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Italian Rainbow Cookies

This recipe is presented by Eggland’s Best. Create a classic cookie that would make grandma proud, using almond paste, which is also the base for marzipan. Find almond paste in the baking aisle of the grocery store, sometimes in block form, other times in a can. To build the tri-colored layers, you’ll need three 11-by-7-inch baking pans and wax paper. When you slice the finished product, you’ll discover the Italian flag within. Bon appetit!

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Ingredients

number of servings
1
  • 4 large eggland's best eggs Added to
  • 1 Cup sugar Added to
  • 312 ounce almond paste, cut into small pieces Added to
  • 1 Cup whole-wheat flour Added to
  • 1 Cup butter, melted and cooled Added to
  • 12 teaspoon salt Added to
  • 12 teaspoon almond extract Added to
  • 6 drops red food coloring Added to
  • 6 drops green food coloring Added to
  • 14 Cup seedless raspberry jam Added to
  • 1 Cup semisweet chocolate chips Added to
  • 1 teaspoon shortening Added to
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Directions

45 min.
1. Step

Preheat the oven to 375°F.

2. Step

In a large bowl, beat the eggs and sugar for -3 minutes or until it’s thick and lemon-colored. Gradually add the almond paste and mix well.

3. Step

Then gradually add the flour, butter, salt, and almond extract. Divide the batter into thirds.

4. Step

Tint one portion red, one portion green, and leave one portion plain. Spread one portion into each of three well-greased 11-by-7-inch baking dishes.

5. Step

Bake 7-11 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing the cookies from pans to set on wire racks to cool completely.

6. Step

Place the red layer on waxed paper; spread with 2 tablespoons of jam. Top with the plain layer and remaining jam. Lastly, add the green layer and press down gently.

7. Step

For the glaze: In a microwave, melt the chocolate chips and shortening. Stir until smooth.

8. Step

Spread half of the mixture over the green layer and refrigerate for 20 minutes or until set.

9. Step

Turn the cookies over and spread the remaining glaze over the red layer. Refrigerate for 20 minutes or until set.

10. Step

With a sharp knife, trim the edges. Cut into rectangles lengthwise, then into fourths. Cut each portion into 1/4-inch slices.

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