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Bringing the tradition of sharing Christmas cookies and impressive, colorful cakes together, this tri-color confection recipe is not only ultra cheery, but also extremely delicious. Unlike other cookie-cakes where actual cookies are typically stacked to resemble a cake, this version is made with layers of the most delectable almond butter cake.
My Son’s Tri-Color Italian Cookies are delicious rainbow cookies! With amaretto, sponge cake, homemade almond paste, apricot preserves and chocolate. For a quicker option, you can buy the almond paste. Set 4 ½ sticks of butter out on the counter to come to room temperature.
And while it would be perfectly acceptable (and convenient!) to buy the almond paste to use in your tri-colors, my son makes it from scratch, which really gives the cookies a fresh taste. He even blanches the almonds in a saucepan on the stove and peels off the skins. (I don’t have the patience for that, so recommend just buying blanched almonds.)
Rainbow cookies are gorgeous and delicious! Almond sponge cake is layered with apricot or raspberry jam and topped with bittersweet chocolate. The sponge cake is colored with food coloring to present the colors of the Italian flag – red, white and green.
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