Italian Rainbow Cookies

Total Time Prep: 35 min. + chilling Bake: 10 min./batch + cooling
Yield about 11 dozen
Test Kitchen Approved
Colorful, gorgeously layered and filled with yummy almond, raspberry and chocolate flavors, our Italian rainbow cookies will be a recurring presence on your annual holiday cookie tray.

Ingredients

  • 1 cup sugar
  • 3-1/2 ounces almond paste, cut into small pieces
  • 4 large eggs, room temperature
  • 1 cup all-purpose flour
  • 1 cup butter, melted and cooled
  • 1/2 teaspoon salt
  • 1/2 teaspoon almond extract
  • 6 to 8 drops red food coloring
  • 6 to 8 drops green food coloring
  • 1/4 cup seedless raspberry jam
  • GLAZE:
  • 1 cup semisweet chocolate chips
  • 1 teaspoon shortening

Directions

  1. Preheat oven to 375°. Place sugar and almond paste in a food processor; process until combined. Transfer to a large bowl; beat eggs and sugar mixture 2-3 minutes or until thick and lemon-colored. Gradually add flour, butter, salt and extract.
  2. Divide batter into thirds. Tint 1 portion red and 1 portion green; leave remaining portion plain. Spread 1 portion into each of 3 well-greased 11x7-in. baking dishes.
  3. Bake 7-11 minutes or until a toothpick inserted in center comes out clean and edges begins to brown. Cool 10 minutes before removing from pans to wire racks to cool completely.
  4. Place red layer on waxed paper; spread with 2 tablespoons jam. Top with plain layer and remaining jam. Add green layer; press down gently.
  5. For the glaze, in a microwave, melt chocolate chips and shortening; stir until smooth. Spread half over green layer. Refrigerate 20 minutes or until set. Turn over; spread remaining glaze over red layer. Refrigerate 20 minutes or until set.
  6. With a sharp knife, trim edges. Cut rectangle lengthwise into fourths. Cut each portion into 1/4-in. slices.

Nutrition Facts

1 cookie: 35 calories, 2g fat (1g saturated fat), 10mg cholesterol, 21mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 0 protein.

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