Italian Tricolor Cookies Rainbow Cookies Recipe 465

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ITALIAN RAINBOW COOKIES



Italian Rainbow Cookies image

My family has made these classic Italian cookies for generations, and this homemade version is so much better than the bakery version. They are always a special treat during the holidays or any time of year!-Cindy Casazza, Hopewell, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 11 dozen.

Number Of Ingredients 13

4 large eggs
1 cup sugar
3-1/2 ounces almond paste, cut into small pieces
1 cup all-purpose flour
1 cup butter, melted and cooled
1/2 teaspoon salt
1/2 teaspoon almond extract
6 to 8 drops red food coloring
6 to 8 drops green food coloring
1/4 cup seedless raspberry jam
GLAZE:
1 cup semisweet chocolate chips
1 teaspoon shortening

Steps:

  • Preheat oven to 375°. In a large bowl, beat eggs and sugar 2-3 minutes or until thick and lemon-colored. Gradually add almond paste; mix well. Gradually add flour, butter, salt and extract., Divide batter into thirds. Tint one portion red and one portion green; leave remaining portion plain. Spread one portion into each of three well-greased 11x7-in. baking dishes., Bake 7-11 minutes or until a toothpick inserted in center comes out clean and edges begins to brown. Cool 10 minutes before removing from pans to wire racks to cool completely., Place red layer on waxed paper; spread with 2 tablespoons jam. Top with plain layer and remaining jam. Add green layer; press down gently. , For glaze, in a microwave, melt chocolate chips and shortening; stir until smooth. Spread half over green layer. Refrigerate 20 minutes or until set. Turn over; spread remaining glaze over red layer. Refrigerate 20 minutes or until set. , With a sharp knife, trim edges. Cut rectangle lengthwise into fourths. Cut each portion into 1/4-in. slices.

Nutrition Facts : Calories 35 calories, Fat 2g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 21mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.

ITALIAN TRI-COLOR COOKIES (RAINBOW COOKIES)



Italian Tri-Color Cookies (Rainbow Cookies) image

When I lived in New York, I used to get this delicious tri-color cookie from the Italian Bakery every year for the holidays. Once I moved down south, I was no longer able to get them. I found this recipe in Good Housekeepings "100 best Italian Recipes". The directions seem long and scary, but these cookies are actually very easy to make. I hope you enjoy them as much as my family and friends do.

Provided by ItalianMomof2

Categories     Dessert

Time 1h10m

Yield 36 cookies

Number Of Ingredients 12

7 ounces almond paste
3/4 cup sugar
1/2 teaspoon almond extract
3/4 cup margarine or 3/4 cup butter, room temp
3 eggs
1 cup all-purpose flour, Sifted
1/4 teaspoon salt
15 drops green food coloring
15 drops red food coloring
2/3 cup apricot preserves (pressed into a coarse sieve to remove any large pieces of fruit)
3 ounces semisweet chocolate
1 teaspoon vegetable shortening (butter flavored Crisco preferably)

Steps:

  • Preheat Oven to 350 degrees.
  • 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.
  • 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.
  • 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 and 15 drops of green food color to the other. Stir each bowl until evenly blended with color.
  • Spoon the untinted batter into one pan. With metal spatula spread batter evenly (layer will be about 1/4 inch thick). Repear 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.
  • Lay a piece of wax paper on a flat surface that will be able to fit in refrigerator.
  • Take the green layer and flip over pan onto wax paper. Gently pull off the wax paper. Spread 1/3 cup of apricot preserves onto the green layer.
  • Take the untinted layer and remove from pan. Place it onto the green layer with the wax paper side up. Press down gently and then remove the wax paper.
  • Spread remaining 1/3 cup of Apricot preserves onto the untinted layer.
  • take the remaining red layer and remove from pan and place upon the white layer again with the wax paper side up. Press down gently and remove the wax paper.
  • 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 red layer evenly. Do not put mixture on sides.
  • 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).
  • 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.
  • 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.

