How To make Rainbow Cookies
1 8 oz. can almond paste
1 1/2 cups butter
1 cup sugar
4 eggs, separated
1 tsp. almond extract
2 cups sifted flour
1/4 tsp. salt
apricot or raspberry jam 6 oz. semi sweet chocolate chips
Instructions: Grease 3 13x9x2 inch pans. Line with waxed paper. Grease again. Set aside. Break up almond paste in large bowl. Add butter, sugar, egg yolks, and almond extract. Beat for 5 minutes. Beat in flour and salt. Mix well. Beat egg whites in small bowl until stiff. With a wooden spoon fold into almond mixture. Separate batter into 3 bowls. Add red food coloring to one, green coloring to another, and yellow to the third. Stir each color well. Pour each color into pans and bake at 350F for 15 minutes. Remove from pans and onto large cutting board lined with waxed paper. Place green layer and spread with jam. Top with pink layer. Cover with waxed paper and weigh down with book. Refrigerate about 1 hour. Melt chips over low flame, with a drop of il mixed in to make it smooth and shiny. Spread chocolate on top and sides of cake. Refrigerate until chocolate is firm. Turn cake over and spread more chocolate on top. Refrigerate again. When chocolate is dry you cut cake into small rectangles. Notes:
How To make Rainbow Cookies's Videos
Italian Rainbow Cookies Step By Step
This Italian Rainbow Cookies Recipe will never have you get store bought again! This Italian Rainbow Cookies Recipe is easy to make at home and yields so many cookies but i promise they wont last long. So give this Italian Rainbow Cookies Recipe a try today and skip the trip to the bakery!!!!
-ITALIAN RAINBOW COOKIES RECIPE-
-8 ounces Almond Paste-
-1 cup sugar-
-3 sticks room temperature unsalted butter-
-4 eggs seperated-
-1/4 cup whole milk-
-2 teaspoons almond extract-
-2 cups flour-
-8-12 drops red food coloring-
-8-12 drops green food coloring-
-1/2 cup seedless rasberry jam-
-1/2 cup apricot preserves-
-1 1/2 cups bittersweet chocolate
-1/4 cup heavy cream-
-2 Tablespoons butter-
Thanks for watching and I hope you enjoy this recipe
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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!
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WHY I AM VEGAN- MY STORY -
Italian Rainbow Cookies❤️
Hey Bakers!???? In this video I’m going to show you how to make an Italian bakery classic, italian rainbow cookies!!???? Comment down below which jam you loke in your cookies, raspberry or apricot. Enjoy this video and don’t forget to Like and Subscribe❤️
Italian Rainbow Cookies:
4 eggs (separated)
1 cup sugar
8 oz almond paste
2 ½ sticks unsalted butter
1 tsp almond extract
2 cups all-purpose flour
½ tsp salt
Red & green food coloring
12 oz jar apricot or raspberry jam
7 oz semi-sweet chocolate
Process:
1. Preheat your oven to 350°F and prep a 13 by 9 inch baking pan with parchment paper.
2. In an electric mixer, whisk the egg whites using the whisk attachment on medium-high speed and add 1/4 cup of the sugar a little at a time. Beat at high speed until you have glossy stiff peaks then set it if off to the side.
3. Using a new bowl and the paddle attachment, mix the almond paste and remaining 3/4 cup sugar until well incorporated, for about 3 minutes.
4. Add the butter and beat until pale and fluffy, for about another 3 minutes. Next add in the yolks and almond extract until well combined.
5. Reduce your speed to low, then add flour and salt and mix until just combined.
6: Finally, fold half of the egg white mixture into almond mixture to lighten, then fold in remaining whites gently until everything is mixed all together.
6. Divide batter evenly among 3 bowls and leave one bowl plain. This will be the white layer. Add in the red and green food coloring to the remaining bowls and mix. Cover and chill the green and white batters while we bake the red layer.
7. Pour red batter into the pan and spread evenly. Bake the red layer for 8 to 10 minutes, until just set. It is important to have it slightly undercooked. The layer will look like it is not done, but your toothpick will come out clean when you test it.
8. Transfer the layer onto a rack to cool, and repeat the process for the green and white layers.
9. Once all the layers are cool, it’s time to assemble. Place the green layer onto a baking sheet with some parchment paper. Heat up your jam of choice for about a minute and spread a thin layer to the green layer (I am using raspberry jam but you can also use apricot jam as well) Place the white layer on top, and spread another thin layer of the jam.
10. Place the red layer on top of the white and cover with plastic wrap. Place another baking sheet on top with some weight and let it chill in the fridge for at least 8 hours.
11. After the 8 hours are done, remove the extra weight and plastic and bring layers to room temperature.
12. Melt chocolate in a double boiler until smooth. Trim the edges of the assembled layers and spread a thin layer of the chocolate on top of the cake. Place it back in the fridge to chill and until chocolate is firm. Cover with a sheet of parchment paper, place another baking sheet on top, carefully flip the cake. Spread a thin layer of chocolate and chill again until firm.
13. With a serrated knife cut the cake into squares or rectangles while the cake is still very cold. I cut mine about 2 inches long and 1 inch wide. Be sure to keep your knife clean after each slice. Try to cut while they are still very cold.
14. Place them onto your serving dish and enjoy your Italian rainbow cookies!
Baking Italian Flag Cookies with My Mom!
Had so much fun baking Italian Cookies with Momma Mia!
Thanks to OGX for sponsoring a portion of this video. See all that OGX has to offer for you and your hair:
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THINGS YOU'LL NEED
Ingredients
2 cups flour
7 oz almond paste
1 cup sugar, divided (3/4 cup and ¼ cup)
1 ¼ cup butter, softened and divided (1/2 cup and ¾ cup)
4 eggs, separated
¾ teaspoon almond extract
¼ teaspoon salt
Pinch of cream of tartar
Red and green water based food color
Decoration
½ cup raspberry jam, seedless and warmed
1 ½ cup semi-sweet chocolate chips, divided (3/4 cup and ¾ cup)
¼ cup chocolate jimmies
We had so much fun baking! What other videos would you like to see?
Xoxo Ro
Seven Layer Rainbow Cookies - Rossella's Cooking with Nonna
Rossella invites Nonna Cecilia DeBellis from Mola di Bari (Puglia), Italy, to show her how to make her famous Seven Layer Rainbow Cookies.
Full Recipe Here:
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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