Description

Soft, almond-flavored sponge layers in festive red, yellow, and green, sandwiched with raspberry jam and coated in rich dark chocolate—these rainbow cookies are a nostalgic bakery favorite.

Ingredients

Units Scale

1 cup unsalted butter, softened
1 cup sugar
4 large eggs, separated
8 oz almond paste (not marzipan)
1 teaspoon almond extract
2 cups all-purpose flour
Red and green food coloring
1/2 cup raspberry or apricot jam
8 oz dark chocolate, chopped

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Instructions

Preheat oven to 350°F (175°C). Line three 9×13-inch pans with parchment paper, or bake in batches using one pan.
In a bowl, beat almond paste with sugar until smooth. Add butter and beat until fluffy. Add egg yolks and almond extract; mix well.
Fold in flour until just combined. In a separate bowl, beat egg whites until stiff peaks form. Gently fold into batter.
Divide batter evenly into 3 bowls. Tint one red, one green, and leave one plain. Spread each into its own prepared pan.
Bake each layer for 10–12 minutes, until set but not browned. Cool completely.
On a parchment-lined tray, stack layers: green on bottom, spread with jam, add yellow, spread with more jam, and top with red. Press down gently.
Cover with plastic wrap and place a heavy pan or books on top. Chill in fridge for at least 4 hours or overnight.
Melt chocolate and spread over top of chilled cookie stack. Let set, flip, and coat the other side.
Once chocolate is firm, trim edges and slice into 1-inch wide bars.

Notes

Use almond paste (not marzipan) for proper texture and flavor.
For cleaner layers, chill well before slicing.
Store in an airtight container in the fridge for up to 1 week.

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 14g
Sodium: 45mg
Fat: 11g
Saturated Fat: 5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg