Since moving to NC it is absolutely impossible to find a good bakery, let alone a bakery that makes Rainbow Cookies. So I've been rather upset that I am not longer going to be able to get one of my favorite cookies from a local bakery. Well i'm a bit of a cook and I tried to make them over Christmas and they came out horrible!!! They were so thick and heavy and just NOT good!! Well I found another recipe over Christmas in Newsday when I was home for them and I just made them and they came out AMAZING!! I'm not trying to toot my own horn but they were definitely up to par with bakery cookies!!! Even FH said so and unfortunately or fortunately I guess depending on how you look at it, he would tell me truthfully whether or not they were that good!! Yippiieee I'm so excited I can have my Rainbow Cookies in NC now!!
Anthonysgirl
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Re: Italian Rainbow Cookies
my grandmother makes them sooo good
mcbride62009
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Re: Italian Rainbow Cookies
INGREDIENTS 8 ounces almond paste ( I like the tube better then the can but they are both good) 1 cup butter, softened 1 cup white sugar 4 eggs, separated 2 cups all-purpose flour 6 drops red food coloring 6 drops green food coloring 1/4 cup seedless red raspberry jam 1/4 cup apricot jam 1 cup semisweet chocolate chips, melted
DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Line three 9x13 inch baking pans with parchment paper. In a large bowl, break apart almond paste with a fork, and cream together with butter, sugar, and egg yolks. When mixture is fluffy and smooth, stir in flour to form a dough. In a small bowl, beat egg whites until soft peaks form. (make sure they are beaten really well because this is what makes the cookies light and not heavy!) Fold egg whites into the dough. Divide dough into 3 equal portions. Mix one portion with red food coloring, and one with green food coloring. Spread each portion into one of the prepared baking pans. Bake 10 to 12 minutes in the preheated oven, until lightly browned. Carefully remove from pan and parchment paper, and cool completely on wire racks. Place green layer onto a piece of plastic wrap large enough to wrap all three layers. Spread green layer with raspberry jam, and top with uncolored layer. Spread with apricot jam, and top with pink layer. Transfer layers to a baking sheet, and enclose with plastic wrap. Place a heavy pan or cutting board on top of wrapped layers to compress. Chill in the refrigerator 8 hours, or overnight. Remove plastic wrap. Top with melted chocolate chips, and refrigerate 1 hour, or until chocolate is firm. Slice into small squares to serve.
I like them very almond so I put a tiny bit of almond paste in the batter before I put the egg whites.
Enjoy!
dazies1011
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Member since
Re: Italian Rainbow Cookies
Posted by mcbride62009
INGREDIENTS 8 ounces almond paste ( I like the tube better then the can but they are both good) 1 cup butter, softened 1 cup white sugar 4 eggs, separated 2 cups all-purpose flour 6 drops red food coloring 6 drops green food coloring 1/4 cup seedless red raspberry jam 1/4 cup apricot jam 1 cup semisweet chocolate chips, melted
DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Line three 9x13 inch baking pans with parchment paper. In a large bowl, break apart almond paste with a fork, and cream together with butter, sugar, and egg yolks. When mixture is fluffy and smooth, stir in flour to form a dough. In a small bowl, beat egg whites until soft peaks form. (make sure they are beaten really well because this is what makes the cookies light and not heavy!) Fold egg whites into the dough. Divide dough into 3 equal portions. Mix one portion with red food coloring, and one with green food coloring. Spread each portion into one of the prepared baking pans. Bake 10 to 12 minutes in the preheated oven, until lightly browned. Carefully remove from pan and parchment paper, and cool completely on wire racks. Place green layer onto a piece of plastic wrap large enough to wrap all three layers. Spread green layer with raspberry jam, and top with uncolored layer. Spread with apricot jam, and top with pink layer. Transfer layers to a baking sheet, and enclose with plastic wrap. Place a heavy pan or cutting board on top of wrapped layers to compress. Chill in the refrigerator 8 hours, or overnight. Remove plastic wrap. Top with melted chocolate chips, and refrigerate 1 hour, or until chocolate is firm. Slice into small squares to serve.
I like them very almond so I put a tiny bit of almond paste in the batter before I put the egg whites.
Enjoy!
HHMMM do I have all that in the house to bake right now? , thanks for the recipe!
