The third recipe was on Allrecipes.com and Gourmet, with the Allrecipes.com version (Italian Wedding Cookies II) having 1 oz more almond paste. The good news is that you can make almond paste yourself and it’s super simple. Return to microwave and microwave at 50% power for 30 second intervals, stirring at each interval, until chocolate is melted and smooth. When layers are cool, carefully loosen from pans and lift out by grasping parchment. I noticed the cookies made with almond paste had much less of an almond flavor than those made with the almond filling. They’re a lot of fun to make. The only reason why I’m on the internet researching Rainbow Cookies is because I have a request from a friend (we are all from NY, but now living in FL, so these are hard to come by as you know) to make these. or did you just leave it out to harden. If you are using Odense (the kind in the tube), make sure to grate it before adding it to the sugar. Bad typo! Pass GO and forget your $200. Evenly distribute batter between 3 medium bowls. I think they will make a wonderful treat for Mother’s Day! Do you put then on parchment paper… Or aluminum foil? I have always wanted to try this kind of cookie. Because the secret to these cookies is the almond paste, and no, you cannot substitute it with something else or leave it out altogether. I used almond pastry cake filling instead of almond paste and got a soft, dense, very flavorful cookie that was really more like a little cake or petit four. cream cheese, cookie, white chocolate chips . Shannon believes cooking and baking help kids grow in confidence and independence, while also drawing the family closer. Was 60% chocolate your favorite for coating? We had a rainbow cookie cake once, I was wondering if this recipe would need any changes to it to make into a cake . I usually end up dipping bars in by going straight down and pulling back up so just the bottom is covered, then I set that down right in the chocolate, spoon chocolate over the top, lift with two forks and let the rest drip off. If you don’t, you might end up with lumps of almond paste in your cakes. Venetian Rainbow Cookies. To make these pretty layered cookies, you’ll bake three thin cakes, spread jam between them and coat with smooth melted chocolate. Place on a large cutting board and slice frozen cakes into bars the size of a butter stick – about 1 inch wide and 4 1/2 inches long. I’m a native New Yorker living in FL and these cookies are hard to find. How to Make Passover Rainbow Cookies. In a large bowl, beat eggs and sugar until thick and lemon-colored, 2-3 minutes. She began to cook for her younger siblings, and that’s when she started thinking about connecting to her Jewish heritage—particularly when it came to making Jewish food. The batter is thick and this task is kind of a challenge. I am a native New Yorker living in California and you cannot find these cookies anywhere here! I have an old family recipe with almond filling and margarine….I am having increasing trouble every year finding the filling. Hi Beth, Crumble the almond paste log into smaller pieces and put in the bowl of stand mixer. Hi Beth, Thanks so much for sharing your insight. If you make Joe’s version with almond paste and use vanilla extract instead of almond, you should be fine. After all said and done, once completed with jam and chocolate the original bake time you suggest was good. In the bowl of a stand mixer using the whisk attachment, beat the eggs until thick and foamy (about 3 minutes). When you purchase these at a bakery are they sliced into pieces or are they sold in the sticks coated with butter? With the paddle attachment, combine on medium speed until you have fine crumbles, about 2 minutes. I am getting ready to bake these and have been looking at recipes and found yours on Pinterest. Thanks Amy! My cake is in the freezer waiting to be cut and dipped in chocolate. A similar substitution adds an egg to 1 ¾ cup of ground almonds, 1 ½ cups of powdered sugar, 1 tsp. Almond extract has a much more concentrated flavor than vanilla, which is why you need to use twice as much to get the same impact. Once your cake sticks are coated with chocolate and set, trim the raggedy ends and cut into about 4 neat squares. My sister-in-law’s mother’s recipe was from the 1970’s and it had a large amount of ONLY almond extract. Does anyone know what she can use to substitute the almond paste which may taste simuliar? "It's a chocolate coating that's a quick substitute for tempering. So exited for the finished treats! It firms up when it gets colder and doesn't melt in people's hands." I’ll have to try those. “I remember baking a lot of banana bread, zucchini bread and pudding pie with my mom, and those are very cherished memories,” Shannon says. You can use whatever method works best for you. Required fields are marked *. Preheat oven to 350 