Description
Rainbow Cookies are a visually striking treat featuring three layers of almond-flavored cake in vibrant colors, layered with apricot jam and coated in semi-sweet chocolate. Perfect for special occasions or a festive baking project, these cookies combine striking looks with delicious almond flavor.
Ingredients
Scale
- 3 sticks (12 ounces) unsalted butter, softened
- Cooking spray
- 7 ounces almond paste
- 1 1/4 cups granulated sugar
- 1/2 teaspoon kosher salt
- 4 large eggs
- 2 teaspoons almond extract
- 2 cups all-purpose flour
- Red gel food coloring
- Green gel food coloring
- 1 cup smooth apricot jam, divided
- 1 1/2 cups semi-sweet chocolate chips (about 8 ounces)
Instructions
- Prepare Ingredients:
- Soften 3 sticks of unsalted butter at room temperature for about 1 hour.
- Preheat Oven:
- Arrange 2 oven racks in the middle and upper positions. Preheat the oven to 350°F.
- Coat 3 (9×13-inch) baking pans or quarter sheet pans with cooking spray. Line each with parchment paper, leaving a 2-inch overhang on two opposite sides to create a sling for easy removal.
- Make the Batter:
- Crumble 7 ounces of almond paste into the bowl with the softened butter. Add 1 1/4 cups granulated sugar and 1/2 teaspoon kosher salt. Mix on medium speed with the paddle attachment until smooth, about 5 minutes.
- Add 4 large eggs and 2 teaspoons almond extract, mixing on medium speed until combined, about 2 minutes.
- Add 2 cups all-purpose flour and mix on low speed until just combined. Scrape down the sides of the bowl as needed.
- Color the Batter:
- Divide the batter equally into 3 bowls.
- Add 5 drops of red gel food coloring to one bowl and mix until the batter turns a deep salmon pink. Adjust the coloring if needed.
- Add 5 drops of green gel food coloring to another bowl and mix until the batter is bright green.
- Leave the third bowl of batter undyed.
- Bake the Layers:
- Spread each colored batter evenly into the prepared pans using a small offset or rubber spatula. The top doesn’t need to be perfectly smooth.
- Bake for 10 to 14 minutes, rotating halfway through, until the tops are dry but not browned.
- Cool the cakes completely on wire racks, about 45 minutes. For quicker cooling, place the pans in the refrigerator or freezer.
- Assemble the Cake:
- Place the green cake layer on a large cutting board. Spread 1/2 cup apricot jam evenly over it.
- Remove the parchment from the undyed layer and place it on top of the green layer. Spread the remaining 1/2 cup apricot jam over this layer.
- Remove the parchment from the pink layer and place it on top of the undyed layer.
- Cover the cake with another piece of parchment paper. Place a baking sheet on top and weigh it down with cans. Refrigerate for at least 2 hours or overnight.
- Add the Chocolate Coating:
- Place 1 1/2 cups semi-sweet chocolate chips in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring between intervals, until nearly melted, about 90 seconds total. Stir until completely smooth.
- Remove the cans, baking sheet, and top parchment paper from the cake. Trim the edges of the cake with a sharp knife to even them out. (Save the scraps for snacking or serving over ice cream.)
- Spread the melted chocolate evenly over the top and sides of the cake with an offset spatula.
- Finish and Serve:
- Refrigerate the cake until the chocolate is set, about 30 minutes.
- Dip a chef’s knife in hot water, dry it off, then cut the cake into 2-inch squares, warming and drying the knife between cuts to prevent cracking.
Notes
- Substitutions: Raspberry jam can be used instead of apricot jam, though it may cause more bleeding of color.
- Sheet Pans: If you don’t have three 9×13-inch pans, bake the cakes in batches and let each layer cool for 5 minutes before removing from the pan.
- Storage: Store rainbow cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 35 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 16g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35g