Italian Rainbow Cookies

Prepare the Oven and Pans

1. Preheat your oven to 325°F.
2. Lightly grease three 9×13-inch sheet pans and line each with parchment paper.

Mix the Base Batter

1. In a mixer fitted with the paddle attachment, combine half of the butter, sugar, and almond paste. Mix on medium speed for 1–2 minutes, until smooth.
2. Add the remaining butter and continue mixing on medium speed for 2–3 minutes, until the mixture is light and fluffy.
3. With the mixer on low speed, add the almond extract and then the egg yolks one at a time, mixing until fully combined.

Add Dry Ingredients

1. In a separate bowl, whisk together Caputo “00” Baking Flour and salt.
2. Slowly add the dry mixture to the wet mixture until combined, scraping down the bowl occasionally.

Whip and Fold Egg Whites

1. In another large bowl, add the egg whites and, using a whisk attachment, beat on high speed until stiff peaks form, about 5–6 minutes.
2. Gently fold the beaten egg whites into the batter until fully combined.
3. Divide the batter evenly into three separate bowls.

Color the Batter

1. Add 8–10 drops of red food coloring to one bowl and mix until combined.
2. Add 8–10 drops of green food coloring to a second bowl and mix until combined.
3. Leave the third bowl uncolored.

Bake the Layers

1. Spread each batter into one of the prepared pans, making sure the surfaces are level and even.
2. Arrange oven racks so one is in the upper third and one in the lower third.
3. Place two pans on the upper rack (not touching) and one pan on the lower rack. Bake for 15 minutes.
4. Rotate the pans by moving the two top pans to the lower rack and the bottom pan to the upper rack.
5. Bake for another 10–12 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Assemble Layers

1. Allow all three cookie layers to cool in their pans on a cooling rack for 1 hour.
2. Starting with the green layer, spread half of the apricot jam evenly over the entire surface.
3. Flip the white layer onto the green layer and carefully remove its parchment paper, aligning the edges.
4. Spread the remaining apricot jam evenly over the white layer.
5. Flip the red layer onto the white layer and remove the parchment paper, ensuring all three layers line up.

Press and Chill

1. Wrap the stacked layers tightly in plastic wrap.
2. Place one of the sheet pans on top and add weight to press the layers together.
3. Refrigerate for 12 hours or overnight.

Trim and Glaze with Chocolate

1. Remove the stacked cookie from the refrigerator and remove plastic wrap, weights, and top pan.
2. Flip the cookie onto a cutting board so the green layer is on top.
3. Using a serrated knife, trim the edges to make an even square.
4. Transfer to a wire rack set over a sheet pan.
5. Place the chocolate chips in a microwave-safe bowl and heat in 20-second intervals, stirring between each, until fully melted.
6. Allow the chocolate to cool slightly for 3–4 minutes.
7. Pour the melted chocolate over the top of the cookie and use a spatula to spread evenly over the top and sides.
8. Optional decoration: gently move the spatula left to right to create waves.

Chill, Slice, and Serve

1. Place the cookie block in the refrigerator and allow the chocolate to set for 1 hour.
2. Remove from the refrigerator and cut the rainbow cookies into 1×2-inch rectangles.
3. Serve and enjoy!