Transfer about one-quarter of the egg white mixture into the cake batter and use a flexible spatula to fold the mixture together until just combined.Scrape down the sides of the bowl, then beat in the flour on low speed until just incorporated. Switch to the stand mixer’s paddle attachment (or keep using the electric mixer) and beat in the egg yolks on medium-high speed until totally combined. Beat with the stand mixer’s whisk attachment or an electric mixer on medium-high speed until light and creamy, scraping down the sides of the bowl as needed (you might find there are a few little lumps of almond paste in the batter-this is okay). In the same bowl (no need to clean it), combine the extracts, remaining ¼ cup (50 grams) sugar, butter, almond paste, and ¾ teaspoon salt.With the mixer running, slowly add ¼ cup (50 grams) of the sugar in a steady stream, then increase the speed to high and beat until the mixture forms stiff, glossy peaks. Using the stand mixer’s whisk attachment or an electric mixer, beat the egg whites on medium-high speed until the mixture forms soft peaks. Place the egg whites and a pinch of salt in a very clean bowl of a stand mixer or large bowl.Spray a 9x9-inch metal cake pan with cooking spray, then line with parchment paper, leaving an overhang on 2 sides. You can bake the cakes in an 8x8-inch metal pan if that’s all you have-bake the cakes at 350☏ for 13 to 15 minutes if using a glass baking dish, lower the oven temperature to 325☏ and bake for 18 to 25 minutes (in a 9x9-inch or 8x8-inch pan). Note: For classic rainbow cookies, simply skip the crumb topping. If you’re lucky, you can find the elusive rainbow-cookie/crumb-cake hybrids at a select few establishments, but why not make your own? This variation on the classic was inspired by the ubiquitous crumb cakes often found in New York and New Jersey delis. You might also find them at other European-American bakeries, particularly in New York and New Jersey, year-round, but most often around Christmas. Today, rainbow cookies can be found at numerous Italian-American bakeries and some Jewish delis in the Northeast, likely because 19th- and 20th-century immigrants from these respective cultures settled close to each other. “There are many traditional Italian almond-paste cookies, but rainbow cookies seem to have been created in America by Italian-American immigrants to honor the colors of the Italian flag,” writes Lidia Bastianich in Lidia's Italy in America. Though sometimes known by different names (among them rainbow cake, Italian flag cookies, Venetian cookies, and seven-layer cookies), the treat remains pretty similar wherever you find it: three layers of thin almond-flavored sponge cake (two of which are dyed red and green) filled with raspberry or apricot jam and coated in chocolate, then cut into bite-size cookies.
Rainbow cookies are one of those classics that always brighten a dessert plate or holiday cookie box.
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