1. The recipe yields one quarter-sheet cake for each of the 3 layers. Prepare three quarter-sheet trays by putting parchment down and pan spraying. Set aside.
2. Using a mixer fitted with a paddle attachment, add butter, powdered sugar, almond flour and almond extract. Once all ingredients are incorporated, whip on high for 2-3 minutes until light in color.
3. Pour almond mixture in the largest bowl you have and set aside.
4. Sift all purpose flour onto a piece of parchment, set aside.
5. Using a mixer fitted with a whisk attachment, add whole eggs and egg yolks to the mixing bowl and whip on high until they form a ribbons.
6. Meanwhile in another mixing bowl fitted with a whisk attachment whip egg whites to stiff peaks then slowly add in sugar, making a meringue.
7. Add about a pint of flour to the almond mixture and fold together.
8. Add half of the whole egg mixture and fold together. Repeat with the rest of the egg mixture.
9. Add the rest of the flour and half of the egg white meringue to the bowl, fold together.
10. Add the rest of the egg whites and fold together until combined.
11. Divide batter evenly between 3 small bowls.
12. In one bowl add 15 grams of liquid green food dye and fold together, then add to 1 prepared sheet tray and spread evenly across.
13. In one of the other bowls add 15 grams of liquid red food dye and fold
    together, then add to 1 prepared sheet tray and spread evenly across.
14. Take the last bowl and add it to 1 prepared sheet tray and spread evenly across.
15. Bake at 325 for 11 minutes in a convection oven.

For Assembly:

1. Start by lining a cutting board with a piece of parchment paper.
2. Turn over the green layer onto the cutting board, allowing the cake to lay upside down on the cutting board.
3. Add raspberry jam to cake and spread evenly across, only add more if needed.
4. Turn over the white layer onto the layer of raspberry jam, allowing the cake to lay upside down.
5. Add more of the raspberry jam to the cake and spread evenly across, only add more if needed.
6. Turn over the red layer onto the layer of raspberry jam, allowing the cake to lay upside down.
7. Top with another piece of parchment and another cutting board to weight it.
8. Put it in the fridge overnight.
9. On the next day, over a double boiler melt a small bowl of dark chocolate and heat to 115 degrees, checking with a temperature gun.
10. Temper chocolate once it comes to 115 using the seeding method.
11. Once the chocolate is less than 100 degrees stop adding chocolate, and remove the stacked cakes from the fridge.
12. Starting with the red layer, add the tempered chocolate, when ready and spread evenly across the entire cake.
13. Once the tempered chocolate has set, flip the entire thing upside down using cutting boards on each side of the cake until the green side is facing up.
14. Repeat tempering the chocolate and spreading across evenly on the green side when chocolate is ready.
15. Once the chocolate has set, grab a container of hot water and a chef’s knife.
16. Trim the sides of the rainbow cookies.
17. Cut 1 in x 2 in rectangles to create the finished cookies.

1. Chop chocolate.
2. Cream butter, brown sugar, white sugar, sweet soy, baking powder, baking soda, and salt until light and fluffy. Scrape down sides as needed.
3. Add eggs and ube extract. Mix until incorporated. Scrape down as needed.
4. Mix in chocolates and add flour and ube powder in a few increments. Pulse the mixer rather than letting it run. Once the flour is added, mix thoroughly, scraping the sides and bottom of the bowl to incorporate all the ingredients evenly. Mix for an additional 4 minutes on medium speed to create a chewy cookie.
5. Scoop cookies and chill in fridge overnight.
6. Space evenly on a parchment lined tray.
7. Bake at 350 degrees for 12 minutes if using a convection oven.

For the Dough:

1. In a large bowl, mix flour, sugar, baking powder and salt.
2. Add the egg and vanilla
3. Cut in the butter using a pastry blender or two knives pulled in opposite directions. The dough should resemble cornmeal consistency.
4. Slowly, add ½ cup milk, mixing it with your hands. Add additional milk until it just comes together. Be careful not to make the dough too wet.
5. Once the dough is together, roll it into a long cylinder shape and wrap it in plastic wrap. Refrigerate for 45 minutes to an hour.

For the Filling:

1. In a food processor, fruit grinder or high intensity blender, combine and finely chop figs, dates and raisins. You may need to do this a little at a time.
2. Add the nuts, jam, honey, orange zest, and cinnamon. Pulse to mix it or combine with fruit in a separate bowl.

