If you google Italian Rainbow Cookies, you’ll find a number of different recipes – I chose the one from www.tastingtable.com. While I rarely bake with food coloring, as it doesn’t feel natural, this recipe requires it (1/4 tsp) to make the layers pop. The result is very impressive looking, with the taste not far behind. The recipe calls for a 9×13 pan (well actually three of them, although I used the same pan and baked three times) – it seems to me a slightly smaller pan would have been better, as I found it tough to spread the batter thinly enough to meet the edges. (Although, in hindsight, you trim all the edges off, and the batter is thick enough that it sits in place, so perhaps it doesn’t matter.) The amount of time to make these is a bit misleading as you do need to refrigerate for several hours, or overnight; add in if you are using only one pan, you have to triple the amount of time allotted to baking. (Note: If you use one pan over and over, for rounds 2 and 3, spread your batter on the parchment and THEN put it on the pan, otherwise the pan is so hot that the batter won’t spread properly.) The key tastes (almond, raspberry and chocolate) come shining through, so make sure you use a good quality almond paste, a good quality raspberry jam (I chose seedless – Wilkin & Sons) and a good quality chocolate, otherwise your taste is compromised. I used a fork to stripe the top, adding just that touch of fancy. All in all, both a fun and fairly easy bake!
