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
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.
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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!
Italian Rainbow Cookies Recipe - Laura Vitale - Laura in the Kitchen Episode 882
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You're Gonna Win this Year's Cookie Swap: Ombré Rainbow Cookies
Traditional Italian rainbow cookies got a makeover—and they look fabulous.
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You're Gonna Win this Year's Cookie Swap: Ombré Rainbow Cookies
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!