Italian Rainbow Cookies
These Italian rainbow cookies are better than what you'd get in the store. The fluffy cookies mixed with the sweet jam make a great bite.
Ingredients
- 5 eggs, separated
- 1 and ⅓ cup granulated sugar
- 8 oz almond paste
- 1 cup (2 sticks) butter, softened
- 2 cups flour
- ¼ teaspoon salt
- ¼ cup raspberry jam
- ¼ cup peach jam
- 1 cup chocolate chips
- red and green food coloring (or food coloring of your choice)
Instructions
- Preheat oven to 350°. Grease and line 3 13x9 pans with parchment. Set aside.
- In a large bowl, whisk egg whites until soft peaks form. Once the soft peaks start to take shape, slowly add in ⅓ cup of the granulated sugar. Beat until stiff peaks form. Keep the egg mixture in the refrigerator to keep cool.
- Next, in a medium-sized bowl crumble the almond paste. You can do this with your hands or with a fork. Beat the almond paste with the remaining sugar until the mixture comes together, about 5 or so minutes. Once combined, add in the butter. Once the mixture looks a bit fluffy, add in the egg yolks, flour, and salt.
- Take the egg white mixture out of the refrigerator and gently fold it in the almond paste mixture. Do not over mix as the batter will lose its shape.
- Divide the batter into 3 equal parts (or more if you are making more colors). Add in the additional food coloring, making sure to mix lightly to avoid overmixing the batter. Spread the batter on the prepared pans using a spatula. Make sure the batter is flat and even on the pans.
- Bake the cookies. Place the trays in the oven for about 11 minutes, rotating halfway. Once fully cooked, take the pans out of the oven and let them fully cool on.
- While the cookies are cooling, melt the chocolate using a double boiler or in the microwave (If using the microwave, make sure to do so in increments so the chocolate does not burn).
- Brush the chocolate on a long piece of parchment. Then turn the 1 layer of cookies on top of the chocolate. Next, add a layer of jam on top of the first layer of cookies. Repeat with the second layer of cookies and then jam. Add the final layer of cookies and top with the remaining chocolate.
- Cover with foil and place the cookies in the fridge to settle overnight. This will allow the layers to fuse into one.
- The next day, trim outside layers of the cookies to form an even edge. Cut into small rectangular pieces and enjoy!