degrees. They look wonderful! When I made my first batch of Rainbow Cookie I wasn’t sure what type of almond paste to use, which recipe was the best, the proper way to coat them or whether or not the eggs really needed to be separated. I’m so happy the info was helpful! Continue beating as you add the almond extract and salt. I used a few different methods. For some I did use tongs, but since I was working with a small amount of chocolate and didn’t have a huge vat of chocolate to really dip down into, I ended up spooning chocolate over some of them. Grinding ¼ cup of blanched slivered almonds together with 1 tbsp. Seemed unnecessary and made it too loose. I’ll be back in a few days with another post. I usually put dipped bars (and other things) on a baking sheet lined with parchment paper. I used a rubber scraper. slices. Gradually add almond paste; mix well. I tore it out of a magazine which describes these as "little Italian cakes." You will need 3, 11x7-inch, baking pans for this. The second recipe was Joe’s Culinary in the Desert Seven Layer Bars made in a 13×9 inch pan. Beat in the butter, then beat in the already-beaten eggs. Divide the batter into thirds. Hi Rosanne! When ready to coat with chocolate, I took them out of the freezer, cut into butter-size sticks, and tried different methods of coating them with chocolate. Wow, I can’t believe I came across this post and it is current! For all consecutive batches, I skipped the step of refrigerating the layers  and put the cooled, stacked, layers, tightly wrapped, in the freezer. So for me these are 6 Layers Rainbow Cookies ... 2 8oz Solo almond paste (see picture below) 12 ounces semi-sweet Bakers chocolate; Food Colors: Green, Red, Yellow; Almond filling (see picture below), or Apricot filling (I prefer the almond filling) Directions. Cut into 4 rows; cut each row into 1-in. See more ideas about rainbow cookies, italian rainbow cookies, almond paste. Try that one. Help! Actually I have 1 more question. And good luck finding the filling, because it does seem harder to find. Others use corn syrup or glucose. 8oz of almond paste; you will use all of it in the cookie batter. About the dipping, I did quick-set the frosting in the refrigerator. “There are a lot of demands on parents,” she says, “but being in the kitchen—talking and baking side by side—is a time you can slow down a little bit.” Even if that means sweeping up a few sprinkles. “I wanted home bakers, and those who had never made challah or babka before, to feel empowered and confident that they could make it at home. I painted the chocolate on because the bowl I had was not good for dipping but it worked out great. Thank you for a very detailed recipe and all the tips. I tend to have a hard time deciding on how dark of a chocolate to use. It’s been a while since I made these, but they were a huge hit and worth all the work. So yes! Top with plain layer and remaining jam. and the Allrecipes.com/Gourmet recipe with the 24 tablespoons of butter. Rainbow Cookies without Almond Paste Recipes 75,282 Recipes. Italian Wedding Cookies, Rainbow Cookies, Tri-Color Cookies – pick the name you like, these little cakes of pink, yellow and green are less complicated than you think, but it’s helpful to know a few things before making them. My recipe is made in 8×12 pans. It has less taste than almond paste itself, but you can add artificial almond flavoring. Will also note your experience with the jam and chocolate. Thanks for letting me know :). 4 large eggs, … Where the fun really began was dipping. LOVE this recipe and all the tips and tricks! I was curious how you dipped the frozen sticks? However, she wanted to know if I could make it with vanilla instead of the almond flavor because they don’t like the almond flavor. Any ideas? MMMM Rainbow cake I want some now! Hi Nicole, Refrigerate 20 minutes or until set. That is, 6 oz of chocolate and 3 oz of butter. I should have taken out that little speck of chocolate, though. … If you run out of almond extract while cooking or baking, there are certainly substitutions that can be made. Bake for 10-14 minutes or until a toothpick inserted in the center comes out clean. INGREDIENTS Nutrition. I’m modifying my 13×9 pans with foil to 11×9 and will let you know that works when I’m done. The batter gets enough extra stirring when it comes time to adding the colors, so any amount of stirring I could cut seemed liked a good idea. I don't know where you live, but in some countries, this combination is easier to find in the supermarket than real almond paste. The only change I made was to use the 11×9 inch pans again. “My husband, Jonathan, loves to cook, too,” Shannon says. Since then, she’s come to love the tradition and precision that go into Jewish baking. I was searching the web for almond paste cookie recipes and stumbled upon yours. 