ITALIAN TRICOLOR COOKIES (RAINBOW COOKIES) RECIPE - (4.6/5)



Italian Tricolor Cookies (Rainbow Cookies) Recipe - (4.6/5) image

Provided by ddma_34d

Number Of Ingredients 11

1 tube or can (7-8 oz) almond paste ,broken into small pieces
1 cup butter,softened (1 stick)
1 cup sugar
1 tsp almond extract
3 lg eggs
1 cup all purpose flour1 tsp salt
15 drops red food coloring
15 drops green food coloring
2/3 cup apricot preserves (or any flavor you like)
3 OZ. semi sweet chocolate
1 tsp vegetable shortening

Steps:

  • Preheat oven to 350 degrees. Grease 3 8x8 disposable or metal baking pans with parchment paper, grease and flour parchment paper. In large bowl,with mixer at med-high speed, beat almond paste with butter, sugar, and almond extract, until well blended (there will be some lumps of almond paste remaining). Reduce speed to medium;beat in eggs, one at a time until well blended. Reduce speed to low; beat in flour and salt just until combined. Transfer 1/3 of batter (about 1 rounded cup) to small bowl. Transfer 1 of remaining batter to another small bowl.(You should have equal amounts of batter in each bowl). Stir red food coloring into 1 bowl of batter until evenly blended. Repeat with green food coloring and another bowl of batter,leaving 1 bowl untinted. (Batters may still have small lumps of almond paste remaining). Spoon untinted batter into 1 pan. with metal spatula (offset if possible), spread batter evenly (layer will be about 1 inch thick). Repeat with red batter in second pan. repeat with green batter in remaining pan. Bake layers on 2 oven racks 10-12 minutes,rotating pans between upper and lower racks halfway through baking time, until layers are set and toothpick inserted in center of layers comes out clean. Cool in pans on wire racks 5 minutes. Run knife around sides of pans to loosen layers. Invert layers onto racks, leaving parchment paper attached;cool completely. When layers are cool, press apricot preserves through coarse sieve into small bowl to remove any arge pieces of fruit. Remove parchment paper from green layer. Invert green layer onto flat plate or small cutting board;spread with half of preserves. Remove parchment paper from untinted layer, invert onto green layer. Spread with remaining preserves. Remove parchment paper from red layer;invert onto untinted layer. In a 1 quart saucepan,heat chocolate with shortening over low heat until melted, stirring frequently.Spread melted chocolate mixture on top of red layer (not on sides); refrigerate until chocolate is firm at least 1 hour. If you like,after chocolate has set,cover and refrigerate stacked layers up to 3 days before cutting and serving. To serve, with serrated knife,trim edges (about 1 inch from each side). Cut stacked layers into 6 strips. cut each strip crosswise into 6 pieces. store cookies in single layer, in tightly covered container in refrigerator up to one week, or in freezer up to 3 months.

ITALIAN RAINBOW COOKIES



Italian Rainbow Cookies image

Provided by Molly Yeh

Categories     dessert

Time 5h20m

Yield 32 cookies

Number Of Ingredients 13

Nonstick cooking spray, for the pans
3 large eggs, separated
1/2 cup plus 2 tablespoons sugar
2 sticks (1 cup) unsalted butter, at room temperature
6 ounces almond paste, chopped
1/2 teaspoon kosher salt
1 1/2 teaspoons lemon juice
1/2 teaspoon almond extract
1 1/3 cups all-purpose flour
1/2 teaspoon green liquid food coloring
1/2 teaspoon red liquid food coloring
3 tablespoons apricot or raspberry jam
4 ounces dark chocolate

Steps:

