smooth.
04 -
Beat softened butter into the almond mixture until it gets fluffy, then mix in egg yolks and almond flavoring.
05 -
Slowly stir in the flour and salt, keeping the mixer on a low speed. Don't overdo it—just mix until it's combined.
06 -
Fold the whipped egg whites into the batter in two parts, making sure it’s well blended.
07 -
Evenly divide the batter into three portions. Use a food scale for accuracy.
08 -
Color one batter portion red and another green. Leave the last one plain and stick both the green and the plain batches in the fridge to cool.
09 -
Spread the red batter in one of your prepared pans and bake for 8–10 minutes until it’s just set.
10 -
Do the same baking process for your plain and green batters. Let all layers cool completely once baked.
11 -
Start layering with the green cake. Spread some jam across it, then lay the plain layer on top, followed by more jam. Finish with the red layer on top.
12 -
Put weights on top of the layered cake and let it chill for at least 8 hours or leave it overnight.
13 -
Melt the dark chocolate and spread half of it on the top layer. Chill until it’s firm.
14 -
Flip the cake over so the bottom is on top. Spread the rest of the chocolate on that side.
15 -
While the cake is still cold, use a serrated knife to cut it into small rectangles.
# Notes:
01 -
A classic Italian baking tradition.
02 -
Takes time, but worth every minute.
03 -
Works well if prepared ahead of time.
04 -
Great for freezing and enjoying later.