rainbow cookies

Name: Rainbow Cookies
Prep time: 2 h 15 min
Cook time: 10 min
Cuisine: Italian
Ingredients: 8 ounce(s) almond paste; 3 stick(s) butter, softened; 1 cup(s) sugar; 4 - eggs, separated; 1 teaspoon(s) almond extract; 2 cup(s) all-purpose flour; 1/4 teaspoon(s) salt; 1/2 teaspoon(s) baking powder; 8 ounce(s) seedless raspberry preserves; 6 ounce(s) semi-sweet chocolate chips; - red, green, and yellow food coloring; - chocolate sprinkles

(11 RATINGS)

3.45K Pinches 16 Photos

Thea Pappalardo

Queens Village, NY

Updated on Aug 21, 2021

A good friend gave me this recipe and I make these every Christmas. Everyone loves them and says they are better than those from the bakery. They are a bit of work but are worth it.

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Blue Ribbon Recipe

Rainbow cookies are found at Italian bakeries and with this recipe, you can make them at home. With their layers of colors, they'll be the star of your cookie plate. The almond cake layers have raspberry jam spread in-between. We love the almond paste and almond extract. They add a nutty and sweet flavor to the cake. On top is a layer of chocolate that just adds to the yumminess of this Italian cookie.

— The Test Kitchen

prep time 2 Hr 15 Min

cook time 10 Min

method Bake

yield

Ingredients

8 ounces almond paste
3 sticks butter, softened
1 cup sugar
4 - eggs, separated
1 teaspoon almond extract
2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
8 ounces seedless raspberry preserves
6 ounces semi-sweet chocolate chips
- red, green, and yellow food coloring
- chocolate sprinkles

How To Make rainbow cookies

Step 1

Preheat oven to 350. Grease and line 3 10x15" cookie sheets with parchment paper.

Step 2

In a medium bowl, beat egg whites until fairly stiff but not dry.
Step 3

In a large bowl, grate almond paste. Add butter, sugar, egg yolks, and almond extract. Mix well.
Step 4

Combine flour, salt, and baking powder. Add to mixture. Beat well.
Step 5

Gently fold in egg whites.
Step 6

Divide dough into three parts and color one red, one green, and the other yellow.
Step 7

Spread batter into prepared cookie sheets. Bake 10 minutes.
Step 8

Immediately invert one color onto 4th cookie sheet and spread with a thin layer of raspberry preserves.
Step 9

Invert the next color on top of the first and spread with preserves. Top with the third color. Cool in refrigerator for 1 hour.
Step 10

Melt chocolate chips in a double boiler or microwave. Spread chocolate quickly over the top layer and top with sprinkles. Refrigerate until chocolate hardens. Cut into small rectangles and store in an air-tight container.
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