  • Preheat the oven to 350 degrees F. Grease three 8-by-4-inch loaf pans and line them with parchment paper that comes at least 2 inches up the long sides of the pan. If you don't have 3 loaf pans, you can bake the layers in batches.
  • In a large bowl or in a stand mixer fitted with a whisk attachment, beat the egg whites to soft peaks. With the mixer running on medium, gradually add 2 tablespoons of the sugar. Increase the speed to medium high and beat to stiff peaks. Set aside.
  • In a large bowl or in a stand mixer fitted with a paddle attachment, beat together the butter, almond paste, salt and remaining 1/2 cup sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to medium and add the yolks one at a time, beating well after each addition. Beat in the lemon juice and almond extract, then reduce the speed to medium low and gradually add the flour. Mix to combine. Use a rubber spatula to fold in the whites.
  • Transfer one-third of the mixture to one of the loaf pans and use a small offset spatula to spread it out evenly. Transfer another third of the mixture to a separate bowl and fold in the green food coloring. Fold the red food coloring into the remaining third. Transfer these into the remaining 2 loaf pans, spreading them out evenly.
  • Bake until the tops are just set and no longer shiny; begin checking for doneness at 12 minutes. Let cool in the pans for 5 minutes, then lift them out and place on a wire rack to cool completely.
  • Stack up the loaves (from bottom to top: green, white, red) with 1 1/2 tablespoons jam between the layers. Wrap the loaf firmly in plastic wrap and refrigerate for at least 4 hours and up to overnight.
  • Melt the chocolate in a double boiler or by microwaving it in 30-seconds increments, stirring after each. Remove it from the heat and stir continuously until it is no longer hot. Spread it over the top and sides of the cookie loaf and refrigerate to firm up for about 15 minutes. Cut into 1-inch squares.

SLICE-AND-BAKE ITALIAN RAINBOW COOKIES



Slice-and-Bake Italian Rainbow Cookies image

We transformed the classic cakey confection into a fun slice-and-bake cookie. But don't worry, we kept the almond flavor that's well known and loved! A dip in a raspberry-spiked chocolate icing provides extra flavor and visual appeal.

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield about 26 cookies

Number Of Ingredients 13

2 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
14 tablespoons (1 3/4 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup confectioners' sugar
2 large egg yolks
1/2 teaspoon almond extract
Red, yellow and green liquid food coloring, for the dough
One 4-ounce bar semisweet chocolate, chopped
2 tablespoons heavy cream
1 tablespoon unsalted butter
1/2 teaspoon raspberry extract

Steps:

  • For the cookies: Whisk together the flour, baking powder and salt in a medium bowl until combined.
  • Beat the butter, granulated sugar and confectioners' sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg yolks and almond extract until smooth, scraping down the sides of the bowl with a rubber spatula, as needed. Reduce the mixer speed to medium low and gradually beat in the flour mixture until the dough just comes together.
  • Divide the dough into 3 equal pieces and place each in a separate small bowl. With gloved hands or a rubber spatula, use the food coloring to tint one piece red, one yellow and one green. Starting with the green dough on a piece of parchment, shape it into a rectangle that's about 10 inches long and 2 1/2 inches wide, using the parchment and a bench scraper to make the dough as rectangular and even as possible. Repeat with the yellow and red dough on separate sheets of parchment. Using the parchment to help lift the dough, carefully invert the yellow rectangle on top of the green, pressing gently to adhere. Remove and discard the parchment. Finally, use the parchment to carefully lift and invert the red rectangle on top of the yellow, pressing gently to adhere; remove and discard the parchment. Use the bench scraper to even out all the sides. Wrap the entire log of dough in plastic wrap and freeze until firm, about 1 hour, or refrigerate overnight.
  • Preheat the oven to 375 degrees F. Line 2 rimmed baking sheets with parchment.
  • Trim the ends of the dough log with a sharp knife, then slice crosswise into 3/8-inch-thick rectangles. Arrange about 1 1/2 inches apart on the prepared baking sheets and refrigerate until ready to bake, at least 15 minutes.
  • Bake one baking sheet at a time until the cookies are just set around the edges and golden on the bottom, about 15 minutes. Let cool 5 minutes, then transfer the cookies to a wire rack to cool completely.
  • For the chocolate icing: Once the cookies have cooled, combine the chocolate, cream and butter in a medium heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Stir with a small silicone spatula until melted and smooth, 2 to 4 minutes. Remove the bowl from the pan and stir in the raspberry extract; let cool 5 minutes.
  • Dip each cookie at an angle into the chocolate icing and coat about one-third of the way up, letting any excess drip back into the bowl. Once all the cookies are dipped, wiggle a small offset spatula through the chocolate coating on each to create ripples. Let set, about 35 minutes. The cookies will keep in an airtight container for up to 5 days.

RAINBOW COOKIES



Rainbow Cookies image

Moist, mellow, and full of almond flavor.

Provided by Penney

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 10h30m

Yield 96

Number Of Ingredients 10

8 ounces almond paste
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
¼ cup seedless red raspberry jam
¼ cup apricot jam
1 cup semisweet chocolate chips, melted

Steps:

  • 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. 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.

Nutrition Facts : Calories 60.9 calories, Carbohydrate 7.4 g, Cholesterol 12.8 mg, Fat 3.3 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 1.7 g, Sodium 17.3 mg, Sugar 4 g

ITALIAN RAINBOW COOKIES



Italian Rainbow Cookies image

Also known as Venetians, Neapolitans or tricolore cookies, these classic Italian-American treats are not really cookies at all, but thin, dense layers of brightly hued almond cake stacked with apricot jam, and coated with glossy chocolate. The layers are traditionally red, white and green to resemble the Italian flag, but, of course, you can play around with the colors depending on the holiday and what you have on hand. This version is adapted from Mary Carpino, from Briarcliff Manor, N.Y., who made them every Christmas for years. One of her granddaughters, Nicole Carpino Frasco, passed along the recipe to us. We increased the chocolate and salt slightly, but the festive spirit of the recipe remains. Mrs. Carpino stored them in her chilly winter attic, but if you don't have one of those, store them in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 5 months.

Provided by Margaux Laskey

Time 2h

Yield About 70 cookies

Number Of Ingredients 12

Nonstick cooking spray or neutral oil, for greasing the pans
2 cups/255 grams all-purpose flour
1/2 teaspoon fine salt
1 (8-ounce/227-gram) package pure almond paste (not pastry filling) (see Tip)
1 1/2 cups/340 grams unsalted butter, at room temperature
1 cup/201 grams granulated sugar
4 large eggs, yolks and whites separated
1 teaspoon almond extract
Red and green food coloring, preferably gel
1 (12-ounce/340-gram) jar apricot or raspberry preserves (not seedless)
8 ounces/227 grams semisweet or bittersweet bar chocolate
Sprinkles, for finishing (optional)

Steps:

  • Arrange 2 racks in the center of the oven and heat to 350 degrees. Make room in your refrigerator for 1 half-sheet pan. Grease 3 (13-by-9-inch) baking pans or quarter-sheet pans with cooking spray or a little oil, then line with parchment or wax paper. (This helps the paper stay in place.) Spray or oil the parchment.
  • Combine the flour and salt in a medium bowl. In the bowl of a standing mixer (or with a hand mixer), or in a large bowl if using an electric hand mixer, break up the almond paste using a fork or your fingers. Add butter, sugar, egg yolks and almond extract. Using the paddle attachment, beat on high until light and fluffy, about 5 minutes, scraping down the bowl halfway through. Turn off the mixer, add a third of the flour and salt, then beat on medium-low until just combined. Repeat with another third, scraping down the sides of the bowl as needed, and continue until all the flour is added and incorporated. Transfer batter to a large bowl. Rinse and dry the mixing bowl.
  • Add egg whites to the mixing bowl and beat on high speed with the whisk attachment until stiff peaks form, 30 to 45 seconds. Fold the egg whites into the batter until just combined.
  • Remove one-third of the batter to one of the prepared pans. Use an offset spatula to evenly spread the batter in the pan all the way to the edges. (This can get a little tricky, but have patience and take your time. The oil on the pan should help hold the paper in place, but if you're having trouble, hold the paper in place with one hand while you spread with the other.) Remove another one-third of the batter to a medium bowl and add a couple drops of green food coloring. Stir until blended, and add more to reach your desired shade. Transfer green batter to a prepared pan and spread evenly. Add a couple drops of red food coloring to the remaining batter, stir to combine, add more as needed, then transfer to the last pan and spread evenly. Firmly tap each pan on the countertop to release air bubbles.
  • Bake for 10 to 11 minutes, rotating pans halfway through, until the edges are barely browned, the tops are just set, and a toothpick inserted into the center comes out clean. Immediately slide cakes from the pans onto racks using the parchment paper. Cool completely.
  • Using the parchment paper, slide the green cake onto a half-sheet pan. In a small saucepan, heat preserves over medium until loose, then strain through a fine mesh sieve. Spread half of the preserves over the green layer, going all the way to the edge. Carefully flip the uncolored layer on top (use a large offset spatula to help), and remove the parchment paper. Spread with the remaining preserves. Top with the red layer and remove the parchment paper. Cover with plastic wrap and place another rimmed baking sheet on top of the cookies. Transfer to the refrigerator, then top with heavy cans so the weight is evenly distributed. Refrigerate overnight.
  • Melt half of the chocolate in a double boiler or in the microwave in 30-second bursts. Using an offset spatula, spread the chocolate on the top and to the edges, then refrigerate until firm, about 30 minutes. Melt the remaining chocolate. Place a piece of parchment or wax paper on a cutting board, then place on top of the cake and invert the cake onto the board. Spread the bottom with the remaining chocolate. Let cool for a few minutes, then use the tines of a fork to draw waves in the chocolate and add sprinkles, if desired. Refrigerate until almost firm, but still slightly soft, about 5 to 10 minutes. (If you wait until the chocolate is fully set, the chocolate will crack when you cut.)
  • Run a sharp knife under hot water, dry, then trim the edges and save for snacking. Cut the cake into 1-inch squares, running the knife under hot water and drying between cuts. Return to the refrigerator to set completely. Store in the refrigerator in an airtight container with wax paper between layers. Allow to come to room temperature a bit before serving.

