3 Jew-Ish Recipes You'll Be Whipping Up On Repeat!

10 ounces (2½ sticks) unsalted butter, at room temperature, plus more for greasing
4⅓ cups (410g) finely ground almond flour
2½ cups (205g) confectioners’ sugar
1½ teaspoons kosher salt
2 teaspoons almond extract
10 large eggs, separated
1 to 2 teaspoons green food coloring
1 to 2 teaspoons red food coloring
½ cup raspberry jam or apricot preserves
½ cup Nutella chocolate-hazelnut spread or tahini
1½ cups semisweet chocolate chips
2 tablespoons coconut oil

Preheat the oven to 350°F. Grease three quarter sheet pans with butter and line them with parchment paper.

In a medium bowl, whisk together the almond flour, confectioners’ sugar, and salt until combined.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and almond extract on medium speed for 2 minutes, until light and fluffy. Add the egg yolks one at a time, mixing well after each addition. With the motor running, slowly add the dry ingredients and mix until incorporated, then transfer the batter to a large bowl. Clean the stand mixer bowl and return it to the mixer.

Switch to the whisk attachment. Put the egg whites in the clean stand mixer bowl and whisk on medium-high speed until they hold stiff peaks, then gently fold them into the batter in three additions. Divide the batter among three bowls. Stir the green food coloring into one bowl and the red food coloring into another. Leave the third bowl untinted.

Spread the batter from each bowl evenly into the prepared pans. Bake until risen and firm, about 15 minutes. Let the layers cool completely, then run a paring knife around the sides of each layer and invert them onto a cutting board. Remove the pans and discard the parchment paper.

Line one of the quarter sheet pans with clean parchment, then place the red layer on it. Spread the fruit preserves evenly over the red layer, then place the white layer on top and spread the Nutella over it. Top with the green layer.

In a small microwave-safe bowl, combine the chocolate chips and the coconut oil. Microwave in 30-second intervals, stirring after each, until melted and smooth. Spread half the chocolate mixture evenly over the rainbow cookies and refrigerate until firm, 30 minutes.
Carefully flip the cookies and spread the remaining chocolate mixture evenly over the bare side. Refrigerate until firm, for 30 minutes.

Transfer to a cutting board and trim the edges. Cut into 1½-inch squares, then transfer to a platter and serve.

Excerpted from JEW-ISH: A COOKBOOK: Reinvented Recipes from a Modern Mensch © 2021 by Jake Cohen. Photography © 2021 by Matt Taylor-Gross. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.