Low Sodium Rainbow Cookie

Delight your senses with this visually stunning and heart-healthy twist on a classic—Low Sodium Rainbow Cookies! Featuring layers of vibrant almond-flavored sponge cake in red, yellow, and green hues, these colorful treats are stacked with sweet apricot preserves and topped with a rich semi-sweet chocolate coating. Perfect for anyone watching their sodium intake, this recipe swaps traditional salted ingredients for unsalted butter, letting the natural flavors shine through. Ideal for festive gatherings or everyday indulgence, these cookies impress not only with their striking appearance but also with their soft, cake-like texture and perfectly balanced sweetness. Ready in just over an hour of active prep and packed with elegant charm, these cookies are the ultimate guilt-free centerpiece for your dessert table.

Nutriscore Rating: 46/100

Prep Time:40 mins

Cook Time:25 mins

Total Time:65 mins

Servings: 20

Ingredients

• 1 cup unsalted butter
• 1 cup granulated sugar
• 8 oz almond paste
• 4 large eggs
• 1 cup all-purpose flour
• 1 tsp red food coloring
• 1 tsp green food coloring
• 1 tsp yellow food coloring
• 1 cup apricot preserves
• 8 oz semi-sweet chocolate chips

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease three 9x13-inch baking pans and line them with parchment paper.

Step 2

In a large bowl, beat together the unsalted butter, granulated sugar, and almond paste until creamy.

Step 3

Add the eggs one at a time, mixing well after each addition.

Step 4

Gradually add the flour to the mixture, beating until well combined.

Step 5

Divide the batter evenly into three separate bowls.

Step 6

Mix the red food coloring into one bowl, the green food coloring into the second bowl, and the yellow food coloring into the third bowl. Stir each until the color is uniformly distributed.

Step 7

Spread each colored batter into the prepared baking pans, smoothing the tops with a spatula.

Step 8

Bake in the preheated oven for about 10-12 minutes per pan or until a toothpick inserted into the center comes out clean. Let the layers cool completely on wire racks.

Step 9

Once cooled, spread apricot preserves over the green layer. Place the yellow layer on top and spread apricot preserves over it. Finish with the red layer on top.

Step 10

Wrap the stacked layers tightly with plastic wrap and place a heavy cutting board or a large book on top to compress them. Refrigerate for at least 4 hours or overnight.

Step 11

Melt the semi-sweet chocolate chips gently over a double boiler.

Step 12

Spread half of the melted chocolate over the top of the compressed layers. Let it set in the refrigerator until firm.

Step 13

Flip the cookie layers over and spread the remaining melted chocolate on the other side. Refrigerate again until the chocolate is firm.

Step 14

Once the chocolate is set, trim the edges to make neat edges and cut the cookie layers into small, even squares or rectangles.

Step 15

Serve and enjoy your colorful, low-sodium rainbow cookies!

Nutrition Facts

Serving size	(1413.1g)

Amount per serving	% Daily Value*
Calories	4497.3

Total Fat 200.3g	0%
Saturated Fat 102.2g	0%
Polyunsaturated Fat g
Cholesterol 992mg	0%
Sodium 356.8mg	0%
Total Carbohydrate 665.9g	0%
Dietary Fiber 22.9g	0%
Total Sugars 533.5g
Protein 61.4g	0%

Vitamin D 160IU	0%
Calcium 243.0mg	0%
Iron 17.3mg	0%
Potassium 746.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.3%

Protein: 5.2%

Carbs: 56.5%