Italian · Dessert
Rainbow Layered Cookies
A protein-boosted reimagining of the classic Italian rainbow cookie: thin almond-and-whey sponge layers tinted pink, plain and green, glued with apricot jam and finished with a whisper of dark chocolate on top.
$1
25 minsPrep
9 minsCook
49 minsTotal
MediumLevel
Nutrition per serving
173Calories
16.4gProtein
9.3gFat
13.6gCarbs
2.7gSugar
2gFiber
181mgSodium
3mgChol
1.9gSat Fat
201mgPotassium
110mgCalcium
1mgIron
0.2mcgVitamin B12
0.5mgVitamin C
0gPolyol
7gAllulose
0.3gAlcohol
Goes well with
Italian Hot Chocolate (Cioccolata Calda)
local
Moscato d'Asti
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 170°C and line a small baking sheet with parchment, marking out three 10x7cm rectangles.
2
Whisk the egg whites with a hand or stand mixer to soft peaks, then fold in the allulose a little at a time until glossy.
3
Sift the almond flour, whey protein isolate and baking powder together, then fold gently into the egg white mixture along with the greek yogurt and vanilla extract to make a thick batter.
4
Divide the batter into three equal portions. Leave one plain, tint one pink and one green with the food colouring, folding each just enough to combine without deflating.
5
Spread each portion thinly into one of the marked rectangles and bake for 7-9 minutes until just set and barely golden at the edges.
6
Cool the three sponge layers fully on a wire rack while you warm the apricot puree gently in a small pan until jammy and slightly reduced.
7
Stack the layers green, plain, pink, spreading the warm apricot jam between each to glue them together, then press gently and chill briefly to firm up.
8
Melt the dark chocolate and spread a thin layer over the top sponge, letting it set for a few minutes before slicing into 2 neat rectangular cookies.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.8 oz22g blanched, fine almond flour
- 0.8 oz24g vanilla or unflavoured whey protein isolate
- 7/87/8 egg whites, whisked to soft peaks (30g)
- 0.6 oz18g greek yogurt
- 0.5 oz14g allulose
- 0.1 oz2g baking powder
- 0.2 oz6g reserved for apricot layer dusting almond flour
- 0 oz1g red, split across pink layer food colouring
- 0 oz1g green, split across green layer food colouring
- 0.4 oz10g pureed, cooked into jam filling apricot fresh
- 0.3 oz8g melted, thin glaze chocolate dark 70
- 0.1 oz2g vanilla extract
