How To make Almond Rainbow Cookies
8 oz Almond paste
3 Butter
1 c Sugar
4 Eggs; separated
1 ts Almond extract
2 c Sifted flour
1/4 ts Salt
12 oz Apricot jam
8 dr Green food coloring
8 dr Red food coloring
6 oz Semi-sweet morsels
Grease 3 pans (13x9x2), line with waxed paper, grease again. Beat almond paste, butter, sugar, egg yolks and almond extract for 5 minutes. Beat in flour and salt. In a small bowl, Beat egg whites. Fold into almond mixture. Remove 1 1/2 cups of batter. Smooth into prepared pan. Remove another 1 1/2 cups and add green color, add red to the remaining batter. Bake at 350~ for 15 minutes.
Remove cakes from pan and cool. Place green layer on cookie sheet. Heat jam and spread 1/2 on green layer, slide yellow layer on top. Spread with remaining jam, slide pink layer rightside up onto yellow layer. Cover with plastic wrap weighted down with a cutting board. Refrigerate overnight. Melt chocolate and spread on cake. Let dry. Cut into 1 inch square pieces. -----
How To make Almond Rainbow Cookies's Videos
Rainbow Cookies
This recipe is for one of my all time favorite holiday cookies! I used to make them as a kid and having just found the recipe from years ago I am happy to share it with you! These cookies packaged up nicely make a great holiday gift! Enjoy guys!
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Ingredients:
8 Oz. Almond Paste
4 Oz. Water
4 Eggs
1 Cup Sugar
2 Cups Flour
Raspberry preserves
Green and Red Food Coloring
12. Oz. Chocolate Chips
Cooking spray
Procedure:
1. Pre-heat your oven to 375 degrees.
2. In a large bowl using a sturdy spoon, combine the almond paste, butter(room temperature), and sugar. Combine to form a nice paste.
3. Add the eggs, water, and flour. Combine thoroughly with a hand mixer till smooth.
4. Divide the mixture into 1/3rd's. Color 1/3 with a few drops of green food coloring. Color 1/3 with a few drops red food coloring.
5. Liberally spray 8x8 tin baking pans with cooking spray. Have 3 pans to cook with.
6. Place the red batter in one pan, the green in another, and the yellow in the last. Smooth the batters out to make them even. Bake for 10-15 minutes depending on your oven on the middle rack. You will know if the cake is done by placing a toothpick or knife in the center. If it comes out clean your done. If not, cook for an additional 2-3 minutes.
7. Remove the cakes and allow them to cool completely.
8. Once cooled, remove from and discard baking tins. Place 1 cake on a large sheet of parchment paper. Spread raspberry preserves evenly on top. Add another layer and do the same with more preserve. Top with the last layer. Cover with more parchment. Find an open place in your refrigerator to allow the cakes to rest. Place several books on top of the cakes to help compress them. Refrigerate for several hours.
9. Melt the chips in a metal bowl over simmering hot water.(Double boiler style)
10. Remove the cakes from the fridge and cut into bars.Place the bars on parchment. Spoon melted chocolate over the bars and smooth the tops and sides with an offset spatula. Refrigerate for an additional 10 minutes to set the chocolate.
11. Cut the bars into bite sized cookies and enjoy!
Venetians ( Italian Rainbow Cookies )
Watch as my mother shows you her technique to making these awesome Italian favorites
Ingredients ( all at room temperature )
3 sticks ( 1 1/2 cups ) butter ( room temp )
4 to 5 eggs ( pending size )( separated )
2 cups flour ( sifted )
1 cup sugar
8 ounces almond paste( broken up )
12 ounces apricot preserves
1 tsp pure almond extract
1/4 tsp salt
Few shakes cream of tartar
2 ounces semi sweet chocolate
Red, green and yellow liquid food coloring
Parchment paper
3 shallow 9x13 aluminum pans
Amazing Rainbow Cookies Recipe
These Rainbow Cookies make for a beautiful and festive addition to any holiday cookie platter.
Thanks to L’OR Coffee for sponsoring a portion of this video. Take advantage of L’OR’s limited time introductory offers available. Shop now at OR @lorcoffeeusa #lorcoffee #lorespresso #lormoments
Colorful layers of almond cake with raspberry jam sandwiched between the layers and then coated in chocolate, these homemade cookies taste much better than store-bought! They are such a show-stopping dessert.
RECIPE:
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How To Make The Best 3-Layer Italian Rainbow Cookies
The Best 3-Layer Italian Rainbow Cookie Recipe:
Here's What You'll Need:
1 pound of almond paste
1½ cups of granulated sugar
12 ounces of unsalted butter (softened)
1 teaspoon of pure almond extract
6 eggs (room temperature)
2 cups of all-purpose flour
¼ teaspoon of salt
Red & green gel food coloring
Apricot jam
Raspberry jam
6 ounces of semi-sweet chocolate plus 1 tablespoon of unsalted butter
Homemade Almond Paste:
2 cups of blanched almond flour
1 cup powdered sugar
Pinch of salt
2 egg whites
1 teaspoon of pure almond extract
ENJOY THESE TASTY TREATS!!!
How America's Oldest Italian Bakery Makes 40,000 Rainbow Cookies Every Day | Delish
Ferrara Bakery has been making rainbow cookies for the holidays for over 100 years. These iconic seven layer cookies are scented with almond and coated with a luxurious double layer of chocolate to create that iconic Italian flag look. These are the best rainbow cookies around and Ferrara Head Baker Ernest Lepore is here to tell us why!
Check out Ferrara Bakery:
PRODUCER: JUSTIN SULLIVAN
DIRECTOR OF PHOTOGRAPHY: CHELSEA LUPKIN
DIRECTOR OF VIDEO: JULIA SMITH
EDITOR: IAN MUNSELL
ANIMATIONS: VINEET SAWANT
DESIGN: CARLOS DOMINGUEZ + ALISON DOMINGUEZ
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Best Italian Rainbow Cookie Cake: easy seven layer cookie recipe
In this video, I show you how to make the best Italian Rainbow Cookie in cake form! This also doubles as a very easy seven layer cookie recipe. If you're making the cookie, just cut the ingredients and baking time in half.
00:00 Intro
00:55 Prep
02:42 Ingredients
09:56 Oven settings
13:45 Ingredients for drip
14:41 Ingredients for assembly
Ingredients for rainbow cookie cake
480 g All purpose flour
400 g granulated sugar
8 large eggs, separated
680 g almond paste
452 g unsalted Grade A butter, room temperature
2 tsp almond extract
2 tsp red gel food coloring
2 tsp green gel food coloring
Ingredients for ganache
250 g semi sweet chips
30 g whole milk
21 g unsalted Grade A butter
Techniques
Mise en place
Creaming butter
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About Kelly
I'm a 1st gen American residing in New York City with a career in finance. My earliest memories take place in Chinatown, my grandmother's kitchen, and the kitchen at my parents' store. I recall dipping my hands in wheelbarrels of firm tofu in Chinatown before being scolded at by my grandfather, being fed spoonfuls of pumpkin porridge straight from a wooden spoon by my Shangainese Ah-Po, and intently observing my mother embellish cakes with a pastry bag. My dad arrived to the US from Taiwan with high honors from school and gained an engineering degree. Instead of pursuing his passion for culinary arts, he chose a steady career as a franchisee, opting for hard labor. I baked at my parents’ store from the age of 12. Food is a force much like gravity, that has always grasped me in its orbit. I want to share a part of this passion, my soul, with you.