Posted by The Italian rainbow cookie is a star on any dessert platter. Vibrant layers of almond-flavored sponge cake, sweet raspberry jam, and rich chocolate create a perfect balance of flavor and texture. This tried-and-true recipe from Stephen Collucci’s Everyday’s a Sundae guarantees stunning results, and the cookies are so versatile they even make a fabulous addition to homemade almond ice cream.
Preparation Time: 45 minutes
Cooking Time: 10–12 minutes per batch
Chilling Time: At least 4 hours (or overnight)
Yields: Approximately 40 squares
Ingredients
- Nonstick cooking spray
- 1 cup sugar
- 1 (8-ounce) can almond paste
- 3 sticks (1½ cups) unsalted butter, softened, divided
- 4 eggs, separated
- ¼ cup milk
- 2 teaspoons almond extract
- 2 cups all-purpose flour
- ¼ teaspoon red food coloring
- ¼ teaspoon green food coloring
- ½ cup raspberry jam, divided
- 1½ cups semisweet chocolate chips, melted
Directions
1. Prepare the Pans and Oven:
- Preheat your oven to 325°F (163°C).
- Grease three 9-by-13-inch quarter sheet pans with nonstick cooking spray. Line each with parchment paper for easy removal.
2. Make the Batter:
- In a stand mixer fitted with the paddle attachment, cream the sugar, almond paste, and 1 stick of butter until smooth. Ensure the almond paste is broken down thoroughly.
- Add the remaining 2 sticks of butter and mix until smooth, scraping down the sides as needed.
- Gradually add the egg yolks, followed by the milk and almond extract. Mix until combined.
- Add the flour and mix slowly until fully incorporated, scraping the bowl to ensure an even batter.
3. Whip and Fold the Egg Whites:
- In a separate bowl, whip the egg whites until stiff, fluffy peaks form.
- Gently fold the whipped egg whites into the batter until smooth. Divide the batter evenly into three bowls.
4. Color and Bake the Layers:
- Stir red food coloring into one bowl until evenly pink. Stir green food coloring into the second bowl, leaving the third bowl plain.
- Spread each batter evenly into its prepared sheet pan. Bake for 10–12 minutes, rotating halfway, until set. Cool completely.
5. Assemble the Layers:
- Spread half the raspberry jam over the green cake layer. Place the plain (undyed) layer on top, discarding its parchment. Spread the remaining jam on top of the plain layer, then place the pink layer on top.
6. Weigh and Chill:
- Cover the assembled cake with plastic wrap and top it with a sheet pan. Add heavy plates or cans to weigh it down. Refrigerate for at least 4 hours or overnight to set the layers.
7. Add Chocolate Layers:
- Remove the weights and plastic wrap. Spread half the melted chocolate evenly over the top of the cake. Refrigerate until set, about 30 minutes.
- Flip the cake onto a cutting board, discard the bottom parchment, and spread the remaining chocolate on the other side. Chill for another 30 minutes.
8. Trim and Cut:
- Once the chocolate is set, trim the edges of the cake into a neat 7½-by-10½-inch rectangle. Reserve the trimmings for snacking or ice cream.
- Cut the cake into 1½-inch squares and serve.
Tips & Tricks
- Almond Paste Tips:
- For best results, use high-quality almond paste. If it’s too firm, soften it slightly by microwaving for 10–15 seconds.
- Color Consistency:
- Use gel food coloring for more vibrant hues without altering the batter’s texture.
- Perfect Layers:
- Use an offset spatula to spread the batter evenly in the pans for uniform layers.
- Storage:
- Store in an airtight container in the refrigerator for up to one week. Allow cookies to come to room temperature before serving for the best flavor.
FAQs
Q: Can I use a different flavor of jam?
A: Absolutely! Apricot or cherry jam works well if you want to try a different twist.
Q: Can I make this recipe ahead of time?
A: Yes, these cookies taste even better the next day as the flavors meld together. Prepare them a day or two in advance for convenience.
Q: Can I freeze these cookies?
A: Yes! Freeze the assembled and chocolate-coated cookies in an airtight container with parchment paper between layers for up to three months. Thaw in the refrigerator before serving.
Q: What if I don’t have three sheet pans?
A: Bake the layers one at a time, letting the pans cool completely between batches.
Q: Can I make this recipe gluten-free?
A: Substitute all-purpose flour with a 1:1 gluten-free baking flour blend for a gluten-free version.