Baking Italian Rainbow Cookies: Easy Steps for Success

Italians take their desserts seriously. If you’re into unique and creative dishes for your loved ones, consider making rainbow cookies. Despite their name, they’re not cookies but thinly baked sponge cake. If you enjoy culinary challenges, this dessert won’t disappoint. Baking the cake is straightforward, but assembling it can be a bit time-consuming.

A good recipe is key. If you follow the instructions closely, you’ll produce excellent Italian rainbow cookies. While the recipe does require some time, trying it once will help you grasp the process. Once you get the hang of it, making this dish will become effortless, and you can enjoy it at any event. Let’s get started!

Baking is an art, and, like any artist, you need to ensure you have all the necessary tools ready before you begin. This dessert involves 30 minutes of prep time and about 27 minutes of cooking. You’ll also need to allow for four hours of chilling time to make a batch of Italian cookies.

Make certain you have all the equipment required for these cookies. This includes three 9 by 13 baking sheets, multiple large mixing bowls, a stand mixer or an electric beater, parchment paper, plastic wrap, and weights like canned food. Ensure everything is clean and washed before starting the recipe.

Baking Italian Rainbow Cookies – The Complete Guide

Instead of sticking to the familiar desserts, unleash your adventurous side and bake these rainbow cookies. Let’s take a look at the ingredients you’ll need:

Ingredients:

– 1 ½ cups of unsalted butter, divided (approximately 340 grams in total)

– 1 cup granulated sugar (about 200 grams)

– 1 package of almond paste (8 ounces or 227 grams)

– 4 large eggs at room temperature, with separated yolks and whites

– 1 ½ tsp almond extract

– 2 cups all-purpose flour (about 240 grams)

– ¼ tsp salt

– Red food coloring

– Green food coloring

– ½ cup semi-sweet chocolate

– 1 ½ cups of semi-sweet chocolate chips (equivalent to 312 grams)

Easy Steps For The Perfect Results:

Step#1: Begin by positioning the oven racks in the upper third and lower third of the oven, as you’ll be baking multiple cakes. Preheat the oven to 325°F and lightly grease all three baking pans. If you have parchment paper, you can use it instead.

Step#2: Set aside your baking pans and, in a large mixing bowl, beat together ½ cup of butter, sugar, and almond paste on medium until you achieve a smooth consistency, which should take about a minute. Then, add the remaining cup of butter and continue beating on the same setting until a light and fluffy consistency emerges, which will take approximately two to three minutes.

Step#3: Switch the mixer to low and add the egg yolks and almond extract. Mix the batter gently until all the ingredients are combined. Gradually add the flour and salt, ensuring thorough mixing to avoid a messy bowl. Scrape the inside of your mixing bowl and continue beating the ingredients until you have a smooth batter.

Step#4: In another large mixing bowl, work on the egg whites. Clean the beaters of your electric mixer and beat them at high speed until stiff peaks form, which will take about five minutes. Fold the egg whites into the cookie batter in batches; never stir, as it can cause your cookies to flatten. Work through the batter until you no longer see streaks of egg white. Once satisfied, divide the batter evenly into three bowls, and you can use a measuring scale to assist you.

Step#5: Now, it’s time to prepare the cakes for baking. Add approximately eight drops of red food coloring to one of the batter bowls and mix it thoroughly. Spread this batter onto one of the prepared pans. In another batter bowl, stir in about eight drops of green food coloring, and just like the first batter, spread it onto a prepared pan. The last pan will have a plain batter.

Step#6: After evenly spreading the batters, place two pans on the upper third oven rack without letting them touch, and place one pan on the lower third oven rack. Bake the batter for fifteen minutes, then rotate the pans by moving the bottom rack pan up and vice versa. Continue baking until your cookies are thoroughly cooked, which should take an additional twelve minutes. Once baked, allow the cookies to cool in the pans.

Step#7: The next step is a bit technical, so pay close attention. While the cooled green layer is still in the pan, spread ¼ cup of jam evenly in a thin layer on top. Carefully flip the plain layer of cookies on top of the jam, and after flipping it, remove the parchment paper from the plain layer. Spread the remaining ¼ cup of jam evenly in a thin layer over the plain layer. Place the red layer on top of the jam-covered plain layer and remove the parchment. Carefully cover the cookies with plastic wrap.

Step#8: To help the layers fuse, place a baking pan on top of the stacked layers and distribute weights evenly. Refrigerate the cake for at least four to twelve hours.

Step#9: Once the cookies have chilled sufficiently, remove the weights and the plastic wrap. Invert the cakes onto a large cutting board, which will bring the green layer to the top. Remove the parchment paper from this layer and use a sharp, serrated knife to trim the edges.

Step#10: The final step in preparing the cookies is melting the chocolate. Use a microwave-safe bowl to heat the chocolate chips, pausing every thirty seconds to stir the chocolate as it melts, ensuring uniformity. Spread the melted chocolate over the top and sides of the stack. Allow the chocolate to cool, which should take about five minutes.

Step#11: You can leave the chocolate as is or create wavy lines by scraping it. Refrigerate the uncovered stacks for at least thirty minutes to allow the chocolate to set. Once chilled, use a serrated knife to slice the cookies into 2-inch squares. Store them in an airtight container at room temperature for up to a week. If refrigerated, they can be kept for up to two weeks. Serve them with a glass of milk or your preferred beverage, and you can also add a dollop of whipped cream if you have a sweet tooth.

In Conclusion

Italian rainbow cookies offer a unique twist on traditional cookies. Instead of the classic chocolate chip variety, these treats feature a stack of cakes, adorned with chocolate, and served in square portions. Beyond their delicious taste, they present a vibrant and eye-catching appearance. While the recipe might seem a bit complex at first, give yourself room to grasp it and create this delightful dessert. It’s a chance to test your measuring and step-by-step execution skills, so take your time, follow the recipe closely, and you’ll become proficient in making Italian rainbow cookies after your first try.