Ingredients
Scale
- 1 cup almond paste
- 1 ½ cups granulated sugar
- 5 large eggs, separated
- 1 teaspoon almond extract
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter, melted and cooled
- Red food coloring
- Green food coloring
- ½ cup apricot jam
- ½ cup raspberry jam
- 12 ounces semi-sweet chocolate, finely chopped
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 9×13 inch baking pans with parchment paper.
- In a large bowl, cream together almond paste and sugar until smooth.
- Beat in egg yolks one at a time, then mix in almond extract.
- In a separate bowl, whisk together flour and salt.
- Gradually add dry ingredients to the wet mixture, alternating with melted butter.
- In a clean bowl, beat egg whites until stiff peaks form, then gently fold into the batter.
- Divide batter into three portions. Tint one red, one green, and leave the last portion plain.
- Spread each batter portion into separate prepared pans and bake for 10-12 minutes, until set.
- Cool layers completely before assembling.
- Spread apricot jam over the green layer, place the plain layer on top, then spread raspberry jam and top with the red layer.
- Wrap tightly in plastic wrap, place a heavy object on top, and refrigerate for at least 2 hours.
- Melt chocolate and coat the top of the cake, allowing it to set before slicing into bars.
- Serve and enjoy!
Notes
For best slicing, chill the assembled layers overnight before adding the chocolate. Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for up to 2 weeks.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Halal
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 14g
- Sodium: 45mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: Italian Rainbow Cookies, almond cake, tri-color cookies, holiday cookies, chocolate-coated cookies