Hi, I am Laura. Today, I’m gonna show you how to prepare rainbow cookies recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Rainbow Cookies Recipe
Rainbow Cookies is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Rainbow Cookies is something that I’ve loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can cook rainbow cookies using 16 ingredients and 26 steps. Here is how you cook it.
The ingredients needed to make Rainbow Cookies:
- Prepare Cookie
- Make ready 24 oz Almond Paste
- Prepare 24 oz butter
- Prepare 14 1/2 oz sugar
- Make ready 22 1/2 oz all-purpose flour
- Make ready 5 oz Amaretto
- Take 2 oz almond extract
- Take 8 eggs, seperated
- Get Syrup
- Make ready 6 oz water
- Prepare 2 oz almond extract
- Get 3 oz Amaretto
- Take Glaze
- Make ready 16 oz Chocolate
- Take 2 oz Corn Oil
- Make ready 1 raspberry or apricot preserves (seedless)
Steps 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’s going to wrap this up with this distinctive dish rainbow cookies recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Let’s cook!
