Traditional Italian Rainbow Cookie (Print version)

Tender almond cake layers stacked with jam and finished with glossy chocolate, just like an Italian bakery cookie tray favorite.

# Ingredients:

For the almond cake layers

01 - 8 oz (225 g) almond paste, broken into pieces
02 - 1 cup (200 g) granulated sugar
03 - 1 cup (226 g) unsalted butter, softened
04 - 4 large eggs, separated
05 - 1 teaspoon almond extract
06 - 2 cups (240 g) all-purpose flour
07 - 1/4 teaspoon fine salt
08 - Red gel food coloring, as needed
09 - Green gel food coloring, as needed

For the filling and glaze

10 - 1/2 cup (160 g) apricot preserves, warmed and strained
11 - 1/2 cup (160 g) seedless raspberry jam, warmed
12 - 12 oz (340 g) semisweet chocolate, chopped
13 - 1 tablespoon neutral oil or refined coconut oil, optional for a smoother glaze

# Instructions:

01 - Heat the oven to 350°F. Line three 9x13-inch baking pans with parchment, leaving overhang on the long sides. Lightly grease the parchment.
02 - Beat almond paste and sugar until the mixture looks sandy. Beat in the butter until smooth and light, then add egg yolks and almond extract. Mix in flour and salt just until combined.
03 - In a clean bowl, beat the egg whites to soft peaks. Fold them into the almond batter gently until no large streaks remain.
04 - Divide the batter evenly into three bowls. Tint one red, tint one green, and leave one plain. Spread each batter into a prepared pan and bake for 10-12 minutes, until set and springy. Cool completely.
05 - Place the green layer on a parchment-lined tray. Spread with apricot preserves, top with the plain layer, spread with raspberry jam, then top with the red layer.
06 - Wrap the layered slab tightly. Place a second pan on top and add a few cans for weight. Refrigerate for at least 6 hours, preferably overnight.
07 - Melt half the chocolate with half the oil, if using. Spread over the top and chill until set. Flip the slab and repeat with the remaining chocolate.
08 - Let the slab sit at room temperature for 10 minutes. Trim the edges, then cut into small rectangles with a hot, wiped knife.

# Good to know:

01 - Plan for an overnight chill so the layers press cleanly.
02 - Best served slightly cool or at room temperature.
03 - Use gel coloring for stronger color without thinning the batter.

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