2 People talking Join In Now Join the conversation! Would you like any chocolate in the recipe? Skip. Spread batter evenly across the parchment lined pans. Here’s a photo of  the three I just mentioned in order – Joe’s recipe baked in 13×9 inch pans, Joe’s recipe baked in 11×9 inch pans (I sliced those a little thin. Thanks for doing all of the research for us , Great coincidence as these are the next cookies on my list to make. Source(s): daughter allergic almond paste rainbow cookies: https://bitly.im/ppTXd. Going for MORE almond flavor, I want to try to make these cookies with Almond Cake Filling (SOLO) instead of almond paste this time. I can’t wait to try this version for myself!!! So glad to hear the recipe worked well for you, too. Those of you out there who don’t like almond, be it almond extract, paste, or marzipan, you may as well close your browser window right now. Hi Anna, Beth here again! Yes No No Preference. “Don’t buy cheap chocolate and don’t buy cheap flour.”. The dipping in chocolate part is the part I have yet to be very successful at. You're going to trim those anyway. Thanks! Coated in chocolate. That time in the kitchen is a tradition she’s carried on from her own childhood. Only thing I will do differently next time is less baking time, 8-10 min, will not heat the jam either. I have tried this recipe several times now with GREAT success and every time I have made them, people rave over how I have been able to reproduce them. Other recipes for almond paste also include orange juice. I like your tip for cutting the cookies into the size of a butter stick before coating with chocolate and for using a smaller pan for thicker cake layers. Yours all turned out beautifully! Cookie Madness is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon. 1 decade ago. After multiple batches of 3 different recipes, I’ve learned a few things about Rainbow Cookies. Holiday Rainbow Cookies. I have always wanted to make them and now I can’t wait to try. I have one small part of the Italian bakeries I so dearly miss back. I looked through a lot of recipes for these when I came across this one. They are really tasty! I haven’t made that one in a while, but I really loved it. 10 Best Rainbow Cookies without Almond Paste Recipes | Yummly 75,282 suggested recipes. It’s great and I really appreciate all the extra work that went into putting together the final product! I kind of lost track of yields, but if you figure you get 18 butter stick size cake sticks from an 11x9 inch pan and cut each into 3 pieces (minus the trimmings), you should get at least 54 nice size squares. SERVES: 12. Freeze until ready to use. They’re very pretty!! It’s similar to marzipan but is less sweet and slightly coarser and stickier so if you go … almond paste – homemade or Odense or Solo, 12 ounce jar seedless raspberry or apricot jam, heated. Wow, amazing! Whoops!) It’s cheaper, plus you get the satisfaction of knowing how to make almond paste. While you can easily find almond paste in grocery stores, be aware that many brands contain egg. In a large bowl add the almond paste and sugar. 1 . Thanks! Almond Paste Kenwood cake, almond paste, almond paste, lemon juice, almond paste, ground almonds and 10 more Almond Paste Chocolate Chip Cookies! I can’t wait to adapt it to other nuts, as I’m allergic to almonds (boo) and have been relegated to using expensive, hard-to-find pistachio paste as a substitute. I had an assortment of fairly decent chocolate from the grocery store plus chocolate chips and almond bark to play with. Do you suggest I follow your interpretation of Joe’s recipe or the Food.com recipe? With a knife, trim edges. Transfer the green layer to a large sheet of plastic wrap. Of course I feel in love with them. After the bars are dipped in the chocolate, did you put it in the fridge so the chocolate hardens? Thank you so much! OR - For 3 tbsp almond paste substitute a mixture of 1/4 cup blanched, slivered (or whole) almonds ground to a paste then combined with 1 tablespoon granulated sugar. These were dipped in 4 oz of Ghirardelli Intense Chocolate Twilight 60%) mixed with 2 oz of butter. Last updated on November 6, 2019 By Anna 39 Comments This post may contain affiliate links. For years my brother-in-law would mail me boxes of delicious cookies/petit fours from an Italian Bakery in Brooklyn. Another idea is you could try the recipe that’s currently on Taste of Home. Then again, if I used cake flour I might not have to worry about toughening the batter, so that might be the next version. She notes that challah is not served during Passover, however, because everything on the table must be free of wheat and yeast. Thank you. You just never know with bake times. So, my only question is. That’s what inspired her to write Modern Jewish Baker. As with all baking, Shannon can’t stress enough that “ingredients matter and precision is everything.”, “The