TRICOLOR COOKIES



Tricolor Cookies image

The Tricolor Cookie, or Rainbow Cookie, is a nearly ubiquitous part of the traditional American-Italian dessert platter, and it happens to be Renato's favorite snack. Our version of the cookie incorporates our bakery's colors (brown, white, and orange) instead of the red, white, and green used to evoke the Italian flag in the original cookie. We've also tweaked the amounts of marzipan and added some orange zest for a citrus zing. The layers are sandwiched together with an apricot-amaretto jam and topped off with a glossy dark chocolate glaze for a modern spin on an old-school classic.

Provided by patriciamercer84

Categories     Dessert

Time 1h15m

Yield 20 cookies, 10 serving(s)

Number Of Ingredients 15

1 cup all-purpose flour
1/4 teaspoon salt
7 ounces almond paste
3/4 cup sugar
1/2 teaspoon pure almond extract
3/4 cup unsalted butter, softened
3 large eggs
1 grated orange, zest of
orange food coloring (liquid or gel)
2 tablespoons dark unsweetened cocoa powder, sifted
2/3 cup apricot jam
2 tablespoons amaretto liqueur
6 ounces dark chocolate, coarsely chopped (60% cacao)
1 teaspoon light corn syrup
1/2 cup unsalted butter, softened, cut into cubes

Steps:

  • 1. Preheat the oven to 350° Fahrenheit.
  • 2. Butter three 8-inch square baking pans.
  • 3. Line the bottom of each pan with parchment paper and butter the parchment.
  • 4. Dust with flour and knock out the excess flour.
  • 5. Sift the flour and salt together in a small bowl and set aside.
  • 6. In the bowl of an electric mixer fitted with the paddle attachment, beat the almond paste, sugar, and almond extract together until small crumbs form.
  • 7. Add the butter and beat on high speed until the mixture is combined.
  • 8. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated.
  • 9. Add the orange zest and beat until combined.
  • 10. Add the flour mixture in three parts, beating on low speed after each addition until combined.
  • 11. Divide the batter among three small mixing bowls.
  • 12. In the first bowl, add a few drops of orange food coloring to the batter, and mix well.
  • 13. Continue to add a few drops of food coloring and mixing until the batter is medium orange in color.
  • 14. In the second bowl, add the cocoa powder to the batter and whisk until fully incorporated.
  • 15. Leave the third bowl plain.
  • 16. Pour each batter into a prepared pan and smooth the tops.
  • 17. Bake the layers for 12 to 15 minutes or until a toothpick inserted in the center of each layer comes out clean.
  • 18. Transfer the pans to a wire rack and cool for 20 minutes.
  • 19. Invert the cakes onto the rack, remove the pans, and let cool completely.
  • 20. Remove the parchment.
  • MAKE THE FILLING.
  • In a small saucepan over low heat, stir the jam and amaretto until warmed through and completely blended, 3 to 5 minutes.
  • ASSEMBLE THE TRICOLOR COOKIES.
  • 1. Place the chocolate layer on a serving rack and evenly spread half of the apricot jam over the top.
  • 2. Top with the plain (or white) layer and spread with the remaining apricot filling.
  • 3. Top with the orange layer and let the layers sit in the refrigerator for 5 minutes (or while you make the chocolate glaze).
  • MAKE THE GLAZE.
  • 1. In a large nonreactive metal bowl, combine the chocolate, corn syrup, and butter.
  • 2. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth.
  • 3. Remove the bowl from the pan and stir for 30 seconds to cool slightly.
  • 4. Spread the glaze over the top of the bar cookies, completely covering the orange layer (some glaze may spill down the sides of the cake).
  • 5. Place the tray in the refrigerator until the chocolate topping completely sets (about 1 hour).
  • 6. Remove the tray from the refrigerator, wait 30 minutes for the chocolate to warm up, and cut into 20 individual squares or use a small cookie cutter to create your own shapes.
  • 7. The bars can be stored in the refrigerator, tightly covered, for up to 4 days.

