Tricolore: Italian Rainbow Cookies
Tricolore cookies, also known as Italian Rainbow Cookies, are a visually stunning and delicious treat that originates from Italy. These colorful cookies are made with almond sponge cake layers filled with raspberry jam and coated with a chocolate glaze. In this article, we will delve into the history, ingredients, preparation, serving suggestions, and cultural significance of Tricolore cookies, along with some tips for making them perfectly.
Tricolore cookies are a popular Italian dessert that is often associated with special occasions and celebrations. These cookies are called “Tricolore” due to their vibrant layers of red, green, and white, which resemble the colors of the Italian flag. The almond sponge cake layers are light and fluffy, and the tangy raspberry jam adds a burst of flavor, while the rich chocolate glaze provides a luscious finish. Tricolore cookies are not only visually appealing but also have a unique taste that makes them a favorite among cookie lovers.
The history of Tricolore cookies can be traced back to the Italian-American community in the United States. It is believed that these cookies were inspired by the Italian flag, with its iconic green, white, and red colors. Tricolore cookies became popular in Italian-American households during the holiday season, and they are often associated with Christmas and other festive celebrations. Today, Tricolore cookies are enjoyed not only in the United States but also in Italy and other parts of the world as a delicious and eye-catching treat.
Tricolore cookies are made with simple yet flavorful ingredients that come together to create a delightful dessert. The main ingredients include almond paste, sugar, eggs, all-purpose flour, unsalted butter, raspberry jam, and semi-sweet chocolate for the glaze.
Ingredients:
- 1 cup all-purpose flour
- 1/4 cup almond flour
- 2 tablespoons olive oil
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 eggs
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 2 tablespoons each of red, yellow, and green food coloring
- Optional: 1/2 teaspoon of ground cinnamon
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium-sized mixing bowl, whisk together the all-purpose flour, almond flour, baking powder, salt, and cinnamon (optional).
- In a separate bowl, beat together the eggs, sugar, and olive oil until smooth and creamy.
- Gradually add the dry ingredients to the wet ingredients, stirring until all ingredients are fully combined.
- Divide the dough into three equal portions and place into separate bowls.
- To each bowl, add a different food coloring – red, yellow, and green. Use a spoon or rubber spatula to mix the color into the dough.
- Take one spoonful of each color of dough and place it side-by-side onto the parchment-lined baking sheet.
- Gently press down the spoonfuls of dough so that each one is about 2 inches apart.
- Bake for 15 minutes until the edges are golden brown. Allow cooling before serving.
To prepare Tricolore cookies, start by making the almond sponge cake layers. Mix almond paste and sugar in a bowl until well combined. Add eggs one at a time, mixing well after each addition. Then, add flour and melted butter, and mix until a smooth batter forms. Divide the batter into three equal portions. Color one portion with green food coloring and another portion with red food coloring, leaving the third portion uncolored.
Spread each colored batter separately into a greased and lined baking sheet, and bake them in a preheated oven until they are lightly golden on the edges. Once the layers are cooled, spread raspberry jam evenly over the green and white layers, and stack them on top of each other, with the red layer on top. Press the layers together gently to adhere.
Melt the chocolate in a double boiler, and pour it over the assembled cake layers, spreading it evenly with a spatula to cover the entire surface. Allow the chocolate to set before cutting the cake into small squares or rectangles to form the Tricolore cookies.
