Italian Rainbow Cookies Recipe photo by Taste of Home
Italian Rainbow Cookies
TOTAL TIME: Prep: 35 min. + chilling Bake: 10 min./batch + cooling
YIELD: about 11 dozen.
My family has made these classic Italian rainbow cookies for generations, and this homemade version is so much better than the bakery version. They are always a special treat during the holidays or any time of year! —Cindy Casazza, Hopewell, New Jersey
Ingredients
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1 cup sugar
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3-1/2 ounces almond paste, cut into small pieces
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4 large eggs, room temperature
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1 cup all-purpose flour
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1 cup butter, melted and cooled
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1/2 teaspoon salt
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1/2 teaspoon almond extract
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6 to 8 drops red food coloring
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6 to 8 drops green food coloring
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1/4 cup seedless raspberry jam
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GLAZE:
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1 cup semisweet chocolate chips
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1 teaspoon shortening
Directions
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1.
Preheat oven to 375°. Place sugar and almond paste in a food processor; process until combined. Transfer to a large bowl, beat eggs and sugar mixture 2-3 minutes or until thick and lemon-colored. Gradually add flour, butter, salt and extract.
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2.
Divide batter into thirds. Tint one portion red and one portion green; leave remaining portion plain. Spread one portion into each of 3 well-greased 11x7-in. baking dishes.
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3.
Bake 7-11 minutes or until a toothpick inserted in center comes out clean and edges begins to brown. Cool 10 minutes before removing from pans to wire racks to cool completely.
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4.
Place red layer on waxed paper; spread with 2 tablespoons jam. Top with plain layer and remaining jam. Add green layer; press down gently.
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5.
For glaze, in a microwave, melt chocolate chips and shortening; stir until smooth. Spread half over green layer. Refrigerate 20 minutes or until set. Turn over; spread remaining glaze over red layer. Refrigerate 20 minutes or until set.
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6.
With a sharp knife, trim edges. Cut rectangle lengthwise into fourths. Cut each portion into 1/4-in. slices.
Nutrition Facts
1 cookie: 35 calories, 2g fat (1g saturated fat), 10mg cholesterol, 21mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 0 protein.
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