Italian Rainbow Cookies Recipe

Makes about 9 dozen
Prep time: 2 hours
Complete time: 3 hours

INGREDIENTS 

for the almond paste: 
5 cups plus 2 tablespoons|600 grams almond flour
¾ cup plus 1 tablespoon|270 grams honey
2 tablespoons plus 1 teaspoon vanilla extract
1 tablespoon almond extract
1 ¼ cups plus 1 tablespoon|240 grams darkish brown sugar
2 ½ teaspoons kosher salt 

for the pink cake:
8 ounces|224 grams unsalted butter, at room temperature 
¾ cup|165 grams plus 2 tablespoons granulated sugar  
½ cup|150 grams almond paste
3 giant egg yolks
3 tablespoons entire milk 
1 teaspoon vanilla extract
¾ teaspoon almond extract
1 ½ teaspoons kosher salt
1 ¼ cups|165 grams all-purpose flour
3 giant egg whites
25 to 30 drops red food coloring

for the white cake: 
8 ounces|224 grams unsalted butter, at room temperature 
¾ cup|165 grams plus 2 tablespoons granulated sugar  
½ cup|150 grams almond paste
3 giant egg yolks
3 tablespoons entire milk 
1 teaspoon vanilla extract
¾ teaspoon almond extract
1 ½ teaspoons kosher salt
1 ¼ cups|165 grams all-purpose flour
3 giant egg whites

for the inexperienced cake: 
8 ounces|224 grams unsalted butter, at room temperature 
¾ cup|165 grams plus 2 tablespoons granulated sugar  
½ cup|150 grams almond paste
3 giant egg yolks
3 tablespoons entire milk
1 teaspoon vanilla extract
¾ teaspoon almond extract
1 ½ teaspoons kosher salt
1 ¼ cups|165 grams all-purpose flour
3 giant egg whites
25 to 30 drops green food coloring

for the chocolate glaze:
1 ½ kilos|680 grams 70% bittersweet chocolate, roughly chopped  

DIRECTIONS 

1. Make the almond paste: Mix the entire elements in a big bowl and blend effectively. Retailer within the fridge till prepared to make use of.

2. Make the pink cake: Warmth the oven to 300°F. In a stand mixer fitted with a whisk attachment or utilizing an electrical mixer in a big bowl, cream the butter, ¾ cup|165 grams of sugar, and the almond paste till gentle and fluffy, about 3 minutes. Add the egg yolks, milk, and vanilla and almond extracts and blend effectively, scraping down the edges of the bowl, till mixed. Add the flour and salt and blend till simply mixed, then put aside. 

3. In a separate bowl, whisk the egg whites till frothy, about 5 minutes. Stream within the remaining 2 tablespoons of sugar and proceed whipping till gentle peaks kind, about 2 minutes. Add the pink meals coloring to the meringue, then gently fold into the batter, beginning with about ⅓ of the meringue earlier than including the remainder, till no streaks stay. Line a half sheet tray with parchment paper and spray with cooking spray. Unfold the batter evenly onto the sheet tray, distributing the dough evenly on the sheet tray to govern it much less, then bake for 22 minutes, turning midway by means of. When it’s carried out, the cake must be evenly coloured on prime and spring again gently to the contact. Let cool fully.

4. Make the white cake: In a stand mixer fitted with a whisk attachment or utilizing an electrical mixer in a big bowl, cream the butter, ¾ cup|165 grams of sugar, and the almond paste till gentle and fluffy, about 3 minutes. Add the egg yolks, milk, and vanilla and almond extracts and blend effectively, scraping down the edges of the bowl, till mixed. Add the flour and salt and blend till simply mixed, then put aside. 

5. In a separate bowl, whisk the egg whites till frothy, about 5 minutes. Stream within the remaining 2 tablespoons of sugar and proceed whipping till gentle peaks kind, about 2 minutes. Gently fold the meringue into the batter, beginning with about ⅓ of the meringue earlier than including the remainder, till no streaks stay. Line a half sheet tray with parchment paper and spray with cooking spray. Unfold the batter evenly onto the sheet tray, distributing the dough evenly on the sheet tray to govern it much less, then bake for 22 minutes, turning midway by means of. When it’s carried out, the cake must be evenly coloured on prime and spring again gently to the contact. Let cool fully. 

6. Make the inexperienced cake: In a stand mixer fitted with a whisk attachment or utilizing an electrical mixer in a big bowl, cream the butter, ¾ cup|165 grams of sugar, and the almond paste till gentle and fluffy, about 3 minutes. Add the egg yolks, milk, and vanilla and almond extracts and blend effectively, scraping down the edges of the bowl, till mixed. Add the flour and salt and blend till simply mixed, then put aside. 

7. In a separate bowl, whisk the egg whites till frothy, about 5 minutes. Stream within the remaining 2 tablespoons of sugar and proceed whipping till gentle peaks kind, about 2 minutes. Add the inexperienced meals coloring to the meringue, then gently fold into the batter, beginning with about ⅓ of the meringue earlier than including the remainder, till no streaks stay. Line a half sheet tray with parchment paper and spray with cooking spray. Unfold the batter evenly onto the sheet tray, distributing the dough evenly on the sheet tray to govern it much less, then bake for 22 minutes, turning midway by means of. When it’s carried out, the cake must be evenly coloured on prime and spring again gently to the contact. Let cool fully. 

8. Soften the chocolate: Place the chocolate in a big heat-proof bowl fitted over a medium saucepan of boiling water. Let the chocolate soften, stirring often, till easy. 

9. Assemble the cookies: Place the pink cake on a big chopping board. Pour ½ cup|150 grams of the melted chocolate over the cake and, utilizing an offset spatula, unfold into a fair layer over the whole cake. Place the white cake on prime and repeat with a further ½ cup|150 grams of the melted chocolate. Place the inexperienced cake on prime and, utilizing a parchment-lined sheet tray, apply stress and crush the highest layer so the truffles are securely hooked up. Repeat with the remaining ½ cup|150 grams of the melted chocolate on prime of the inexperienced layer. Place within the fridge to relax for at the very least quarter-hour, then, utilizing a big chopping board, flip the whole cake and glaze the underside (pink layer) with the remaining chocolate. Place within the fridge and chill for at the very least 1 hour, then lower into ½-inch-by-1 ½-inch cookies. 

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