Italian Rainbow Cookies
Italian Rainbow Cookies are a festive, colorful treat that are perfect for special occasions or just as a sweet snack.With their moist almond-flavored layers and vibrant colors, these cookies are a showstopper.By following the easy step-by-step instructions in this guide, you’ll be able to recreate this beloved Italian-American classic right at home.
Ingredients
- 8 oz Almond paste about half a can
- ½ cup Unsalted butter 1 stick, softened
- 1 cup Granulated sugar
- 4 large Eggs
- 1 cup All-purpose flour
- ¼ tsp Baking powder
- ½ cup Jam apricot or raspberry
- Red food coloring few drops
- Green food coloring few drops
- Yellow food coloring few drops
- 1 tsp Vanilla extract
- ½ tsp Almond extract optional
- ¼ tsp Salt
Instructions
Preheat the Oven and Prepare Pans
- Preheat your oven to 350°F (175°C).
- Line three 9x13-inch baking pans with parchment paper, allowing the paper to overhang for easy removal of the cookies.
Mix the Dough
- In a large bowl, cream together the softened butter and sugar until smooth and fluffy.
- Add the almond paste and mix until fully incorporated.
- Beat in the eggs one at a time, ensuring each is well combined before adding the next.
- Stir in the flour, baking powder, and salt. Mix until a thick dough forms.
- Add vanilla extract and almond extract (if using) for extra flavor.
Divide the Dough and Add Food Coloring
- Divide the dough into three equal portions.
- Add a few drops of red food coloring to one portion, green food coloring to another, and leave the third portion plain (yellow). Mix each portion until the colors are fully incorporated.
Bake the Layers
- Spread the red dough evenly into one of the prepared pans. Smooth the surface with a spatula.
- Bake for 10-12 minutes, or until the top is slightly golden.
- Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Repeat the same process for the green and yellow dough portions, baking each layer separately in the other pans.
Assemble the Layers
- Once the layers are completely cool, spread a thin layer of apricot or raspberry jam over the yellow layer.
- Carefully place the green layer on top of the jam, followed by another layer of jam. Then, top with the red layer.
- Press gently to ensure the layers stick together.
- Refrigerate the stacked layers for at least 2 hours to set.
Slice and Serve
- After the layers have chilled, remove the stacked cookies from the refrigerator.
- Use a sharp knife to slice them into small squares or rectangles. Clean the knife between cuts for neat edges.
Notes
Tips for Perfecting Your Italian Rainbow Cookies
- Smooth, Even Layers: Use a spatula to spread the dough evenly in the pans for a smooth, uniform look.
- Cool Layers Completely: Let each layer cool completely before stacking to prevent the colors from mixing.
- Chill After Assembling: Be patient and let the assembled layers chill in the fridge for at least 2 hours before cutting.