Nutrition Facts : Calories 567.4, Fat 39.5, SaturatedFat 21.2, Cholesterol 124.5, Sodium 97.7, Carbohydrate 54.7, Fiber 4.6, Sugar 31, Protein 7.9

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From lidiasitaly.com


ITALIAN RAINBOW COOKIES RECIPE - TODAY.COM
2022-04-14 2 cups all-purpose flour. 1 teaspoon kosher salt. 1 cup (8 ounces) almond paste. 1 cup (2 sticks) unsalted butter, room temperature. 1 cup sugar, divided. 4 large eggs, room temperature, separated ...
From today.com


ITALIAN RAINBOW COOKIES RECIPE - LALA'S KITCHEN TABLE
2020-12-23 Preheat oven to 325°F. Grease three 9×13-in pans with cooking spray, then line with parchment paper. In a stand mixer fitted with the paddle attachment, combine sugar, almond paste, and one stick of the butter. Mix until smooth. Add remaining 2 sticks of butter and continue to mix until smooth.
From lalaskitchentable.com


TORRISI ITALIAN SPECIALTIES’ RAINBOW COOKIES - NEW YORK MAGAZINE
2010-12-09 16 oz. orange preserves, heated and strained. 8 oz. bittersweet chocolate, chopped. Preheat oven to 350. Beat egg whites in electric mixer …
From nymag.com


ITALIAN RAINBOW COOKIES {VENETIANS} - CAKEWHIZ
2021-07-26 Add egg yolks – And mix until combined. Add milk and almond extract – And mix until smooth. Add flour – And mix until just combined. Whip egg whites separately – And gently fold them into the cookie mixture. Divide batter – Into 3 bowls and color. Color batter- With liquid food coloring or gel colors.
From cakewhiz.com


RAINBOW COOKIES RECIPE ITALIAN : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


ITALIAN RAINBOW COOKIES - SUGAR AND CHARM
2016-12-10 Instructions. Preheat the oven to 350 degrees. Butter the baking pans and line with parchment paper. Combine almond paste and 3/4 cup sugar in a stand alone mixer, fitted with the paddle attachment. Mix on medium until the mixture is in fine crumbles. Beat in the butter, a few pieces at a time until combined.
From sugarandcharm.com


ITALIAN RAINBOW COOKIES - BITE YOUR CRAVINGS
Bake the cookie layers. In a large & deep bowl, break apart the almond paste and 1 ¾ cup sugar by beating on medium in a stand mixer until the crumbles start to break up a bit. Beat in all of the butter into the almond paste, half a stick at a time & mix until well combined and the almond become a fine texture.
From biteyourcravings.com


ITALIAN TRI COLOR COOKIES RAINBOW COOKIES RECIPE - WEBETUTORIAL
Italian tri color cookies rainbow cookies is the best recipe for foodies. It will take approx 70 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make italian tri color cookies rainbow cookies at your home.. The ingredients or substance mixture for italian tri color cookies rainbow cookies recipe that are useful to cook such type of recipes …
From webetutorial.com


