Description
Classic Italian-American Rainbow Cookies made with soft almond sponge cake, layered with raspberry jam, and coated in rich chocolate. A colorful dessert perfect for any celebration.
Ingredients
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
4 large eggs, separated
1 tsp almond extract
2 cups almond flour
1 ¼ cups all-purpose flour
Red and green food coloring
¾ cup raspberry or apricot jam, strained
1 ½ cups semi-sweet chocolate chips
2 tbsp unsalted butter
Instructions
1. Preheat oven to 350°F (175°C). Line three 9×13-inch pans with parchment and grease.
2. Cream butter and sugar until fluffy. Beat in egg yolks and almond extract. Mix in almond flour and flour.
3. In a separate bowl, beat egg whites to stiff peaks. Gently fold into batter.
4. Divide batter into three bowls: leave one plain, color one red, one green.
5. Bake each colored batter layer for 10–12 minutes. Cool completely.
6. Layer green cake, spread jam, plain layer, jam, and red layer. Wrap and refrigerate for at least 4 hours.
7. Melt chocolate chips with butter. Spread on top. Let set, flip and coat bottom. Chill until firm.
8. Trim edges and slice into 1-inch cookies. Store chilled.
Notes
Use almond paste as a substitute for almond flour with adjustments.
To slice neatly, use a warm sharp knife.
Cookies can be made ahead and frozen for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 2 cookies
- Calories: 160
- Sugar: 14g
- Sodium: 35mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg