Italian rainbow cookies

Photo: Sip and Feast

Three almond layers, jam in between, chocolate on both sides. Every Italian bakery in New York has them in the case at Christmas, and James and Tara's version is the one that made me stop buying them.

From Tara and James Rugnetta at Sip and Feast · @sipandfeast

Three thin almond-paste sponge layers (green, plain, red) stacked with warm jam, pressed overnight, then coated in chocolate on both sides and cut into small squares.

You need

• 4 large eggs, separated
• 7 oz (200 g) almond paste
• 1 cup (200 g) sugar, divided
• 1 1/4 cups (282 g) unsalted butter, at room temperature
• 1 tsp almond extract
• 1/2 tsp salt
• 2 cups (260 g) all-purpose flour
• Red and green gel food coloring
• 3/4 cup (240 g) apricot or raspberry jam, warmed and strained
• 1 1/2 cups (226 g) semisweet chocolate chips

How to make it

1. Heat the oven to 350°F. Line three 9 x 13-inch pans (or bake one layer at a time in the same pan) with parchment.
2. Whip the egg whites to soft peaks, then rain in 1/4 cup of the sugar and keep whipping until stiff and glossy. Set aside.
3. In a second bowl, beat the almond paste with the remaining 3/4 cup sugar on low until it looks like wet sand, about 4 minutes. Add the butter and beat until pale and fluffy, about 3 minutes. Beat in the yolks, almond extract and salt, then mix in the flour on low just until it disappears.
4. Fold in half the whites to loosen the batter, then fold in the rest gently, so it stays airy.
5. Weigh the batter and split it evenly into three bowls. Tint one green and one red with a few drops of gel color; leave the third plain.
6. Spread each batter into its pan in a thin, even layer (an offset spatula helps). Bake 8 to 10 minutes, until just set and not browned at the edges. Cool completely.
7. Turn the green layer out onto parchment and spread it with half the jam. Lay the plain layer on top, spread with the rest of the jam, then top with the red layer.
8. Cover with parchment, set a sheet pan on top and weigh it down with cans. Refrigerate at least 4 hours, or overnight; the press is what makes clean layers.
9. Melt the chocolate gently. Spread half over the top, chill until set, flip and coat the other side. Chill again.
10. Trim the edges with a hot, dry knife and cut into 1-inch squares, wiping the knife between cuts.

For a swap: Packs perfectly: cut squares, stack them in rows.

Written in our own words from Tara and James Rugnetta's recipe, with their quantities. The original: Italian rainbow cookies, Sip and Feast.

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