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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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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