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leannastager
5
Oct 9, 2017
It's gotta be Italian Rainbow Cookies. Way better than store bought, and not nearly as difficult as people seem to think. They're my mom's favorite and the baked good I bust out when it's time to impress.
Italian Rainbow Cookies (originally from the Baked cookbook) yield: 20 cookies (I usually get more)
For the cookies: 1 cup all purpose flour ¼ teaspoon salt 7 oz. almond paste ¾ cup sugar ½ teaspoon almond extract ¾ cup (1 ½ sticks) unsalted butter, softened 3 large eggs Grated zest of 1 orange 2 tbsp unsweetened cocoa powder, sifted Red and Green food coloring For the filling: ⅔ cup apricot jam 2 tbsp amaretto liqueur (a 2 oz. nip is more than enough) For the glaze: 8 oz. dark chocolate (60% cacao), chopped (I use ghirardelli 60% dark chocolate) 1 tsp light corn syrup ½ cup (1 stick) unsalted butter, softened and cubed Making the cookie layers: Preheat oven to 350. Butter three 8 in. square baking pans (you could use one and do it in shifts but it takes way longer. Current research shows disposable pans work fine) so the parchment paper sticks then line each pan with parchment paper (note: the parchment paper is not optional. you will never get these thin layers out of a pan in one piece without it). Butter the parchment paper, then dust with flour and knock out the excess. Sift the flour and salt together into a bowl and set aside. In a deep bowl beat together the almond paste, almond extract and sugar together until small crumbs form. Add butter and beat on high until combined. Add eggs one at a time, beating until each is incorporated. Add orange zest and mix until combined. Add the flour mixture in three parts, mixing between each addition until combined. Divide batter equally among three small bowls (it will be more like thick cake batter than dough). In the first bowl, add a few drops of red food coloring to the batter and mix until the batter is red. Leave the second bowl plain. In the third bowl add the 2tbsp of sifted cocoa powder and whisk well until combined. Add an inordinate amount of green food coloring and mix until combined (yes, it looks like goose poop right now. yes, this is okay.) Pour each layer into a prepared pan and smooth the top (the layers will be very thin! since the batter is thick it’s easiest to drop it by the spoonful in each corner of the pan then the center then spread to combine the small piles of batter with a spatula). Bake for 12-15 minutes or until toothpick comes out clean (if working with one pan the subsequent layers will take less time because the pan is still warm). Carefully lift layer out of the pan by the parchment paper and set to cool on a flat surface. Let cool completely, about 20 minutes. Making the filling In a small saucepan over low heat stir the jam and the amaretto until warmed through and completely blended, 3-5 minutes. Assemble the cookies Place the green layer on a serving platter and evenly spread half the apricot filling over the top. Top with the white layer and spread with the remaining filling. Top with the red layer and let sit in the fridge while you make the glaze. You might want to trim the edges to make them more uniform before you glaze it but that means less cookie. I’ll let you decide if you can live with that. Making the glaze Combine chocolate, butter and corn syrup in a bowl. Set bowl over a simmering pan of water and heat, stirring, until completely smooth. Remove bowl from pan and stir for about a minute, allowing glaze to cool slightly. Spread glaze over the top and sides of the cookies. Place in fridge for about an hour or until glaze is set. Cut into small squares to serve.
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