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Italian Rainbow Cookies

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Vibrant Italian Rainbow Cookies with layers of almond, apricot jam, and rich chocolate coating, perfect for any occasion.

Ingredients

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  • 8 oz almond flour
  • 8 oz granulated sugar
  • 8 oz unsalted butter, softened
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1 tsp baking powder
  • 3 oz each of red, green, and yellow food coloring
  • 12 oz chocolate for coating
  • 1 cup apricot jam

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a baking pan.
  2. Cream the softened butter and granulated sugar together until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the vanilla and almond extracts.
  5. Combine the almond flour and baking powder in a separate bowl.
  6. Color the batter by dividing it into three bowls and adding red, green, and yellow food coloring to each.
  7. Layer each colored batter into the greased pan in thin layers.
  8. Cool the layers completely before stacking them with apricot jam between each layer.
  9. Chill the stacked layers, then trim the edges.
  10. Melt the chocolate until smooth for coating the cookies.
  11. Coat the top of the cookies with melted chocolate and allow to set before slicing.

Notes

For best results, ensure butter is at room temperature and do not rush the chilling process.

Nutrition

Find it online: https://doughgirlbylea.com/italian-rainbow-cookies-2/

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