Italian Rainbow cookies
Servings: 32 squares
Calories: 234kcal
Ingredients
- 4 eggs (large), separated
- 1 cup granulated sugar divided
- 8 ounces pure almond paste
- 1 ¼ cups unsalted butter softened
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- ¾ teaspoon kosher salt (scant)
- a few drops red and green food coloring
- 8 ounces apricot jam stirred vigorously until smooth
- ¾ cup heavy cream
- 6 ounces semisweet chocolate
- ⅓ cup corn syrup (light or dark)
- 1 teaspoon vanilla bean paste or vanilla extract
Instructions
- Preheat the oven to 325 degrees F and line a 10x15-inch pan with parchment.
- In a large, very clean mixing bowl with a very clean whisk attachment, whip the egg whites until foamy.
- Add ¼ cup of the sugar into the whites very slowly, while continuing to whip.
- When all the sugar has been added, turn the mixer up to high speed and whip until the meringue can hold a stiff peak.
- Transfer the meringue to a separate bowl, then beat the almond paste, butter, almond extract, and remaining ¾ cup of sugar together with the paddle attachment until smooth and fluffy.
- Beat in the egg yolks until combined.
- Mix in the flour and salt until combined, then fold in the meringue in 2 or 3 additions by hand with a silicone spatula.
- Divide the batter into 3 equal portions (approx. 13.6 ounces each), tinting one with red food coloring, one with green food coloring, and leaving the third white.
- Carefully transfer the batters to the prepared pan, spreading them into an even layer but keeping the colors separate from one another.
- Bake until set (approx. 10 to 12 minutes).*
- Cool completely, then lift out of the pan and cut the different colors apart along their borders.
- Spread half the jam over the green layer, then stack the white layer on top.
- Spread the remaining jam over the white layer, then stack the red layer on top.
- Place another sheet pan on top of the layered cake and weigh it down with a skillet or cans, then refrigerate overnight.
- Warm the cream gently (in a small pot on the stove over low heat, or in a glass measuring cup in the microwave) until steamy.
- Place the chocolate and corn syrup in a medium bowl, and pour the hot cream on top.
- Allow the hot cream/chocolate mixture to stand for about 5 minutes.
- Add the vanilla and whisk the mixture until smooth.
- Pour the warm chocolate glaze over the cake, using a spatula to spread it out and over the edges.
- Refrigerate to set the chocolate glaze, then trim away the outside edges.
- Use a sharp knife to cut 1 ¼- by 1 ¼-inch squares, rinsing the blade with hot water and drying it after each cut.
Notes
*Do not brown.
For more info on the topping, click here: Chocolate Glaze.
Nutrition
Serving: 1g | Calories: 234kcal | Carbohydrates: 26g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 46mg | Sodium: 71mg | Potassium: 82mg | Fiber: 1g | Sugar: 17g | Vitamin A: 350IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg