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 Christmas Rainbow Cookies
Italian Rainbow cookies are sometimes also called Neopolitans, Venetian Cookies, 7 Layer Cookies, Italian Flag Cookies, and even Tri-color cookies. Many of you probably know them as Seven Layer Cookies (3 cake, 2 chocolate and 2 jam). These Italian Rainbow Cookies are soft, fluffy almond cake layers with apricot jam in the middle, all covered in a smooth layer of rich chocolate. They take a little patience and love to put together, but they are really easy to make. The flavor of these cookies is so much better than the ones you’ll buy at a bakery! The most beautiful addition to your Christmas cookie tray. Buon Appetito! Buon Natale a Tutti!
Makes 35 cookies
Ingredients:
- 1 cup (200 grams) sugar
- 8 oz (227 grams) almond paste
- 3 sticks (340 grams) unsalted butter, room temperature
- 4 large eggs, room temperature, divide egg yolks and egg whites
- 1/4 cup (59 mL) milk, room temperature (I use almond milk)
- 2 teaspoons pure almond extract
- 2 cups (240 grams) all-purpose flour, spooned, leveled, and previously sifted
- 1/2 cup (4 oz) apricot jam, divided
- 1/4 teaspoon red food coloring
- 1/4 teaspoon green food coloring
- 1 1/2 cup (265 grams) dark chocolate
- Non-stick baking spray
Music:
Canon and Variation by Twin Musicom is licensed under a Creative Commons Attribution 4.0 license.
Artist:
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❤️
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!
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:
ORDER MY BOOK!
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Tiktok:
Instagram:
Pinterest:
Website:
Amazon:
Facebook:
How to Make a Sheet Pan Rainbow Cookie Cake
Watch Rachael Ray Show staffers Kate Bennert and Ben Perez show you how to make an easy sheet pan cake twist on classic rainbow cookies.
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:
♥️ Let's connect + stay in touch! ♥️
FOOD + LIFESTYLE BLOG:
INSTAGRAM:
TIKTOK:
FACEBOOK:
♥️ BE SURE TO LET US KNOW IF YOU MADE THIS AT HOME! ♥️
#cookies #cookie #baking