Italian Rainbow Cookies: Better than the Bakery's!!! скачать в хорошем качестве

Italian Rainbow Cookies: Better than the Bakery's!!!

These Italian Rainbow Cookies will brighten up any cookie platter. Layers of almond cake are sandwiched together with raspberry and apricot jam and then iced with a layer of chocolate. These cookies are so easy to make and taste way better than the ones sold in bakeries. Printable Recipe: https://www.dimitrasdishes.com/italia... Ingredients 1 pound almond paste 1 and 1/2 cups granulated sugar 12 ounces unsalted butter, softened 1 teaspoon pure almond extract 6 eggs at room temperature 2 cups of all-purpose flour 1/4 teaspoon salt red and green gel food coloring apricot jam raspberry jam 6 ounces semi-sweet chocolate plus 1 tablespoon unsalted butter Homemade Almond Paste: 2 cups 260 grams) blanched almond flour 1 cup confectioner's sugar pinch of salt 2 egg whites 1 teaspoon pure almond extract Instructions Preheat the oven to 350 °F, 180 °C. Line 3 quarter-sheet baking trays (9 by 13-inches) with parchment paper. If using homemade almond paste, it can be made 2-3 days ahead and refrigerated. To make the Almond Paste: In a large bowl, combine all of the almond paste ingredients together and beat until combined. Set aside. In the bowl of a tabletop mixer that has been fitted with the paddle attachment, combine the butter, sugar, almond extract, and almond paste. Beat on high speed until thick and fluffy. Add the eggs and beat until fluffy. Combine the flour and salt in a bowl and whisk them together. Add them in a few batches to the mixer and beat on low speed until combined. Divide the batter equally into three bowls. Add some red food coloring to one of the bowls and mix together until the color is even. Color the second bowl with green food coloring. Spread the batter evenly into the prepared pans. Bake until set and a toothpick that is inserted in the center comes out clean. About 12-15 minutes. Let them cool completely. Place a piece of parchment paper onto the back of a tray or on a cutting board. Transfer the green cookie layer onto the paper and spread apricot jam evenly over the top. Place the white layer on top and remove the parchment paper from it. Spread raspberry jam on top and then place the pink layer on top. Remove the parchment from the pink layer. Melt the chocolate in the microwave or over a double boiler. Add the butter and whisk together until smooth. Spread the chocolate evenly over the top of the pink layer. Refrigerate or freeze the cookie until the chocolate sets. Cut into little rectangles. Store the cookies in the refrigerator or the freezer. Notes Make-Ahead Instructions: The cookie layers can be prepared and layered with jam then, wrapped with plastic wrap and stored in the freezer for up to 2 months. Glaze them with chocolate when ready to serve. Official Facebook Page:   / dimitrasdishes   Instagram:   / dimitras.dishes   Pinterest:   / dimitrasdis0637   Twitter:   / dimitrasdishes   Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :) My cutting board: http://amzn.to/2e2p8ED Kitchen Aid Mixer: http://amzn.to/2dQXU0b Food Processor: http://amzn.to/2eXcvZd Microplane: http://amzn.to/2eL2vTo Madeleine Pan: http://amzn.to/2dQU1sm Cheesecake Pan: http://amzn.to/2eXaGeQ Vitamix Blender: http://amzn.to/2eXcvbH Nonstick pan: http://amzn.to/2eL804t Cast iron pan: http://amzn.to/2dQYfjs Pastry Bag: http://amzn.to/2e2v0xD Half sheet baking pans: http://amzn.to/2fcv7cD Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :) Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!