Slice-and-Bake Italian Rainbow Cookies

We transformed the classic cakey confection into a fun slice-and-bake cookie. But don't worry, we kept the almond flavor that's well known and loved! A dip in a raspberry-spiked chocolate icing provides extra flavor and visual appeal. By Amanda Neal for Food Network Kitchen
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  • Level: Intermediate
  • Total: 3 hr
  • Active: 1 hr
  • Yield: about 26 cookies
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2 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note)

1/2 teaspoon baking powder

1/4 teaspoon kosher salt

14 tablespoons (1 3/4 sticks) unsalted butter, at room temperature

3/4 cup granulated sugar

3/4 cup confectioners' sugar

2 large egg yolks

1/2 teaspoon almond extract

Red, yellow and green liquid food coloring, for the dough

Chocolate Icing:

One 4-ounce bar semisweet chocolate, chopped

2 tablespoons heavy cream

1 tablespoon unsalted butter

1/2 teaspoon raspberry extract


  1. For the cookies: Whisk together the flour, baking powder and salt in a medium bowl until combined. Beat the butter, granulated sugar and confectioners' sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg yolks and almond extract until smooth, scraping down sides of bowl with a rubber spatula as needed. Reduce the mixer speed to medium low and gradually beat in the flour mixture until the dough just comes together.
  2. Divide the dough into 3 equal-size pieces. With gloved hands or a rubber spatula, use the food coloring to tint one piece red, one yellow and one green in 3 separate small bowls. Starting with the green, shape the dough on a piece of parchment into a rectangle that's about 10 inches long and 2 1/2 inches wide, using the parchment and a bench scraper to make the dough as rectangular and even as possible. Next, shape the yellow and red dough into same-size rectangular shapes on separate sheets of parchment. Using the parchment to help lift the dough, carefully place the yellow rectangle on top of the green, pressing gently to adhere. Remove and discard the parchment. Finally, use the parchment to carefully lift and place the red rectangle on top of the yellow, pressing gently to adhere; discard parchment. Use the bench scrapper again to make sure all the sides are even. Wrap the entire log of dough in plastic wrap and freeze until firm, about 1 hour, or refrigerate overnight. 
  3. Preheat the oven to 375 degrees F. Line 2 rimmed baking sheets with parchment.  
  4. Trim the ends of the dough log using a sharp knife, then slice crosswise into 3/8-inch-thick rectangles. Arrange about 1 1/2-inches apart on the prepared baking sheets and refrigerate until ready to bake, at least 15 minutes.  
  5. Bake, one baking sheet at a time, until the cookies are just set around the edges and golden on the bottom, about 15 minutes. Let cool 5 minutes, then transfer cookies to a wire rack to cool completely. 
  6. For the chocolate icing. Once the cookies have cooled, combine the chocolate, cream and butter in a medium heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Stir with a small rubber spatula until melted and smooth, 2 to 4 minutes. Remove the bowl from the pan and stir in the raspberry extract; let cool 5 minutes. 
  7. Dip the cookies at an angle into the chocolate icing (about one-third of the cookie should be coated), letting any excess drip back into the bowl. Once all the cookies are dipped, run a small offset spatula through the chocolate in a wiggly motion to make a rippled look. Let set, about 35 minutes. The cookies will keep in an airtight container for up to 5 days. 

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

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