Italian Rainbow Cookies

  Desserts

My family has made these classic Italian cookies for generations, and this homemade version is so much better than the bakery version. They are always a special treat during the holidays or any time of year!

Italian Rainbow Cookies

Average Rating: 4.6

TOTAL TIME: Prep: 35 min. Bake: 10 min./batch + chilling
YIELD: about 11 dozen.

Ingredients

  • 4 large eggs
  • 1 cup sugar
  • 3-1/2 ounces almond paste, cut into small pieces
  • 1 cup all-purpose flour
  • 1 cup butter, melted and cooled
  • 1/2 teaspoon salt
  • 1/2 teaspoon almond extract
  • 6 to 8 drops red food coloring
  • 6 to 8 drops green food coloring
  • 1/4 cup seedless raspberry jam

  • GLAZE:
  • 1 cup semisweet chocolate chips
  • 1 teaspoon shortening

Instructions

  • 1. Preheat oven to 375°. In a large bowl, beat eggs and sugar 2-3 minutes or until thick and lemon-colored. Gradually add almond paste; mix well. Gradually add flour, butter, salt and extract.
  • 2. Divide batter into thirds. Tint one portion red and one portion green; leave remaining portion plain. Spread one portion into each of three well-greased 11x7-in. baking dishes.
  • 3. Bake 7-11 minutes or until a toothpick inserted in center comes out clean and edges begins to brown. Cool 10 minutes before removing from pans to wire racks to cool completely.
  • 4. Place red layer on waxed paper; spread with 2 tablespoons jam. Top with plain layer and remaining jam. Add green layer; press down gently.
  • 5. For glaze, in a microwave, melt chocolate chips and shortening; stir until smooth. Spread half over green layer. Refrigerate 20 minutes or until set. Turn over; spread remaining glaze over red layer. Refrigerate 20 minutes or until set.
  • 6. With a sharp knife, trim edges. Cut rectangle lengthwise into fourths. Cut each portion into 1/4-in. slices.

Nutrition Facts

1 cookie: 35 calories, 2g fat (1g saturated fat), 10mg cholesterol, 21mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 0 protein.

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