The first time I ever had these cookies was when I was on a weekend trip to NYC, at an Italian Deli. Because they were so delicious and memorable, I thought it seemed only right to find the recipe and recreate these cookie masterpieces! These cookies are really more like bars; they have 3 layers of moist, sweet, almondy cookie glued together with apricot jam and blackberry preserves. The chocolate topping adds a decadent flavor that ties it all together. These cookies not only taste beautiful, but they look amazing too! The multi-colored layers are sure to impress any group of friends and have them asking how you did it! I hope you enjoy this awesome recipe for Italian Rainbow Cookies as much as I did! YUM!
8 ounces almond filling
In a large bowl, fluff the almond filling with a fork, and cream together with the butter, sugar, and egg yolks.
Next, assembly! Place the uncolored cookie sheet back into the glass dish. Spread a thin layer of the apricot jam evenly across the top.
Finally, add the green layer. Place a layer of parchment paper on top, and cover with cellophane. Place a heavy pan or cutting board on top of wrapped layers to compress. Chill in the refrigerator 8 hours, or overnight.
Italian Spumoni Cookies
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- 8 ounces almond filling
- 1 cup butter, softened
- 1 cup white sugar
- 4 eggs, separated
- 2 cups all-purpose flour
- 6 drops red food coloring
- 6 drops green food coloring
- 1/4 cup seedless blackberry jam
- 1/4 cup apricot jam
- 1 cup semisweet Ghiradelli chocolate chips, melted
- 1/4 cup heavy cream
- 2 Tblsp butter
- To begin, preheat the oven to 350 degrees F. Place a layer of parchment paper in 3 9"x13" baking dishes (do not skip this step!). I used two disposable dishes, and a glass dish that I would later use to keep the cookies in.
- In a large bowl, fluff the almond filling with a fork, and cream together with the butter, sugar, and egg yolks.
- Stir in the flour to form a light and fluffy dough.
- In a separate bowl, beat the egg whites until soft peaks form. Fold the egg whites into the dough.
- Divide dough into 3 equal portions (of about 1 1/2 cups of batter each). Place the plain (undyed) batter into the glass baking dish.
- Add the green coloring to the one remaining portion, and the red to the other. Pour the dyed batters into the disposable baking dishes.
- Bake for about 10 minutes, until the top of the cookies has lightly browned. Remove the sheet of cookie from the baking dishes and place on wire racks until cooled completely.
- Next, assembly! Place the uncolored cookie sheet back into the glass dish. Spread a thin layer of the apricot jam evenly across the top.
- Next, place the red layer on top of the apricot jam. Top this layer with an even coat of blackberry preserves.
- Finally, add the green layer. Place a layer of parchment paper on top, and cover with cellophane. Place a heavy pan or cutting board on top of wrapped layers to compress. Chill in the refrigerator 8 hours, or overnight.
- Remove plastic wrap. Melt the chocolate chips on 20 second intervals in the microwave. Mix in the butter and cream. Top with melted chocolate chips, and refrigerate 1 hour, or until chocolate is firm. Slice into small squares to serve.
Half Baked Cooks http://halfbakedcooks.com/