The Italian rainbow cookie has long been considered a must-try delight. With colourful layers of almond cake sandwiched with raspberry jam and covered in chocolate, it's the ultimate cookie to try and share!

Ingredients

• 200g Sugar

• 280g Almond paste

• 350g butter

• 5 eggs separated

• 3/4 tsp salt

• 75ml milk

• 300g flour

• Red and green food coloring

• 250g raspberry jam

• 450g semi-sweet chocolate

The instructions

◇Step 1 - Making The Batter

1. Cut the almond paste in small pieces

2. In a bowl about half the butter and half the sugar with the almond paste

3. You can do this using a stand mixer fitted with the paddle attachment or with a hand mixer and maybe a little help of your bare hands

4. When the almond paste is all broken down and mixed in the other ingredients, add in the rest of the butter

5. Separate the eggs

6. Add the yolk and milk to the mix

7. Add the flour and salt until homogeneous

8. In another bowl, whisk the egg whites

9. When they become foamy and whiter add half of your remaining quantity of sugar

10. Mix for another minute

11. Add the remaining of the sugar

12. When the meringue is firm, add a part of it to the almond mixture

13. Fold it in

14. Add the rest and fold in until completely incorporated

15. Separate the batter into 3 which means divide the total weight of your batter in 3

16. Add red coloring to one batch, green to another and let the last one untouched

◇Step 2 - Baking

1. Butter 3 x 10"x16" baking sheet

2. Add parchment paper on each

3. Put each batch on a different baking sheet and spread it out evenly

4. Bake at 325°F for about 12 minutes

5. Take out of the oven and let it cool down directly on the counter so it doesn’t over bake

◇Step 3 - Assembly

1. Place the green layer on a flat surface you can move

2. Apply evenly half of the jam on this first layer

3. Put the nature one on top

4. Add the rest of the jam

5. Place the red layer on top

6. Cover with plastic wrap

7. Place another flat object on top like a baking sheet

8. Place in the refrigerator for at least 4h

9. Melt some chocolate

10. Spread half the chocolate all over the top

11. Refrigerate 30 minutes

12. Flip over and spread the rest of the chocolate over the bottom part

13. Refrigerate 30 minutes

14. Trim all the edges

15. Cut into 3,5cm squares

16. Enjoy!

See you next week!

Sandrine ❤️