Italian Rainbow Cookies
Italian Rainbow Cookies are a festive treat featuring vibrant layers of almond-flavored cake filled with raspberry and apricot jams and topped with a rich chocolate drizzle.
Ingredients
For the Cookie Layers
- 1 cup unsalted butter, softened Make sure it's at room temperature.
- 1 cup granulated sugar Precise measurements are key.
- 3 large eggs Should also be at room temperature.
- 1 teaspoon vanilla extract For flavor.
- 1 teaspoon almond extract Enhances the almond flavor.
- 2 cups all-purpose flour Sifted before use.
- 1/4 teaspoon salt
For the Filling and Topping
- 1/2 cup raspberry jam High-quality for better flavor.
- 1/2 cup apricot jam
- 1 cup dark chocolate, chopped Melted for drizzling.
- 1 tablespoon vegetable oil To smooth the melted chocolate.
- Colored sprinkles Optional for decoration.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well between each addition.
- Stir in the vanilla and almond extracts.
- Gradually sift in the flour and salt, mixing until just combined.
- Divide the dough into three bowls. Color one portion red, one green, and leave the last plain.
Baking
- Spread the red dough evenly into the prepared pan and bake for 10-12 minutes. Allow it to cool completely in the pan.
- Spread raspberry jam over the cooled red layer.
- Spread the green dough over the jam and bake for another 10-12 minutes. Cool completely.
- Spread apricot jam over the cooled green layer.
- Spread the plain dough on top of the apricot jam and bake for a final 10-12 minutes. Allow the entire stack to cool completely.
Chocolate Drizzle
- Melt dark chocolate and vegetable oil together in a microwave-safe bowl until smooth.
- Drizzle the chocolate over the cooled cookie stack and allow to set.
- Slice into bars or squares for serving.
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Notes
Store cookies in an airtight container at room temperature for up to a week. They can be refrigerated for up to two weeks or frozen for up to three months.