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
Baking Italian Flag Cookies with My Mom!
Had so much fun baking Italian Cookies with Momma Mia!
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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
Italian Rainbow Cookies Recipe - Laura Vitale - Laura in the Kitchen Episode 882
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Rainbow Cookies Recipe - Yummy Tummy
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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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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!
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: