Description
Sweet layers of Italian rainbow cookies showcase almond-based delicacy passed down through generations. Colorful treats deliver nostalgic flavors with delightful texture you cannot resist.
Ingredients
Scale
Main Ingredients:
- 8 ounces (226 grams) almond paste
- 1 1/4 cups (280 grams) butter, softened
- 4 large eggs, separated
- 2 cups (240 grams) all-purpose flour
- 1 cup (200 grams) sugar
Flavoring and Coloring:
- 1 teaspoon almond extract
- Red food coloring
- Green food coloring
- 1/2 teaspoon salt
Finishing Ingredients:
- 12 ounces (340 grams) apricot/raspberry preserves
- 7 ounces (198 grams) bittersweet chocolate
Instructions
- Whip egg whites to soft peaks, gradually incorporating sugar until glossy and stable.
- Cream almond paste with remaining sugar until smooth and fluffy, breaking down any dense clusters.
- Incorporate softened butter and egg yolks into almond paste mixture, gently folding to maintain airiness.
- Delicately fold whipped egg whites into base batter, ensuring light, even integration.
- Divide batter into three equal portions, tinting each with vibrant food coloring – traditionally green, white, and red.
- Spread colored batters into thin, uniform layers on parchment-lined baking sheets, ensuring even thickness.
- Bake layers at 350°F for 10-12 minutes, rotating midway to guarantee consistent golden edges.
- Warm fruit preserves until slightly runny, then carefully spread between each colored layer.
- Stack layers precisely, applying gentle, even pressure to create a compact terrine.
- Compress assembled layers with weighted baking sheet, refrigerate for minimum 4-6 hours to set.
- Melt dark chocolate, smoothly coating top and sides of chilled layered cake.
- Chill chocolate-covered terrine until firm, then slice into precise, thin rectangular pieces.
Notes
- Whip egg whites at room temperature for maximum volume and stability.
- Use gel food coloring for vibrant, even layers without affecting batter consistency.
- Ensure almond paste is finely broken down to prevent lumpy texture in the final cookie.
- Rest and chill layers completely to help layers set and develop better flavor melding.
- Experiment with different preserves like apricot or raspberry for unique flavor variations.
- Use a sharp knife dipped in hot water for clean, precise chocolate-covered cookie slices.
- Make gluten-free by substituting all-purpose flour with almond or gluten-free flour blend.
- Store cookies between parchment layers to prevent sticking and maintain chocolate coating.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 24
- Calories: 200
- Sugar: 8 g
- Sodium: 50 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg