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
How To Make A Rainbow Cookie Cake | CHELSWEETS
This week's cake recipe is inspired by a classic New York cookie, the rainbow cookie!!! I didn't know these existed until I moved to the East coast, but now I'm making up for lost time ????
My rainbow cookie cake is made with almond cake layers, filled with an almond buttercream and raspberry jam, and covered in a rich chocolate ganache. It tastes just like the real thing!!
The recipe can be found here:
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How To Make The Best 3-Layer Italian Rainbow Cookies
The Best 3-Layer Italian Rainbow Cookie Recipe:
Here's What You'll Need:
1 pound of almond paste
1½ cups of granulated sugar
12 ounces of unsalted butter (softened)
1 teaspoon of pure almond extract
6 eggs (room temperature)
2 cups of all-purpose flour
¼ teaspoon of salt
Red & green gel food coloring
Apricot jam
Raspberry jam
6 ounces of semi-sweet chocolate plus 1 tablespoon of unsalted butter
Homemade Almond Paste:
2 cups of blanched almond flour
1 cup powdered sugar
Pinch of salt
2 egg whites
1 teaspoon of pure almond extract
ENJOY THESE TASTY TREATS!!!
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
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
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:
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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