Italian Rainbow Cookies - Bake from Scratch

      These soft cookies feature vibrant almond cake layers filled with apricot preserves and are finished with a delicate chocolate coating. They are reminiscent of the Italian flag and were actually invented in the United States by nostalgic Italian American bakers who wanted to celebrate their homeland during the holidays.

      Yields 32 (3×1-inch) bars

      Ingredients:

      - 5 large eggs (250 grams), separated and at room temperature

      - 1 cup (200 grams) granulated sugar, divided

      - 8 ounces (225 grams) almond paste, chopped into ¼-inch pieces

      - 1 cup (227 grams) cold unsalted butter, cubed

      - 1 teaspoon (4 grams) vanilla extract

      - 1 teaspoon (4 grams) almond extract

      - 2 cups (250 grams) all-purpose flour

      - ¾ teaspoon (2.25 grams) kosher salt

      - 30 drops (3 grams) red food coloring

      - 20 drops (2 grams) green food coloring

      - ⅔ cup (228 grams) strained apricot preserves

      - 6 ounces (175 grams) 70% cacao bittersweet chocolate baking bars, chopped

      - 1 teaspoon (5 grams) coconut oil

      - Flaked sea salt, for sprinkling

      Instructions:

      1. Preheat the oven to 350°F (180°C). Line 3 (13×9-inch) baking pans with parchment paper, allowing some to hang over the edges.

      2. In a stand mixer with the whisk attachment, beat the egg whites on medium-high speed until foamy, about 1 minute. Gradually mix in ¼ cup (50 grams) of sugar, beating until stiff peaks form. Carefully transfer to a medium bowl.

      3. Clean the mixer bowl and switch to the paddle attachment. Add the almond paste, then gradually incorporate the remaining ¾ cup (150 grams) of sugar while mixing on medium-low speed until combined. Add the cold butter one tablespoon (14 grams) at a time, mixing well after each addition. Increase the speed to medium and beat until fluffy, about 2 to 3 minutes, stopping to scrape the bowl's sides.

      4. Add the egg yolks one at a time, mixing well after each addition, then beat in the extracts.

      5. In a medium bowl, whisk together the flour and kosher salt. With the mixer on low speed, gradually add this flour mixture to the butter mixture and beat just until combined (the batter will be thick). Stir in one-fourth of the egg white mixture into the batter, then gently fold in the remaining egg white mixture in three additions until incorporated.

      6. Divide the batter into three bowls (about 1½ cups [356 grams] each). To the first bowl, add red food coloring and fold until fully blended. In the second bowl, add green food coloring and fold until combined. Leave the third bowl uncolored. Spread each batter into the prepared pans separately.

      7. Bake until the layers start to pull away from the pan sides, about 10 to 12 minutes. Allow to cool completely in the pans on wire racks.

      8. To assemble, move the green layer to a cutting board; evenly spread half of the apricot preserves on top. Place the uncolored layer on top and spread the remaining preserves on it. Finally, add the red layer and cover it with plastic wrap. Place an empty 13×9-inch baking pan on top and weight it down with cans. Refrigerate for 4 hours or overnight.

      9. In a small microwave-safe bowl, heat the chocolate in the microwave at high power in 10-second intervals, stirring in between, until melted and smooth (taking about 1 to 1½ minutes total). Mix in the coconut oil until well combined.

      10. Using a small offset spatula, spread the chocolate mixture over the layers (it’s fine if some drips down the sides). Gently tap the cutting board on the counter to smooth out the chocolate. Refrigerate for 15 minutes.

      11. With a warm serrated knife, trim the edges and cut into bars, dipping the knife in warm water and wiping clean between cuts. Sprinkle with sea salt.

      We'd love to hear how it turned out!