Colorful Almond Layer Cookies

Colorful Almond Layer Cookies, a festive Italian treat that combines layers of almond-flavored cake with luscious raspberry and apricot jams, all topped with a rich chocolate glaze. This vegetarian recipe is perfect for celebrations and is sure to impress your guests. However, please note that it contains almonds, dairy, eggs, and gluten.

These cookies offer a unique flavor profile with a sweet, nutty taste and a chewy texture, making them ideal for dessert platters, gift-giving, or simply enjoying with a cup of coffee. Packed with protein and healthy fats from the almond paste, they provide a satisfying treat without compromising on taste.

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Recipe Collection: Dessert

Serving Size: 96

Cooking Time: 630 minutes

Overview

Rainbow cookies are a delightful treat featuring layers of almond-flavored cake, vibrant with red and green colors, sandwiched with raspberry and apricot jams, and topped with a rich chocolate layer. These cookies are perfect for festive occasions and make for a colorful and delicious gift.

Diet Type

Vegetarian

Allergies

Almonds, Dairy, Eggs, Gluten

Cuisine

Italian

Ingredients

• 8 Ounces (oz) almond paste
• 1 Cup butter, softened
• 1 Cup white sugar
• 4 Large eggs, separated
• 2 Cups all-purpose flour
• 6 Drops red food coloring
• 6 Drops green food coloring
• 0.25 Cup seedless red raspberry jam
• 0.25 Cup apricot jam
• 1 Cup semisweet chocolate chips, melted

Steps

1. Preheat the oven to 350°F (175°C). Line three 9x13-inch baking pans with parchment paper.
2. In a large bowl, break apart the almond paste with a fork. Add butter, sugar, and egg yolks; beat with an electric mixer until the mixture is fluffy and smooth. Stir in the flour to form a dough.
3. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the dough until combined. Divide the dough into three equal portions. Mix one portion with red food coloring and another with green food coloring. Spread each portion into one of the prepared baking pans.
4. Bake in the preheated oven until lightly browned, about 8 to 10 minutes. Carefully remove from the pan and remove parchment paper; cool completely on wire racks.
5. Place the green layer onto a piece of plastic wrap large enough to wrap all three layers. Spread the green layer with raspberry jam and top with the uncolored layer. Spread with apricot jam and top with the pink layer. Transfer layers to a baking sheet and enclose with plastic wrap. Place a heavy pan or cutting board on top of wrapped layers to compress. Chill in the refrigerator for 8 hours or overnight.
6. Remove the plastic wrap. Top with melted chocolate; refrigerate for 1 hour or until the chocolate is firm. Slice into small 1-inch squares to serve.

Enjoy these vibrant and flavorful rainbow cookies as a sweet treat for any occasion!