Italian Rainbow Cookies

Preparation Time: 45 minutes
Cooking Time: 30 minutes
Chilling Time: 4-6 hours
Total Time: 5-7 hours
Servings: About 30 cookies

Ingredients

• For the Cake Layers:
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 4 large eggs, separated
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • Red and green food coloring
• For the Filling and Topping:
  • 1/2 cup apricot jam
  • 1/2 cup raspberry jam
  • 8 oz semisweet chocolate, chopped
  • 2 tablespoons unsalted butter

Instructions

1. Prepare the Cake Batter:
   • Preheat the oven to 350°F (175°C). Grease and line three 9×13-inch baking pans with parchment paper.
   • In a large bowl, cream together the butter and sugar until light and fluffy.
   • Add the egg yolks and almond extract, mixing until well combined.
   • Gradually add the flour and salt, mixing until the batter is smooth.
2. Whip the Egg Whites:
   • In a separate bowl, beat the egg whites until stiff peaks form.
   • Gently fold the egg whites into the batter until fully incorporated.
3. Divide and Color the Batter:
   • Divide the batter evenly into three bowls.
   • Leave one portion plain, add red food coloring to the second portion, and green food coloring to the third portion.
   • Mix each portion until the color is evenly distributed.
4. Bake the Layers:
   • Spread each portion of batter into the prepared pans, ensuring an even layer.
   • Bake each layer for 10-12 minutes, or until the edges start to turn golden and a toothpick inserted into the center comes out clean.
   • Allow the layers to cool completely in the pans on wire racks.
5. Assemble the Layers:
   • Once the layers are cooled, carefully remove them from the pans.
   • Place the green layer on a parchment-lined baking sheet. Spread half of the apricot jam over the green layer.
   • Place the plain layer on top of the green layer and spread the raspberry jam over the plain layer.
   • Top with the red layer and press gently to adhere the layers together.
6. Chill the Assembled Cake:
   • Cover the layered cake with plastic wrap and place a heavy cutting board or a few books on top to compress the layers.
   • Refrigerate for at least 4 hours or overnight to set.
7. Prepare the Chocolate Topping:
   • In a microwave-safe bowl, melt the chocolate and butter together in 30-second intervals, stirring after each interval, until smooth.
   • Spread the melted chocolate over the top of the chilled cake layer.
   • Allow the chocolate to set in the refrigerator for about 15-20 minutes.
8. Slice the Cookies:
   • Once the chocolate is set, trim the edges of the cake for even sides.
   • Cut the cake into small rectangles or squares to create individual cookies.
9. Serve:
   • Arrange the Italian Rainbow Cookies on a serving platter and enjoy!

Tips

• Layering: Make sure each layer is completely cool before adding the next to prevent the jam from soaking into the cake.
• Pressing: Compressing the layers helps them adhere together and results in a denser, more cohesive cookie.
• Storage: Store the cookies in an airtight container in the refrigerator. They can also be frozen for longer storage.

Enjoy your vibrant and delicious Italian Rainbow Cookies!