Italian Rainbow Cookies Food

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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 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.

RAINBOW COOKIES



Rainbow Cookies image

Provided by Food Network

Time 5h25m

Yield 48 pieces

Number Of Ingredients 10

2 1/2 sticks unsalted butter, cut into pieces and softened, plus more for the pans
2 cups all-purpose flour, plus more for the pans
8 ounces almond paste
1 cup sugar
4 large eggs, separated
1/2 teaspoon kosher salt
Red and green food coloring (gel preferred)
1 15-ounce jar smooth apricot jam
Cooking spray
1 pound bittersweet chocolate, chopped

Steps:

  • You'll need three 9-by-12-inch jelly roll pans or rimmed baking sheets to make these layered cookies.
  • Prep the pans: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Butter and flour three 9-by-12-inch jelly roll pans or rimmed baking sheets and line with parchment paper.
  • Make the batter: Combine the almond paste and 3/4 cup plus 2 tablespoons sugar in a stand mixer fitted with the paddle attachment. Mix on medium speed until the mixture is in fine crumbles. Beat in 2 1/2 sticks butter, a few pieces at a time, until well combined. Beat in the egg yolks, one at a time, until smooth.
  • Sift 2 cups flour onto a sheet of parchment and sprinkle the salt on top; add to the mixer bowl and beat until just combined.
  • In a clean bowl, whisk the egg whites until foamy; while whisking, slowly add the remaining 2 tablespoons sugar and whisk until firm peaks form (or use a hand mixer). Fold about one-third of the egg white mixture into the batter with a rubber spatula, then gently fold in the rest. The batter should be fluffy.
  • Color the batter: Divide the batter evenly among 3 bowls. Stir enough red food coloring into 1 bowl to make a deep salmon color. Stir enough green food coloring into another bowl to make a medium green color. Leave the third bowl uncolored.
  • Bake the layers: Transfer the batter to the prepared pans (one pan for each color). Dip an offset spatula in water and spread the batter to the edge of each pan, smoothing the tops. Bake, switching the position of the pans halfway through, until the cakes are cooked through and just beginning to brown around the edges, 8 to 10 minutes. Let cool completely in the pans on wire racks.
  • Assemble the layers: Spread half of the jam evenly over the green cake layer almost all the way to the edges. Unmold the plain cake layer by inverting it onto another pan or cutting board; peel off the parchment.
  • Carefully slide the plain layer onto the green layer (use a wide offset spatula to help you, if necessary). Spread the remaining jam on top of the plain layer. Unmold the red cake layer and slide it onto the plain layer.
  • Cover the cake with plastic wrap and top with one of the empty pans; place several heavy cans on top to weigh down the layers. Refrigerate at least 4 hours or overnight.
  • Unmold the cake: Remove the cans and plastic wrap. Place a cutting board on top of the cake and flip to unmold it onto the cutting board. Remove the parchment from the top of the green layer.
  • Trim the cake: Trim the sides with a knife to make straight edges. Spray a wire rack with cooking spray; set the rack over a baking sheet. Carefully slide the cake onto the rack, using a wide offset spatula to help you, if necessary.
  • Cover in chocolate: Melt the chocolate in a heatproof bowl set over a pan of simmering water; pour over the cake. Dip an offset spatula in the hot water and smooth the top and sides. Let set slightly. Scrape wavy lines into the chocolate with a fork; let cool a few more minutes until the chocolate is mostly set but still slightly tacky.
  • Cut into pieces: Slide the cake back onto the cutting board. Slice crosswise into 6 strips, then cut each strip into 8 rectangular pieces. For clean edges, dip the knife in warm water and wipe it with a cloth between cuts. Store in an airtight container at room temperature for up to 1 week.
  • If the lines in the chocolate don't hold their shape, let the chocolate set a little longer and try again.

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.

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 RIBBON COOKIES



Italian Ribbon Cookies image

Traditional Italian Tricolored Holiday and special occassion treat. Somtimes they are also called Rainbow Cookies

Provided by Steve P.

