How To make Almond Rainbow Cookies

Italian Tri Colored Cookies

Italian Tri-Colored Cookies made by Maria D'Angelo. Rainbow Cookies.
Ingredients:
- 6 large eggs, room temp
- 3 sticks salted butter, room temp
- 3/4 cups granulated sugar
- 1 tsp vegetable oil
- 1 Tbsp pure almond extract
- 1cup AP flour
- 1 tsp baking powder
- red and green food dye
- apricot preserves or jelly
- 2 cups semi-sweet chocolate morsels (1 cup per side)
- 3 baking pans - 11 3/4 x 9 1/4 x 1 1/2

Process:
1. Preheat oven to 350F
2. Put butter into bowl and mix along with sugar and vegetable oil.
3. Add the eggs, one at a time and mix. Add the almond extract and mix.
4. Add the flour and baking powder and mix for one minute.
5. Separate batter evenly into three bowls. Add green food dye to one bowl and mix. Add red to other bowl and mix. Leave third bowl plain.
6. Lightly grease 3 baking pans with Pam spray and distribute batter onto each.
7. Bake for 10-12 minutes and let cool completely.
8. Put some parchment paper onto counter-top or cutting board and flip the red cake onto it. Spread apricot preserves on it.
9. Place white cake on top of the red and spread apricot preserves on it. Add the green layer to it (do not add preserves to this layer).
10. Melt one cup of the chocolate morsels in microwave (about 30 seconds, mix in between) and spread on top of cake.
11. Place cake in refrigerator until the chocolate sets.
12 Put parchment paper down on your workspace, flip cake over, melt the other cup of chips and spread on cake.
13. Put cake back in fridge until the chocolate sets. Take cake out and let sit for 30 mins then slice as desired.

How To Make A Rainbow Cookie Cake | CHELSWEETS

This week's cake recipe is inspired by a classic New York cookie, the rainbow cookie!!! I didn't know these existed until I moved to the East coast, but now I'm making up for lost time ????

My rainbow cookie cake is made with almond cake layers, filled with an almond buttercream and raspberry jam, and covered in a rich chocolate ganache. It tastes just like the real thing!!

The recipe can be found here:

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Bakery Recipe Italian Rainbow Cookies vegan ????

#bakery #recipes #italian #rainbow #cookies #vegan
Another iconic bakery recipe for Vegan Rainbow Cookies!
No Italian bakery is complete without an array of colorful rainbow cookies in the display case!
Although I’m not quite sure why they are called “rainbow cookies” since the colors are actually just red, green and white to match the colors of the Italian flag! But we'll overlook the semantics on this one since these cookies are so fantastic call them whatever you want! I sold these by the pounds & pounds everyday in my bakery and once you make them you will see why!

CLICK HERE FOR THE RECIPE

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Circo's Pastry Shop - Rainbow Cookies!

Head Baker Nino Pierdipino shows off some of the steps made to create his specialty cookie dessert at Circo's Pastry Shop in Brooklyn, NY

Italian Rainbow Cookies (Tri-Color Cookies)

These Italian rainbow cookies (also known as tri color cookies) require some extra TLC to assemble, but they're really quite easy to make. Plus, they taste better than the cookies you buy at the bakery! Your whole family will go crazy over these homemade rainbow cookies!

????ITALIAN RAINBOW COOKIES ingredients????
4 large eggs
1 cup sugar
8 oz almond paste
1¼ cups (2½ sticks) unsalted butter, softened
1 tsp almond extract
2 cups AP flour
½ tsp Kosher salt
Red and green food coloring
10 oz raspberry preserves
7 oz semi-sweet chocolate

FULL RECIPE INSTURCTIONS + PRINTABLE:


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Italian Rainbow Cookies: Better than the Bakery's!!!

These Italian Rainbow Cookies will brighten up any cookie platter. Layers of almond cake are sandwiched together with raspberry and apricot jam and then iced with a layer of chocolate. These cookies are so easy to make and taste way better than the ones sold in bakeries.


Printable Recipe:


Ingredients
1 pound almond paste
1 and 1/2 cups granulated sugar
12 ounces unsalted butter, softened
1 teaspoon pure almond extract
6 eggs at room temperature
2 cups of all-purpose flour
1/4 teaspoon salt
red and green gel food coloring
apricot jam
raspberry jam
6 ounces semi-sweet chocolate plus 1 tablespoon unsalted butter
Homemade Almond Paste:

2 cups 260 grams) blanched almond flour
1 cup confectioner's sugar
pinch of salt
2 egg whites
1 teaspoon pure almond extract
Instructions
Preheat the oven to 350 °F, 180 °C.

Line 3 quarter-sheet baking trays (9 by 13-inches) with parchment paper.

If using homemade almond paste, it can be made 2-3 days ahead and refrigerated.

To make the Almond Paste:

In a large bowl, combine all of the almond paste ingredients together and beat until combined. Set aside.

In the bowl of a tabletop mixer that has been fitted with the paddle attachment, combine the butter, sugar, almond extract, and almond paste. Beat on high speed until thick and fluffy.

Add the eggs and beat until fluffy.

Combine the flour and salt in a bowl and whisk them together. Add them in a few batches to the mixer and beat on low speed until combined.

Divide the batter equally into three bowls.

Add some red food coloring to one of the bowls and mix together until the color is even. Color the second bowl with green food coloring.
Spread the batter evenly into the prepared pans.
Bake until set and a toothpick that is inserted in the center comes out clean. About 12-15 minutes.
Let them cool completely.
Place a piece of parchment paper onto the back of a tray or on a cutting board. Transfer the green cookie layer onto the paper and spread apricot jam evenly over the top.
Place the white layer on top and remove the parchment paper from it. Spread raspberry jam on top and then place the pink layer on top. Remove the parchment from the pink layer.
Melt the chocolate in the microwave or over a double boiler. Add the butter and whisk together until smooth. Spread the chocolate evenly over the top of the pink layer.
Refrigerate or freeze the cookie until the chocolate sets.
Cut into little rectangles.
Store the cookies in the refrigerator or the freezer.

Notes
Make-Ahead Instructions: The cookie layers can be prepared and layered with jam then, wrapped with plastic wrap and stored in the freezer for up to 2 months. Glaze them with chocolate when ready to serve.


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