For the Icing:

1. Whisk together confectioner’s sugar and milk until it forms a thick glaze. Reserve nonpareils for final decoration.

Assembling the Cuccidati:

1. Heat oven to 350 degrees.
2. Unwrap and cut the dough in half.
3. Roll out one half at a time on a lightly floured surface into a long rectangle. Use a dough scraper to shape it.
4. Use half of the filling to make a log down the middle of the dough, then fold one side over it and then the other. Lightly pinch the dough together so it sticks.
5. Cut cookies to desired size. (I used a ruler and made mine 1-inch per piece in length.) Transfer the cookies to a parchment-lined baking sheet, seam side down.
6. Bake for 15 minutes until the cookie is slightly brown on the edges and bottom. They should look slightly dry. Let cool for a few minutes and then transfer to a cooling rack.
7. Once the cookies are completely cooled, sift the confectioner’s sugar into a bowl and add milk. Mix until smooth. Drizzle the glaze on top of the cookies a few at a time, sprinkling nonpareils on top.
8. Allow the icing to dry before serving. They can be frozen but the nonpareils may bleed when defrosting. They’re still delicious, though!

1. Cream sugar and butter until light and fluffy.
2. Add eggs one at a time, then add extract.
3. In a separate bowl mix together the flour and baking powder. Add to the butter mixture.
4. Form cookies and bake at 350 degrees for 13 minutes.
5. Remove from the pan and place in a large pot lined with dish towels and cover pot immediately.
6. Mix the frosting ingredients until well incorporated. When the cookies have cooled completely, ice and sprinkle with rainbow non-pareils.

1. Preheat oven to 350 degrees.
2. Mix together the butter and sugar in the bowl of a stand mixer until light and fluffy (approximately 3-4 minutes). Incorporate the milk into the mixture, then add the flour and salt until well combined. Chill dough overnight or for a minimum of 2 hours.
3. Divide dough into 4 batches. Roll out on a floured surface to 1/8 inch thickness and cut into 1 /2” wide strips that are approximately 10 inches long.
4. Wrap the strips around Lady Locks molds and place on a baking sheet, 2 inches apart. You can also use clothespins that are wrapped in foil if you don’t have Lady Locks molds.
5. Bake at 350 degrees for 13-15 minutes depending on your oven, or until the shells start barely browning.
6. Remove from the oven and allow to cool for 2-3 minutes before removing them from the molds. Tip: Do not allow the shells to cool completely on the mold. They will crack and crumble more easily if they are completely cooled.
7. After removing the shells from the molds, set aside to cool completely and prepare your filling.
8. Add powdered sugar, cream, and vanilla to the bowl of a stand mixer and mix for 5 minutes.
9. Incorporate half of the margarine (3 sticks or 1 ½ cups) into the mixture and mix for another 5 minutes.
10. Add the remaining 3 sticks (1 ½ cups) of margarine to the mixture and mix until light and fluffy for approximately another 5 minutes.
11. Using a piping bag, fill each shell with the filling.
12. Store in an airtight container until ready to serve.
13. Before serving, sprinkle the top with confectioner’s sugar.

1. Preheat oven to 375 degrees.
2. Cream butter, sugar, and brown sugar at medium speed for 1 minute. Add sour cream, egg and vanilla and mix until well-blended.
3. Add dry ingredients.
4. Scoop 1 tbsp dough into balls, roll, and bake 14-15 minutes.
5. Allow cookies to cool. Spread 1 tsp of jam across bottom of cookie, and sandwich 2 cookies together.
6. To decorate, place 3 tbsp milk with red food coloring, and 3 tbsp of milk with yellow food coloring into separate bowls. Brush each cookie with both the red and yellow colored milks, then dip the painted cookie into sugar.

1. Sift together 1 1/2 cups of all-purpose flour and 1/4 cup confectioner’s sugar.
2. Sprinkle the small pieces of butter over the top. Using a pastry blender, two knives, or your fingertips, cut in the butter until it is the size of peas in the mixture.
3. Press the mixture into the bottom of a 13 inch x 9 inch baking pan and 3/4 inch up the sides.
4. Bake in a 325 degrees preheated oven on the center rack until golden brown, 20-30 minutes.
5. Set aside to cool.
6. Reduce oven temp to 300 degrees.
7. Whisk together 6 large eggs and 3 cups sugar until well-blended.
8. Stir in grated zest of 1 lemon and 1 cup plus 2 tbsp fresh lemon juice.
9. Sift 1/2 cup all-purpose flour into the mixture and stir until well-blended and smooth.
10. Pour the batter over the baked crust; bake again until set, about 35 min.
11. Remove the pan to a rack to cool completely before cutting into bars.
12. Dust with confectioner’s sugar when cool, if desired.