Three layers of moist almond sponge in red, white, and green, sandwiched with apricot jam and coated in dark chocolate. The Italian bakery classic at home.
8 ounces almond paste, crumbled
1 cup granulated sugar, divided
1 cup unsalted butter, softened
4 large eggs, separated
1 teaspoon almond extract
2 cups all-purpose flour
¼ teaspoon salt
10 drops red gel food coloring
10 drops green gel food coloring
¾ cup apricot jam, warmed and strained
8 ounces semisweet chocolate, chopped
1 teaspoon coconut oil
Heat the oven to 350°F. Grease three 9×13-inch pans and line with parchment.
Beat the almond paste with ½ cup sugar until crumbly and fine. Add the butter and beat until fluffy. Beat in the egg yolks and almond extract, then mix in the flour and salt.
In a clean bowl, whip the egg whites to soft peaks. Gradually add the remaining ½ cup sugar and whip to stiff, glossy peaks. Fold into the almond batter in three additions.
Weigh the batter and divide it evenly into three bowls. Tint one red, one green, and leave one plain.
Spread each batter thinly and evenly in its pan. Bake 10 to 12 minutes, just until set and barely golden at the edges. Cool completely.
Place the green layer on a parchment-lined tray. Spread with half the jam. Add the plain layer, the remaining jam, then the red layer.
Cover with plastic wrap, set a baking sheet on top, and weigh it down with heavy cans or books. Refrigerate overnight.
Melt the chocolate with the coconut oil. Spread half over the top and chill until set. Flip and coat the other side. Chill, trim the edges, and cut into 1-inch squares with a warm serrated knife.
Press overnight before coating.
Use almond paste, not marzipan.
Cut with a warm knife.
Find it online: https://recipeshots.com/italian-rainbow-cookies/