ITALIAN RAINBOW COOKIES | THE BEST RECIPE - OWLBBAKING.COM
2017-12-02 In the bowl of a stand up mixer with a paddle attachment, combine the almond/paste sugar mixture and the butter, beating until fluffy. Add the egg yolks, then flour and salt. Mix until just combined. Remove the egg whites from the fridge and gently fold them into the almond paste/butter mixture.
From owlbbaking.com


CLASSIC ITALIAN RAINBOW COOKIES! (VIDEO!) - WELL SEASONED …
2019-11-29 Position a rack in the middle of the oven and preheat to 350 F. Grease, flour, and line the bottoms of three 9×13 (quarter sheet pan) with parchment paper, leaving a 2-inch overhang. Beat egg whites. In the bowl of a standard electric mixer fitted with the whisk attachment, beat 4 egg whites at medium-high speed until they just hold stiff peaks.
From wellseasonedstudio.com


RAINBOW COOKIES RECIPES AND TIPS - COOKIE MADNESS
2011-12-12 In the bowl of a stand mixer using the whisk attachment, beat the eggs until thick and foamy (about 3 minutes). Pour them in a separate bowl, then add the sugar and the grated almond paste to the stand mixing bowl and beat until well-combined using the paddle. Beat in the butter, then beat in the already-beaten eggs.
From cookiemadness.net


ITALIAN RAINBOW COOKIE RECIPE - TASTING TABLE
2022-02-04 In a stand mixer fitted with the paddle attachment, combine the sugar, almond paste and 1 stick of the butter. Mix until smooth and lump free, being sure to break down the almond paste as best you ...
From tastingtable.com


TRI-COLOR ITALIAN COOKIES - COOKING WITH MAMMA C
2015-07-16 In a large mixing bowl, add 7 ounces of almond paste, ¾ cup sugar, ½ teaspoon almond extract, ¾ cup butter (1 ½ sticks). Blend. Add 3 eggs and blend. Add 1 cup flour, ¼ teaspoon salt, and ½ teaspoon green food coloring. Blend until mixed. Spoon the batter into one of the prepared pans.
From cookingwithmammac.com


ITALIAN RAINBOW COOKIES BY RICK RODGERS
Line the bottoms of the pans with parchment or waxed paper. Dust the insides of the pans with flour, then tap out the excess. Process the almond paste and sugar together in a food processor fitted with the metal chopping blade until the almond paste is completely pulverized, about 1 minutes. Set the mixture aside.
From rickrodgers.com


CLASSIC ITALIAN RAINBOW COOKIES | HOW TO MAKE TRICOLOR ... - YOUTUBE
These classic Italian rainbow cookies are actually based off of my grandma's recipe that she's shared with me (and that I made VEGAN!)! Yep, this classic Ita...
From youtube.com


ITALIAN RAINBOW COOKIES - HOMEMADE ITALIAN COOKING
2018-12-06 With the paddle attachment, combine on medium speed until you have fine crumbles, about 2 minutes. Add the butter and beat until pale and fluffy, about 3 minutes. Add egg yolks and almond extract and beat until combined well, about 2 minutes. Reduce speed to low, then add flour and salt and mix until just combined.
From homemadeitaliancooking.com


HOW TO MAKE THE BEST ITALIAN RAINBOW COOKIES - EVERYDAY EILEEN
2017-12-04 Preheat oven to 350 degrees. Spray 3 9x13 baking pans with non-stick butter spray. Line bottom of each pan with parchment paper and spray parchment paper with spray. In a stand mixer using the paddle (or a large bowl using a hand-held mixer) add in the almond paste and break apart into pieces.
From everydayeileen.com


ITALIAN RAINBOW COOKIES RECIPE — MARY DISOMMA
2021-10-17 Preheat oven to 325 degrees. Spray three 9- by 13-inch pans with cooking spray. Line the bottom of the pans with parchment paper. Butter the paper with 2 teaspoons of softened butter. In the bowl of a stand mixer, place the crumbled almond paste, ½ cup sugar, 3 egg yolks, and 4 ounces (1 stick) softened butter.
From marydisomma.com