Categories     Bar Cookie

Time 1h

Yield 7 dozen cookies

Number Of Ingredients 11

7 ounces marzipan paste or 7 ounces almond paste
1 cup sugar
1 1/2 cups (3 sticks) unsalted butter, softened
4 large eggs, separated
1 teaspoon almond extract
2 cups sifted all-purpose flour (, sift before measuring)
1/4 teaspoon salt
5 drops green food coloring (or to desired color)
5 drops red food coloring (or to desired color)
1 (12 ounce) jar raspberry jam (preferably seedless)
12 ounces Baker's German sweet chocolate or 1 (12 ounce) bag semi-sweet chocolate chips

Steps:

  • Preheat oven to 350 F and grease three (13" x 9") metal baking pans.
  • Line bottom of each with wax paper - letting it extend at two opposite ends - and grease paper.
  • Break marzipan paste into small pieces and grind with sugar in food processor until no lumps remain.
  • Transfer to a large bowl and add butter.
  • Beat with an electric mixer until light and fluffy, then add yolks and almond extract and beat well.
  • Beat in flour and salt on low speed.
  • Beat egg whites in another bowl with cleaned beaters until they just hold stiff peaks and stir one third into batter to lighten slightly (batter will still be stiff).
  • Fold in remaining whites thoroughly.
  • Cook's note: Do not make this dough ahead of time.
  • Divide dough into thirds (about 1 1/2 cups each).
  • Stir green food coloring into one third and red food coloring into another, leaving one third plain.
  • Spread each dough separately into a pan.
  • (Layers will be thin.) Bake layers in batches in middle of oven until just set and beginning to turn golden along edges, 7 to 10 minutes total.
  • Run knife along edges to loosen from pan, then while still hot, invert a large rack over pan and invert layer onto rack, pulling gently on wax paper overhangs to release if necessary.
  • Peel off wax paper and cool completely.
  • Line a large shallow baking pan with wax paper and slide green layer into it.
  • Spread half of jam evenly over green layer and carefully top with plain layer.
  • Spread remaining jam evenly over uncolored layer and carefully top with pink layer (trim edges if necessary).
  • Cover with plastic wrap and weigh down with a large cutting board or baking pan.
  • Chill at least three hours.
  • Melt chocolate in a double boiler or a metal bowl set over a pan of barely simmering water.
  • Remove weight and plastic wrap and spread chocolate evenly over top, but not sides, of pink layer.
  • Let stand at room temperature until set, about 1 hour, and cut into small diamonds or rectangles (12 rows crosswise and 12 diagonal rows).

RAINBOW COOKIES



Rainbow Cookies image

Provided by Mario Carbone

Categories     Cookies     Chocolate     Dessert     Bake     Christmas     Easter     Picnic     Kid-Friendly     Low Cal     Mother's Day     Graduation     Father's Day     New Year's Day     Almond     Family Reunion     Christmas Eve     Party     Marzipan     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 96

Number Of Ingredients 12

2 tablespoons plus 2 cups unsalted butter, cubed, at room temperature
6 large eggs, separated
1 1/3 cups sugar, divided
12 ounces almond paste (not marzipan), chopped
2 3/4 cups plus 1 tablespoon all-purpose flour
1 teaspoon red food coloring
1 teaspoon salt
3/4 cup orange marmalade, heated, strained
4 ounces bittersweet chocolate, chopped, melted
1 teaspoon green food coloring
Special Equipment
3 13x9x2" metal baking pans

Steps:

  • Bake:
  • Preheat oven to 350° Line three 13x9x2" metal baking pans with foil, leaving overhang; grease with 2 tablespoon butter; set aside. Put egg whites in bowl of a stand mixer fitted with a whisk; beat until soft peaks form. Slowly add 1/3 cup sugar, beating until stiff peaks form. Transfer to a large bowl; cover; chill. Using the paddle attachment, beat almond paste and remaining sugar on medium-low until incorporated, 4-5 minutes. Increase speed to medium-high; gradually add remaining butter. Beat until fluffy. Beat in yolks, then flour and salt. Fold in whites in 2 additions. Divide batter evenly among 3 bowls. Mix red coloring into 1 bowl and green coloring into second bowl; leave third bowl plain. Spread 1 bowl of batter into each prepared pan; smooth tops. Bake, rotating pans halfway through, until just set, 9-11 minutes. Let cool in pans.
  • Layer:
  • With a pastry brush, spread half of marmalade over green cake. Using foil overhang, lift plain layer out of pan. Invert onto green layer; discard foil. Brush remaining marmalade over plain layer. Lift red layer out of pan; invert onto plain layer and cover cake with foil.
  • Weight:
  • Top with a 13x9x2" pan. Weigh down pan with several heavy canned goods to compress cake layers. Refrigerate at least 4 hours and up to 1 day.
  • Unmold:
  • Remove cans, top pan, and foil. Transfer cake to a waxed paper-lined baking sheet.
  • Glaze:
  • Spread half of chocolate over cake in a thin layer. Freeze for 10 minutes. Cover with waxed paper, invert the baking sheet on top, and flip cake. Uncover and glaze with remaining chocolate. Freeze 10 additional minutes.
  • Slice:
  • Trim cake to 12x8". Cut crosswise into six 2"-wide strips. Cut each strip crosswise into 96"-wide cookies. Store in an airtight container.

