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Italian Rainbow Cookies with Almond Cake Layers

Italian rainbow cookies are made with three tender almond cake layers, raspberry and apricot preserves, and a thin semisweet chocolate coating. Chill the stacked layers until firm, then score and cut them into 36 colorful portions.
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Prep Time 45 minutes
Cook Time 12 minutes
Cooling and chilling 8 hours 45 minutes
Total Time 9 hours 42 minutes
Servings: 36 servings
Course: Dessert
Cuisine: Italian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the almond cake layers
  • 1 can (8 oz) almond paste broken into small pieces
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 4 eggs large, separated
  • 1 tsp almond extract
  • 2 cups all-purpose flour
  • 0.5 tsp salt fine
  • 0.25 tsp red gel food coloring
  • 0.25 tsp green gel food coloring
For the filling and assembly
  • 0.33 cup raspberry preserves
  • 0.33 cup apricot preserves
For the chocolate coating
  • 8 oz semisweet chocolate chopped
  • 2 tsp neutral oil

Equipment

  • 3 9x13-inch metal baking pan
  • 2 rimmed baking sheet
  • 1 electric mixer
  • 1 microwave

Method
 

Make the almond cake layers
  1. Heat the oven to 350°F and position racks in the upper and lower thirds.
  2. Grease three 9x13-inch metal baking pans, line them with parchment paper, and grease the parchment.
  3. Beat the almond paste, butter, and sugar in a large bowl with an electric mixer on medium speed for 3 to 4 minutes, until well combined and mostly smooth.
  4. Beat in the egg yolks and almond extract until incorporated.
  5. Mix in the flour and salt on low speed just until no dry flour remains.
  6. In a clean bowl, beat the egg whites on medium-high speed until stiff peaks form.
  7. Fold the egg whites into the batter in three additions.
  8. Divide the batter evenly among three bowls.
  9. Tint one portion red with the red gel food coloring, tint one green with the green gel food coloring, and leave the third portion plain.
  10. Spread each portion evenly in a prepared pan.
  11. Bake all three layers for 10 to 12 minutes, rotating the pans and switching rack positions halfway through, until the centers are set and the edges are just beginning to turn golden.
  12. Cool the layers in the pans for 10 minutes.
  13. Lift them out by the parchment and cool completely on wire racks.
Assemble and chill
  1. Stir the raspberry preserves in a bowl until smooth and spreadable.
  2. Stir the apricot preserves in a separate bowl until smooth and spreadable.
  3. Line one cooled baking pan with fresh parchment, leaving an overhang.
  4. Set the green layer in the pan and spread the raspberry preserves over it.
  5. Add the plain layer and spread the apricot preserves over it.
  6. Top with the red layer.
  7. Cover the top with parchment, set a second 9x13-inch pan on top, and weigh it down with two cans.
  8. Refrigerate for at least 8 hours or overnight, until the layers are compressed and firm.
Coat and cut
  1. Lift the chilled cake from the pan and set it on a parchment-lined rimmed baking sheet.
  2. Melt the chocolate and oil in a microwave-safe bowl at 50% power in 20-second bursts, stirring between bursts until smooth.
  3. Spread half of the chocolate in a thin, even layer over the top of the cake.
  4. Refrigerate for 10 to 15 minutes, until the chocolate is set.
  5. Cover the chocolate with parchment and a second rimmed baking sheet, then carefully invert the cake and remove the upper sheet and parchment.
  6. Spread the remaining chocolate in a thin, even layer over the exposed side.
  7. Let stand for 5 to 10 minutes, until the chocolate begins to set, then score it into 36 portions.
  8. Refrigerate for 20 to 30 minutes, until the chocolate is firm.
  9. Cut along the scores with a warm, dry serrated knife, wiping the knife between cuts.

Notes

For clean cuts, use a warm, dry serrated knife and wipe it between cuts. Store covered in the refrigerator for up to 5 days; freeze the cut cookies for up to 2 months. For a gluten-free variation, use a cup-for-cup gluten-free flour blend.