Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Watch how to make this recipe.
Slice-and-Stuff Italian Rainbow Cookies
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- Level: Intermediate
- Total: 3 hr 15 min (includes chilling)
- Active: 45 min
- Yield: 12 to 16 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 429
- Total Fat
- 19 g
- Saturated Fat
- 10 g
- Carbohydrates
- 65 g
- Dietary Fiber
- 2 g
- Sugar
- 45 g
- Protein
- 4 g
- Cholesterol
- 53 mg
- Sodium
- 73 mg
A playful twist on the beloved Italian bakery classic, these stuffed rainbow cookies channel all the nostalgic charm of the original cakey layered version — but with a surprise inside. Almond-scented tricolor dough surrounds a sweet pocket of jam, then gets dressed up with a double dose of chocolate and a dunk in sprinkles. Get ready for a chewy, jam-filled cookie with lots of personality. They’re festive enough for the holidays but fun enough to make anytime you want to delight your crowd.
- Level: Intermediate
- Total: 3 hr 15 min (includes chilling)
- Active: 45 min
- Yield: 12 to 16 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 429
- Total Fat
- 19 g
- Saturated Fat
- 10 g
- Carbohydrates
- 65 g
- Dietary Fiber
- 2 g
- Sugar
- 45 g
- Protein
- 4 g
- Cholesterol
- 53 mg
- Sodium
- 73 mg
Ingredients
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Directions
Special equipment:
a 3/4-ounce (1 1/2-tablespoon) cookie scoop; a small disposable piping bag or cornet- Whisk together the cake flour, almond flour, baking powder and salt in a medium bowl; set aside. Beat the butter, granulated sugar and confectioners’ sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the egg and yolk one at a time. Beat in the almond extract until incorporated. Reduce the mixer speed to low and beat in the flour mixture in 2 additions until just incorporated.
- Divide the dough into 3 equal portions. Place one in a small bowl; this will be the white dough. Place another portion back in the bowl of the mixer fitted with the paddle attachment. Add 4 to 6 drops of red gel food coloring to the portion and mix until you have an even vibrant red color. Remove the dough from the mixer and place it in a small bowl. Wipe out the mixer bowl and paddle. Add the remaining portion of dough to the mixer bowl and add 4 to 6 drops of green coloring and mix until you have an even vibrant green. Chill the 3 doughs for 15 minutes.
- Lay a large piece of plastic wrap or parchment out on a work surface. Using a 3/4-ounce (1 1/2-tablespoon) cookie scoop, plop rough balls of the colors randomly onto the plastic wrap or parchment to create a 5-by-9-inch rectangular strip of multicolored cookie dough, with the dough layered in some places (see Cook’s Note). Use the plastic wrap or parchment paper to roll the dough into a tight log, about 2 inches wide. Refrigerate for at least 1 hour and up to 2 days.
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
- Remove the dough from the refrigerator and unwrap it. Slice it into 1/4-inch-thick rounds, then lightly press or roll each round so that it’s 2 1/2 inches in diameter. Lay 6 to 8 rounds on each prepared baking sheet, spacing them 2 inches apart. Top each round with 1 teaspoon apricot jam, then top with another cookie dough round. Gently pinch the sides of each cookie together to seal, then refrigerate for 20 minutes. Bake for 15 to 18 minutes, rotating the pans front to back and top to bottom halfway through. Let the cookies cool on the pans for 5 minutes, then transfer to a cooling rack to cool completely.
- Place the chocolate chips and coconut oil in a medium microwave-safe bowl and heat in 30-second intervals, stirring between each, until melted and smooth. Place the sprinkles in a shallow bowl or on a small plate. Spread a thin layer of chocolate on the bottom of a cookie, then immediately dip it in the chocolate sprinkles to coat. Let dry upside-down. To make the chocolate dry faster, you can chill the cookies for 10 to 15 minutes.
- Meanwhile, transfer the remaining melted chocolate to a small piping bag or cornet. Once the chocolate has firmed up, flip the cookies right-side up. Snip off the very tip of the bag and drizzle chocolate over the other (top) side of each cookie. Chill for 5 minutes just to set the chocolate. Serve the cookies at room temperature. Leftover cookies can be stored in an airtight container for up to 5 days; if the chocolate gets too soft you can refrigerate them, but let them come to room temperature before serving.
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.) As you scoop the cookie doughs into the long rectangle, it helps to scoop one color dough at a time, starting with the white dough and wiping out the scoop between each dough color.