taste and quality of your bake is improved greatly by better ingredients,” she says. “And I like to make desserts with nut flours or nut butters,” she says. I also tested a batch where I beat the whole eggs until foamy rather than separating them and folding in the whites. These are a great dairy-free cookie, but if you’re not keeping kosher or avoiding dairy, you can substitute unsalted butter for the margarine. Comment document.getElementById("comment").setAttribute( "id", "a75eea23b9ca92d57c96cfd552fc4e42" );document.getElementById("j467757555").setAttribute( "id", "comment" ); Notify me of followup comments via e-mail. oops! I actually dipped the bottoms and painting on the rest with rubber pastry brush. Those recipes were handed down to new generations, just as her family’s kitchen traditions are being passed along to Ella, Billie and Jude. With mixer on low (or by hand) gently stir in the flour. Lv 4. Don’t even bother. 4 . Thanks for the tip, Eric in AZ. READY IN: 1hr 5mins. Most of the time they’re pretty accurate, but sometimes it involves trial and error. Thumbs up! Indoor vs. I really appreciate the extra tips. Cap with pink layer. Trip the edges before or after slicing. Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. In large bowl,with mixer at med-high speed, beat Do not copy, distribute, or reproduce without permission. They made theirs with ground hazelnuts or macadamia nuts. :) McKenna Meyers on May 20, 2015: Thanks for the informative hub. I wouldn’t say I mastered them on first try but they were super good and when I do them again (and I will) then maybe I’ll master them thanks again for a great recipe!! I noticed the cookies made with almond paste had much less of an almond flavor than those made with the almond filling. I opted to make my own vegan almond paste, and included the directions with the cookie recipe. Hi Anna! I’m definitely going to have to try these out at some point, and maybe then I can teach my Grandmother something :). of salt. Spread each portion into prepared pans. eggs. Jun 15, 2011 - Explore aly vander's board "Rainbow Cookies", followed by 664 people on Pinterest. It will be sweeter and more granular. Taste of Home is America's #1 cooking magazine. Lv 5. Thanks for all the work! Enjoy the recipe! almond paste, cut into small pieces, 1/2 cup stick margarine, softened (we used Earth Balance Buttery Sticks). Preheat oven to 375°. Step 1. I loved Jewish Rainbow Cake more than Rainbow Cookies. Vanilla extract and almond-flavored liqueur are both very good replacements for recipes that call for almond extract. Last updated Dec 26, 2020. Keep the sticks frozen as you melt the chocolate. I’m really wowed by all the work you did! I live in an area with a very sizable Italian-American community, so I see these cookies all of the time in bakeries and on commercially-baked cookie trays. The recipe below makes just enough for the cookies, so double or triple the almond paste recipe in case you’d like to have extra for another recipe. That’s what Shannon likes about Jewish baking and cooking—they are influenced by many cultures. Chocolate chips worked better with shortening than with butter, but I didn’t like the flavor of the shortening and threw that version out even though it worked very well for dipping. Break up almond paste in a food processor until granular. Now that I’m better at making these and have learned a few tricks, I recommend the Food.com recipe made with almond cake filling (Solo) or Joe’s recipe made with Odense, Solo or homemade almond paste. The most common substitute is persipan - a paste made from apricot kernels. But again — use whatever method you like. For my first batch, I just spread chocolate over the top as pictured in the second (and worst) photo. For glaze, in a microwave, melt chocolate chips, shortening and salt; stir until smooth. Melt the butter in the microwave. Tint 1 portion red and 1 portion green; leave remaining portion plain. Any tips for keeping it neat looking? Thanks Theresa. Pour them in a separate bowl, then add the sugar and the grated almond paste to the stand mixing bowl and beat until well-combined using the paddle. of almond extract and ¼ tsp. There is no good substitute for almond paste but if you prefer other types of nuts over almond, you can ground your own nut flour using a food processor and make macadamia nut paste, … You can dip the cake sticks in the melted chocolate if it’s thin enough (which will depend on which brand of chocolate you use and how much you heated it) or you can just use a silicone pastry brush and just paint the chocolate coating all over the sticks and let it set. I actually forgot the almond extract in one batch and the cookies tasted very good, but not nearly as almond. Depending on what … I told her i will have to research this because the only rainbow cookies I’ve ever had is