Cookies recipe

Italian Rainbow Cookies Recipe

italian-rainbow-cookie-recipe

Photo by Farideh Sadeghin

Makes about 9 dozen
Preparation time: 2 hours
Total duration: 3 hours

INGREDIENTS

for the marzipan:
5 cups plus 2 tbsp | 600 grams of almond flour
¾ cup plus 1 tbsp | 270 grams of honey
2 tbsp plus 1 tsp vanilla extract
1 tablespoon almond extract
1 ¼ cup plus 1 tbsp | 240 grams of dark brown sugar
2 ½ teaspoons kosher salt

for the red cake:
8 ounces | 224 grams unsalted butter, at room temperature
¾ cup|165 grams plus 2 tablespoons granulated sugar
½ cup | 150 grams of marzipan
3 large egg yolks
3 tablespoons whole milk
1 teaspoon vanilla extract
¾ teaspoon almond extract
1 ½ teaspoons kosher salt
1 ¼ cup | 165 grams all-purpose flour
3 large egg whites
25 to 30 drops of red food coloring

for the white cake:
8 ounces | 224 grams unsalted butter, at room temperature
¾ cup|165 grams plus 2 tablespoons granulated sugar
½ cup | 150 grams of marzipan
3 large egg yolks
3 tablespoons whole milk
1 teaspoon vanilla extract
¾ teaspoon almond extract
1 ½ teaspoons kosher salt
1 ¼ cup | 165 grams all-purpose flour
3 large egg whites

for the green cake:
8 ounces | 224 grams unsalted butter, at room temperature
¾ cup|165 grams plus 2 tablespoons granulated sugar
½ cup | 150 grams of marzipan
3 large egg yolks
3 tablespoons whole milk
1 teaspoon vanilla extract
¾ teaspoon almond extract
1 ½ teaspoons kosher salt
1 ¼ cup | 165 grams all-purpose flour
3 large egg whites
25 to 30 drops of green food coloring

for the chocolate icing:
1 ½ pounds | 680 grams 70% sweet and sour chocolate, coarsely chopped

DIRECTIONS

1. Prepare the marzipan: Combine all the ingredients in a large bowl and mix well. Store in the refrigerator until use.

2. Prepare the red cake: heat the oven to 300°F. In a stand mixer fitted with a whisk attachment or using an electric mixer in a large bowl, cream the butter, ¾ cup | 165 grams of sugar and marzipan until light and fluffy, about 3 minutes. Add the egg yolks, milk, and vanilla and almond extracts and mix well, scraping down the sides of the bowl, until well blended. Add the flour and salt and mix until just combined, then set aside.

3. In another bowl, whisk egg whites until frothy, about 5 minutes. Pour in the remaining 2 tablespoons of sugar and continue beating until soft peaks form, about 2 minutes. Add the red food coloring to the meringue, then gently fold into the batter, starting with about ⅓ of the meringue before adding the rest, until no traces remain. Line half a baking sheet with parchment paper and spray with cooking spray. Spread the dough evenly on the sheet, distributing the dough evenly on the sheet to handle it less, then bake for 22 minutes, turning halfway through cooking. When done, the cake should be lightly colored on top and spring back gently to the touch. Let cool completely.

4. Prepare the white cake: In a stand mixer fitted with a whisk attachment or using an electric mixer in a large bowl, cream the butter, ¾ cup|165 grams of sugar and the marzipan until smooth. to light and fluffy consistency, about 3 minutes. Add the egg yolks, milk, and vanilla and almond extracts and mix well, scraping down the sides of the bowl, until well blended. Add the flour and salt and mix until just combined, then set aside.

5. In another bowl, whisk egg whites until frothy, about 5 minutes. Pour in the remaining 2 tablespoons of sugar and continue beating until soft peaks form, about 2 minutes. Gently fold the meringue into the batter, starting with about ⅓ of the meringue before adding the rest, until no traces remain. Line half a baking sheet with parchment paper and spray with cooking spray. Spread the dough evenly on the sheet, distributing the dough evenly on the sheet to handle it less, then bake for 22 minutes, turning halfway through cooking. When done, the cake should be lightly colored on top and spring back gently to the touch. Let cool completely.

6. Prepare the green cake: In a stand mixer fitted with a whisk attachment or using an electric mixer in a large bowl, cream the butter, ¾ cup|165 grams of sugar and the marzipan until smooth. to light and fluffy consistency, about 3 minutes. Add the egg yolks, milk, and vanilla and almond extracts and mix well, scraping down the sides of the bowl, until well blended. Add the flour and salt and mix until just combined, then set aside.

7. In another bowl, whisk egg whites until frothy, about 5 minutes. Pour in the remaining 2 tablespoons of sugar and continue beating until soft peaks form, about 2 minutes. Add the green food coloring to the meringue, then gently fold into the batter, starting with about ⅓ of the meringue before adding the rest, until no traces remain. Line half a baking sheet with parchment paper and spray with cooking spray. Spread the dough evenly on the sheet, distributing the dough evenly on the sheet to handle it less, then bake for 22 minutes, turning halfway through cooking. When done, the cake should be lightly colored on top and spring back gently to the touch. Let cool completely.

8. Melt Chocolate: Place chocolate in large heatproof bowl set over medium pot of boiling water. Allow chocolate to melt, stirring occasionally, until smooth.

9. Assemble the cookies: Place the red cake on a large cutting board. Pour ½ cup | 150 grams of melted chocolate over the cake and, using an offset spatula, spread in an even layer all over the cake. Place white cake on top and repeat with ½ cup | 150 additional grams of melted chocolate. Place the green cake on top and, using a tray lined with parchment paper, apply pressure and weigh the top layer down so the cakes are secure. Repeat with remaining ½ cup | 150 grams of melted chocolate on the green layer. Place in the refrigerator to chill for at least 15 minutes, then using a large cutting board, flip the entire cake over and frost the bottom (red layer) with the remaining chocolate. Place in the refrigerator and chill for at least 1 hour, then cut into ½ inch by 1 ½ inch cookies.

Get recipes like this and more in the Munchies Recipes newsletter. Register here.