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ITALIAN RAINBOW COOKIES - FOOD HUNTER
Recipes. Italian Rainbow Cookies. Edgar, Martha • 2021-12-14 23:42 • Recipes • 14 views. This recipe is presented by Eggland’s Best. Create a classic cookie that would make grandma proud, using almond paste, which is also the base for marzipan. Find almond paste in the baking aisle of the grocery store, sometimes in block form, other times in a can. To build the tri …
From hrcook.com


FOOD.COM - ITALIAN RAINBOW COOKIES | FACEBOOK
Italian Rainbow Cookies Recipe: fd.cm/5lb8o. Chunky Apple Spice Cake with Vanilla Butter Sauce
From facebook.com


HOW TO MAKE THE BEST ITALIAN RAINBOW COOKIES - EVERYDAY EILEEN
How to Make the Italian Rainbow Cookies: Preheat oven to 350 degrees. Spray 3 9x13 inch pans with non-stick spray. Place parchment in each pan and spray with non-stick spray. Set aside. Use a stand mixer if possible, add in the almond paste, mix for a minute to break apart. Add in butter and sugar, cream together.
From everydayeileen.com


SEVEN LAYER - RAINBOW COOKIES - COOKING WITH NONNA
Bake each one at 375F for 10-12 mins. Let them all cool off. Put a piece of parchment paper on a wood board and deposit the green sheet. Spread a thin layer of apricot jam over the entire surface of the green sheet. Place the white sheet on top of the green sheet. Spread apricot jam on the white surface as well.
From cookingwithnonna.com


ITALIAN RAINBOW COOKIES - LORANNOILS.COM
Italian Rainbow Cookies. Product Code: R0457. With delicious, colorful layers of almond cake and raspberry and apricot jam; these moist cookies make a festive, beautiful addition to any cookie platter. Print Recipe PDF . Ingredients. 1 cup sugar 8 ounces almond paste, cut into small pieces 3 sticks unsalted butter, softened 4 eggs, separated ¼-cup milk 2 teaspoons LorAnn …
From lorannoils.com


ITALIAN RAINBOW COOKIES - DINING AND COOKING
Recipes Italian Rainbow Cookies. Recipe from Mary Carpino and Nicole Carpino Frasco. 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 …
From diningandcooking.com


RECIPE FOR ITALIAN RAINBOW COOKIES - ALL INFORMATION ABOUT ...
Italian Rainbow Cookies Recipe: How to Make It | Taste of Home tip www.tasteofhome.com. 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 ...
From therecipes.info


BEST ITALIAN RAINBOW COOKIES RECIPE - HOW TO MAKE ITALIAN ...
Preheat oven to 180°C. Grease three 23cm x 33cm pans with cooking spray and line with parchment paper leaving a 5cm hangover on each side. In a large bowl using a hand mixer, beat almond paste ...
From delish.com


ITALIAN RAINBOW COOKIES - MARISA'S ITALIAN KITCHEN
Line the pans with parchment paper and grease the paper. Preheat oven to 350*F. In a large bowl, cream together the almond paste, butter, sugar and egg yolks until fluffy and smooth. Stir in the flour. In a small mixing bowl, beat the …
From marisasitaliankitchen.com


ITALIAN RAINBOW COOKIES - AHEAD OF THYME
Make the batter. Using a stand mixer or hand mixer, cream the almond paste with ¾ cup sugar on low speed until well combined, about 2-3 minutes. Add butter and beat on medium speed until light and fluffy, about 2 minutes. Add in egg yolks, almond extract, and salt and continue to beat until incorporated.
From aheadofthyme.com


ITALIAN RAINBOW COOKIES - PINTEREST.CA
Apr 19, 2020 - Explore Heather Weigold's board "Italian rainbow cookies" on Pinterest. See more ideas about rainbow cookies, italian rainbow cookies, rainbow cookies recipe.
From pinterest.ca


CLASSIC ITALIAN RAINBOW COOKIES! (VIDEO!) - WELL SEASONED ...
Color the cookies. Stir 6-8 drops of red food coloring into one bowl and 6-8 drops of green food coloring into another, leaving the third bowl plain. Different food colorings have different intensities. Keep in mind the batter will bake up darker than it looks raw. Pour the batter from one of the bowls into one of the prepared pans. Using a small offset spatula, spread the …
From wellseasonedstudio.com


