Italian Rainbow Cookies With Triple The Chocolate
Georgia Wodder, executive pastry chef at Mel's, teaches us how to make a traditional Italian-American treat: the rainbow cookie.
Watch Wodder make an almond paste from scratch, fold meringue into it, and stack 3 different almond cake layers with melted chocolate.
Pro tip: ensure your recipe ingredients are at room temperature!
FMK: Pie, cake, cookies ?
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Giant Italian Rainbow Cookie Cake | Food Network
The Italian bakery cookie's iconic almond flavor and colorful stripes are still intact, but this time it's giant and covered in thick chocolate ganache.
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Giant Italian Rainbow Cookie Cake | Food Network
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 Recipe from American Almond
Learn how to make this Rainbow Cookie recipe with Angelo La Mendola, owner, baker and pastry chef at Malverne Pastry Shop from American Almond.
YIELD
31 lb. 6 oz. Batter, 9 Full-Sheet Cakes, enough to make three 3-layer sheets
INGREDIENTS
7 lb. - American Almond Macaroon, Almond or Kernel Paste
1 lb. 12 oz. - Whole Eggs (A)
7 lb. - Granulated Sugar
1 3/4 oz. - Salt
3 lb. 8 oz. - Unsalted Butter
3 lb. 8 oz. - Vegetable Shortening
5 lb. 4 oz. - Whole Eggs (B)
2 oz. - Vanilla Flavoring
1 oz. - Rum Flavoring
3 lb. 1 oz. - Cake Flour
As needed - Liquid Food Coloring
As needed - Apricot Jam
As needed - Rum
As needed - Chocolate Glaze
DIRECTIONS
1) To make the Batter: Place the American Almond Macaroon Paste and 1 pound 12 ounces of the eggs (A) in the bowl of a mixer fitted with the paddle attachment. Blend on low speed until the almond paste is smooth. Add the sugar and salt. Cream the mixture.
2) Blend in the butter and then the shortening. Cream the mixture until smooth, light and aerated. Add the vanilla and rum. Cream to light, fluffy batter. Scrape the bowl.
3) Gradually add the remaining eggs, scraping the bowl periodically as the eggs are blended into the batter. Beat on medium speed until well creamed, light and fluffy.
4) Add the flour mixing slowly until blended.
5) Divide the mixture evenly between three bowls. Lightly color one portion of the batter pink, one portion green, and leave the third portion plain (or lightly color with egg shade).
6) Prepare nine sheet-pans by greasing the edges and lining with parchment paper.
Scale 3 lbs. 8 oz. of each color batter onto a full-sheet pan. There will be three sheets of each color. Spread the batter evenly and as smooth as possible using a spatula.
7) Bake at 420°F until the cake feels springy to the touch, for approximately 10 to 12 minutes. Be careful not to over bake.
8) When the sheets are cool enough to handle, but still slightly warm, after about 30 minutes, create the layered cookies. For each finished sheet of rainbow cookies, use three layers of the baked cake. Flavor the apricot jam with some rum. Spread a thin layer of the apricot jam on one of the plain cake layers. Use only enough just to moisten the cake. Invert a pink-tinted layer of cake on top. Remove the parchment paper then spread it with the apricot jam. Invert a green-tinted layer of cake on top. Keep the parchment paper in place.
9) Compress the cake layers by placing a stack of clean sheet pans on top of the cake. Let the cake sit overnight. Then, refrigerate overnight for easier handling. You will have three, 3-colored sheets that may be kept frozen until needed.
10) To portion the rainbow cookies, place a 3-layer sheet on a cutting board. Brush off any loose cake crumbs and cover the top with melted chocolate glaze. When the chocolate has set, cut the sheet into 1 ¼-inch squares or divide the sheet into eight long strips and slice each strip into ¾-inch-wide slices. Cover the rainbow cookies with transparent film until served.
Classic Italian Rainbow Cookies | How to make Tricolor Cookies (Secretly Vegan!)
These classic Italian rainbow cookies are actually based off of my grandma's recipe that she's shared with me (and that I made VEGAN!)! Yep, this classic Italian-American dessert got veganized!
Now, tricolor cookies take a bit of time to make, but trust me, they're actually quite straight forward, and don't freak that they're vegan- my 80 year old Italian grandmother completely approved the recipe and told me (she's very honest) they taste identical to her recipe (I did only really swap in a few ingredients!).
The full recipe to this Italian rainbow cookie recipe is found here:
Cookie Week Recipes:
Cookie #1:
Cookie #2:
Cookie #3:
Cookie #4:
Enjoy!
With love,
Britt
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Hi! My name's Britt, and I make healthy recipes and inspirational life hacks videos to help you live your best life! I mainly run a healthy baking blog where you'll find lots of healthy vegan and gluten free (with Paleo!) baking treats and desserts, but food is just a small part of an overall healthy lifestyle. So on here, I also share other tips and tricks, such as mindfulness tips, meditation, and law of attraction to help you live your best life!
Seven Layer Cookie / Rainbow Cookie - mysweetambitions
HI guys today I will be sharing a recipe I modify to create the cookie since I cannot buy almond paste here in Australia.
For the Almond Paste
1 cup or 110 g Blanched Almond or flaked almond
1 cup powdered sugar
1 tsp almond extract
1 eggwhites
For the & layer cookie
4 eggs
1 cup butter
2 cups flour
1 tsp vanilla
1/2 tsp almond extract
Almond Paste that we made ( the whole thing)
1 cup sugar
150 g semi sweet chocolate
2-3 tbsp apricot jam
2-3 tbsp raspberry jam