Italian Ribbon Cookies, also known as Rainbow Cookies, are a beloved traditional Italian treat, especially popular during holiday seasons and special occasions, featuring vibrant layers that resemble the colors of the Italian flag 🇮🇹. These delightful bar cookies combine the richness of almond paste, the sweetness of marzipan, and the decadence of chocolate, creating a symphony of flavors and textures that will surely impress your friends and family. With a prep time of just 30 minutes and a total time of 1 hour, these cookies are a perfect choice when you’re craving something sweet but short on time. Let’s dive into the recipe and create these delightful treats together!
Italian Ribbon Cookies
Ingredients:
- 7 ounces marzipan paste
- 1 ounce almond paste
- 1 1/2 cups sugar
- 4 sticks unsalted butter
- 1 egg
- 2 egg yolks
- 1/4 teaspoon almond extract
- 5 cups all-purpose flour
- 5 large eggs, separated
- 1/4 teaspoon salt
- Green and red food coloring
- 1 cup seedless raspberry jam
- 10 ounces semisweet chocolate, chopped
Instructions:
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Preheat and Prepare: Start by preheating your oven to 350°F (175°C). Grease three 13″ x 9″ metal baking pans to ensure your cookies don’t stick during baking.
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Line and Grease: Line the bottom of each baking pan with wax paper, making sure to let it extend at two opposite ends. Grease the wax paper lightly to prevent sticking.
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Prepare Almond Mixture: Break the marzipan paste into small pieces and combine it with sugar in a food processor. Process until you achieve a smooth mixture without any lumps.
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Cream Butter and Sugars: Transfer the almond mixture to a large mixing bowl and add the unsalted butter. Using an electric mixer, beat the mixture until it becomes light and fluffy.
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Incorporate Eggs: Add the egg, egg yolks, and almond extract to the mixture. Beat well until everything is thoroughly combined.
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Add Dry Ingredients: Gradually add the all-purpose flour and salt to the mixture, beating on low speed until just combined. Be careful not to overmix.
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Beat Egg Whites: In a separate bowl, beat the egg whites with cleaned beaters until they form stiff peaks. Gently fold one third of the beaten egg whites into the batter to lighten it.
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Fold in Remaining Whites: Carefully fold in the remaining egg whites until fully incorporated. The batter will be stiff but should be well mixed.
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Color the Dough: Divide the dough into three equal parts, approximately 1 1/2 cups each. Stir green food coloring into one part and red food coloring into another, leaving the third part plain.
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Spread Dough in Pans: Spread each colored dough separately into the prepared baking pans. The layers will be thin, so make sure to spread them evenly.
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Bake: Bake the layers in batches in the middle of the oven until they are just set and beginning to turn golden along the edges, about 7 to 10 minutes. Keep an eye on them to prevent overbaking.
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Invert and Cool: Once baked, run a knife along the edges of each pan to loosen the layers. While still hot, invert a large rack over each pan and invert the layers onto the rack. Gently peel off the wax paper and allow the layers to cool completely.
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Assemble Layers: Line a large shallow baking pan with wax paper and slide the green layer into it. Spread half of the raspberry jam evenly over the green layer, then carefully place the plain layer on top.
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Add Remaining Jam: Spread the remaining raspberry jam evenly over the plain layer, then carefully place the pink layer on top. If needed, trim the edges for a neater appearance.
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Weight and Chill: Cover the assembled layers with plastic wrap and weigh them down with a large cutting board or baking pan. Chill in the refrigerator for at least three hours, or until firm.
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Melt Chocolate: Once chilled, melt the semisweet chocolate in a double boiler or a metal bowl set over a pan of barely simmering water. Stir until smooth and glossy.
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Spread Chocolate: Remove the weight and plastic wrap from the chilled layers. Spread the melted chocolate evenly over the top layer, leaving the sides uncoated.
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Set and Serve: Allow the chocolate to set at room temperature for about an hour. Once set, cut the layered cookies into small diamonds or rectangles, creating 12 rows crosswise and 12 diagonal rows.
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Enjoy: Serve these delightful Italian Ribbon Cookies to your loved ones and watch as they marvel at the beautiful layers and delicious flavors. Store any leftovers in an airtight container at room temperature for up to a week.
These Italian Ribbon Cookies are not only visually stunning but also incredibly delicious, making them the perfect addition to any holiday celebration or special occasion. With their rich almond flavor, chewy texture, and decadent chocolate coating, they’re sure to become a family favorite 🌈🍪.
