Rainbow cookies, also known as seven-layer cookies or Italian tricolor cookies, are a popular dessert that have deep roots in Jewish cuisine and bakeries. These delicious cookies consist of three layers of almond sponge cake, separated by two layers of raspberry jam, and coated in a thin layer of chocolate. The vibrant colors of the layers are said to represent the Italian flag, and the cookies are often served during Jewish holidays and special occasions. Whether you are a fan of Jewish cuisine or simply looking for a new dessert to try, rainbow cookies are a delicious and colorful treat that are sure to impress.
Here’s a simple yet delicious recipe for Rainbow Cookies:
Ingredients:
1 cup unsalted butter, softened
1 cup granulated sugar
4 large eggs, separated
1 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup raspberry jam
6-8 drops red food coloring
6-8 drops green food coloring
6 ounces semi-sweet chocolate chips
1 tablespoon vegetable oil
Instructions:
Preheat the oven to 350°F (180°C) and line a 9×13-inch baking dish with parchment paper.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Beat in the egg yolks and almond extract.
In a separate bowl, sift together the flour and salt.
Gradually add the flour mixture to the butter mixture, mixing until just combined.
In a clean bowl, beat the egg whites until stiff peaks form.
Gently fold the egg whites into the batter until well combined.
Divide the batter into three equal parts and add red food coloring to one and green food coloring to the other, leaving the third part uncolored.
Pour each colored batter into a separate, greased and lined 9×13-inch baking dish, and smooth the surface with a spatula.
Bake for 10-12 minutes or until the edges are lightly golden brown.
Remove from the oven and let cool completely.
In a small bowl, stir together the raspberry jam and a few drops of red food coloring until well combined.
Place the uncolored layer on a sheet of parchment paper and spread half of the raspberry jam over the top.
Place the green layer on top of the jam layer, and spread the remaining jam over the top.
Place the red layer on top of the jam layer, and gently press down.
Melt the chocolate chips and vegetable oil in a microwave-safe bowl, stirring every 15 seconds until smooth.
Pour the melted chocolate over the top of the cookie layers and spread evenly with a spatula.
Allow the chocolate to set before cutting the cookies into small squares and serving. Enjoy!
