Rainbow Cookie
Indulge in the nostalgic charm of Rainbow Cookies, a classic Italian-American treat that combines vibrant layers, almond flavor, and rich chocolate coating. Made with almond paste, fluffy whipped egg whites, and a touch of red and green food coloring, these tri-colored delights are as eye-catching as they are delicious. Raspberry preserves create a luscious filling between each layer, while a smooth layer of semisweet chocolate crowns the top, adding a decadent finish. Perfect for festive occasions or as a sophisticated dessert, these cookies are a true celebration of flavor and artistry. Bring a playful splash of color to your table with this crowd-pleasing recipe! Keywords: Rainbow Cookies, Italian-American dessert, almond paste, layered treats, festive cookies.
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Recipe Information
Ingredients
- 8 oz Almond paste
- 1 cup Granulated sugar
- 1 cup Unsalted butter, softened
- 3 pieces Large eggs, separated
- 2 cups All-purpose flour
- 0.5 teaspoon Salt
- 0.25 teaspoon Red food coloring
- 0.25 teaspoon Green food coloring
- 0.75 cup Raspberry preserves
- 8 oz Semisweet chocolate chips
- 1 tablespoon Vegetable oil
Instructions
Preheat the oven to 350°F (175°C). Line three 9x13-inch baking pans with parchment paper, leaving a slight overhang for easy removal.
In a large mixing bowl, beat the almond paste with the sugar using an electric mixer on medium speed until well combined and smooth.
Add softened butter to the almond mixture and beat until fluffy, about 2-3 minutes.
Add egg yolks, one at a time, beating well after each addition. Mix in the flour and salt until just combined.
In a separate bowl, beat egg whites on high until stiff peaks form. Gently fold beaten egg whites into the batter with a spatula until evenly incorporated.
Divide the batter equally into three separate bowls. Add red food coloring to one bowl, green food coloring to the second bowl, and leave the third bowl uncolored.
Spread the red batter into one prepared baking pan, the green batter into another, and the plain (uncolored) batter into the last pan. Smooth the tops with a spatula.
Bake in the preheated oven for 10-12 minutes, or until the edges are just starting to brown. Allow to cool completely in the pans on wire racks.
Once the layers are cool, carefully remove them from the pans using the parchment overhang.
Spread half of the raspberry preserves evenly over the green layer. Carefully place the plain layer on top. Spread the remaining preserves on top of the plain layer, then top with the red layer.
Melt the chocolate chips and vegetable oil together in a microwave-safe bowl, microwaving in 30-second intervals until smooth, stirring between intervals.
Pour the melted chocolate over the top layer (the red layer) and use a spatula to spread it evenly.
Refrigerate the layered cookie block for at least 30 minutes until the chocolate hardens.
Use a sharp knife to trim the edges, then cut the block into small rectangle slices to serve.
Nutrition Facts
Calories |
191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.0 g | 13% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 42 mg | 2% | |
| Total Carbohydrate | 22.9 g | 8% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 15.4 g | ||
| Protein | 2.3 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 14 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 46 mg | 1% | |
*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.
