Description
These classic Italian rainbow cookies feature vibrant, layered almond cakes with apricot preserves and dark chocolate, perfect for holiday baking or family gatherings. It’s a delightful labor of love that creates memorable moments and delicious, edible art.
Ingredients
- 16 oz almond paste, at room temperature
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs, at room temperature
- 1 tablespoon alcohol-free vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon fine sea salt
- 1 teaspoon beetroot powder (for red layer)
- 1 teaspoon spirulina powder (for green layer)
- 1.5 cups apricot preserves
- 0.5 tablespoon alcohol-free rosewater
- 12 oz dark chocolate, high-quality, roughly chopped
- 1 tablespoon neutral vegetable oil (e.g., coconut oil or grapeseed)
- 0.5 cup unsalted pistachios, shelled and finely crushed (for garnish)
- 0.5 teaspoon dried edible rose petals (for garnish)
Instructions
- Prep Oven And Pans: Preheat oven to 350(degree)F (175(degree)C). Lightly grease three 13 x 9 inch baking sheets and line each with parchment paper, leaving an overhang. Grease the parchment as well.
- Make Batter: In a large bowl, combine almond paste and granulated sugar, beating until crumbly (about 2 minutes). Add softened butter and beat until light and fluffy (about 3-4 minutes). Beat in eggs one at a time, then stir in vanilla extract.
- Combine Dry And Wet: In a separate bowl, whisk together all-purpose flour, baking powder, and fine sea salt. Gradually add these dry ingredients to the wet mixture, mixing on low speed until just combined to form a soft dough.
- Color Dough Layers: Divide the dough evenly into three separate bowls. Mix beetroot powder into the first bowl for a uniform red color. Leave the second dough natural. Mix spirulina powder into the third bowl until it turns uniformly green.
- Bake Layers: Spread each colored dough thinly and evenly onto one prepared baking sheet using an offset spatula. Bake one sheet at a time for 8-10 minutes, or until edges are lightly golden and the cake springs back when gently touched. Do not overbake.
- Prepare Jam And Assemble: While layers cool completely on a wire rack, stir apricot preserves and rosewater together. Place the green cake layer on parchment. Spread half the jam evenly, then top with the natural layer, pressing gently. Spread remaining jam, then top with the red layer, pressing firmly.
- Chill Layers: Cover the assembled layers with more parchment. Place a flat, heavy object on top to press them together. Chill in the refrigerator for at least 4 hours, or preferably overnight, for flavors to meld and for firming.
- Chocolate Glaze And Garnish: Melt dark chocolate with neutral oil until smooth. Remove chilled cake and trim edges for a neat rectangle. Pour half the glaze over the top red layer, spreading to edges. Chill for 15-20 minutes until set. Carefully flip the cake, remove parchment, and coat the bottom green layer with remaining glaze, covering the sides. Immediately sprinkle crushed pistachios and dried rose petals over the top.
- Slice And Serve: Chill the glazed cake for at least 1 hour until the chocolate is completely set. Using a sharp, thin knife (wiped clean between cuts), trim edges again for a clean finish. Cut the large rectangle into uniform 1 x 2 inch cookies. Arrange neatly and enjoy!
Notes
To achieve beautifully even layers, use an offset spatula to spread batter thinly and uniformly onto your baking sheets. Avoid overbaking the layers, as this can make them dry and brittle; they should be just set and slightly spongy. For clean slices through the chocolate coating, use a long, sharp, thin knife dipped in hot water and wiped dry before each cut. Store cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
- Prep Time: 90 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 small cookie
- Calories: 180 calories
- Sugar: 18 g
- Sodium: 50 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 25 mg