Italian Rainbow Cookies
Italian Rainbow Cookies are a nostalgic holiday treat for me! One of my first jobs was working at an Italian bakery and a major perk was snacking on these decadent treats! These ‘cookies‘ are actually sweet almond cake layers filled with raspberry and apricot jam and then topped with rich dark chocolate. You will not regret adding these scrumptious bites to your holiday cookie repertoire, or any time of year!
Italian Rainbow Cookies
1 cup non-dairy milk
1 teaspoon apple cider vinegar
1 teaspoon almond extract
1 teaspoon vanilla extract
1/3 cup vegetable oil
1/2 log of almond paste*
1 1/4 cup all purpose flour
1 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon yellow food dye**
1/4 teaspoon green food dye**
1/4 teaspoon red food dye**
2 tablespoons seedless raspberry jam
2 tablespoons apricot jam
1/2 cup dark chocolate, melted
Blend milk, acv, extracts, oil, and almond paste until smooth and creamy. In a separate bowl, mix flour, sugar, salt, baking powder, and baking soda. Create a well and add wet mixture to dry. Mix until most lumps are dissolved. Evenly portion out the batter into 3 bowls. Add dye to each bowl and mix. Line a sheet tray with parchment paper. Add each color to the prepared tray and spread evenly. Bake at 350 for about 25-30 minutes. Allow to cool completely.
Cut each color into even sections. Place raspberry jam on pink/red layer and spread evenly. Place yellow layer over pink. Add apricot jam to yellow layer and spread evenly. Add green layer on top and press down. Wrap tightly in plastic wrap. Place onto a sheet tray with another sheet tray on top. Add at least 10 pounds of weight and allow to sit at least 6 hours or overnight. Remove plastic wrap and trim to make a perfect rectangle. Add melted dark chocolate over top and create a swirl design. Score the cookies into 1 inch by 1/2 inch rectangle piece. Refrigerate and allow the chocolate to set. Cut the rainbow cookies and enjoy!
*Some almond paste contains egg white so check the ingredients!
**Natural dyes usually don't keep their color once baked. I used Wilton's Icing Colors which are vegan but are made from chemicals.