New York Rainbow Cookies
Bring a taste of classic New York bakeries to your home with these iconic Rainbow Cookies! Also known as Italian tricolor cookies, these vibrant treats feature three colorful almond sponge cake layers—tinted red, green, and natural—stacked with luscious raspberry and apricot preserves, and encased in a luscious coating of bittersweet chocolate. Made with almond paste for authentic flavor and compressed overnight for perfect texture, these cookies are as stunning to look at as they are delicious. Perfect for holidays, special occasions, or simply indulging in a bakery-worthy delight, this recipe yields 40 bite-sized squares that are guaranteed to impress. Whether you’re hosting a party or craving a nostalgic treat, these New York Rainbow Cookies will steal the show!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Ingredients
- 230 grams Unsalted butter
- 200 grams Granulated sugar
- 225 grams Almond paste
- 4 Large eggs
- 200 grams All-purpose flour
- 1 teaspoon Red food coloring
- 1 teaspoon Green food coloring
- 170 grams Apricot preserves
- 170 grams Raspberry preserves
- 225 grams Bittersweet chocolate
- 1 tablespoon Vegetable oil
Directions
Step 1
Preheat the oven to 350°F (175°C). Line three 9x13-inch baking pans with parchment paper and lightly grease the paper.
Step 2
In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 2-3 minutes.
Step 3
Crumble the almond paste into the bowl and mix until fully incorporated, ensuring the mixture is smooth.
Step 4
Add the eggs one at a time, mixing well after each addition.
Step 5
Gradually add the flour and mix just until combined.
Step 6
Divide the batter evenly into three bowls. In one bowl, stir in the red food coloring until the batter is evenly colored. In the second bowl, stir in the green food coloring. Leave the third bowl uncolored.
Step 7
Spread each batter into a prepared baking pan, making sure it's evenly distributed with a spatula.
Step 8
Bake each layer for 10-12 minutes, or until just set. Remove from the oven and let layers cool completely.
Step 9
Place the green layer on a parchment-lined baking sheet. Spread the raspberry preserves evenly over the top. Place the uncolored layer on top, pressing lightly to adhere. Spread the apricot preserves evenly atop the uncolored layer. Place the red layer on top and press slightly to form an even stack.
Step 10
Wrap the stacked layers in plastic wrap and place a heavy pan or baking sheet on top to compress the layers. Refrigerate for at least 4 hours or overnight.
Step 11
Melt the bittersweet chocolate and vegetable oil in a heatproof bowl over a pot of simmering water or in the microwave in short bursts.
Step 12
Unwrap the cooled layers and spread half the melted chocolate evenly over the top. Refrigerate for 15 minutes to set.
Step 13
Flip the layers upside down onto a new parchment sheet and carefully spread the remaining chocolate over the now-exposed top layer. Refrigerate until chocolate is fully set.
Step 14
Trim the edges of the layered cake to create clean sides. Cut into small rectangles or squares, about 1x2 inches in size.
Step 15
Serve and enjoy the festive, flavorful New York Rainbow Cookies!
Nutrition Facts
| Serving size | 1640.2 grams (1640.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5985 |
| Total Fat 324.40g | 416% |
| Saturated Fat 168.20g | 841% |
| Polyunsaturated Fat 8.40g | |
| Cholesterol 1253mg | 418% |
| Sodium 451mg | 20% |
| Total Carbohydrate 728.50g | 265% |
| Dietary Fiber 34.70g | 124% |
| Total Sugars 527.80g | |
| Protein 66.30g | 133% |
| Vitamin D 160IU | 800% |
| Calcium 443mg | 34% |
| Iron 42mg | 235% |
| Potassium 2112mg | 45% |
Source of Calories