Hello, I’m Elise. Today, I’m gonna show you how to make rainbow cookies recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Rainbow Cookies Recipe
Rainbow Cookies is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They are fine and they look fantastic. Rainbow Cookies is something that I have loved my whole life.
To be with this recipe, we have to prepare a few components. You can cook rainbow cookies using 16 ingredients and 26 steps. Here is how you can achieve that.
The ingredients needed to make Rainbow Cookies:
- Prepare Cookie
- Prepare 24 oz Almond Paste
- Take 24 oz butter
- Make ready 14 1/2 oz sugar
- Prepare 22 1/2 oz all-purpose flour
- Get 5 oz Amaretto
- Get 2 oz almond extract
- Make ready 8 eggs, seperated
- Get Syrup
- Prepare 6 oz water
- Get 2 oz almond extract
- Make ready 3 oz Amaretto
- Get Glaze
- Take 16 oz Chocolate
- Get 2 oz Corn Oil
- Get 1 raspberry or apricot preserves (seedless)
Instructions to make Rainbow Cookies:
- Cream almond paste and sugar until combined
- Add butter and cream until smooth
- Add egg yolks and mix until incorporated
- Add amaretto, almond extract, and flour. Mix until incorporated.
- In separate bowl, whip egg whites to full peak. Fold this into above batter.
- Divide the mixed batter into 3 equal parts. Color as desired. Standard Italian rainbow cookies are color of Italian flag: one green, one red, last batch uncolored. (Play around with colors as you want)
- Spread each batter on 3 separate parchment lined half sheet pans. (Cookie sheets)
- Bake at 350 for 10 minutes or until the white layer is slightly golden around edges. DON’T OVERBAKE!
- Let cool
- Make syrup while baking, add syrup ingredients to saucepan and heat a few minutes to combine and yo bake out . Let cool
- Place cooled red layer on cutting board. (Note: it will be best if you have 2 boards same size of half sheets, if not is upside down half sheet pan)
- Brush red layer with syrup
- Spread layer of preserves on top
- Place white layer on top of prepared red layer.
- Brush with syrup and then spread layer of preserves on top
- Place green layer on top
- Brush with syrup. Don’t put preserves on this step
- Place a layer of of parchment paper on top, place cutting board or underside of cookie sheet on top
- Wrap plastic wrap around both cutting boards with cookies inbetween
- Put in fridge with a weight on top 4-12 hours to allow to set and chill
- Melt chocolate and oil together
- Uncover cookies and spread chocolate over top in thin layer.
- Let chocolate layer set, carefully turn over and spread thin. Chocolate layer on other side. With a warm serrated knife cut edges to make neat and cut cookies to desired size. Remember these are usually smallish in final size because of richness
- Cookies can be frozen prior to chocolate being put on top if needed to make easier. Keep finished cookies wrapped in refrigerator. These. Cookies will keep for a while if you can keep everyone from eating them right away.
- ENJOY!
So that is going to wrap it up for this special dish rainbow cookies recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
