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Rainbow Cookies


1:00 prep
2:00 total

Time

prep 1:00       total 2:00

Yield

Ingredients

Ingredients

1 can (8 oz.) almond paste
1 cup butter, softened (no substitutes)
1 cup sugar
4 eggs, separated
2 cups all-purpose flour
6 to 8 drops red food coloring
6 to 8 drops green food coloring
1/4 cup seedless red raspberry jam
1/4 cup apricot jam
1 cup semi-sweet chocolate chips

Instructions

Grease the bottoms of three matching 13x9x2 baking pans (or reuse one pan). Line the pans with waxed paper; grease the paper.

Place almond paste in a large mixing bowl; break up with a fork. Cream with butter, sugarand egg yolks until light, fluffy and smooth. Stir in flour.

In another mixing bowl, beat egg whites until soft peaks form. Fold into dough, mixing until thoroughly blended. Divide dough into three portions (about 1-1/3 cups each). Color one portion with red food coloring and one with green; leave the remaining portion uncolored. Spread each portion into the prepared pans.

Bake at 350°F for 10-12 minutes or until edges are light golden brown. Invert onto wire racks: remove waxed paper. Place another wire rack on top and turn over. Cool completely.

Place green layer on a large piece of plastic wrap. Spread evenly with raspberry jam. Top with uncolored layer and spread with apricot jam. Top with pink layer. Bring plastic wrap over layers. Slide onto a cookie sheet and set a cutting board or heavy, flat pan on top to compress layers. Refrigerate overnight.

The next day, melt chocolate in a double boiler. Spread over top layer; allow to harden. With a sharp knife, trim edges. Cut into 1/2-inch strips across the width; then cut each strip into 4-5 pieces. Store in airtight containers.

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8 Recipe Reviews

jessicapino

jessicapino reviewed Rainbow Cookies on March 19, 2005

I just wanted to say that my mom makes these cookies and calls them Italian Flag cookies and they are awesome! I didn't know there were other recipes out there! Great picture. Although I haven't made them myself I will vow for how good they are!

sandramars

sandramars reviewed Rainbow Cookies on December 19, 2005

The best rainbow cook recipe out there. I have tried many and this is by far the best! wonderful taste and stays moist for a couple of days!

wilmafstone

wilmafstone reviewed Rainbow Cookies on December 20, 2007

This recipe by far is AWESOME! I made these cookies for the very first time and they came out PERFECT!! The look, the taste, everything came out like they came from a professional bakery! I followed the instructions step by step, and it was much easier than I EVER thought it would be! Yabba dabba delicious! THANK YOU! Now we have to worry about post christmas weight gain from them lol..ahhhhhh cant have it all lol..

cben3110

cben3110 reviewed Rainbow Cookies on January 2, 2008

cryrocookieho

cryrocookieho reviewed Rainbow Cookies on March 17, 2008

These were a little labor intensive, but they turned out beautifully. Note to self, buy three small cookie sheets that are exactly the same size!

stefania

stefania reviewed Rainbow Cookies on October 2, 2008

does anyone know how to get the chocolate on both the top and bottom of these cookies. i was just wondering because it looks like there is chocolate on both top and bottom in the picture but it doesnt say it in the recipe

jdeblase

jdeblase reviewed Rainbow Cookies on October 29, 2008

this was so easy to make, and they came out great. coming from an italian family, its hard to impress them. they loved these cookies.

mommymo

mommymo reviewed Rainbow Cookies on June 25, 2009

We made this and it came out deliciously! We used raspberry jam inside and put chocolate on the bottom, too. Excellent recipe, tasted just like the ones we used to get at bakeries in NY!


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