epicurious4.6
Italian Rainbow Cookies
A staple of NYC Italian bakeries, these colorful rainbow cookies show off sophisticated almond flavor layered with apricot jam and dark chocolate.
👥 5 Servings⏱️ Prep & Cook: 11h🔥 Cook: 1h 30m👤 Gina Marie Miraglia Eriquez📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
- ●spatula
- ●baking sheet
- ●saucepan
- ●knife
📝 Preparation Steps
1
Place oven rack in middle position; preheat oven to 350°F. Butter a 13x9" baking pan and line bottom with parchment paper, leaving a 2" overhang on both ends, then butter paper.
2
Beat the egg whites from 4 large eggs, separated, in a stand mixer fitted with whisk attachment at medium-high speed until they just hold stiff peaks. Add ¼ cup (50 g) granulated sugar a little at a time, beating at high speed until stiff, slightly glossy peaks form. Transfer to large bowl.
large eggs, separated4(200 g) granulated sugar, divided1 cup(250 g) all-purpose flour2 cups
3
Switch to paddle attachment, then beat 1 (8-oz.) can almond paste with remaining ¾ cup (150 g) granulated sugar on medium speed until well blended, about ⏱️ 3 minutes. Add 2½ sticks (1¼ cups) unsalted butter, softened, and beat until pale and fluffy, about ⏱️ 3 minutes. Add the yolks from 4 large eggs, separated, 1 tsp. almond extract, and ½ tsp. Diamond Crystal or ¼ tsp. plus ⅛ tsp. Morton kosher salt and beat until combined well, about ⏱️ 2 minutes. Reduce speed to low, then add 2 cups (250 g) all-purpose flour and mix until just combined.
(200 g) granulated sugar, divided1 cupalmond paste1 (8-oz.) can(250 g) all-purpose flour2 cups½ sticks (1¼ cups) unsalted butter, softened, plus more for pan2large eggs, separated4. almond extract1 tsp
4
Fold half of egg white mixture into almond mixture to lighten, then fold in remaining whites gently but thoroughly.
5
Divide batter among 3 small bowls. Stir 25 drops red food coloring into one and 25 drops green food coloring into another, leaving the third batch plain. Set white batter aside. Refrigerate white batter, covered. Pour red batter into prepared pan and spread evenly with offset spatula (layer will be about ¼" thick).
(200 g) granulated sugar, divided1 cup(250 g) all-purpose flour2 cupsdrops red food coloring25drops green food coloring25
6
Bake red layer 8–⏱️ 10 minutes, until just set. (It is important to undercook.) Using parchment paper overhang, transfer layer to a wire rack to cool, about ⏱️ 15 minutes. Clean pan, then line with fresh parchment paper and butter paper in same manner as above. Bake green layer in prepared pan until just set. As green layer bakes, bring white batter to room temperature. Transfer green layer to a wire rack. Prepare pan as above, then bake white layer in same manner as before. Transfer to a wire rack to cool.
7
When all layers are cool, invert green onto a parchment-paper-lined large baking sheet. Discard paper from layer and spread with half of 1 (12-oz.) jar apricot preserves, heated and strained. Invert white on top of green layer, discarding parchment. Spread with remaining preserves. Invert red layer on top of white layer and discard parchment paper.
(200 g) granulated sugar, divided1 cup(250 g) all-purpose flour2 cupsjar apricot preserves, heated and strained1 (12-oz.)
8
Cover with plastic wrap and weight with a large baking pan. Refrigerate at least ⏱️ 8 hours.
9
Remove weight and plastic wrap. Bring layers to room temperature. Melt 7 oz. fine-quality bittersweet chocolate, chopped, in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove from heat. Keep chocolate over water.
(200 g) granulated sugar, divided1 cup(250 g) all-purpose flour2 cups. fine-quality bittersweet chocolate, chopped7 oz
10
Trim edges of assembled layers with a long serrated knife. Quickly spread half of chocolate in a thin layer on top of cake. Refrigerate, uncovered, until chocolate is firm, about ⏱️ 15 minutes. Cover with another sheet of parchment paper and place another baking sheet on top, then invert cake onto sheet and remove paper. Quickly spread with remaining chocolate. Refrigerate until firm, about ⏱️ 30 minutes.
11
Cut lengthwise into 4 strips. Cut strips crosswise into ¾"-wide cookies. Do ahead: Cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 2 weeks. Editor’s note: This recipe for Italian rainbow cookies was first printed in the December 2005 issue of ‘Gourmet’ as ‘Seven-Layer Cookies.’ Head this way for more of our favorite Christmas cookie recipes →
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