Rainbow Cookies

    10 hours 55 mins

    Moist, mellow and full of almond flavor

    258 people made this

    Makes: 96 

    • 225 g almond paste
    • 225 g butter, softened
    • 200 g white sugar
    • 4 eggs, separated
    • 250 g all-purpose flour
    • 6 drops red food coloring
    • 6 drops green food coloring
    • 85 g seedless red raspberry jam
    • 80 g apricot jam
    • 170 g semisweet chocolate chips, melted

    Prep:45min  ›  Cook:10min  ›  Extra time:10hr  ›  Ready in:10hr55min 

    1. Preheat oven to 350 degrees F (175 degrees C). Line three 9x13 inch baking pans with parchment paper.
    2. In a large bowl, break apart almond paste with a fork, and cream together with butter, sugar, and egg yolks. When mixture is fluffy and smooth, stir in flour to form a dough.
    3. In a small bowl, beat egg whites until soft peaks form. Fold egg whites into the dough. Divide dough into 3 equal portions. Mix one portion with red food coloring, and one with green food coloring. Spread each portion into one of the prepared baking pans.
    4. Bake 10 to 12 minutes in the preheated oven, until lightly browned. Carefully remove from pan and parchment paper, and cool completely on wire racks.
    5. Place green layer onto a piece of plastic wrap large enough to wrap all three layers. Spread green layer with raspberry jam, and top with uncolored layer. Spread with apricot jam, and top with pink layer. Transfer layers to a baking sheet, and enclose with plastic wrap. Place a heavy pan or cutting board on top of wrapped layers to compress. Chill in the refrigerator 8 hours, or overnight.
    6. Remove plastic wrap. Top with melted chocolate chips, and refrigerate 1 hour, or until chocolate is firm. Slice into small squares to serve.

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    Reviews in English (249)


    I'm a pastry chef and I use these in my kitchen at work all the time, but I made a few changes to make them even better. Adding some almond extract to it really enhanced the almond flavor. Another thing that helps is to melt the chocolate with 2 tablespoons butter and a 1/4 cup of heavy cream. It still firms up, but it doesn't crack like straight chocolate.  -  16 Mar 2006  (Review from Allrecipes US | Canada)


    Hi, Just a few friendly tips. My Uncle owned an Italian cafe and bakery. I grew up helping out. I would like to suggest using ALMOND FILLING instead of paste. This will make them moist and is easier to mix. Use almond extract, it makes the difference. Use gel food coloring instead of liquid. Use enough to get true rich colors. omit the apricot jam. In all of my years around bakeries no one used the apricot jam...just the raspberry jam was used. And last seperating the eggs is an un-necessary step.  -  19 Feb 2008  (Review from Allrecipes US | Canada)


    Penney, you have saved me a BUNDLE of money since I no longer need to fly back to New York to get these cookies!! I can't believe how great these taste - my visiting NYC relatives don't believe I MADE them! I'm not crazy about other reviewers' ideas of cutting these before coating with chocolate - though it's difficult for me to admit there could ever be such a thing as too much chocolate, these cookies have such a great flavor, it's a shame to cover it up entirely. I've found that, after coating the uncut cookies with chocolate and letting the chocolate firm up a bit, you can cut through the chocolate neatly if you dip the knife in hot water before each cut. Just make sure you wipe the knife off with a towel so that it is still hot but not wet. I am GRATEFUL for this recipe - thanks again!  -  26 Jul 2003  (Review from Allrecipes US | Canada)