DIRECTIONS
Prepare the Almond Paste: Using a food processor with the blade attachment, add almond flour, powdered sugar + salt and pulse until mixed.
Add in almond extract and egg white and continue pulsing until a dough forms.
Remove the dough from the food processor, roll into a log and wrap in plastic wrap, storing in the fridge until ready to use. The almond paste can be prepared ahead and refrigerated up to 10 days prior to using. This recipe makes approx. 8oz of almond paste; you will use all of it in the cookie batter.
Prepare the Gluten Free Italian Rainbow Cookies: Position oven racks on upper and lower thirds of the oven and preheat to 350F.
Grease and flour 8x8 baking pans or line with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, combine almond paste and ¾ cups plus 2 tbsp of monkfruit sweetener. Mix on medium speed until small crumbles form.
Next begin adding softened butter a few pieces at a time, continuing to mix on medium speed until well combined. Next, beat in egg yolks, vanilla, and almond extract until smooth. The batter will be pretty thick which is normal.
In a separate mixing bowl, sift 2 cups of flour and ½ tsp of salt together. Gradually add to batter, mixing on low speed until combined.
In another bowl, beat egg whites until foamy. Using an electric mixer or the whisk attachment on your stand mixer is best rather than doing this by hand. Once egg whites are frothy, beat in additional 2 tbsp of granulated monkfruit + continue to whisk until stiff peaks form.
Gently fold in ⅓ of the egg whites into the batter using a silicone spatula, then gently fold in the remaining egg whites. The batter will feel a little difficult to work with but will become easier and fluffier as you add the egg whites. It will still be slightly dense once the egg whites are fully incorporated.
Next, evenly distribute the batter into 3 separate bowls. Mine weighed approximately 350g each, but you can eyeball this step if you do not have a kitchen scale.
Color the Batter: Add 1 packet of pink coloring to one bowl, 1 packet of green to another, and leave the third bowl plain. Using a silicone spatula or mixing spoon, fold in coloring packets until fully combined.
Bake the Layers: Transfer each of the batters to three separate parchment lined 8x8 baking pans. Dip an offset spatula in water and use it to spread the batter evenly around the pan, ensuring you get it into the corners of the pan. Smooth out the tops.
Bake for 8-10 minutes or until edges are golden brown. Note: if you are using glass pans, baking time will take slightly longer, closer to 12-15 minutes.
When finished, allow cakes to cool completely on wire racks.
Assemble the Layers: Once cool, place the green layer onto a cool cookie sheet or cutting board to use as a base. Gently spread a thin layer of jam on top. Carefully slide the plain layer atop the green and gently spread another thin layer of jam on top. Slide pink layer on top.
Carefully cover the cake with plastic wrap and place a second clean pan on top. Top the pan with heavy objects like cans or bags of flour to weigh down the layers. Refrigerate 4 hours up to overnight.
Add the Chocolate Layer: After cake has chilled, remove plastic wrap and carefully trim any uneven edges. Flip onto a cooling rack so the green layer is now on the top. Place the cooling rack atop a parchment lined cookie sheet to catch any mess.
Melt chocolate in a heat proof bowl resting above a pot of simmering water (this creates a double boiler). Carefully pour over cake. Dip an offset spatula into the simmering water and use it to evenly spread the chocolate over top of and alongside the cake.
Cut the Italian Rainbow Cookies: Using a sharp knife, cut the cookies into 25 pieces. If you want clean edges, dip your knife in hot water and clean with a towel in between cuts.
Store in an airtight container up to 1 week at room temperature.
~ A Pretty Delicious Life
