🇮🇹✨ Italian Rainbow Cookies (Tri-Color Cookies)

Yields: 1 tray, about 36 bars

Ingredients

Almond Cake Layers

• 1 cup (8 oz) almond paste

• 1 cup unsalted butter, softened

• 1 cup sugar

• 4 large eggs, separated

• 1 teaspoon almond extract

• 2 cups all-purpose flour

• ¼ teaspoon salt

• Red food coloring

• Green food coloring

Filling

• ¾ cup raspberry jam (seedless is best — or apricot if you prefer)

Chocolate Topping

• 12 oz semisweet chocolate chips or chopped chocolate

• 2 tablespoons butter or neutral oil (for a smooth shiny top)

Instructions

1️⃣ Prepare the Batter

1. Preheat oven to 350°F.

2. Grease three 9x13 pans (or one pan you reuse) and line with parchment.

3. In a mixer, beat almond paste until crumbly.

4. Add butter + sugar and beat until fluffy (2–3 minutes).

5. Mix in egg yolks and almond extract.

6. Add flour + salt, mix until smooth.

2️⃣ Whip the Egg Whites

1. In a clean bowl, whip the 4 egg whites until stiff peaks form.

2. Gently fold them into the batter — this keeps the cakes light.

3️⃣ Divide & Color

Divide batter evenly into three bowls:

• Leave one plain (yellow layer)

• Tint one red

• Tint one green

Spread each batter into one of the pans, smoothing evenly.

4️⃣ Bake

Bake each layer 10–12 minutes, until just set and lightly golden around the edges.
Let cool completely.

5️⃣ Assemble the Layers

1. Place the green layer on a parchment-lined tray.

2. Spread half the raspberry jam.

3. Add the plain/yellow layer on top.

4. Spread the remaining jam.

5. Place the red layer on top.

Cover the entire stacked cake with parchment.
Place another sheet pan on top and weigh it down (cans work).
Refrigerate at least 2 hours — overnight is even better.

6️⃣ Add the Chocolate

1. Melt the chocolate + butter until smooth.

2. Spread a thin layer over the chilled stacked layers.

3. Chill to set (15–20 minutes).

4. Flip the entire cake over, remove parchment, and coat the second side with chocolate as well.

5. Chill again until the chocolate is firm.

7️⃣ Slice & Serve

Trim the edges for clean presentation.
Cut into:

• Bars

• Diamonds

• Small squares

Wipe the knife between cuts for perfect lines.

⭐ Chef Cari Tips

• Add 1 teaspoon almond extract to the jam for extra flavor.

• For a thicker chocolate top, double the chocolate mixture.

• Pressing the layers while chilling makes them dense and bakery-style.

• If you use apricot jam, add a splash of amaretto — perfection.