Day 12 of the 12 Days of Christmas Cookies: Italian Rainbow Cookies and a Christmas Giveaway Finale

As we wrap up our festive “12 Days of Christmas Cookies” journey, I am thrilled to share one of the most vibrant and delightful treats that Italian baking has to offer: Rainbow Cookies.  These beautiful, multi-layered cookies not only bring a burst of color to your holiday table but are also a delicious ode to the tradition of Italian-American baking.

These cookies are a favorite on my blog, and I knew it had have a part in this delicious series.  You can find step-by-step instructions with the addition of photos in this link.

While there are many variations, a traditional recipe for Italian Rainbow Cookies consists of the following basic ingredients:

• Almond Paste: This is the star ingredient that gives the cookies their unique flavor and moist texture.
• Eggs: The eggs provide structure and richness, contributing to the tender crumb of the cookie.
• Butter: Adds flavor and richness.
• Sugar: Sweetens the dough and balances the flavors.
• Flour: Forms the base for the cookies.
• Food Coloring: Typically red and green, with yellow coming from the natural color of the batter.

The preparation process involves making a thick batter and dividing it into three portions.  Each portion is colored differently and baked in layers. Once cooled, the layers are assembled with a layer of apricot or raspberry jam in between and are then coated with a rich chocolate glaze.

Ingredients:

• 8 ounces (230 grams) almond paste
• 1 cup (200 grams) granulated sugar
• 1½ cups (340 grams) unsalted butter, softened to room temperature
• 4 eggs, separated (room temperature)
• 1 teaspoon pure almond extract
• 1 teaspoon pure vanilla extract
• 2¼ cups (280 grams) all-purpose flour
• 1/8 teaspoon kosher salt
• 1/4 cup (60 grams) milk, room temperature
• red food coloring
• green food coloring
• ¼ cup apricot jam (60 grams)
• ¼ cup raspberry jam (60 grams)
• 6 oz. semi-sweet baking chocolate, melted

Instructions:

1. Preheat your oven to 350°F (175°C).  Grease three 9-by-13 inch quarter sheet pans with baking spray, then line with parchment paper.
2. In a mixing bowl, break up the almond paste and blend it with softened butter until smooth. Gradually add in sugar and egg yolks, mixing well. Then add extracts and flour, mixing until just combined.  Add milk and mix until combined.
3. Whip egg whites to stiff peaks and add to batter.  Mix on low speed just until combined.
4. Divide the batter into three equal portions. Leave one portion uncolored, adding red food coloring to one and green to another, ensuring you achieve a deep, vibrant color.
5. Spread each colored batter into its respective baking pan. Bake each layer for approximately 15-18 minutes, or until a toothpick comes out clean. Allow the layers to cool in their pans.
6. Once cooled, spread a thin layer of jam over the uncolored layer, place the green layer on top, add another layer of jam, and top with the red layer. Press gently to adhere the layers.
7. Refrigerate the assembled cookies for at least 4 hours or up to overnight. After chilling, melt chocolate in a heatproof bowl in the microwave or set over a pan of simmering water; pour over the cake.
8. Smooth over the top with an offset spatula. Cut into small pieces.
9. These cookies are best served chilled or at room temperature with a cup of coffee or tea.  Their textures and flavors shine through after a day in the refrigerator.  Enjoy!!

The Final Countdown: Christmas Giveaway

As we conclude this exciting 12 day culinary adventure, I can’t wait to pick the winner of my Christmas giveaway!  Over the past 12 days, I’ve shared festive recipes, kitchen tips,  and I am grateful for all those who have participated.

Make sure to check your inbox later tomorrow as I announce our lucky winner!  Whether you’re whipping up rainbow cookies or trying out other recipes from our series, I appreciate your engagement and support throughout this festive journey.