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Italian Rainbow Cookies

Italian rainbow cookies are layered almond-paste cookies filled with apricot preserves and finished with a semisweet chocolate coating. Bake the red, plain, and green layers, press them until firm, then cut the chocolate-coated slab into 48 rectangles.
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Prep Time 30 minutes
Cook Time 14 minutes
chilling and resting 5 hours
Total Time 5 hours 44 minutes
Servings: 48 servings
Course: Dessert
Cuisine: Italian
Calories: 216
Ingredients Equipment Method Notes

Ingredients
  

For the layers
  • 1 tbsp nonstick cooking spray
  • 2 can (8 oz) almond paste
  • 1 cup granulated sugar
  • 1 cup unsalted butter softened
  • 4 eggs large, separated
  • 2 cup all-purpose flour
  • 0.5 tsp kosher salt
  • 0.5 tsp red food coloring
  • 0.5 tsp green food coloring
For the filling
  • 1 cup apricot preserves
For the chocolate coating
  • 12 oz semisweet chocolate finely chopped
  • 1 tbsp vegetable oil

Equipment

  • 3 9x13-inch metal baking pans
  • 1 stand mixer with paddle and whisk attachments
  • 2 13x18-inch rimmed baking sheets
  • 1 9x13-inch pan
  • 1 microwave

Method
 

Prepare and bake the layers
  1. Heat the oven to 350°F.
  2. Coat three 9x13-inch metal baking pans with the cooking spray, line the bottoms with parchment paper, and lightly spray the parchment.
  3. In a stand mixer fitted with the paddle attachment, beat the almond paste and sugar on low until finely crumbled.
  4. Add the butter and beat on medium-high until smooth and fluffy, 2–3 minutes.
  5. Beat in the egg yolks one at a time.
  6. Mix in the flour and salt on low just until no dry streaks remain.
  7. In a clean mixer bowl with the whisk attachment, beat the egg whites until stiff peaks form.
  8. Fold the egg whites into the batter in three additions.
  9. Divide the batter evenly among three bowls; tint one portion red, one green, and leave the third plain.
  10. Spread each portion evenly in a prepared pan.
  11. Set two pans side by side on the lower oven rack and the third centered on the rack above.
  12. Bake for 10–12 minutes, switching one pan between racks and rotating the pans front to back halfway through, until the tops are set and the edges are just beginning to pull away from the pans.
  13. Cool the layers in their pans for 10 minutes.
  14. Lift them out by the parchment and cool completely on wire racks.
Fill and press
  1. Warm the preserves in a small saucepan over low heat for 1–2 minutes, stirring until loose and spreadable.
  2. Place the green layer on a parchment-lined 13x18-inch rimmed baking sheet and spread with half the preserves.
  3. Top with the plain layer and spread with the remaining preserves.
  4. Add the red layer.
  5. Cover the stack with parchment, set a clean 9x13-inch pan on top, and weigh it with two unopened cans.
  6. Refrigerate for at least 4 hours or overnight, until firm.
Coat and cut
  1. Microwave the chocolate and vegetable oil in a heatproof bowl in 30-second bursts, stirring after each, until smooth.
  2. Divide the chocolate in half.
  3. Spread half the chocolate evenly over the top layer.
  4. Refrigerate for 15–20 minutes, until set.
  5. Cover the chocolate with parchment, place a second parchment-lined rimmed baking sheet on top, and carefully invert.
  6. Peel off the original bottom parchment and spread the remaining chocolate over the exposed layer.
  7. Refrigerate for 20–30 minutes, until firm.
  8. Let the slab stand at room temperature for 10 minutes.
  9. Trim the edges and cut into 48 rectangles with a sharp knife, warming and wiping the blade as needed.

Notes

For clean layers, press the stack until thoroughly firm before coating and use a warm, wiped blade to cut. Store airtight in the refrigerator for up to 7 days; freeze for up to 2 months. A 1:1 gluten-free flour blend may be used in place of the all-purpose flour.