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Italian Rainbow Cookies

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Delightful layered cookies bursting with nostalgia and flavor, perfect for special occasions.

Ingredients

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  • 2 cups almond flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/2 teaspoon baking powder
  • Food coloring (red, green, yellow)
  • 1 cup apricot jam
  • 8 ounces dark chocolate, chopped

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and line a 9×13 inch pan with parchment paper.
  2. Cream together the softened butter and granulated sugar until light and fluffy.
  3. Add each egg one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
  4. Whisk together the almond flour and baking powder in a separate bowl. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
  5. Divide the batter into three equal portions, color each with food coloring: red, green, and yellow.
  6. Spread each colored batter evenly into the prepared pan, layering them one on top of the other.
  7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  8. Allow the cake to cool completely before gently removing it from the pan.
  9. Spread a generous layer of apricot jam over the top of the cake.
  10. Melt the dark chocolate and pour it over the layer of apricot jam, spreading evenly.
  11. Chill in the fridge until set, then slice into squares. Enjoy!

Notes

These cookies pair well with espresso or dessert wine. Store in an airtight container at room temperature for up to a week.

Nutrition

Find it online: https://tashirecipez.com/italian-rainbow-cookies/

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