ITALIAN RAINBOW COOKIES

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Italian Rainbow Cookies image

These have to be my favorite Italian Cookie. My aunt makes them all the time and they are so good. When I made them I was so happy that I could finally have it under my sleeve of accomplished recipes. They take some time to assemble but what you get is a moist cake like almond flavored cookie with apricot or raspberry...

Provided by Annamaria Settanni McDonald

Categories     Other Desserts

Time 1h40m

Number Of Ingredients 13

7 oz almond paste
3/4 c sugar
1/2 tsp almond extract
3/4 c butter at room temperature
3 eggs
1 c all purpose flour, sifted
1/4 tsp salt
15 drops of green food coloring
15 drops of red food coloring
2/3 c apricot preserves
2/3 c raspberry preserves
3 oz semi sweet chocolate
1 tsp butter flavored shortening

Steps:

  • 1. Preheat Oven to 350 degrees.
  • 2. Grease 3 8"x8" metal baking pans. After greasing, line the bottoms of the pans with wax paper, smoothing the paper down onto the pan. Grease the tops of the wax paper and then flour the pans. Put aside.
  • 3. In a large mixing bowl, Beat together on medium-high speed the Almond Paste, Sugar, Almond Extract and butter until well blended. (there might be some small lumps of Almond Paste remaining and that's fine). Reduce speed to medium and beat in the eggs one at a time until blended. Reduce speed to low and then add the flour and salt slowly to the mixture until combined
  • 4. Take two small bowls and add 1 rounded cup of batter into each bowl. (there should be another rounded cup of batter still in the original mixing bowl.). Add 15 drops of red food color to one bowl,15 drops of green food color to another, and no drops of food coloring to the last. Stir each bowl until evenly blended with color.
  • 5. Spoon the plain colored batter into one pan. With metal spatula spread batter evenly (layer will be about 1/4 inch thick). Repeat with red batter in second pan and green batter in remaining pan. Bake until set and toothpick inserted in center of layers comes out clean. 10-12 minutes. Cool in pans on wire rack about 1/2 hour. Cake should be cool to the touch. Run tip of knife around side of pans to loosen layers.
  • 6. Lay a piece of wax paper on a flat surface that will be able to fit in refrigerator. Take the red layer and flip over pan onto wax paper. Gently pull off the wax paper. Spread 1/3 cup of apricot preserves onto the red layer. Take the plain colored layer and remove from pan. Place it onto the red layer with the wax paper side up. Press down gently and then remove the wax paper.
  • 7. Spread remaining 1/3 cup of Apricot preserves onto the plain colored layer. Take the remaining green layer and remove from pan and place upon the plain colored layer again with the wax paper side up. Press down gently and remove the wax paper.
  • 8. In a 1 quart saucepan, heat chocolate and butter flavored crisco over low heat, stirring frequently, until melted. Spread melted chocolate mixture on top of the green layer evenly.
  • 9. Refrigerate until chocolate is firm, at least 1 hour. (at this point, if you want, you can cover and refrigerate for up to 3 days before serving).
  • 10. To serve, with a large sharp knife, trim about 1/4 inch from the edges. Cut the stacked layers into 6 strips. Cut each strip crosswise into 6 pieces. You will get 36 square cookies from this.
  • 11. Place the cookies in a single layer in a waxed paper lined container. They can be refrigerated for up to one week or freeze up to 3 months. These cookies must be kept in the fridge.

Suwaiba Aliyu
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These cookies are a great addition to any cookie platter.


Abdulrahman altairi
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Overall, I really enjoyed these cookies and would definitely make them again.


Rody Reda
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I had a bit of trouble getting the cookies to spread evenly in the pan. I think I may have needed to grease the pan more.


Victor James
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These cookies are a bit sweet for my taste, but they are still very enjoyable.


Shmas Deen
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I would recommend using high-quality ingredients for these cookies. It really makes a difference in the flavor.


kibirige Kennth
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These cookies are a bit time-consuming to make, but they are definitely worth the effort.


AJMAL CHAND78
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I made these cookies for my family and they were a huge hit! Everyone loved them.


Kyara Shaheen
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These cookies are so beautiful and festive. They are perfect for a party or special occasion.


Tuheed Anwar
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I love the almond flavor in these cookies. It's so rich and flavorful.


Gulman Rana
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These cookies are so addictive! I can't stop eating them. They are the perfect treat for any occasion.


Elijah Roth
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I'm not much of a baker, but these cookies were easy to make and they turned out great! I'm so glad I tried this recipe.


Ravi Singh
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These cookies were a bit more work than I expected, but they were worth it! They turned out beautifully and tasted delicious.


wakeel barijo
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I love the way these cookies look! They are so colorful and festive. They taste great too, with a nice almond flavor.


Summer Pranks
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These are the best rainbow cookies I have ever had! The almond flavor is so浓郁 and the texture is perfect. I will definitely be making these again and again.


Amanullah Jan
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I made these cookies for a party and they were a huge hit! Everyone loved them and asked for the recipe. They are so easy to make and they taste amazing.


Gumisiriza Benson
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These Italian Rainbow Cookies are absolutely delicious! They are so soft and chewy, with a perfect balance of sweetness and flavor. I love the colorful layers, they make the cookies so festive and fun to eat.