Seed Oil Free Italian Rainbow Cookies
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Learn more āIngredients
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
- Ā½ tsp salt
- Ā¼ tsp red gel food coloring
- Ā¼ tsp green gel food coloring
For the assembly
- 1 cup apricot jam
For the chocolate coating
- 8 oz dark chocolate (60ā70% cacao), finely chopped
- 1 tbsp neutral oil (such as canola or vegetable oil)
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.
Instructions
- 1
Heat the oven to 350Ā°F (175Ā°C). Grease a 9Ć13-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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