Italian Rainbow Cookies
A vibrant and festive dessert made with almond flour and apricot jam, layered and coated in chocolate.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 24 squares 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 cups almond flour
- 1 cup granulated sugar
- 1 cup unsalted butter (softened)
- 4 large eggs
- 1 teaspoon vanilla extract
- Food coloring (red, green, yellow)
- 1/2 cup apricot jam
- 8 oz chocolate (for coating)
Instructions
- Preheat the oven to 350°F (175°C) and grease a baking pan.
- Cream together the butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Then stir in the almond flour and vanilla extract.
- Divide the batter into three bowls and color each with the food coloring.
- Spread each colored batter into the prepared pan and bake for about 15 minutes or until set.
- Layer the three colors with apricot jam between them.
- Chill until firm, then slice into squares.
- Dip in melted chocolate to coat the cookies.
Notes
Store cookies in an airtight container at room temperature for up to a week. For longer freshness, keep in the refrigerator for up to 2 weeks or freeze for up to 3 months.
Nutrition
- Serving Size: 1 square
- Calories: 150
- Sugar: 10g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Find it online: https://doughgirlbylea.com/italian-rainbow-cookies/