NWR-Need receipe for Rainbow Cookies

http://allrecipes.com/Recipe/Rainbow-Cookies/Detail.aspx

Here is the link to the recipe I use. They turn out really yummy but its time consuming!

Soooooo yummy!!!!!!!

This was in Newsday yesterday:


NEAPOLITAN COOKIES

These cookies are also called Venetians or ribbon cookies.

4 eggs, separated

2 (7-ounce) tubes almond paste (not marzipan)

1 1/2 cups (3 sticks) unsalted butter

1 cup granulated sugar

1 teaspoon almond extract

2 cups all-purpose flour

1/4 teaspoon salt

15 to 20 drops green food coloring

15 to 20 drops red food coloring

1 (12-ounce) jar seedless raspberry or apricot preserves

2/3 cup heavy cream

6 ounces semisweet or bittersweet chocolate, chopped

1 teaspoon light corn syrup

1. Preheat oven to 350 degrees.

2. Grease 3 (9-by-13-by-2-inch) baking pans or 3 (12 1/4-by-8 1/4- by-1 3/4-inch) disposable aluminum pans. Line with wax paper and grease the paper.

3. Beat the egg whites with an electric mixer until stiff peaks form; transfer them to another bowl. Add the almond paste to the electric mixer bowl, breaking it apart with a fork. Add the butter, sugar, egg yolks and almond extract and beat until light and fluffy. Beat in the flour and salt. Lightly stir in the beaten egg whites.

4. Divide the batter into 3 equal portions, about 1 3/4 cup each. Spread 1 portion evenly in 1 of the prepared pans. Blend green food coloring into the second portion, and red food coloring into the last portion. Spread each portion into 1 of the 3 pans.

5. Bake the cakes 15 minutes, or until the edges are golden brown. Remove the cakes from the pans, peel off the wax paper and cool on racks.

6. Heat the preserves and strain. Place the green cake layer on a flat baking sheet and spread 1/2 of the warm preserves to the edges. Cover with the yellow layer and spread top with remaining preserves. Cover with the red layer. Cover with plastic wrap, weigh down with a large cutting board or one of the cake pans and refrigerate overnight.

7. The next day, heat cream until almost boiling in a small saucepan or in the microwave. Add half the chocolate, let sit for a minute, stir until melted and add remaining chocolate. Stir until it melts. Add corn syrup. (Syrup may be omitted, but it gives the ganache a nice sheen. ) Spread to edge of cake and let harden about 30 minutes. Trim edges of cake evenly and cut into 1-inch squares. Makes about 8 dozen.

Told my sister that we have a receipe to bake with the kids and yum is all she had to say

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Posted by skinny237

This was in Newsday yesterday:


NEAPOLITAN COOKIES

These cookies are also called Venetians or ribbon cookies.

4 eggs, separated

2 (7-ounce) tubes almond paste (not marzipan)

1 1/2 cups (3 sticks) unsalted butter

1 cup granulated sugar

1 teaspoon almond extract

2 cups all-purpose flour

1/4 teaspoon salt

15 to 20 drops green food coloring

15 to 20 drops red food coloring

1 (12-ounce) jar seedless raspberry or apricot preserves

2/3 cup heavy cream

6 ounces semisweet or bittersweet chocolate, chopped

1 teaspoon light corn syrup

1. Preheat oven to 350 degrees.

2. Grease 3 (9-by-13-by-2-inch) baking pans or 3 (12 1/4-by-8 1/4- by-1 3/4-inch) disposable aluminum pans. Line with wax paper and grease the paper.

3. Beat the egg whites with an electric mixer until stiff peaks form; transfer them to another bowl. Add the almond paste to the electric mixer bowl, breaking it apart with a fork. Add the butter, sugar, egg yolks and almond extract and beat until light and fluffy. Beat in the flour and salt. Lightly stir in the beaten egg whites.

4. Divide the batter into 3 equal portions, about 1 3/4 cup each. Spread 1 portion evenly in 1 of the prepared pans. Blend green food coloring into the second portion, and red food coloring into the last portion. Spread each portion into 1 of the 3 pans.

5. Bake the cakes 15 minutes, or until the edges are golden brown. Remove the cakes from the pans, peel off the wax paper and cool on racks.

6. Heat the preserves and strain. Place the green cake layer on a flat baking sheet and spread 1/2 of the warm preserves to the edges. Cover with the yellow layer and spread top with remaining preserves. Cover with the red layer. Cover with plastic wrap, weigh down with a large cutting board or one of the cake pans and refrigerate overnight.

7. The next day, heat cream until almost boiling in a small saucepan or in the microwave. Add half the chocolate, let sit for a minute, stir until melted and add remaining chocolate. Stir until it melts. Add corn syrup. (Syrup may be omitted, but it gives the ganache a nice sheen. ) Spread to edge of cake and let harden about 30 minutes. Trim edges of cake evenly and cut into 1-inch squares. Makes about 8 dozen.

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This is the recipe that we were going to try this year. Did anyone use it yet? If so, how did they come out?

Mmmmmmm.....my DH loves rainbow cookies and so do I!! I've always wanted to try making them -- we go the easy route and but them

Okay, Made the cookies and they were a big hit. I loved them they were great. I told my sister all we need now is to learn how to make canoli cream and we never have to go to the bakery again
Thanks for your help!