Rainbow Cookies
Experience the vibrant sophistication of Rainbow Cookies, a classic Italian-American dessert featuring three tender almond-flavored cake layers tinted in red, green, and natural hues. Sandwiched with luscious apricot preserves and coated in a glossy layer of semi-sweet chocolate, these colorful treats are as beautiful as they are delicious. With the perfect balance of nutty almond paste, sweet fruit preserves, and rich chocolate, Rainbow Cookies are an eye-catching dessert for holidays, celebrations, or gifting. Their harmonious blend of flavors and buttery, melt-in-your-mouth texture make them an irresistible addition to any dessert table. Plus, they’re fun to make and even more delightful to share!
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Ingredients
- 1 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 8 ounces Almond paste
- 4 Eggs
- 2 cups All-purpose flour
- 0.25 teaspoon Red gel food coloring
- 0.25 teaspoon Green gel food coloring
- 0.75 cup Apricot preserves
- 1 cup Semi-sweet chocolate chips
- 1 teaspoon Vegetable oil
Directions
Step 1
Preheat the oven to 350°F (175°C). Line three 9x13-inch baking pans with parchment paper, letting the edges overhang for easy removal.
Step 2
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. Add the almond paste in chunks and mix until smooth.
Step 3
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
Step 4
Gradually mix in the all-purpose flour until the batter is smooth and well combined.
Step 5
Divide the batter evenly into three separate bowls. Tint one bowl with red gel food coloring, one bowl with green gel food coloring, and leave the third bowl uncolored. Mix each thoroughly until the colors are uniform.
Step 6
Spread each colored batter into its own prepared baking pan, smoothing the surface with a spatula for even layers.
Step 7
Bake the layers in the preheated oven for approximately 10-12 minutes, or until the edges are set and just starting to separate from the pan. Allow the layers to cool completely in the pans.
Step 8
Once the layers are cool, remove the red layer from its pan using the parchment overhang and place it onto a clean surface. Spread half of the apricot preserves evenly over the red layer.
Step 9
Carefully place the uncolored layer on top of the red layer and spread the remaining apricot preserves over it.
Step 10
Top with the green layer, pressing gently to align the layers and adhere them together.
Step 11
Wrap the assembled layers tightly in plastic wrap and place a heavy, flat object (like a cutting board) on top to compress the layers. Refrigerate for at least 4 hours or overnight.
Step 12
Once chilled and firm, melt the semi-sweet chocolate chips and vegetable oil together in a heatproof bowl over a double boiler or in the microwave in 30-second intervals, stirring until smooth.
Step 13
Spread a thin layer of melted chocolate over the top of the green layer. Let the chocolate set at room temperature or in the refrigerator until firm.
Step 14
Flip the cookie layers over and spread melted chocolate on the other side (previously the bottom of the red layer). Allow this layer to set as well.
Step 15
Trim the edges for clean, even sides, and slice the cookies into small rectangles or squares.
Step 16
Serve and enjoy these colorful, delightful treats!
Nutrition Facts
| Serving size | (1292.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5006.2 |
| Total Fat 263.0g | 0% |
| Saturated Fat 157.1g | 0% |
| Polyunsaturated Fat 2.8g | |
| Cholesterol 1260.7mg | 0% |
| Sodium 357.2mg | 0% |
| Total Carbohydrate 630.1g | 0% |
| Dietary Fiber 17.9g | 0% |
| Total Sugars 424.1g | |
| Protein 63.2g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 194.6mg | 0% |
| Iron 18.9mg | 0% |
| Potassium 583.3mg | 0% |
Source of Calories