Italian Rainbow Cookies


With delicious, colorful layers of almond cake and raspberry and apricot jam; these moist cookies make a festive, beautiful addition to any cookie platter.


1 cup sugar
8 ounces almond paste, cut into small pieces
3 sticks unsalted butter, softened
4 eggs, separated
¼-cup milk
2 teaspoons LorAnn Almond Bakery Emulsion
LorAnn Red Liquid Gel Food Coloring
LorAnn Green Liquid Gel Food Coloring
1/3 cup apricot jam, strained
1/3 cup raspberry jam, strained
12 ounces dark chocolate coating, melted or tempered chocolate


1. Preheat oven to 325°F and grease three 9x13 sheet pans, or two half sheet pans. Line each with parchment.
2. In a large bowl, add almond paste, sugar, and one stick of the softened butter. With stand mixer or hand mixer, beat until smooth, making sure the almond paste is completely broken down.
3. Add the remaining sticks of butter and continue to mix until smooth (you will need to scrape the sides of the bowl several times).
4. Add egg yolks one at a time, making sure they are completely mixed in between.
5. Add milk and almond bakery emulsion.
6. Lower speed and add flour, mixing until just combined. Set aside.
7. In a separate bowl, beat the egg whites until stiff peaks form.
8. Fold the egg whites into the flour mixture, making sure there are no white streaks of eggs remaining.
9. Divide into three bowls.
10. In one bowl, add several drops of red liquid gel food coloring. In another bowl, add the green. Leave the

Recipe PDF

  Name Download File type
Italian Rainbow Cookies
R0457.pdf 3770 KB

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