Rainbow Cookies

Rainbow cookies are a beloved Italian-American dessert, perfect for festive occasions. These moist, almond-flavored cookies feature vibrant layers of red, green, and yellow cake, sandwiched with raspberry and apricot jams, then topped with a glossy chocolate coating. Their colorful look and delicious taste make them a standout treat for any celebration.

Ingredients:

8 ounces almond paste
1 cup butter, softened
1 cup white sugar
4 large eggs, separated
2 cups all-purpose flour
6 drops red food coloring
6 drops green food coloring
¼ cup seedless red raspberry jam
¼ cup apricot jam
1 cup semisweet chocolate chips, melted

Directions:

Preheat oven to 350°F (175°C). Line three 9x13-inch baking pans with parchment paper.
In a large bowl, break the almond paste into pieces. Add butter, sugar, and egg yolks; beat until fluffy and smooth. Stir in the flour to form a dough.
In a separate bowl, beat egg whites until stiff peaks form. Gently fold egg whites into the dough.
Divide dough into three equal portions. Add red food coloring to one portion, green food coloring to another, and leave the third uncolored.
Spread each colored dough evenly into one of the prepared pans.
Bake for 8 to 10 minutes, until layers are lightly browned. Remove from pans and parchment paper; cool completely on wire racks.
Place the green layer on plastic wrap. Spread raspberry jam over it, then top with the uncolored layer. Spread apricot jam on the uncolored layer, then top with the red layer.
Wrap the layered stack tightly in plastic wrap. Place a heavy pan on top to compress and refrigerate for at least 8 hours or overnight.
Remove plastic wrap. Spread melted chocolate over the top layer and refrigerate for 1 hour until chocolate is firm.
Slice into 1-inch squares to serve.

Nutritional Information (per serving):

Calories: 61
Total Fat: 3g
Saturated Fat: 2g
Cholesterol: 13mg
Sodium: 17mg
Total Carbohydrates: 7g
Dietary Fiber: 0g
Sugars: 7g
Protein: 1g

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