Italian Rainbow Cookies
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Italian Rainbow Cookies are a traditional holiday cookie. Layered with beautiful almond-y goodness and your favorite jam (I like to use raspberry), these will be everyone's favorite on a cookie platter!
Store in an airtight container in the refrigerator for up to 2 weeks.
Special Equipment
Ingredients
Directions
Preheat oven to 350 F. Line (3) 9x13 rectangle pans with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, break down the almond paste.
Add in the butter and sugar. Mix on medium speed for 5 full minutes.
Add in eggs and almond extract. Mix for 3 full minutes.
Slowly mix in the flour and salt until you have a smooth batter.
Separate the batter into 3 equal portions.
Color 1 with Red Food Coloring. Color the other with Green Food Coloring and, leave the other one plain.
Spread the batters into each pan to an even layer. Bake for 10-12 minutes.
Cool completely then invert onto a wire rack.
On the red sheet, add a thin layer of jam. Add the white layer on top.
Add another layer of jam then add the green layer. Trim of the ends.
Add a couple of baking sheets on top of the cookies and weigh them down with cans. Refrigerate for 1 hour.
Temper semi-sweet and bittersweet chocolate. Spread chocolate over the top layer. Let the chocolate set before slicing the cookies into bars.
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