Seven Layer Rainbow Cookies

5 from 4 votes

A classic in Italian bakeries, seven layer rainbow cookies are stacked with an almond sponge, a thin layer apricot jam and covered with chocolate.

Prep Time20

Cook Time15

Chilling8

Total Time8 35

Course: Dessert

Cuisine: Italian

Keyword: italian rainbow cookies, seven layer rainbow cookies

Servings: cookies

Calories: 78kcal

Author: Samantha Ferraro

Cost: $15

Ingredients

4 large eggs separated
½ teaspoon cream of tartar
1 cup sugar separated
1 8 ounce tube of almond paste
1 ¼ cups unsalted butter softened
1 teaspoon almond extract
2 cups all purpose flour
½ teaspoon salt
25 drops red food coloring *I used natural food coloring, see notes
25 drops green food coloring *I used natural food coloring, so it was blue and yellow, see notes
1 12 ounce jar apricot preserves heated and strained
7 ounces bittersweet chocolate

US Customary - Metric

Instructions

Preheat oven to 350 degrees Fahrenheit and butter a 13 x 9 inch baking pan and line bottom with parchment paper, leaving a 2 inch overhang, then butter the paper as well.
Beat egg whites and cream of tartar in mixer fitted with whisk attachment at medium-high speed until they just hold stiff peaks.
Stream in ¼ cup sugar and continue beating at high speed until whites hold stiff glossy peaks, then transfer to another bowl.
In the same (now empty) mixing bowl, switch to a paddle attachment and beat the almond paste and remaining ¾ cup sugar until well blended, about 3 minutes.
Add butter and beat until pale and fluffy. Add yolks and almond extract and beat until combined well, for another 2 minutes. Then reduce speed to low, then add flour and salt and mix until just combined.
Fold half of the egg white mixture into almond mixture in batches until just combined.
Divide batter among three bowls. Stir red food coloring into one , green food coloring into another, and leave the third batch plain. Set white batter aside.
Line a baking sheet with parchment paper and visually divide into thirds and spread a thin layer of batter of each color onto the baking sheet. So each color is next to each other.
Bake at 350 degrees Fahrenheit for 10-12 minutes until cooked through and just lightly browned on top.
Once done, let cool then flip entire cake upside down so the flat end is facing up and cut between each color, separating the three colors. Spread a thin layer of apricot jam on the green later, then place the white layer on top, then more apricot jam and finish with the red layer.
Cover entire sheet with plastic wrap and place another baking sheet on top with a few cans to weigh down. Chill for 8 hours or overnight.
Remove weight and plastic wrap and bring layers to room temperature. Melt chocolate in a double boiler with a heat safe bowl set over a saucepan of barely simmering water, stirring until smooth.
Trim edges of the cookie with a long serrated knife. Quickly spread half of chocolate in a thin layer on top of cake.
Chill, uncovered, until chocolate is firm, about 15 minutes. Cover with another sheet of wax paper and place another baking sheet on top, then invert cake onto sheet and remove paper. Quickly spread with remaining chocolate. Chill until firm, about 30 minutes.
Freeze entire cake for a few hours until everything is firm. Then it is much easier to cut with a sharp knife into squares.
Cut lengthwise into 4 strips then cut strips cross wise into squares and serve.

Notes

I used organic food coloring and needed to use more drops of coloring then with gel food coloring. Because it was organic, I had to mix blue and yellow together, so I used 40 drops-blue and 5 drops-yellow.

I heated a jar of preserves and strained the entire jar through a sieve to remove any small chunks of fruit and make a smooth jam.

If using gel food coloring, start with 2 drops of each color and mix in well. Add more until desired color.

Nutrition