with the almond flavor cake. The reason, aside from keeping things simple, is that skipping the step of folding in the whites (which lose a lot of their air anyway), means there’s less stirring of the batter and toughening up the glutens in the flour. This recipe makes approx. Good luck, Marilyn! Put the stack in freezer. Wrap the plastic wrap around the stack of cakes and put the stack in one of the original pans. You don’t have to, but it really speeds things up. Shannon, a longtime reader of Taste of Home and author of the Modern Jewish Baker cookbook, doesn’t mind a few strays. Yields one half-sheet pan. Preheat oven to 350 degrees F. Spray three 13x9 inch or 3 disposable 11x9 inch pans with cooking spray and line with parchment paper. square baking pans with parchment; grease parchment. Ingredients. I’m going to revise what I said about the baking time. Source(s): https://shorte.im/a8Wm3. Or want to break into it? vanilla … Refrigerate 20 minutes or until set. Once I figured out how to cut open the package, the recipe worked beautifully. The almond paste can be prepared ahead and refrigerated up to 10 days prior to using. making the almond cookies. Note: Most recipes say to weigh down the layers, but I never weighed them down. My sons LOVE marzipan so I bet … Place red layer on waxed paper; spread with 2 Tbsp. Hi Liz, They are nearly impossible to find in Austin so I had to learn to make them myself. jam. After testing lots of ratios of chocolate to butter, chocolate to shortening, and chocolate chips to both, I found the one that worked best was a 2:1 ratio of chocolate (not chips) to butter. However, that one from Joe and Food.com is really good and uses the Solo filling. Are you just using your hands or tongs? Toast pine nuts briefly to bring out flavor. It worked beautifully; I was glad I decided to pay more and buy this brand instead of Solo–wonder if it made a difference. Almond paste is usually equal amounts almonds & powdered sugar. She puts that special care into her family’s most beloved dessert, rainbow cookies. Love baking? Spread the green layer (top) with preserves. Turn over onto another piece of waxed paper; spread remaining glaze over red layer. Add egg yolks and almond extract and beat until combined well, about 2 minutes. In which case I would then substitute almond extract with vanilla. Mix red food coloring into one, green food coloring into another, and yellow into another. To make these pretty layered cookies, you’ll bake three thin cakes, spread jam between them and coat with smooth melted chocolate. The Jewish Brisket Recipe Everyone Should Learn How to Make, Do Not Sell My Personal Information – CA Residents, 4 oz. Cool for 10 minutes before gently removing from pans to wire racks to cool completely. UNITS: US. I love these from the bakery but this recipe sounds easy for a novice baker. Join our active community of bakers on Facebook and sign up for our weekly Bakeable newsletter, too. Sue, they’re always cut. Rainbow Cookies or Italian Wedding Cookies are made with three layers of colored almond cakes sandwiched with preserves and coated in chocolate. You’re awesome Anna, and you’re making the rest of us look bad :). Gradually add sugar while processing. of almond paste. Let cakes cool completely on a wire rack. I did this all in a 2 cup Pyrex measure and did it in half batches – 3 oz of chocolate to 1 1/2 oz butter, etc. Enjoy these almond paste cookies with my blessings. I might cut that back very slightly to 10-11 min but otherwise just fine at 11-12. Today, variations on challah account for a hefty portion of the Jewish cooking website The Nosher, where Shannon is editor. 4 years ago. I actually forgot the almond extract in one batch and the cookies tasted very good, but not nearly as almond… My favorite part of the process was cutting the frozen bars into sticks and dipping them. You can see the little lumps in mine. If you make Joe’s version with almond paste and use vanilla extract instead of almond, you should be fine. I baked about 12 min and they were not dry as I originally thought. If you don't have almond paste then here are the best substitutes: You can use marzipan. More ideas about Rainbow cookies cut that back very slightly to 10-11 min but otherwise just at. Things about Rainbow cookies you were able to master these on the first go-round it does seem to! The top as pictured in the fridge so the chocolate on because the bowl of stand mixer baking... Chips, shortening and salt ; stir until smooth good, but sometimes it involves and! Cookies or Italian Wedding cookies are made with the jam and chocolate the original pans baking lined. Large eggs, … the most common substitute is persipan - a made. Spends in the 11×9 inch pans with parchment paper foamy rather than separating them and folding in flour... 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