Italian Rainbow Cookies
Layers of green white and red almond cakes sandwich with raspberry jam and topped with chocolate.
- Prep time
- 25 min
- Cook time
- 1 min
- Yield
- 40 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 5 Large Egg whites
- 1/2 teaspoon Cream of tartar
- 1/4 Cup Sugar
- 1 1/4 Cup Almond paste ((280g) Or 1 1/2 store- bought 7oz pkg)
- 1 Cup Unsalted butter, soft ((224g))
- 1 Cup Sugar ((200g))
- 1/3 Cup Vegetable oil ((70 ml))
- 5 Large Egg yolks, at room temperature
- 1/4 Cup Milk, at room temperature ((60ml))
- 1 tablespoon Almond extract
- 1 teaspoon Vanilla extract
- 2 1/3 Cups All-purpose flour ((270g))
- Green food coloring
- Red food coloring
- 1 Cup Raspberry jam
- 1 1/2 Cups Chopped dark chocolate
- 1 Tablespoon Vegetable shortening
Instructions
- 1
Preheat oven to 350F (180C). Grease and line with parchment paper 3, quarter- size baking sheets.
- 2
In a large bowl, whip the egg whites and cream of tartar until frothy, about one minute.
- 3
Gradually add the 1/4 cup of sugar while whipping on high, and whip until the meringue reaches a stiff peak. Set aside.
- 4
In a bowl of a stand mixer, fitted with the paddle attachment, beat one cup of sugar, butter, and almond paste, until creamy, about 3 minutes.
- 5
Slowly drizzle in the vegetable oil, with the mixer on medium-high speed. Scrape the bottom and sides of the bowl.
- 6
Add the egg yolks, one at a time followed by the milk and extracts. Mix to blend
- 7
Reduce speed to low, then add the flour, 1/2 cup at a time.
- 8
Turn the mixer off, and use a rubber spatula to gently fold the meringue into the batter.
- 9
Measure 1/3 of the batter (about 450g), then spread it into one of the prepared baking sheets.
- 10
Divide the rest of the batter into two separate bowls, dot 4-6 drops of food coloring in each bowl and gently fold until the color is cohesive.
- 11
spread each batter in the prepared pans and bake over the middle rack of the oven for 15-18 minutes.
- 12
Remove from the oven, and allow the cakes to completely cook before inverting and assembling.
- 13
Melt the chopped chocolate and vegetable shortening in the microwave, or over a double boiler.
- 14
Place the green layer over a large baking sheet, lined with parchment paper.
- 15
Spread 1/2 cup of the raspberry jam.
- 16
Top with the plain layer and spread with the rest of the jam.
- 17
Top with the red layer then spread with the half of the melted chocolate. Allow the chocolate to completely set.
- 18
Carefully invert the cake over a large baking sheet lined with parchment paper, and spread the rest of the chocolate (you'll need to re-melt the chocolate)
- 19
Allow the chocolate to set, trim the sides of the cakes, then cut the cakes into 40 cookies. (i CUT