Italian Rainbow Cookies Recipe
Italian Rainbow Cookie recipe with some Italian history of the cookies and their New York and family connection to April Golightly
Servings: 24 cookies
Calories: 383kcal
Ingredients
- 5 eggs divided
- 1 cup sugar
- 8 oz almond paste
- 2 sticks butter softened
- 1 tsp vanilla extract
- 2 cups flour
- 1 Pinch salt
- 1/2 cup Apricot jam or your favorite flavor
- 5 cups chocolate chips
- Red and green food coloring
Instructions
- Whisk together egg whites in a stand mixer until you have fluffy peaks, then set aside.
- Beat together sugar, almond paste, and butter for 2-3 minutes until fluffy.
- Add egg yolks, flour, and salt a little at a time until combined.
- Fold in egg whites gently.
- Divide batter into 3 bowls, add red food coloring to one, and green to another until you have your desired shade.
- Choose a batter, and pour into foil-lined and greased 8x11 inch pan. Spread to level.
- Bake 10 minutes, then take out and repeat with green and white batters and cool completely.
- Pop out green layer, and set on a fresh sheet of foil or parchment. Spread with ¼ cup apricot jam.
- Put the white layer on top and cover with ¼ cup jam, then finish with the red layer on top.
- Wrap with plastic and refrigerate for 6-8 hours.
- Once your cake is set, melt chocolate. Pour half on top and let harden completely.
- Cover cake with parchment, turn it upside down, and pour the rest on top of the other side.
- Cut into small strips, and serve.
Nutrition
Serving: 1Cookie | Sodium: 108mg | Calcium: 69mg | Vitamin C: 0.2mg | Vitamin A: 370IU | Sugar: 35g | Fiber: 1g | Potassium: 55mg | Cholesterol: 59mg | Calories: 383kcal | Saturated Fat: 10g | Fat: 19g | Protein: 4g | Carbohydrates: 46g | Iron: 1.3mg