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YIELD

96 cookies

TYPE

Sweets

TIME

1 hr + 1 day

LEVEL

Intermediate

Mix sugar and  almond paste

1

In the bowl of stand mixer, beat together sugar and almond paste until crumbly.

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Cream butter and add flour

2

Add butter and beat until pale and fluffy, about 3 minutes. Add yolks, almond extract, then beat until well combined. Finally, mix in flour and salt.

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Fold in egg whites

3

Fold in whipped egg whites, being careful not to over mix.

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Add food coloring

4

Divide batter evenly between 3 bowls, then use food coloring to make one green and another red. Leave one untouched.

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Stack with jam

5

Bake each cake layer. Once cool, stack on top of each other with a thin layer of raspberry jam. Store in a refrigerator and weigh down overnight.

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Cover with chocolate

6

Melt chocolate, then spread on top of layer of cookies. Wait until hard, then turn over and repeat on other side.

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Rest before slicing

7

Allow chocolate to harden in the fridge before slicing.

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Slice the cookies

8

Slice the cookies into 96 pieces. Italian rainbow cookies are easier to slice when cold, so store in the refrigerator until ready.

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Serve immediately or store for later

9

Can be enjoyed immediately, stored in a refrigerator, or frozen for later.

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