baking · vegetarian
Italian rainbow cookies
Three thin almond sponge layers in red, white and green, sandwiched with apricot jam and coated in dark chocolate on both sides.
- Time
- 120min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk, egg, wheat and tree nuts.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Beat the almond paste and half the sugar, then the butter, yolks and extract. Mix in the flour and salt.
-
2
Whip the whites with the remaining sugar to soft peaks and fold in.
-
3
Divide into 3, tint one red and one green, and bake each in a lined 23 x 33 cm (9 x 13 in) pan at 175°C (350°F) for 10-12 minutes.
-
4
Stack with jam between layers, press under a weight and chill 2 hours.
-
5
Coat the top with chocolate, chill, flip and coat the bottom. Trim and cut into small bars.
