Sliced ​​Italian Rainbow Cookies

Ingredients:

Cookie

• 2.5 cups premium flour + extra for working with the dough
• 0.5 tsp baking powder
• 1/4 teaspoon coarse salt
• 200 g unsalted butter at room temperature
• 3/4 cup granulated sugar
• 3/4 cup powdered sugar
• 2 large eggs
• 0.5 tsp almond extract
• Red, yellow and green liquid food coloring, for the dough

Chocolate glaze

• 1 bar (110 g) semi-sweet chocolate, broken into pieces
• 2 tbsp. heavy cream
• 1 tbsp unsalted butter
• 0.5 tsp raspberry extract

Preparation:

1. Cookie:
   
   In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the butter, sugar, and powdered sugar with a mixer on medium speed until light and fluffy, about 2 minutes. Beat in the egg yolks and almond extract until smooth, scraping down the sides of the bowl as needed. Reduce the mixer speed to medium-low and gradually beat in the flour mixture until the batter is smooth.
2. Divide the dough into 3 equal portions and place them in three separate bowls. Using gloved hands or a silicone spatula, tint the dough with red, yellow, and green food coloring. Take the green dough and, on a piece of parchment, shape it into a rectangle 25 cm long and 6 cm wide, using the parchment and a bench scraper to make the edges perfectly straight. Repeat with the yellow and red dough on separate sheets of parchment. Carefully flip the yellow rectangle over the green one, pressing lightly to ensure it sticks. Remove and discard the parchment. Then carefully lift the red rectangle and flip it over the yellow one, pressing lightly to ensure it sticks; remove and discard the parchment. Smooth the edges with a bench scraper. Wrap the entire piece of dough in plastic wrap and freeze for about 1 hour or refrigerate overnight.
3. Preheat oven to 190°C, line 2 baking sheets with parchment paper.
4. Trim the ends of the dough with a sharp knife, then cut crosswise into 1cm-thick rectangles. Place on prepared baking sheets, spacing them 4cm apart, and refrigerate until ready to bake, at least 15 minutes.
5. Bake one baking sheet at a time until the cookies are set around the edges and golden brown on the bottom, about 15 minutes. Let cool for 5 minutes, then transfer the cookies to a wire rack and let cool completely.
6. Chocolate glaze:
   
   Once the cookies have cooled, combine the chocolate, cream, and butter in a medium heatproof bowl set over a saucepan of simmering water (the bottom of the bowl should not touch the water). Stir with a rubber spatula until melted and smooth, 2-4 minutes. Remove the bowl from the saucepan and stir in the raspberry extract; let cool for 5 minutes.
7. Dip each cookie at an angle into the chocolate coating, about a third of the way down, and let the excess drip back into the bowl. Once all the cookies are dipped, run a small spatula through the chocolate coating to create ripples. Let set for about 35 minutes. The cookies can be stored in a tightly sealed container for up to 5 days.