Mustard Free Italian Rainbow Cookies

Total time9 hr 15 min

Prep time45 min

Cook time30 min

4.9

(27)

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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)
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.

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.

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