Best Rainbow Cookies Venetian Cookies Recipes

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ITALIAN RAINBOW COOKIES



Italian Rainbow Cookies image

My family has made these classic Italian cookies for generations, and this homemade version is so much better than the bakery version. They are always a special treat during the holidays or any time of year!-Cindy Casazza, Hopewell, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 11 dozen.

Number Of Ingredients 13

4 large eggs
1 cup sugar
3-1/2 ounces almond paste, cut into small pieces
1 cup all-purpose flour
1 cup butter, melted and cooled
1/2 teaspoon salt
1/2 teaspoon almond extract
6 to 8 drops red food coloring
6 to 8 drops green food coloring
1/4 cup seedless raspberry jam
GLAZE:
1 cup semisweet chocolate chips
1 teaspoon shortening

Steps:

  • Preheat oven to 375°. In a large bowl, beat eggs and sugar 2-3 minutes or until thick and lemon-colored. Gradually add almond paste; mix well. Gradually add flour, butter, salt and extract., Divide batter into thirds. Tint one portion red and one portion green; leave remaining portion plain. Spread one portion into each of three well-greased 11x7-in. baking dishes., Bake 7-11 minutes or until a toothpick inserted in center comes out clean and edges begins to brown. Cool 10 minutes before removing from pans to wire racks to cool completely., Place red layer on waxed paper; spread with 2 tablespoons jam. Top with plain layer and remaining jam. Add green layer; press down gently. , For glaze, in a microwave, melt chocolate chips and shortening; stir until smooth. Spread half over green layer. Refrigerate 20 minutes or until set. Turn over; spread remaining glaze over red layer. Refrigerate 20 minutes or until set. , With a sharp knife, trim edges. Cut rectangle lengthwise into fourths. Cut each portion into 1/4-in. slices.

Nutrition Facts : Calories 35 calories, Fat 2g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 21mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.

ITALIAN RAINBOW COOKIES



Italian Rainbow Cookies image

Also known as Venetians, Neapolitans or tricolore cookies, these classic Italian-American treats are not really cookies at all, but thin, dense layers of brightly hued almond cake stacked with apricot jam, and coated with glossy chocolate. The layers are traditionally red, white and green to resemble the Italian flag, but, of course, you can play around with the colors depending on the holiday and what you have on hand. This version is adapted from Mary Carpino, from Briarcliff Manor, N.Y., who made them every Christmas for years. One of her granddaughters, Nicole Carpino Frasco, passed along the recipe to us. We increased the chocolate and salt slightly, but the festive spirit of the recipe remains. Mrs. Carpino stored them in her chilly winter attic, but if you don't have one of those, store them in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 5 months.

Provided by Margaux Laskey

Time 2h

Yield About 70 cookies

Number Of Ingredients 12

Nonstick cooking spray or neutral oil, for greasing the pans
2 cups/255 grams all-purpose flour
1/2 teaspoon fine salt
1 (8-ounce/227-gram) package pure almond paste (not pastry filling) (see Tip)
1 1/2 cups/340 grams unsalted butter, at room temperature
1 cup/201 grams granulated sugar
4 large eggs, yolks and whites separated
1 teaspoon almond extract
Red and green food coloring, preferably gel
1 (12-ounce/340-gram) jar apricot or raspberry preserves (not seedless)
8 ounces/227 grams semisweet or bittersweet bar chocolate
Sprinkles, for finishing (optional)

Steps:

