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!
Seven Layer Rainbow Cookies - Rossella's Cooking with Nonna
Rossella invites Nonna Cecilia DeBellis from Mola di Bari (Puglia), Italy, to show her how to make her famous Seven Layer Rainbow Cookies.
Full Recipe Here:
Best Rainbow Cookies Recipe || Family Fun Pack Cooking
Matt and the boys went to camp, so Owen, Michael, my sisters and I decided to have some fun. We made rainbow cookies and they turned out SO great!! Hope you guys love the tutorial, and be sure to tag us once you try this for yourself!
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Hi guys, I'm Kristine and I began documenting my journey through motherhood here on YouTube in 2011. Family Fun Pack is my family of 8 who love to travel and live life to the fullest. With new videos of our daily adventures and milestones posted regularly, you are sure be entertained on our channel. I offer parenting advice each Monday in my Mommy Monday vlog. I also share my parenting style along the way in my other vlogs, but I like to do it in a more subtle way that comes across as I vlog my daily life. Our videos are authentic family fun. Thanks for following my journey though parenthood as a mom!
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Italian Rainbow Cookies Recipe - Laura Vitale - Laura in the Kitchen Episode 882
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Eugenie Cookie Rainbow Heart Cookies Slice & Bake Surprise
Eugenie Cookie is new Valentine cookie! Slice & Bake Surprise Rainbow Cookies with heart, French sables. Find Eugenie Cookie Recipe here:
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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.
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