Rainbow Cookies

These classic Rainbow Cookies are a beloved German-Italian treat featuring three distinct layers of tender almond cake: white, green, and pink. Sandwiched together with layers of sweet raspberry and apricot jams, the combination offers a delightful balance of fruity tartness and nutty richness. The entire log is enrobed in a smooth, semi-sweet chocolate coating that provides a crisp snap against the soft cake. Perfect for holiday gatherings, tea parties, or as an elegant gift, these cookies showcase beautiful colors and intricate flavor profiles.

Cooking Method: Baking, Boiling

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 12

Calories: 115

Dietary: Vegetarian

Description

These classic Rainbow Cookies are a beloved German-Italian treat featuring three distinct layers of tender almond cake: white, green, and pink. Sandwiched together with layers of sweet raspberry and apricot jams, the combination offers a delightful balance of fruity tartness and nutty richness. The entire log is enrobed in a smooth, semi-sweet chocolate coating that provides a crisp snap against the soft cake. Perfect for holiday gatherings, tea parties, or as an elegant gift, these cookies showcase beautiful colors and intricate flavor profiles.

Directions

1
Grease and line three 13x9x2 inch baking pans with waxed paper; grease the paper.
2
Break up almond paste in a large mixing bowl with a fork.
3
Cream almond paste with butter, sugar, and egg yolks until light, fluffy, and smooth.
4
Stir in flour until just combined.
5
In a separate clean bowl, beat egg whites until soft peaks form.
6
Fold the egg whites into the almond dough until thoroughly blended.
7
Divide dough into three equal portions (about 1-1/3 cups each).
8
Mix red food coloring into one portion and green food coloring into another; leave the third portion uncolored.
9
Spread each colored portion evenly into the prepared pans.
10
Bake at 350 degrees F (177°C) for 10-12 minutes, or until edges are light golden brown.
11
Immediately invert pans onto wire racks and remove waxed paper.
12
Place another wire rack on top of the cake layers and invert again to cool completely flat.
13
Once cool, place the green layer on a large piece of plastic wrap.
14
Spread raspberry jam evenly over the green layer.
15
Top with the uncolored layer and spread apricot jam evenly over it.
16
Top with the pink (red) layer.
17
Wrap the plastic wrap tightly over the top layer.
18
Slide the wrapped log onto a cookie sheet and place a heavy flat pan or cutting board on top to compress.
19
Refrigerate overnight to set.
20
Melt semi-sweet chocolate chips in a double boiler or microwave.
21
Remove plastic wrap from the top layer and spread melted chocolate evenly over it.
22
Allow chocolate to harden, then trim uneven edges with a sharp knife.
23
Cut the log into 1/2-inch wide strips across the width, then cut each strip into 4-5 pieces.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 115kcal

% Daily Value *
Total Fat 7g11%
Saturated Fat 2.4g12%
Cholesterol 21mg8%
Sodium 30mg2%
Total Carbohydrate 10.8g4%
Dietary Fiber 0.9g4%
Sugars 4.3g
Protein 2.7g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: rainbow cookies, almond cake, german dessert, italian sweet, jam sandwich, chocolate coated, fruit preserve, holiday treat, layered cake, almond paste, raspberry jam, apricot jam, food coloring, refrigerated dessert, festive cookies, semi-sweet chocolate, egg whites, pastry, confection

Read it online: https://www.chefs-mate.com/recipe/rainbow-cookies/