  • Arrange 2 racks in the center of the oven and heat to 350 degrees. Make room in your refrigerator for 1 half-sheet pan. Grease 3 (13-by-9-inch) baking pans or quarter-sheet pans with cooking spray or a little oil, then line with parchment or wax paper. (This helps the paper stay in place.) Spray or oil the parchment.
  • Combine the flour and salt in a medium bowl. In the bowl of a standing mixer (or with a hand mixer), or in a large bowl if using an electric hand mixer, break up the almond paste using a fork or your fingers. Add butter, sugar, egg yolks and almond extract. Using the paddle attachment, beat on high until light and fluffy, about 5 minutes, scraping down the bowl halfway through. Turn off the mixer, add a third of the flour and salt, then beat on medium-low until just combined. Repeat with another third, scraping down the sides of the bowl as needed, and continue until all the flour is added and incorporated. Transfer batter to a large bowl. Rinse and dry the mixing bowl.
  • Add egg whites to the mixing bowl and beat on high speed with the whisk attachment until stiff peaks form, 30 to 45 seconds. Fold the egg whites into the batter until just combined.
  • Remove one-third of the batter to one of the prepared pans. Use an offset spatula to evenly spread the batter in the pan all the way to the edges. (This can get a little tricky, but have patience and take your time. The oil on the pan should help hold the paper in place, but if you're having trouble, hold the paper in place with one hand while you spread with the other.) Remove another one-third of the batter to a medium bowl and add a couple drops of green food coloring. Stir until blended, and add more to reach your desired shade. Transfer green batter to a prepared pan and spread evenly. Add a couple drops of red food coloring to the remaining batter, stir to combine, add more as needed, then transfer to the last pan and spread evenly. Firmly tap each pan on the countertop to release air bubbles.
  • Bake for 10 to 11 minutes, rotating pans halfway through, until the edges are barely browned, the tops are just set, and a toothpick inserted into the center comes out clean. Immediately slide cakes from the pans onto racks using the parchment paper. Cool completely.
  • Using the parchment paper, slide the green cake onto a half-sheet pan. In a small saucepan, heat preserves over medium until loose, then strain through a fine mesh sieve. Spread half of the preserves over the green layer, going all the way to the edge. Carefully flip the uncolored layer on top (use a large offset spatula to help), and remove the parchment paper. Spread with the remaining preserves. Top with the red layer and remove the parchment paper. Cover with plastic wrap and place another rimmed baking sheet on top of the cookies. Transfer to the refrigerator, then top with heavy cans so the weight is evenly distributed. Refrigerate overnight.
  • Melt half of the chocolate in a double boiler or in the microwave in 30-second bursts. Using an offset spatula, spread the chocolate on the top and to the edges, then refrigerate until firm, about 30 minutes. Melt the remaining chocolate. Place a piece of parchment or wax paper on a cutting board, then place on top of the cake and invert the cake onto the board. Spread the bottom with the remaining chocolate. Let cool for a few minutes, then use the tines of a fork to draw waves in the chocolate and add sprinkles, if desired. Refrigerate until almost firm, but still slightly soft, about 5 to 10 minutes. (If you wait until the chocolate is fully set, the chocolate will crack when you cut.)
  • Run a sharp knife under hot water, dry, then trim the edges and save for snacking. Cut the cake into 1-inch squares, running the knife under hot water and drying between cuts. Return to the refrigerator to set completely. Store in the refrigerator in an airtight container with wax paper between layers. Allow to come to room temperature a bit before serving.

VENETIANS - RAINBOW COOKIES



Venetians - Rainbow Cookies image

Why pay $$$ per pound in a bakery when you can them at home for pennies less! There are several steps but so worth it! Easy, delicious, adaptable, addictive! Enjoy.

Provided by Denise Lepard

Categories     Cookies

Time 8h

Number Of Ingredients 10

4 large eggs, separated
1 c sugar
1 (8) oz can/tube of almond paste
1 tsp almond extract
2 c all purpose flour
1/2 tsp salt
25 drops each of red and green food (or any two colors of your choice) coloring (more or less depending on your preference)
1 12 oz jar of apricot or raspberry preserves, heated and strained
16 oz fine quality semisweet chocolate, chopped and melted
2 1/2 stick unsalted butter, softened

Steps:

  • 1. Preheat oven to 350 degrees. Butter a 13 X 9 inch baking pan and line the bottom with parchment/wax paper, leaving a 2 in ch overhang on the ends (easier to remove), butter the paper.
  • 2. Beat egg whites until they hold stiff peaks. Add 1/4 cup sugar (a little at a time) beating at high speed until whites hold stiff, slightly glossy peaks. Set aside.
  • 3. In another bowl, beat together almond paste and remaining 3/4 cup sugar until well blended, approximately 3 minutes. Add butter and beat until pale and fluffy, another 3 minutes. Add yokes and almond extract and beat until combined well (approx. 2 minutes). Reduce speed to low, then add flour and salt and mix until just combined. Fold egg whites into almond mixture to lighten the mixture.
  • 4. Divide batter evenly among 3 bowls. Stir red food coloring in one bowl; green in the other; leaving one bowl uncolored. Pour one bowl/batter into creased baking pan and spread evenly with offset spatula (layer will be about 1/4 inch thick). Bake 8 to 10 minutes until the edges just pick up color - do not overbake. REPEAT WITH REMAINING bowl/batter - Transfer layers to a wire rack to cool.
  • 5. When all layers are cool, invert green onto a parchment or wax-paper-lined large baking sheet. Discard paper from layer and spread with half of preserves. Invert white on top of green layer, discarding paper. Spread with remaining preserves. Invert red layer on top of white layer and discard wax or parchment paper.
  • 6. Cover with plastic wrap and chill several hours (at least 4 hours). (Recipe calls for you to weight the top down with a heavy object but I stopped doing that and it comes out fine.) Remove weight and plastic wrap. Bring layers to room temperature. Melt chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove from heat. Keep chocolate over water.
  • 7. Trim edges of cake and pour/spread chocolate over the top in a thin layer. Chill, uncovered, until chocolate is firm. OPTIONAL - you can flip the cake over and coat the underside with chocolate as well. Chill again.
  • 8. When all is chilled, cut lengthwise into strips, then crosswise. TIP: THE COLDER THESE ARE, THE EASIER TO CUT ... MAKE SURE THEY ARE WELL CHILLED / EVEN SLIGHTLY FROZEN!

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