• A0a39dd1d36030585784a982632d50e8

Venetian / Rainbow Cookies

This is a family recipe of rainbow cookies that look like the Italian Flag but you can really do any color. The recipe calls for Apricot preserves, which doesn't have that much flavor but it allows the cookie to be the star of the show. You can use a different type of preserve so you want something that will complement the almond and chocolate.

Prep
Cook
Serves 72people
Ingredients
1
can or box (8 ounces) almond paste
1 1/2
cups (3 stick) of butter, softened
1
cup of granulated sugar
4
eggs separated
1
tsp of almond extract
2
cups of sifted all-purpose flour
1/4
tsp of salt
10
drops of green food coloring
8
drops of red food coloring
1
jar (12 ounces) of apricot preserves
2
squares of semisweet chocolate
Directions
1.
Grease 3 (13 x 9 x 2) pans. Line with wax paper, grease waxed paper.
2.
Break up almond paste in large bowl with a fork. Add butter, sugar, egg yolks and almond extract. Beat with electric mixer until light and fluffy (5 minutes).
3.
Beat in flour and salt.
4.
Beat egg whites with electric mixer until stiff peaks form in small bowl. With a wooden spoon, stir into almond mixture using a turning motion (similar to folding).
5.
Remove 1-1/2 cup of batter. Spread evenly into prepared pan. Remove another 1-1/2 cup of batter and add the green food coloring, spread evenly into the second prepared pan. Add the remaining food coloring to the remaining 1-1/2 cups batter and spread into the last prepared pan.
6.
Bake in a moderate oven (350 degrees) 15 minutes or until the edges are golden brown. Cakes will be 1/4 inch thick.
7.
Remove cakes onto wire racks. Cool thoroughly.
8.
Place green layer on the pan. Heat preserves, strain. Spread preserve to the edges. Slide yellow layer on tap. Spread with the remaining preserves. Slide pink layer, right side up.
9.
Cover with plastic wrap, weigh down with a wooden cutting board or heavy plate. Refrigerate overnight.
10.
Melt chocolate over hot water in a small cup. Spread to edges of cake. Let dry for 30 minutes. Trim edges off of cake. Cut into 1” squares.

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