Description
Colorful Italian rainbow cookies with almond paste, jam, and chocolate coating. A festive, family-friendly dessert perfect for any occasion.
Ingredients
Scale
- 8 oz almond paste
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs, separated
- 2 cups all-purpose flour
- Food coloring (red, yellow, green)
- ½ cup raspberry jam
- 8 oz semisweet chocolate, melted
Instructions
- Prepare almond paste mixture: Cream almond paste, butter, and sugar until smooth. Add yolks one at a time, mixing well. Stir in flour.
- Whip egg whites: Beat egg whites until stiff peaks form. Gently fold into batter.
- Divide and color: Split batter into three bowls. Color one red, one yellow, and one green.
- Bake layers separately: Spread batter into lined 9×13 pans. Bake at 350°F (175°C) for 10–12 minutes until just set.
- Layer with jam: Place green layer down, spread jam, add yellow, more jam, then red. Chill under weight for 4 hours.
- Coat with chocolate: Spread melted chocolate over top, let set, flip, and coat the other side.
- Slice into bars: Cut with a sharp knife into bite-size pieces.
Notes
For nut-free versions, replace almond paste with extra flour and almond extract. Use gluten-free flour blend for gluten-free cookies. Store refrigerated up to 1 week or freeze for 2 months. Nutritional values are estimated.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: rainbow cookies recipe