ITALIAN RAINBOW COOKIES DELIVERY - CREATE THE MOST AMAZING ...
All cool recipes and cooking guide for Italian Rainbow Cookies Delivery are provided here for you to discover and enjoy. Healthy Menu. Healthy Vegetable Sandwich Recipes Healthy Panna Cotta Recipe Healthy Top Ramen Recipes Healthy Quinoa Salad Recipes ...
From recipeshappy.com


RAINBOW COOKIES - LIDIA
There are many traditional Italian almond-paste cookies, but rainbow cookies seem to have been created in America by Italian American immigrants to honor the colors of the Italian flag. This recipe requires patience, but it is not difficult. As with most baking recipes, follow the instructions carefully and you will be rewarded with cookies that everybody loves and that …
From lidiasitaly.com


RAINBOW COOKIES RECIPE (CLASSIC ITALIAN) | KITCHN
Add 4 large eggs and 2 teaspoons almond extract and mix on medium speed until smooth, about 2 minutes. Add 2 cups all-purpose flour and mix on low speed, scraping down the sides of the bowl as needed, until just combined. Divide the batter equally into 3 separate medium bowls (about 14 ounces each).
From thekitchn.com


ITALIAN RAINBOW COOKIES - FOODS AND DIET
Desscription Adapted from by Mario Carbone and Rich Torrisi of NYC’s Italian Specialities Ingredients 2 cups unsalted butter, cubed, at room temperature + 2 Tablespoons for greasing pans 6 large eggs, separated 1 1/3 cups sugar, divided 12 ounces almond paste (not marzipan), chopped 2 3/4 cups all-purpose flour + 1 Tablespoon 1 teaspoon red food coloring …
From foodsanddiet.com


ITALIAN RAINBOW COOKIES - VIA RECIPES
These iconic New York City rainbow cookies are gorgeous to look at, make and eat. They have a flavor of almonds, a moist and dense sponge cake texture with tart notes of fruit jam and a thin delicate sheet of chocolate on top. I used to buy and received many gifts of these Italian rainbow cookies from Court Pastry when I lived and worked in Brooklyn, New York. There are several …
From recipes.viagelatohawaii.com


ITALIAN RAINBOW COOKIES | PUNCHFORK
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.
From punchfork.com


AUTHENTIC ITALIAN RAINBOW COOKIES RECIPE - CREATE THE MOST ...
All cool recipes and cooking guide for Authentic Italian Rainbow Cookies Recipe are provided here for you to discover and enjoy Authentic Italian Rainbow Cookies Recipe - Create the Most Amazing Dishes
From recipeshappy.com


ITALIAN RAINBOW COOKIES RECIPE ON FOOD52 - FOOD NEWS
Italian Rainbow cookies are sometimes also called Neopolitans, Venetians and even Tri-color cookies. Many of you probably know them as Seven Layer Cookies (3 cake, 2 chocolate and 2 jam). I grew up enjoying these festive and beautiful cookies during the holidays. Instructions. Special equipment needed: (3) 13 x 9 rimmed baking pans (quarter sheet pans), offset …
From foodnewsnews.com


SMALL BATCH VALENTINE'S DAY ITALIAN RAINBOW COOKIES ...
Instructions. Preheat the oven to 350 F. Assemble three 8×8 baking pans with parchment paper. In a mixing bowl add almond paste, sugar, butter, almond extract and mix on high until well combined. In a small bowl add the three eggs and whisk until well combined. On medium speed add the eggs and mix until well combined.
From rolledindough.com


WHAT ARE ITALIAN RAINBOW COOKIES - ALL INFORMATION ABOUT ...
Italian Rainbow Cookies Recipe | Molly Yeh | Food Network hot www.foodnetwork.com. 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 ...
From therecipes.info


GLUTEN-FREE ITALIAN RAINBOW COOKIES RECIPE - FOOD REPUBLIC
Gluten-Free Italian Rainbow Cookies Recipe Gluten-Free Italian Rainbow Cookies Recipe Bake these iconic cookies for your Italian feast. Food Republic March 17, 2015. Yum (Photo: Jennifer May.) We gathered all our favorite Christmas cookie recipes in one happy place. Get baking! There is one gluten-free baking bible out there: Against the Grain. …
From foodrepublic.com


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