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Rainbow Cookies

Italian Rainbow Cookies are made with delicate almond cookies layered with apricot jam and then topped with dark chocolate ganache. These tri-colored cookies are very colorful and absolutely delicious.
Author: Pavani
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Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 4 hrs 40 mins
Course: Dessert
Cuisine: european, Italian
Servings: 24 Cookies

Ingredients

  • sticks (1¼ cups) Unsalted Butter, cut into pieces and softened
  • 2 cups all purpose flour
  • 8 oz. Almond paste
  • 1 cup sugar
  • ½ cup Firm Tofu, crumbled
  • 2~3 tbsp Almond Milk
  • ½ tsp salt
  • 15 oz. Smooth Apricot Jam
  • 2 cups Bittersweet Chocolate Chips
  • As needed Red & Green Food Coloring

Instructions

  • Preheat oven to 350°F. Line 3 9" square pans with parchment papaer and lightly grease the parchment. If you don't have 3 baking pans, then bake the layers one after the other.
  • Combine the almond paste and the sugar and mix with a paddle attachment until the mixture resembles fine crumbles.
  • Add the softened butter, a few pieces at a time, until well combined.
  • Puree the tofu with the almond milk into a smooth mixture.
  • Add the tofu to the butter and almond paste mixture. Mix until smooth.
  • Sift the flour along with salt into a bowl.
  • Add the flour to the butter mixture and mix until just combined.
  • Divide the batter evenly among 3 bowls. I used an ice cream scoop to divide the mixture. Add 15 drops of red color to one of the bowl to get a deep salmon color. Add 15 drops of green to the other bowl to get a medium green color. Leave the third one uncolored.
  • Transfer each of the prepared batter into the baking pan and smooth the top with an offset spatula. Bake for 8~10 minutes. Let cool completely in the pans. If using the same pan, let the cookie cool for about 10 minutes before carefully removing it from the pan onto a wire rack. Pour in the next batter, smooth the top, bake and repeat with the third layer.
  • Once the layers are completely cooled. Spread half the jam evenly over the green layer. Place the plain/ uncolored layer on top. Spread the remaining jam evenly on top of the plain layer. Carefully place the red layer on top.
  • Wrap the whole cookie with a plastic wrap. Place a cookie sheet or a plate on top and weigh it down with a few cans. Refrigerate the whole contraption for at least 4 hours or overnight.
  • Carefully remove the plastic wrap and place the cookie on a cutting board. Trim the edges with a sharp knife.
  • Spray a wire rack with cooking spray and place it over a baking sheet. Carefully slide the cookie over the rack -- a large spatula or a bench scraper or a cake mover will be very helpful here.
  • Microwave or double-boil the chocolate until smooth and glossy. Pour over the cookie and using an offset spatula dipped in hot water smooth the top and sides. Let it set for a few minutes. Cut into pieces while the chocolate is still a little tacky and not completely set. For clean edges, dip the knife in warm water and wipe it with a cloth between cuts. Store in an airtight container in the fridge for up to a week.
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