Ingredients:
- 7 oz (200g) almond paste, cut into pieces
- 1 cup (2 sticks, 227g) unsalted butter, softened
- 1 1/2 cups (300g) granulated sugar
- 6 large eggs
- 1 teaspoon almond extract
- 2 1/2 cups (300g) all-purpose flour, plus more for dusting
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Red food coloring
- Green food coloring
- 1 cup (280g) apricot jam
- 1 tablespoon water
- 12 oz (340g) semi-sweet chocolate, finely chopped
- 2 tablespoons vegetable oil (or coconut oil)
- Sprinkles for decoration (optional)
Instructions:
- Prepare the Almond Cake Batter: Cream together almond paste, butter, and sugar. Add eggs one at a time, then almond extract.
- Combine Dry Ingredients: Whisk together flour, baking powder, and salt. Gradually add to the wet ingredients until just combined.
- Divide and Color the Batter: Divide batter into three equal portions. Colour one red, one green, and leave one plain.
- Bake the Layers: Grease and line baking pans with parchment paper. Spread each colour of batter evenly into a separate pan. Bake until lightly golden and springy to the touch.
- Cool the Layers: Let the layers cool completely in the pans before removing.
- Prepare the Apricot Jam Filling: Heat apricot jam and water in a small saucepan until smooth. Let cool slightly.
- Assemble the Cookies: Trim edges of each layer if needed. Spread apricot jam evenly between each layer, stacking them: green, plain, red. Wrap tightly in plastic wrap.
- Chill the Assembled Cookies: Refrigerate for at least 2 hours (or overnight) to firm up.
- Prepare the Chocolate Coating: Melt chocolate and oil together in a double boiler or microwave until smooth.
- Coat the Cookies: Cut chilled stack into long bars (about 1-inch wide). Dip each bar into the melted chocolate, coating completely. Place on parchment paper to set.
- Decorate (Optional): Sprinkle with sprinkles while the chocolate is still wet.
- Let the Chocolate Set: Allow the chocolate to set completely before serving. This italian rainbow cookie recipe will bring joy