Italian · Dessert
Rainbow Layered Cookies
A classic Italian layered sponge cookie built from three thin almond-flour sponges tinted red, white and green, bonded with warm apricot puree and finished under a thin dark chocolate shell, cut into neat rainbow-striped rectangles.
$1
35 minsPrep
10 minsCook
165 minsTotal
HardLevel
Nutrition per serving
205Calories
4.2gProtein
14.4gFat
16.1gCarbs
9.2gSugar
2gFiber
59mgSodium
40mgChol
5.7gSat Fat
146mgPotassium
40mgCalcium
1.3mgIron
0.1mcgVitamin B12
0.5mgVitamin C
0gPolyol
0gAllulose
0.2gAlcohol
Goes well with
San Pellegrino Limonata
local
Moscato d'Asti
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Line three small baking trays (or one tray divided into three equal zones) with parchment, each sized roughly 15x10cm.
2
Beat the softened butter and sugar together until pale, then beat in the egg yolk and vanilla extract.
3
Whisk the egg white to soft peaks in a separate bowl, then fold it through the butter mixture to lighten it.
4
Sift the almond flour and all-purpose flour over the batter and fold through gently until just combined.
5
Divide the batter into three equal portions. Leave one plain, tint one pink-red and one green with a few drops of food colouring each.
6
Spread each portion thinly and evenly into its own marked zone on the lined tray, roughly 5mm thick.
7
Bake at 180C for 9-10 minutes until just set and barely coloured at the edges. Cool the three sponge layers completely on a wire rack.
8
Warm the apricot puree gently until loose and spreadable, then brush it between the layers as you stack green, plain, then pink sponge on top of each other.
9
Press the stacked layers firmly together, wrap tightly in cling film and chill under a light weight for at least 2 hours to bond.
10
Trim the edges of the chilled block neatly, then cut into 2 small rectangular cookies.
11
Melt the dark chocolate and brush or spread a thin layer over the top of the cut cookies, letting it set before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22g22g Almond Flour, blanched, finely ground
- 10g10g All Purpose Flour, sifted
- 15g15g Butter, softened
- 14g14g Sugar White
- 13g13g Egg, separated
- 1g1g Food Colouring, red and green, divided
- 1g1g Vanilla Extract
- 10g10g Apricot Fresh, pureed and warmed, used as jam substitute
- 10g10g Chocolate Dark 70, melted, brushed as thin coating, 1
