Angela's Italian Recipe for Rainbow Cookies

Rainbow Cookies
(Pasticcini Arcobaleno)


Ingredients: 1 and 1/2 cups unsalted butter, softened, plus more for baking pans 2 cups flour, plus more for baking pans 1 cup sugar One 12-oz seedless raspberry jam One 12.5-oz can almond pastry filling 4 eggs 12 drops green food coloring 12 drops red food coloring 12 oz semisweet chocolate, melted Directions:

Heat oven to 350°F. Grease and flour three 9-inch by 13-inch baking pans and line with parchment paper. Set aside. Using a hand mixer on medium speed, beat butter and sugar in a bowl until pale and fluffy, about 2-3 minutes. Add pastry filling. Beat until smooth. Add eggs one at a time, beating well after each addition. Add flour. Beat until just combined. Evenly divide batter into 3 bowls. Add green food coloring to one bowl, red food coloring to the second bowl, and leave the third bowl plain. Stir colorings into batters. Using an offset spatula, spread each batter into a prepared baking pan. Bake each pan until just beginning to brown, about 10 minutes. Invert cakes onto wire racks; cool. Heat jam in a 1-qt saucepan over medium heat. Cook, stirring, until smooth. Cool slightly. Place green cake on a cutting board or foil-lined baking sheet. Using an offset spatula, spread half the jam over green cake. Top with plain cake. Spread remaining jam over plain cake. Top with red cake. Chill cakes to set jam, 1 hour. Using a slicing knife, trim cake edges to form an even block. Slice block crosswise into 1 and 1/2-inch wide logs. Separate on a cutting board. Using an offset spatula, spread chocolate over top, sides, and ends of each log until completely covered. Chill to set chocolate. Slice each log crosswise into 1/2-inch thick squares to serve. Makes about 10 dozen.

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