Looking for a colorful and delicious treat that brings joy to any occasion? Look no further! Our easy-to-follow Rainbow Cookies recipe combines the richness of almond paste with colorful layers and sumptuous chocolate coating. With these cookies, your dessert table will be the talk of the town. Keep reading to find out why this recipe is totally worth it!
Rainbow Cookies are a festive treat often associated with celebrations, holidays, and special events. With their bright layers, they are particularly popular during Christmas and Easter. If you're a fan of unique and elegant cookies, you may also want to explore our Chocolate Florentine Cookies. It's another delightful recipe that's perfect for impressing guests at your next gathering.
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Ingredients
- Sugar
- Almond paste
- Butter
- Eggs (separated)
- Salt
- Milk
- Flour
- Red and green food coloring
- Raspberry jam
- Semi-sweet chocolate
See recipe card for quantities.
Instructions
Making The Batter
Combine almond paste, butter, sugar, eggs, milk, flour, and salt to form a homogeneous batter. Divide in three
Baking
Prepare baking sheets, spread the colored batter, and bake until just set
Layering
Assemble the cooled layers with raspberry jam in between.
Chilling
Refrigerate the assembled layers for at least 4 hours.
Chocolate Coating
Melt chocolate and spread it over the top and bottom parts, refrigerating in between.
Cutting and Enjoying
Trim edges and cut into squares. Enjoy!
Hint: When making Rainbow Cookies, ensure that you don't overbake the layers. Monitor them closely and remove them from the oven when just set to maintain the soft texture and vibrant color. Also, allow enough chilling time for perfect assembly and cutting.
Substitutions
For a dairy-free version, use dairy-free butter and a milk substitute such as almond milk. If raspberry jam isn’t your favorite, you can substitute with another berry jam of your choice.
Variations
For a unique twist, try adding a touch of lemon or orange zest to the batter or experimenting with different food coloring for various festive themes.
🍴 Equipment
Making The Batter
- Knife: To cut almond paste into small pieces.
- Stand Mixer or Hand Mixer: For mixing butter, sugar, and almond paste.
- Mixing Bowls: For combining ingredients.
- Spatula: To fold meringue into batter.
Baking
- Baking Sheet: To bake each colored layer.
- Parchment Paper: Easier removal of baked layers.
- Oven Mitts: To handle hot baking sheets.
Most Useful Equipment: Stand Mixer or Hand Mixer. Many steps need good mixing.
Storage
Store the Rainbow Cookies in an airtight container at room temperature for up to 5 days or refrigerate for up to 2 weeks.
Top tip
Ensure that the layers are evenly spread and consistent in thickness for a picture-perfect presentation.
FAQ
Yes, they can be frozen for up to 3 months.
You may substitute marzipan, but it may alter the flavor slightly.
Absolutely! Customize the colors to suit your theme.
Semi-sweet chocolate is recommended, but milk or dark chocolate can also be used.
Ensure consistent spreading and baking for even layers.
Yes, other berry jams can work well.
Up to 5 days at room temperature or 2 weeks refrigerated.
Yes, see the substitution section above
Absolutely! Kids love the colorful layers and sweet taste.
Related
Looking for other recipes like this? Try these:
How to Make Homemade Rainbow Cookies: A Step-by-Step Guide
Make festive and delicious Rainbow Cookies with this easy step-by-step guide. Perfect for holidays and special occasions!
- Total Time: 7 hours (including chilling)
- Yield: 60 cookies
Ingredients
Sugar: 200g (1 cup)
Almond paste: 280g (approximately 9.9 oz)
Butter: 350g (1 ½ cups)
Eggs: 5 large, separated
Salt: ¾ tsp
Milk: 75ml (⅓ cup)
Flour: 300g (2 ½ cups)
Red and green food coloring: as needed
Raspberry jam: 250g (approximately ¾ cup)
Semi-sweet chocolate: 450g (2 ½ cups)
Instructions
Making The Batter
- Cut the almond paste in small pieces
- In a bowl, mix about half the butter and half the sugar with the almond paste
- You can do this using a stand mixer fitted with the paddle attachment or with a hand mixer and maybe a little help of your bare hands
- When the almond paste is all broken down and mixed in the other ingredients, add in the rest of the butter
- Separate the eggs
- Add the yolk and milk to the mix
- Add the flour and salt until homogeneous
- In another bowl, whisk the egg whites
- When they become foamy and whiter add half of your remaining quantity of sugar
- Mix for another minute
- Add the remaining of the sugar
- When the meringue is firm, add a part of it to the almond mixture
- Fold it in
- Add the rest and fold in until completely incorporated
- Separate the batter into 3 which means divide the total weight of your batter in 3
- Add red coloring to one batch, green to another and let the last one untouched
Baking
- Butter 3 x 10"x16" baking sheet
- Add parchment paper on each
- Put each batch on a different baking sheet and spread it out evenly
- Bake at 325°F for about 12 minutes
- Take out of the oven and let it cool down directly on the counter so it doesn’t over bake
Assembly
- Place the green layer on a flat surface you can move
- Apply evenly half of the jam on this first layer
- Put the nature one on top
- Add the rest of the jam
- Place the red layer on top
- Cover with plastic wrap
- Place another flat object on top like a baking sheet
- Place in the refrigerator for at least 4h
- Melt some chocolate
- Spread half the chocolate all over the top
- Refrigerate 30 minutes
- Flip over and spread the rest of the chocolate over the bottom part
- Refrigerate 30 minutes
- Trim all the edges
- Cut into 3,5cm squares
- Enjoy!
- Prep Time: 1 hour
- Cook Time: 12 minutes per layer
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Keywords: Layered Almond Cake, Holiday Cake Squares, Red and Green Cake, Raspberry Jam Layer Cake, Chocolate Covered Squares, Semi-Sweet Chocolate Topping, Almond Paste Dessert, Meringue Infused Cake
Food safety
- Ensure proper storage to maintain freshness.
- Be mindful of allergens if serving to guests.
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