Description
These Slice-and-Bake Italian Rainbow Cookies transform the classic tri-color almond cake into easy, vibrant cookies. With layers of red, yellow, and green almond dough dipped in raspberry-infused chocolate, they’re a festive treat perfect for holidays or any celebration.
Ingredients
Scale
- 2 1/2 cups all-purpose flour: provides structure and crisp texture
- 1/2 teaspoon baking powder: helps cookies rise lightly
- 1/4 teaspoon kosher salt: balances sweetness
- 14 tablespoons unsalted butter, at room temperature: adds richness
- 3/4 cup granulated sugar: provides sweetness and browning
- 3/4 cup confectioners’ sugar: ensures a smooth, tender texture
- 2 large egg yolks: bind ingredients and add richness
- 1/2 teaspoon almond extract: gives signature Italian flavor
- Red, yellow, and green food coloring: create colorful layers
- 4 oz semisweet chocolate, chopped: forms glossy coating
- 2 tablespoons heavy cream: gives smooth chocolate texture
- 1 tablespoon unsalted butter: adds shine to chocolate
- 1/2 teaspoon raspberry extract: provides fruity accent
Instructions
- Whisk together flour, baking powder, and salt in a bowl.
- Cream butter, granulated sugar, and confectioners’ sugar until light and fluffy.
- Add egg yolks and almond extract; beat until smooth.
- Gradually mix in the dry ingredients until the dough forms.
- Divide dough into three parts and tint each with red, yellow, and green food coloring.
- Shape each colored dough into rectangles about 10×2½ inches on parchment paper.
- Stack layers in the order green, yellow, red, pressing gently to adhere.
- Wrap in plastic wrap and freeze for 1 hour or refrigerate overnight.
- Preheat oven to 375°F and line baking sheets with parchment paper.
- Trim edges and slice dough crosswise into 3/8-inch-thick rectangles.
- Arrange on baking sheets 1½ inches apart and chill 15 minutes before baking.
- Bake 15 minutes, or until edges are set and bottoms golden; cool completely.
- For the icing, melt chocolate, cream, and butter over simmering water until smooth; stir in raspberry extract.
- Dip each cookie one-third into chocolate and create ripples with a spatula.
- Let set about 35 minutes before serving or storing.
Notes
- Chill dough thoroughly for clean slices and vibrant layers.
- Use high-quality chocolate for best flavor and texture.
- Store in an airtight container for up to five days or freeze for longer storage.
- Measure flour by spooning and leveling for accuracy.
- For added flair, sandwich cookies with raspberry jam before dipping in chocolate.
- Prep Time: 1 hr
- Cook Time: 15 mins per batch
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Slice-and-Bake Italian Rainbow Cookies, Italian cookies, almond cookies, tri-color cookies, holiday cookies, festive desserts, raspberry chocolate cookies, Italian dessert