Rainbow Cookie

Dive into the nostalgic charm of Rainbow Cookies, a delightful treat layered with vibrant colors, almond-infused cake, fruity raspberry preserves, and a glossy chocolate topping. This iconic tri-colored cookie, inspired by Italian-American bakeries, combines a soft, moist texture with the nutty sweetness of almond paste for a flavor-packed bite. The delicate pink, green, and plain layers, naturally separated by a thin coating of preserves, make these cookies a feast for both the eyes and the palate. Perfect for celebrations or holiday platters, this recipe is a showstopper that’s easy to cut into neat, bite-sized rectangles for an elegant presentation. Whether you're seeking a nostalgic dessert or a colorful addition to your cookie spread, Rainbow Cookies will add cheer and decadence to any occasion.

Nutriscore Rating: 43/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 30

Ingredients

• 8 oz Almond paste
• 1 cup Granulated sugar
• 1 cup Unsalted butter, softened
• 3 pieces Large eggs, separated
• 2 cups All-purpose flour
• 0.5 teaspoon Salt
• 0.25 teaspoon Red food coloring
• 0.25 teaspoon Green food coloring
• 0.75 cup Raspberry preserves
• 8 oz Semisweet chocolate chips
• 1 tablespoon Vegetable oil

Directions

Step 1

Preheat the oven to 350°F (175°C). Line three 9x13-inch baking pans with parchment paper, leaving a slight overhang for easy removal.

Step 2

In a large mixing bowl, beat the almond paste with the sugar using an electric mixer on medium speed until well combined and smooth.

Step 3

Add softened butter to the almond mixture and beat until fluffy, about 2-3 minutes.

Step 4

Add egg yolks, one at a time, beating well after each addition. Mix in the flour and salt until just combined.

Step 5

In a separate bowl, beat egg whites on high until stiff peaks form. Gently fold beaten egg whites into the batter with a spatula until evenly incorporated.

Step 6

Divide the batter equally into three separate bowls. Add red food coloring to one bowl, green food coloring to the second bowl, and leave the third bowl uncolored.

Step 7

Spread the red batter into one prepared baking pan, the green batter into another, and the plain (uncolored) batter into the last pan. Smooth the tops with a spatula.

Step 8

Bake in the preheated oven for 10-12 minutes, or until the edges are just starting to brown. Allow to cool completely in the pans on wire racks.

Step 9

Once the layers are cool, carefully remove them from the pans using the parchment overhang.

Step 10

Spread half of the raspberry preserves evenly over the green layer. Carefully place the plain layer on top. Spread the remaining preserves on top of the plain layer, then top with the red layer.

Step 11

Melt the chocolate chips and vegetable oil together in a microwave-safe bowl, microwaving in 30-second intervals until smooth, stirring between intervals.

Step 12

Pour the melted chocolate over the top layer (the red layer) and use a spatula to spread it evenly.

Step 13

Refrigerate the layered cookie block for at least 30 minutes until the chocolate hardens.

Step 14

Use a sharp knife to trim the edges, then cut the block into small rectangle slices to serve.

Nutrition Facts

Serving size	1526.8 grams (1526.8g)

Amount per serving	% Daily Value*
Calories	5670

Total Fat 305.00g	391%
Saturated Fat 168.60g	843%
Polyunsaturated Fat 8.40g
Cholesterol 1075mg	358%
Sodium 1500mg	65%
Total Carbohydrate 695.70g	253%
Dietary Fiber 38.30g	137%
Total Sugars 478.40g
Protein 69.90g	140%

Vitamin D 123IU	615%
Calcium 409mg	31%
Iron 24mg	132%
Potassium 1588mg	34%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.3%

Protein: 4.8%

Carbs: 47.9%