Because this recipe is fairly complex and I have not made it before, I’m linking to the original source from Tasting Table for the ingredients and instructions. The only substitution I made was orange marmalade in place of the raspberry jam. The orange marmalade would need to be heated and then strained prior to adding it to the cookie layers. 

Three, 13” x 9” baking pans are required to make this dessert, as well as almond paste, which can be tricky to find. The preparation of the batter is easy enough with a stand mixer, and baking time is quick because the “cakes” are very thin. I had some difficulty turning the cakes out of the pans and sliding them on top of each other to make the layers. I ended up placing one baking pan inside the other, sandwiching the cake in between, and then flipping it over to reveal the cake on the underside of the pan. You can then peel off the parchment and slide it onto another layer. Pressing the cakes in the fridge for a few hours is worth the time as it allows the layers to come together - you’ll see a noticeable difference. 

I did not follow the chocolate instructions from the source recipe. I wanted to achieve a chocolate layer on the tops and sides of the cookies, not top and bottom, plus I was starting to get impatient by the end of the day. I cut the cookies into long 1” strips, and then I spread melted chocolate over the top, allowing it to drape over the sides. The source recipe only calls for melted chocolate, with no added dairy or fat to thin it out. I wish I would have thinned out my chocolate a bit more so that I could simply pour it over the cookies for a cleaner, thinner layer.

Tasting Table, Italian Rainbow Cookie Recipe