The Italian rainbow cookie has always been the saving grace of any cookie platter. Colorful layers of almond cake sandwiched with raspberry jam and coated in chocolate, it is truly the perfect cookie. And Stephen Collucci, pastry chef of NYC’s Cookshop and author of Everyday’s a Sundae, is sharing a tried-and-true recipe from his new cookbook that will be the only recipe you need.
These cookies are great on their own, but to get the most out of this recipe, we chop up our rainbow cookies for a sundae like no other: almond ice cream laced with chunks of cookies and swirls of raspberry jam . It might just be our favorite ice cream flavor this summer.
Ingredients
Nonstick cooking spray
1 cup sugar
1 (8-ounce) can almond paste
3 sticks unsalted butter, softened and divided
4 eggs, separated
¼ cup milk
2 teaspoons almond extract
2 cups all-purpose flour
Leave a Comment