Italian Rainbow Cookies

Name: Italian Rainbow Cookies
Total time: 6 h 30 min
Yield: 36 - 40 serving(s)
Ingredients: 1 c. (2 sticks) unsalted butter, at room temperature, plus more for greasing; 7 oz. almond paste, torn into pieces; 1 c. sugar; 1/4 c. canola oil; 4 large eggs, whites and yolks separated; 1 tsp. pure almond extract; 1/2 tsp. kosher salt; 2 c. all-purpose flour; 20 drops red gel food coloring; 20 drops green gel food coloring; 2/3 c. apricot preserves; 6 oz. bittersweet chocolate, finely chopped, divided

They might just be the prettiest cookie in the whole box.

By Joy ChoPublished: Oct 25, 2024

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mike garten

Yields:

36 - 40 serving(s)

Total Time:

6 hrs 30 mins

Also called Venetians or tricolores, these jam-layered mini cakes were said to be created by Italian immigrants around the turn of the 20th century to evoke the colors of their home country’s flag. Tackle the recipe in steps and you’ll be rewarded with star-worthy beauties that are just as delicious as they are eye-catching.

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Ingredients

1 cup (2 sticks) unsalted butter, at room temperature, plus more for greasing
7 oz. almond paste, torn into pieces
1 cup sugar
1/4 cup canola oil
4 large eggs, whites and yolks separated
1 tsp. pure almond extract
1/2 tsp. kosher salt
2 cups all-purpose flour
20 drops red gel food coloring
20 drops green gel food coloring
2/3 cup apricot preserves
6 oz. bittersweet chocolate, finely chopped, divided

Directions

1. Step 1Arrange racks in upper and lower thirds of oven and heat oven to 350°F. Butter 3 rimmed quarter sheet pans (91/2- by 13-inch), then line each with parchment paper, leaving overhang on long sides.
2. Step 2In stand mixer fitted with paddle attachment, mix almond paste and sugar on low until fine crumbs form, 4 to 5 minutes. Add butter and mix until incorporated, then increase speed to medium and beat, scraping bowl halfway through, until fully incorporated and light and fluffy, 3 to 4 minutes.
3. Step 3With machine running on low speed, slowly stream in oil and mix until incorporated. Increase speed to medium and beat in yolks 1 at a time, scraping bowl as needed, then beat in almond extract and salt. vWith mixer running on low speed, gradually mix in flour until just combined. Transfer batter to large bowl.
4. Step 4Wash and dry stand mixer bowl and return to stand mixer fitted with whisk attachment. Beat egg whites on medium-high until stiff peaks form, 21/2 to 31/2 minutes. Fold large spoonful of whites into batter to lighten; then, in 2 more additions, fold remaining whites into batter until just incorporated with no streaks remaining.
5. Step 5Transfer one-third of batter (heaping 11/2 cups) to 1 prepared baking sheet. Transfer half of remaining batter (heaping 11/2 cups) to second bowl and tint with red food coloring. Tint remaining batter with green food coloring.
6. Step 6Transfer red and green batter to separate prepared pans; use offset spatula to spread each batter in even layers, wiping spatula clean after each color. Place 2 pans on 1 rack and remaining pan on other rack and bake, rotating sheets and swapping positions on racks halfway through, until tops look dry and toothpick inserted in center comes out clean, 13 to 15 minutes. Let cool in pans 10 minutes, then loosen edges with offset spatula and use parchment overhang to transfer to wire racks to cool completely.
7. Step 7In small bowl, microwave apricot preserves 20 seconds and stir to loosen (microwave in additional 10-second increments as necessary to loosen), then push through sieve, discarding any chunks.
8. Step 8Transfer green cake layer (including parchment) to cutting board. Spread half of preserves (heaping 1/4 cup) on top, then carefully invert white cake layer on top of preserves and peel off and discard parchment. Spread remaining preserves on white cake layer, then carefully invert red cake layer on top (do not peel off parchment). Place rimmed quarter sheet pan on top of stacked layers and top with several heavy cans, spacing evenly, to weigh down. Refrigerate at least 4 hours, up to 24 hours.
9. Step 9Remove cans and peel off parchment on top. Using sharp knife, trim edges.
10. Step 10In medium bowl, microwave 3 ounces chopped chocolate in 30-second increments, stirring in between, until melted and smooth, 1 minute 15 seconds total. Spread evenly over red layer all the way to edges, then refrigerate until set, about 20 minutes.
11. Step 11Carefully invert entire rainbow cookie onto second cutting board, then peel off parchment paper and discard.
12. Step 12Repeat microwaving for remaining 3 ounces chopped chocolate, then spread on top in even layer all the way to edges. If desired, use offset spatula to make wavy pattern on top. Refrigerate until set, at least 20 minutes.
13. Step 13Using sharp knife, cut rainbow cookie into 1- by 2-inch pieces (to minimize cracking of chocolate, run knife under hot water and wipe between cuts, and cut slowly, holding knife at a sharp angle). Store leftover cookies in airtight container at room temperature up to 3 days, in refrigerator up to 1 week or in freezer up to 2 months. Let soften at room temperature before serving.