Rainbow Cookies

Italian Tri-Color Rainbow Cookies

Despite being called a cookie, the Italian Rainbow Cookie is actually a luxurious mini layer cake. Featuring three vibrant sponge layers infused with pure almond paste, bound by warm apricot jam, and coated in rich dark chocolate, this confection is a centerpiece of traditional Italian-American bakeries.

Creating these cake-like bars is a labor of love that rewards patience. The key to their signature dense texture lies in weighing down the assembled layers while chilling, which compresses the almond sponge into tight, uniform strips that hold together cleanly when sliced.

• Prep Time: 45 minutes

• Cook Time: 12 minutes

• Chill Time: 4 hours minimum (overnight preferred)

• Yield: 36 individual squares

Ingredients

• 1 cup (8 oz) almond paste, broken into small pieces

• 1 cup (2 sticks) unsalted butter, softened to room temperature

• 1 cup granulated sugar

• 4 large eggs, separated

• 1 tsp pure almond extract

• 2 cups all-purpose flour

• ½ tsp salt

• Red and green gel food coloring

• ½ cup smooth apricot preserves, warmed and strained

• 6 oz high-quality dark chocolate, chopped (or dark chocolate chips)

Step-by-Step Instructions

1. Prepare Creamed Almond Base: Preheat your oven to 350°F (175°C). Line three 9×13-inch rimmed baking pans with parchment paper. In a stand mixer fitted with the paddle attachment, beat the almond paste, softened butter, and sugar on medium-high speed until light, fluffy, and free of almond paste lumps.

2. Emulsify and Add Dry Ingredients: Beat in the egg yolks one at a time, followed by the almond extract. Reduce mixer speed to low and gradually add the flour and salt just until combined.

3. Whip Egg Whites and Fold: In a clean, dry bowl, whip the 4 egg whites using a whisk attachment until stiff peaks form. Gently fold one-third of the egg whites into the dense almond batter to lighten it, then carefully fold in the remaining whites until smooth.

4. Color and Bake Layers: Divide the batter evenly into three bowls (about 1 ½ cups per bowl). Tint one bowl red, tint another green, and leave the third plain white. Spread each portion into its prepared baking pan using an offset spatula to form thin, even rectangles. Bake for 10 to 12 minutes until cooked through but still pale. Cool completely.

5. Layer and Compress: Invert the green layer onto a parchment-lined baking sheet. Spread half of the warm apricot preserves evenly over the top. Carefully invert the white layer onto the green layer, spread the remaining preserves over it, and top with the red layer. Cover the block with plastic wrap, place a heavy cutting board or baking sheet on top, and weight it down with heavy cans. Chill in the refrigerator for at least 4 hours.

6. Chocolate Finish and Slicing: Melt the dark chocolate until smooth. Remove weights and plastic wrap from the chilled cake block. Spread half the melted chocolate over the top layer and let it set in the fridge for 15 minutes. Flip the block, coat the bottom side with the remaining chocolate, and allow it to set. Using a hot, sharp chef’s knife, trim the uneven edges and slice into neat, bite-sized rectangular bars.