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
American Almond Italian Rainbow Cookies
The classic Italian staple cake/cookie is one of our favorites. Using our premium almond paste, this recipe is fun and delicious!
Rainbow Cookies
To me, it only makes sense that each layer is flavored differently not all the same. The other issue is the disgusting amount of artificial food coloring that goes into them. Well with my recipe, we’re gonna solve both these issues. Were gonna make rainbow cookies, the way they should be…
Gluten free, all natural rainbow cookies should be what everyone is asking for this holiday season. This recipe is super easy and a ton of fun!
Financier
7.5 oz brown butter (213g)
12 oz egg whites (341g)
12.5 oz sugar (355g)
10 oz almond flour (284)
.2 oz baking powder (6 grams or 1 teaspoon)
I use weight measurements here as they are way more accurate. The metric measurements are in parentheses. Bake at 325 degrees for 22 minutes or until set.
For the green layer I sub half the almond flour with pistachio flour and use the rest almond.
For the green layer I added 3 oz of raspberry jam
Apron by
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
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Italian Tri Colored Cookies
Italian Tri-Colored Cookies made by Maria D'Angelo. Rainbow Cookies.
Ingredients:
- 6 large eggs, room temp
- 3 sticks salted butter, room temp
- 3/4 cups granulated sugar
- 1 tsp vegetable oil
- 1 Tbsp pure almond extract
- 1cup AP flour
- 1 tsp baking powder
- red and green food dye
- apricot preserves or jelly
- 2 cups semi-sweet chocolate morsels (1 cup per side)
- 3 baking pans - 11 3/4 x 9 1/4 x 1 1/2
Process:
1. Preheat oven to 350F
2. Put butter into bowl and mix along with sugar and vegetable oil.
3. Add the eggs, one at a time and mix. Add the almond extract and mix.
4. Add the flour and baking powder and mix for one minute.
5. Separate batter evenly into three bowls. Add green food dye to one bowl and mix. Add red to other bowl and mix. Leave third bowl plain.
6. Lightly grease 3 baking pans with Pam spray and distribute batter onto each.
7. Bake for 10-12 minutes and let cool completely.
8. Put some parchment paper onto counter-top or cutting board and flip the red cake onto it. Spread apricot preserves on it.
9. Place white cake on top of the red and spread apricot preserves on it. Add the green layer to it (do not add preserves to this layer).
10. Melt one cup of the chocolate morsels in microwave (about 30 seconds, mix in between) and spread on top of cake.
11. Place cake in refrigerator until the chocolate sets.
12 Put parchment paper down on your workspace, flip cake over, melt the other cup of chips and spread on cake.
13. Put cake back in fridge until the chocolate sets. Take cake out and let sit for 30 mins then slice as desired.
Nonna's best Italian Rainbow Cookie passed to me and shared with you! Enjoy
Ingredients
7 oz almond paste
3/4 cups sugar
1/2 tsp almond extract
3/4 cups butter at room temperature
3 eggs separated - whip egg whites until stiff add in after the batter is completed you will
fold them in then add your food coloring.
1 cup all purpose flour, sifted
1/4 tsp salt
Green food coloring you will use enough to get to the color you want
Red food coloring you will use enough to get to the color you want
1/2 Cup Apricot preserves (warm in microwave for about 30 seconds)
1/2 Cup Raspberry preserves (warm in microwave for about 30 seconds)
3 oz semi sweet chocolate
Process
Grease 3 metal baking pans I used a small rectangular pan approximately 8 by 12 (I purchased these at the dollar store of all places they were the perfect small pan size that I needed and use only for these cookies). After greasing, line the bottoms of the pans with parchment paper, smoothing the paper down onto the pan. Grease the sides of the pans. Put aside.
In a stand mixer or large mixing bowl, Beat together on medium-high speed the Almond Paste, Sugar, Almond Extract and butter until well blended. Then add your room temperature eggs yolks one at a time until blended. Then add your sifted flour and salt a little at a time.
Once the batter is complete fold in egg whites then separate equal parts into 3 separate bowls add red food coloring to one, the second one add green food coloring. Stir well until you get the color as deep as you would like it. Place your batters in the separate pans the layers will only be about a 1/4 inch thick or so. Bake until a toothpick inserted in the center comes out clean about 10 to 15 mins at 325F.
Once cooled you will start with either the green or red cake and layer the apricot preserves, then your yellow cake then a layer of the Raspberry preserves. Wrap with plastic wrap and place in the refrigerator over night with weight on it. I used a marble piece that I use to place hot items on the table. Once that is done then you will coat one side with chocolate when that sets in the refrigerator flip it and do the same to other side with the chocolate and add some sprinkles if you would like.
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