Italian Rainbow Cookies
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
36 servings
For the sponge layers
- 1 can (8 oz) almond paste (not marzipan)
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs, separated
- 1 tsp almond extract
- 2 cups all-purpose flour
- ½ tsp salt
- ¼ tsp red gel food coloring
- ¼ tsp green gel food coloring
For the assembly
- 1 cup apricot jam
For the chocolate coating
- 8 oz dark chocolate (60–70% cacao), finely chopped
- 1 tbsp neutral oil (such as canola or vegetable oil)
Instructions
- 1
Heat the oven to 350°F (175°C). Grease a 9×13-inch baking pan, line it with parchment paper leaving a 2-inch overhang on the long sides, then grease the parchment.
- 2
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the almond paste and sugar on medium speed until the paste breaks down into fine crumbs, about 2 minutes. Add the softened butter and continue beating until the mixture is pale and fluffy, about 3 minutes more. Add the egg yolks one at a time, beating well after each addition, then beat in the almond extract.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!