Traditionally, red, white and green to represent the Italian Flag, Italian rainbow cookies made using almond paste as a base is a layered cookie filled with apricot jam and topped with chocolate on the top and bottom A.K.A the 7 layered cookie, I usually make these around the holidays at the end of the year, but I decided to reintroduce these for the 4th of July. Almost a Christmas in July situation but make it star-spangled. I layered these cookies with orange marmalade and topped them with a dark chocolate ganache.
Stand Mixer or Hand Mixer
Use a toothpick to apply purple food coloring so the yellow in the batter is canceled out leaving a pristine white batter.
3/4 cup sugar
7 oz. almond paste
3 sticks unsalted butter, softened and divided
¼ cup milk
1 teaspoon almond extract
2 teaspoons vanilla extract
2 cups all-purpose flour
¼ teaspoon red food coloring
¼ teaspoon blue food coloring
1 tiny drop purple food coloring (optional)
4 tablespoons orange marmalade, divided
1 cup dark chocolate
1/4 cup heavy cream
1 tablespoon salted butter
- Preheat oven to 350° F. Line three 10”x10” baking pans or three 9”x13” baking pans with parchment paper and coat with cooking spray. Set Aside.
- Using a hand mixer or stand mixer with the whip attachment, add the almond paste and sugar and let it whip for 3-5 minutes to break up the almond paste.
- While the mixer is running add butter one stick at a time, letting each stick incorporate before adding the next.
- Let the almond paste, sugar, and butter whip for 5 minutes or until light and fluffy.
- Add eggs to a separate bowl and add vanilla and almond extracts.
- Add egg and extract mixture to the mixer one at a time until all eggs are well combined with the butter, sugar, almond paste mixture.
- Next add half of the flour into the mixture and whip until the flour is incorporated, then add all of the milk and whip until well combined.
- Add the remainder of the flour and whip until the flour is incorporated and your batter is fluffy.
- Divide the batter into three bowls and add the food coloring to each bowl.
- Add your dyed cookie batters to your prepared baking pans and bake them for 23-25 minutes or until a toothpick inserted comes out clean.
- Remove cookies from the oven and let cool completely in the pans.
- Freeze the layers for 20-30 minutes before removing from the pans.
- Remove two of the cookie layers from the pan, leaving the red or blue layer in one pan.
- Next, starting with the red or blue layer, add orange marmalade to the cookie layer and spread a thin layer, add an additional tablespoon of jam if needed.
- Place the white layer on top and spread more jam until the layer is fully covered.
- Top it with the red or blue cookie, pressing the layers down firmly.
- Cover with parchment paper, and another pan on top making sure the pan is pressing weight on top of those cookie layers.
- Add som heavy objects like unopened cans or jars and leave it for 4 hours or overnight.
- Take off all the heavy objects and your rainbow cookie layers should be flat.
- To make the chocolate ganache, place all ingredients in a microwave-safe bowl and heat for 30-45 seconds in the microwave or until the heavy cream rises to the top.
- Take the bowl out and mix until the ganache is smooth.
- Immediately pour all of the ganache over the cookie layers and spread using an offset spatula, or spoon.
- Add sprinkles all over and refrigerate until the ganache is set.
- Slice up your rainbow cookies and enjoy.