Description
Small batch Italian Rainbow cookies in pink topped with chocolate and pink sprinkles, perfect for a sweet Valentine’s Day dessert.
Ingredients
Scale
- 3/4 cup sugar
- 1 tsp almond extract
- 3/4 cup room temperature butter
- 7 oz almond paste
- 3 large eggs
- 1 cup all purpose flour
- 1/4 tsp salt
- Pink food coloring
- 2/3 cups strawberry preserves
- 5 oz semi sweet baking chocolate
- 1/4 cup butter
Instructions
- Preheat the oven to 350 F
- Assemble three 8×8 baking pans with parchment paper
- In a mixing bowl add almond paste, sugar, butter, almond extract and mix on high until well combined.
- In a small bowl add the three eggs and whisk until well combined. On medium speed add the eggs and mix until well combined.
- On low add the flour and salt and mix until well combined.
- Divide the batter into three bowls. Add food coloring to each on the bowl, adding an extra drop to the second bowl, add two extra drops to the third bow. (or until you reach the color you love).
- Spread each of the batter onto the prepared baking pans. Bake in the oven for 10-12 minutes, or until a toothpick comes out clean. Let cool for 20 minutes, transfer onto a wire rack (with the parchment paper), let cool for another 10 minutes.
- To assemble the cake, keep the bottom layer onto of the parchment paper and spread 1/3 of a cup of the strawberry preserves, add the second layer and spread the 1/3 of a cup of strawberry preserves, top it off with the top layer (place it upside down, so its straight on top). Place in the fridge while you make the chocolate topping.
- In a small saucepan add the chocolate and butter and keep mixing until completely melted and well combined.
- Take the cake out of the fridge and top it off with the chocolate, making an even top layer. Cut the edges off to create a sharp edge square. Top off with the sprinkles.
- Cut the cake in 4 horizontal lines and 4 vertical lines. Place the cookies in the fridge for up to a week.
Nutrition
- Serving Size: 1
- Calories: 284
- Sugar: 18.6g
- Sodium: 78mg
- Fat: 18.6g
- Saturated Fat: 9.8g
- Carbohydrates: 26.6g
- Fiber: 1.1g
- Protein: 3.9g
- Cholesterol: 67mg
Keywords: Small batch Italian rainbow cookies, rainbow cookies, pink rainbow cookies, valentine's rainbow cookies