Rainbow Cookies (7-Layer Cookies)
Enjoy vibrant layers of almond-scented cake, raspberry jam, and rich chocolate in these beautiful Italian rainbow cookies!
Servings: 36 cookies
Calories: 291kcal
Equipment
- 3 quarter sheet pans (13 x 9) can find disposable trays of similar size (and can reuse)
Ingredients
For the Cakes
- 8 ounces almond paste homemade (recipe follows below) or store-bought
- 1.5 cups unsalted butter 3 sticks = 1.5 cups
- 1 cup sugar
- 4 large egg yolks
- 1 teaspoon almond extract
- 1/4 teaspoon salt
- 2 cups flour
- 4 large egg whites
- ½ teaspoon cream of tartar
- red food coloring
- green food coloring
For the Filling and Topping
- 2 cups raspberry jam divided (can also use apricot on one layer and raspberry on another layer)
- 16 ounces semi-sweet chocolate chips divided
To Make Homemade Almond Paste (optional can also use store bought - you will need a little more than half for this recipe)
- 1 3/4 cups almond Flour
- 1 1/2 cups confectioners' sugar
- 1 large egg white
- 1/8 teaspoon salt
- 1 teaspoon almond extract or to taste
Instructions
To Bake the Layers
- LIne three 13x9 pans with parchment or aluminum foil. I like to grease the undersides to they stick in the pan better.
- Preheat oven to 350F (180C).
- Put almond paste, butter, and sugar in stand mixer. cream together for 3-4 minutes. Add egg yolks, one at a time mixing well after each egg yolk.
- Add in the almond extract and salt.
- Mix again, add in the flour slowly and combine.
- In a separate bowl, beat egg whites with cream of tartar to soft peaks and then fold the whipped whites into the egg yolk mixture.
To Prepare for Baking
- Divide batter into three equal portions - place each portion into a separate bowl. A kitchen scale helps to divide the batter evenly (I weigh it and then divide it by three).
- Add red food coloring to one portion and green to another, leaving 3rd portion uncolored, and combine well so that the color is evenly distributed.
- Spread each color into a 9x13 parchment-lined pan (can also use aluminum foil) and spread with a spatula. The batter will be thick.
To Bake the Layers
- Bake 10-12 minutes. The toothpick inserted into the batter should come out clean—cool cakes on wire racks.
To Assemble the Layers
- Carefully invert the green layer onto a large sheet of wax paper or parchment (I like to place a large sheet of plastic wrap under also so that it can all be easily wrapped up later), peel off the parchment or aluminum foil that was used during baking, and cover with 1 cup jam.
- Align the plain layer (parchment on the bottom) next to the green layer so it looks like an open book, and carefully flip it over the green layer. Cover with 1 cup jam after removing the parchment used during baking.
- Repeat the above process with the red layer, and then wrap the three layers with jam in plastic wrap, carefully place it on a tray, and weigh it down with another tray topped with a book or a few cans.
- Refrigerate at least 4 hours or more to set the layers and filling.
To Add the Chocolate
- Remove from fridge and then melt half the chocolate (see notes) and spread quickly on top of the cake.
- Wait until the chocolate hardens, then carefully the cake over and repeat this step to spread the remaining chocolate on the other side. It helps to create a "sling" with plastic wrap to place on the underside of the cake to flip the cake over.
- After the chocolate has hardened, score the top of the cake lightly/gently with a sharp knife to plan the cutting.
To Cut into the Cookies
- Trim the sides all around with a very clean, sharp, serrated knife (I like to dip the knife in hot water and then wipe it off), often wiping the knife between cuttings to make straight, clean edges.
- Ensure the chocolate is not too cold (if it's been in the refrigerator), as it will break in spots where you don't want it to).
- Cut the cake into equal pieces following the scored lines with a very clean, hot, sharp, serrated knife, using a gentle sawing motion, making sure to wipe the knife often between cuttings.
To Make Homemade Almond Paste (optional or use store-bought)
- Combine flour and sugar; add rest of ingredients and combine well.
- Mixture will have large crumbles and you will have to squeeze and press it into a log shape.
- Double wrap in plastic until ready to use and refrigerate.
Notes
Tips to Melt Chocolate:
Microwave Method
Place the semisweet chocolate chips in a microwave-safe bowl. Microwave the chocolate on a low power setting (30% power) in intervals, such as 30 seconds to 1 minute. After each interval, stir the chocolate to ensure even melting. Pay close attention to the texture, as it may still hold its shape even when significantly softened. Stop heating when most of the chocolate is melted, and continue stirring until smooth.Double Boiler Method
Fill a small saucepan with about an inch of water and place it on the stove over low to medium heat. Place a heatproof bowl on the saucepan, ensuring it fits snugly without touching the water. This creates a double boiler setup. Add the semisweet chocolate chips to the bowl and stir gently as they melt. Be cautious of the texture, as the chocolate may appear slightly lumpy even when it has started to melt. Remove the bowl from the heat when most of the chocolate is melted and continue stirring until smooth.Tips for Cutting
Plan Cuts: Lightly score the top of the chocolate where you intend to cut for even squares or rectangles. Use Serrated Knife: Employ a gentle back-and-forth sawing motion to cut through the layers using a serrated knife. Dip in Hot Water: Warm the knife in hot water before each cut for smoother slicing, and wipe the knife dry. Wipe Blade Clean: After each cut, clean the blade to ensure neat, residue-free slices.Storage
Room Temperature: If you plan to consume the rainbow cookies within a day or two, you can store them at room temperature in an airtight container. Place parchment or wax paper between the layers to prevent sticking. Refrigerator: You can keep the rainbow cookies in the refrigerator for extended storage. Again, use an airtight container with parchment or wax paper between the layers to avoid sticking. The cookies will stay fresh for up to a week when refrigerated. Freezer: Rainbow cookies can be frozen for an extended period, up to two to three months. Wrap the entire slab or individual cookies tightly in plastic wrap, followed by aluminum foil, or place them in a freezer-safe container. To thaw, transfer the cookies to the refrigerator overnight before serving.Nutrition
Calories: 291kcal | Carbohydrates: 37g | Protein: 3g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 41mg | Potassium: 132mg | Fiber: 2g | Sugar: 22g | Vitamin A: 270IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg