Italian Rainbow Cookies
Delightful and colorful Italian Rainbow Cookies with layers of almond-flavored cake, fruity jams, and dark chocolate drizzle, perfect for festive occasions.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Room temperature
- 1 cup granulated sugar
- 3 large eggs Room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract For flavor
- 2 cups all-purpose flour Sifted
- 1/4 teaspoon salt
Filling and Topping
- 1/2 cup raspberry jam For the first layer
- 1/2 cup apricot jam For the second layer
- 1 cup dark chocolate, chopped For drizzling
- 1 tablespoon vegetable oil To mix with chocolate for shine
- Colored sprinkles Optional for decoration
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking pan by lining it with parchment paper.
- Cream the softened butter and granulated sugar in a large mixing bowl until light and fluffy.
- Add the eggs one at a time, mixing thoroughly after each addition. Then mix in the vanilla and almond extracts.
- Gradually sift in the flour and salt, mixing gently until just combined.
Layering and Baking
- Divide the cookie dough into three bowls. Color one portion with red food coloring, the second with green, and leave the third plain.
- Spread the red dough evenly in the baking pan and bake for 10-12 minutes until set but not browning.
- Remove from oven, let cool, then spread raspberry jam over the cooled red layer.
- Spread the green dough over the raspberry jam and bake for another 10-12 minutes.
- Add apricot jam over the cooled green cookie layer.
- Spread the plain cookie dough over the apricot jam and bake for an additional 10-12 minutes.
Finishing Touch
- Melt dark chocolate with vegetable oil, then drizzle over the cooled cookie stack.
- Allow the chocolate to set before cutting the cookies into bars or squares.
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Notes
Use room temperature ingredients for better mixing, avoid overmixing to keep cookies light, and consider chilling layers for better definition.