Italian Rainbow Cookies
My family has made these classic Italian cookies for generations, and this homemade version is so much better than the bakery version. They are always a special treat during the holidays or any time of year!—Cindy Casazza, Hopewell, NJ
Make This Recipe
Ingredients
- 4 Eggland’s Best Eggs (large)
- 1 cup sugar
- 3-1/2 ounces almond paste, cut into small pieces
- 1 cup all-purpose flour
- 1 cup butter, melted and cooled
- 1/2 teaspoon salt
- 1/2 teaspoon almond extract
- 6 drops red food coloring
- 6 drops green food coloring
- 1/4 cup seedless raspberry jam
Glaze
- 1 cup (6 oz.) semisweet chocolate chips
- 1 teaspoon shortening
Preparation
Preheat oven to 375° F.
In a large bowl, beat eggs and sugar for 2-3 minutes or until thick and lemon-colored.
Gradually add almond paste and mix well.
Then gradually add flour, butter, salt and almond extract.
Divide batter into thirds.
Tint one portion red, one portion green, and leave one portion plain.
Spread one portion into each of three well-greased 11x7-in. baking dishes.
Bake 7-11 minutes or until a toothpick inserted in center comes out clean .
Cool 10 minutes before removing from pans to set on wire racks to cool completely.
Place red layer on waxed paper; spread with 2 Tbsp. jam.Top with plain layer and remaining jam. Add green layer and press down gently.
Glaze
In a microwave, melt chocolate chips and shortening. Stir until smooth.
Spread half over green layer and refrigerate for 20 minutes or until set.
Turn over and spread remaining glaze over red layer.
Refrigerate 20 minutes or until set.
With a sharp knife, trim edges.
Cut rectangle lengthwise into fourths. Cut each portion into 1/4-in. slices.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 serving |
|---|---|
| Calories | 35 |
| Fat | 2 g |
| Saturated Fat | 1 g |
| Cholesterol | 9 g |
| Sodium | 25 g |
| Carbohydrates | 4 g |
| Dietary Fiber | trace |
| Protein | trace |