Why You’ll Love This Recipe
- Festive Appearance: The tri-colored layers make these cookies a standout addition to any dessert table, especially during holidays and special occasions.
- Rich Almond Flavor: Incorporating almond paste into the batter imparts a distinct and delightful almond taste that complements the sweet jams and chocolate topping.
- Versatile and Customizable: While traditionally made with red and green layers, you can experiment with different colors and jams to suit your preferences or match specific themes.
Ingredients
- 8 ounces almond paste
- 1 cup butter, softened
- 1 cup white sugar
- 4 large eggs, separated
- 2 cups all-purpose flour
- 6 drops red food coloring
- 6 drops green food coloring
- ¼ cup seedless red raspberry jam
- ¼ cup apricot jam
- 1 cup semisweet chocolate chips, melted
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Pans: Preheat the oven to 350°F (175°C). Line three 9×13-inch baking pans with parchment paper.
- Make the Batter:
- In a large bowl, break apart the almond paste using a fork. Add the softened butter, sugar, and egg yolks; beat with an electric mixer until the mixture is fluffy and smooth.
- Stir in the flour to form a dough.
- Whip Egg Whites: In a separate bowl, beat the egg whites until stiff peaks form. Gently fold them into the dough until combined.
- Divide and Color the Dough:
- Divide the dough into three equal portions.
- Mix one portion with red food coloring and another with green food coloring, leaving the third portion uncolored.
- Bake the Layers:
- Spread each portion into one of the prepared baking pans.
- Bake in the preheated oven until lightly browned, about 8 to 10 minutes.
- Carefully remove from the pans and peel off the parchment paper; cool completely on wire racks.
- Assemble the Layers:
- Place the green layer onto a piece of plastic wrap large enough to wrap all three layers.
- Spread the green layer with raspberry jam and top with the uncolored layer.
- Spread with apricot jam and top with the red layer.
- Enclose the assembled layers with plastic wrap.
- Place a heavy pan or cutting board on top to compress the layers.
- Chill in the refrigerator for at least 8 hours or overnight.
- Add Chocolate Topping:
- Remove the plastic wrap.
- Top with melted chocolate; refrigerate for 1 hour or until the chocolate is firm.
- Slice and Serve: Slice into small 1-inch squares to serve.
Servings and Timing
- Servings: This recipe yields approximately 96 small square cookies.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Additional Time: 9 hours 35 minutes (including chilling time)
- Total Time: 10 hours 30 minutes
Variations
- Flavor Variations: Experiment with different jams such as strawberry or orange marmalade for unique flavor combinations.
- Color Customization: Customize the colors to match specific themes or occasions by using different food colorings.
- Chocolate Coating: For a different twist, use white chocolate or a mix of dark and milk chocolates for the coating.
Storage/Reheating
- Storage: Store the rainbow cookies in an airtight container in the refrigerator for up to one week.
- Freezing: If you’d like them to last longer, you can freeze rainbow cookies for up to three months.
FAQs
What are Rainbow Cookies?
Rainbow Cookies are a type of Italian-American dessert consisting of layered almond sponge cake, jam, and chocolate. They are known for their vibrant colors and rich flavors.
Can I use different types of jam?
Yes, you can substitute the raspberry and apricot jams with other flavors like strawberry, cherry, or orange marmalade to suit your taste.
Do I need to use almond paste?
Almond paste is essential for achieving the traditional flavor of Rainbow Cookies. Substituting it may alter the taste and texture.
How should I store these cookies?
Store the cookies in an airtight container in the refrigerator for up to one week. For longer storage, you can freeze them for up to three months.
Can I make these cookies ahead of time?
Yes, Rainbow Cookies can be made ahead and stored in the fridge or freezer.
Can I use a different type of chocolate?
Absolutely! You can use dark, milk, or white chocolate based on your preference.
Why do I need to chill the cookies overnight?
Chilling the layers overnight helps them set properly and allows the flavors to meld together.
What if I don’t have three baking pans?
You can bake the layers one at a time using the same pan, but make sure to clean and re-line it between batches.
How do I cut the cookies neatly?
Use a sharp knife and wipe it clean after each cut to ensure clean, even slices.
Can I make this recipe gluten-free?
Yes, you can try substituting all-purpose flour with a gluten-free baking blend, but the texture may vary slightly.
Conclusion
Rainbow Cookies are a beautiful and delicious treat that combines almond sponge cake, fruit jam, and chocolate into one irresistible bite. While they require some patience due to the layering and chilling process, the final result is well worth the effort. Whether for the holidays or a special occasion, these colorful cookies will impress your guests and satisfy your sweet tooth. Give this recipe a try and enjoy a classic Italian-American favorite!
Rainbow Cookies Recipe
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 10 hours 30 minutes
- Yield: Approximately 96 small square cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
Rainbow Cookies, also known as Italian Rainbow Cookies or Tricolor Cookies, are a classic Italian-American treat featuring three layers of almond-flavored sponge cake in vibrant red, green, and uncolored hues. These soft and moist layers are sandwiched with raspberry and apricot jam and coated in a luscious layer of melted chocolate. Perfect for holidays and special occasions, these cookies are as beautiful as they are delicious!
Ingredients
- 8 ounces almond paste
- 1 cup butter, softened
- 1 cup white sugar
- 4 large eggs, separated
- 2 cups all-purpose flour
- 6 drops red food coloring
- 6 drops green food coloring
- ¼ cup seedless red raspberry jam
- ¼ cup apricot jam
- 1 cup semisweet chocolate chips, melted
Instructions
-
Prepare the Pans:
- Preheat oven to 350°F (175°C).
- Line three 9×13-inch baking pans with parchment paper.
-
Make the Batter:
- Break apart almond paste in a bowl.
- Add butter, sugar, and egg yolks, then beat until fluffy.
- Stir in flour until a dough forms.
-
Whip Egg Whites:
- In a separate bowl, beat egg whites until stiff peaks form.
- Gently fold into the dough.
-
Divide and Color the Dough:
- Divide dough into three equal parts.
- Color one portion red, another green, and leave the third uncolored.
-
Bake the Layers:
- Spread each portion into a separate prepared pan.
- Bake for 8-10 minutes, until lightly browned.
- Remove from pans, peel off parchment paper, and let cool completely.
-
Assemble the Layers:
- Place the green layer on plastic wrap.
- Spread with raspberry jam, then top with the uncolored layer.
- Spread with apricot jam, then top with the red layer.
- Wrap tightly in plastic wrap, place a heavy object on top, and refrigerate overnight.
-
Add Chocolate Topping:
- Remove plastic wrap.
- Spread melted chocolate over the top.
- Refrigerate for 1 hour until chocolate is firm.
-
Slice and Serve:
- Cut into 1-inch squares and enjoy!
Notes
- Jam Variations: Use strawberry, cherry, or orange marmalade for a different flavor.
- Chocolate Options: Try dark, milk, or white chocolate for coating.
- Neat Slicing Tip: Use a sharp knife and wipe clean between cuts.
