Traditional Italian Rainbow Cookie Recipe with Almond Layers
Bake a traditional Italian rainbow cookie with tender almond cake layers, thin jam filling, and glossy chocolate. A make-ahead bakery classic for holidays…
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Cooking tools:
- Offset spatula
- Fine-mesh sieve
- Hand mixer
- Cooling rack
- Oven
- Baking pan
- Parchment paper
- Mixing bowl
- Saucepan
- Spatula
- Chef's knife
- Pan
- Airtight container
- Refrigerator
- Freezer
Ingredients
- 8 oz (225 g) almond paste, broken into pieces
- 1 cup (200 g) granulated sugar
- 1 cup (226 g) unsalted butter, softened
- 4 large eggs, separated
- 1 teaspoon almond extract
- 2 cups (240 g) all-purpose flour
- 1/4 teaspoon fine salt
- Red gel food coloring, as needed
- Green gel food coloring, as needed
- 1/2 cup (160 g) apricot preserves, warmed and strained
- 1/2 cup (160 g) seedless raspberry jam, warmed
- 12 oz (340 g) semisweet chocolate, chopped
- 1 tablespoon neutral oil or refined coconut oil, optional for a smoother glaze
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