Italian Rainbow Cookies❤️

Hey Bakers!💕 In this video I’m going to show you how to make an Italian bakery classic, italian rainbow cookies!!😋 Comment down below which jam you loke in your cookies, raspberry or apricot. Enjoy this video and don’t forget to Like and Subscribe❤️
Italian Rainbow Cookies:
4 eggs (separated)
1 cup sugar
8 oz almond paste
2 ½ sticks unsalted butter
1 tsp almond extract
2 cups all-purpose flour
½ tsp salt
Red & green food coloring
12 oz jar apricot or raspberry jam
7 oz semi-sweet chocolate
Process:
1. Preheat your oven to 350°F and prep a 13 by 9 inch baking pan with parchment paper.
2. In an electric mixer, whisk the egg whites using the whisk attachment on medium-high speed and add 1/4 cup of the sugar a little at a time. Beat at high speed until you have glossy stiff peaks then set it if off to the side.
3. Using a new bowl and the paddle attachment, mix the almond paste and remaining 3/4 cup sugar until well incorporated, for about 3 minutes.
4. Add the butter and beat until pale and fluffy, for about another 3 minutes. Next add in the yolks and almond extract until well combined.
5. Reduce your speed to low, then add flour and salt and mix until just combined.
6: Finally, fold half of the egg white mixture into almond mixture to lighten, then fold in remaining whites gently until everything is mixed all together.
6. Divide batter evenly among 3 bowls and leave one bowl plain. This will be the white layer. Add in the red and green food coloring to the remaining bowls and mix. Cover and chill the green and white batters while we bake the red layer.
7. Pour red batter into the pan and spread evenly. Bake the red layer for 8 to 10 minutes, until just set. It is important to have it slightly undercooked. The layer will look like it is not done, but your toothpick will come out clean when you test it.
8. Transfer the layer onto a rack to cool, and repeat the process for the green and white layers.
9. Once all the layers are cool, it’s time to assemble. Place the green layer onto a baking sheet with some parchment paper. Heat up your jam of choice for about a minute and spread a thin layer to the green layer (I am using raspberry jam but you can also use apricot jam as well) Place the white layer on top, and spread another thin layer of the jam.
10. Place the red layer on top of the white and cover with plastic wrap. Place another baking sheet on top with some weight and let it chill in the fridge for at least 8 hours.
11. After the 8 hours are done, remove the extra weight and plastic and bring layers to room temperature.
12. Melt chocolate in a double boiler until smooth. Trim the edges of the assembled layers and spread a thin layer of the chocolate on top of the cake. Place it back in the fridge to chill and until chocolate is firm. Cover with a sheet of parchment paper, place another baking sheet on top, carefully flip the cake. Spread a thin layer of chocolate and chill again until firm.
13. With a serrated knife cut the cake into squares or rectangles while the cake is still very cold. I cut mine about 2 inches long and 1 inch wide. Be sure to keep your knife clean after each slice. Try to cut while they are still very cold.
14. Place them onto your serving dish and enjoy your Italian rainbow cookies!

[@arianemariano3807]

I like both apricot & raspberry! One on each layer! 👌🏼❤

[@nildabridgeman8104]

I can't wait to try these.. I HAVE TO remain loyal to the apricot jam!

[@user-ld2mk8xi2s]

I prefer apricot

[@marinaferro7050]

Mix of both! ❤

[@christineadkins4058]

Look delicious! I like raspberry jam. 😀

[@laurennasca-davis7747]

I do a layer of apricot and a layer of raspberry

[@Cccoast]

These look great! Good job

[@CarlisiCrimeFamily]

Well done

[@user-ch7ls2rj6z]

The purge 😊