Low Sodium Rainbow Cookie
Brighten your dessert table with these Low Sodium Rainbow Cookies, a reduced-sodium twist on the classic Italian treat that's as vibrant as it is delicious! Featuring almond paste for rich flavor, unsalted butter to keep sodium levels low, and colorful layers of soft, buttery sponge tinted with red, yellow, and green food coloring, these cookies are a feast for the eyes. Apricot preserves act as the perfect fruity adhesive between layers, while semi-sweet chocolate provides a decadent finishing touch. With easy-to-follow steps and an overnight refrigeration process to achieve optimum texture, these cookies are perfect for special occasions or as a delightful everyday indulgence. Make a batch of these eye-catching confections and enjoy a visually stunning, low-sodium dessert that’s big on flavor!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 8 oz almond paste
- 4 large eggs
- 1 cup all-purpose flour
- 1 tsp red food coloring
- 1 tsp green food coloring
- 1 tsp yellow food coloring
- 1 cup apricot preserves
- 8 oz semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Grease three 9x13-inch baking pans and line them with parchment paper.
In a large bowl, beat together the unsalted butter, granulated sugar, and almond paste until creamy.
Add the eggs one at a time, mixing well after each addition.
Gradually add the flour to the mixture, beating until well combined.
Divide the batter evenly into three separate bowls.
Mix the red food coloring into one bowl, the green food coloring into the second bowl, and the yellow food coloring into the third bowl. Stir each until the color is uniformly distributed.
Spread each colored batter into the prepared baking pans, smoothing the tops with a spatula.
Bake in the preheated oven for about 10-12 minutes per pan or until a toothpick inserted into the center comes out clean. Let the layers cool completely on wire racks.
Once cooled, spread apricot preserves over the green layer. Place the yellow layer on top and spread apricot preserves over it. Finish with the red layer on top.
Wrap the stacked layers tightly with plastic wrap and place a heavy cutting board or a large book on top to compress them. Refrigerate for at least 4 hours or overnight.
Melt the semi-sweet chocolate chips gently over a double boiler.
Spread half of the melted chocolate over the top of the compressed layers. Let it set in the refrigerator until firm.
Flip the cookie layers over and spread the remaining melted chocolate on the other side. Refrigerate again until the chocolate is firm.
Once the chocolate is set, trim the edges to make neat edges and cut the cookie layers into small, even squares or rectangles.
Serve and enjoy your colorful, low-sodium rainbow cookies!
Nutrition Facts
Calories |
4497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.3 g | 257% | |
| Saturated Fat | 102.2 g | 511% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 992 mg | 331% | |
| Sodium | 357 mg | 16% | |
| Total Carbohydrate | 665.9 g | 242% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 533.5 g | ||
| Protein | 61.4 g | 123% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 243 mg | 19% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 746 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