ITALIAN TRI-COLOR COOKIE RECIPE WILL BRIGHTEN YOUR CHRISTMAS
2013-12-08 6 ounces semi-sweet chocolate pieces. red and green food coloring. Instructions: 1. Preheat oven to 350 and line three 10 1/2 x 15 1/3 x 1'' pans with wax paper. Grease each pan. 2. In bowl, combine almond paste, margarine, sugar, egg yolks and almond extract. Beat with mixer until light and fluffy. 3.
From cafemom.com


SEVEN LAYER - RAINBOW COOKIES - COOKING WITH NONNA
With a serrated knife trim all four edges of the tricolor sheets. Met the chocolate and spread it over the top of the sheets. Let the chocolate dry, preferably overnight, turn upside down and spread melted chocolate over the other side. Let the chocolate dry and cut the cookies into pieces of about 1 1/2" x 1/2" or as big as you prefer.
From cookingwithnonna.com


ITALIAN TRI-COLOR COOKIES (RAINBOW COOKIES) RECIPE - FOOD.COM
Italian Tri-Color Cookies (Rainbow Cookies) Recipe - Food.com. www.food.com . Back To List. More Details . More results for www.food.com ›› Figure out more about recipes with a click. Submit. You may also like › Peanut Butter Pie Bon Appetit › Best Soft Taco Recipe › Meatless Holiday Meals › Copper Stairs Crafting Recipe › Perennial For Butterflies And Bees › …
From therecipes.info


ITALIAN RAINBOW COOKIE RECIPE - WHAT'S COOKIN' ITALIAN STYLE CUISINE
2019-11-19 Divide the batter evenly into 3 bowls. Add the 12 drops of green food coloring to one bowl, 12 drops of red food coloring to another bowl, and leave the third bowl plain white. Blend the food coloring into each batter to mix evenly. Using a spatula, spread each colored batter into each separate prepared pan.
From whatscookinitalianstylecuisine.com


ITALIAN TRICOLOR COOKIES - CREATE THE MOST AMAZING DISHES
Beef And Barley Vegetable Soup Recipe Dinner Menu. Authentic Greek Recipes For Dinner
From recipeshappy.com


RAINBOW COOKIES - THE SPRUCE EATS
2021-07-20 Gather the ingredients. Preheat the oven to 350 F. Grease three 9 x 13-inch identical baking pans. Line the pans with wax paper and grease the paper. For convenience, it is best to have 3 identical baking pans. However, you can still make the cookies with only 1 pan if you bake one batch of dough at a time.
From thespruceeats.com


ITALIAN RAINBOW COOKIES — MARY DISOMMA
2021-12-16 In a small bowl, whisk together milk, amaretto, and almond extract. Add to the almond paste mixture and mix until combined. With mixer on medium- low, add flour. Mix until just blended. In a separate bowl, beat the egg whites until foamy. With mixer on medium speed, add the remaining ½ cup sugar, 1 tablespoon at a time.
From marydisomma.com


ITALIAN RAINBOW COOKIES - THE TWO BANANAS
2022-02-19 Preheat oven to 350. Prep baking pan (or pans) by greasing pan, spreading with parchment paper, and greasing paper. Make the batter; combine almond paste, almond extract and ¾ cup of sugar in the bowl of a stand mixer fitted with paddle attachment. Mix on medium until crumbly, 3-5 minutes.
From thetwobananas.com


RAINBOW COOKIES RECIPE (CLASSIC ITALIAN) | KITCHN
2021-12-03 Crumble 7 ounces almond paste into the bowl of butter. Add 1 1/4 cups granulated sugar and 1/2 teaspoon kosher salt. Mix with the paddle attachment on medium speed until smooth, about 5 minutes.
From thekitchn.com


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From chowhound.com


BEST ITALIAN RAINBOW COOKIES RECIPE - HOW TO MAKE ITALIAN
2020-12-24 Grease three 9”-x-13”pans with cooking spray and line with parchment paper leaving a 2” hangover on each side. In a large bowl using a hand mixer, beat almond paste and ¾ cup sugar together ...
From delish.com


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