Italian Rainbow Cookies
What’s there not to love about classic Italian Rainbow Cookies? Yes, they require a bit of work, but most delicious things in life do. To me they’re synonymous with the holidays. It’s the perfect holiday treat. I think it would be a great baking project for the whole family. Get everyone in the kitchen and have fun making these. While I think of them as a holiday treat, these can certainly be made any time of year. They’re not confined to just wintertime. If it was up to me, I’d eat them every day. If only, if only.
I hope you’ll give these Italian Rainbow Cookies a try! Fair warning, they have A LOT of butter and take a bit of effort with all the layers but I promise you, they’re 100% worth it. It’s the type of treat you make with love and share with those you care for. Let me know what you think below and as always, thank you for reading and following along!
Italian Rainbow Cookies
Equipment
- 3 9×13-inch baking pans
- Stand or hand mixer
- Spatula
Ingredients
- 1 1/2 cups salted butter softened
- 1 cup granulated sugar
- 8 ounces almond paste
- 4 large eggs separated
- 4 tablespoons whole milk
- 2 1/4 teaspoons almond extract
- 2 cups all-purpose flour
- 6 drops of red food coloring
- 6 drops of green food coloring
- 1/2 cup fig jam
- 2 cups semisweet chocolate chips melted
Instructions
- Preheat oven to 325°F. Grease three 9×13-inch cake pans with cooking spray and line with parchment paper. Set aside.
- In a stand mixer with a paddle attachment, beat together the sugar, almond paste and 1/2 cup of butter until smooth. Add remaining 1 cup of butter and continue to mix until smooth and creamy.
- Add egg yolks, milk and almond extract and stir to combine. Add the flour and mix on low until just incorporated.
- In another bowl, whip the egg whites until peaks form. Fold the whipped egg whites into the flour. Then divide and separate mixture into three bowls. Add red food coloring to one bowl, green food coloring to one bowl and keep one bowl undyed.
- Spread the separate mixtures into separate pans and bake for 15 minutes. Remove from the oven and let cool completely before inverting onto a platter or baking sheet.
- Working with the green layer first, spread fig jam to cover the top and place the undyed layer on top. Repeat, spreading the remaining fig jam on top of the undyed layer and placing the red layer on top. Refrigerate for 2 hours.
- Melt 1 cup of semisweet chocolate chips and add to the top of the cake. Refrigerate for 2 more hours and turn the cake upside down.
- Melt another cup of chocolate chips and add to the other side of the cake before refrigerating again for 2 hours. Cut into squares and enjoy!
