This recipe is for one of my all time favorite holiday cookies! I used to make them as a kid and having just found the recipe from years ago I am happy to share it with you! These cookies packaged up nicely make a great holiday gift! Enjoy guys!
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Ingredients:
8 Oz. Almond Paste
4 Oz. Water
4 Eggs
1 Cup Sugar
2 Cups Flour
Raspberry preserves
Green and Red Food Coloring
12. Oz. Chocolate Chips
Cooking spray
Procedure:
1. Pre-heat your oven to 375 degrees.
2. In a large bowl using a sturdy spoon, combine the almond paste, butter(room temperature), and sugar. Combine to form a nice paste.
3. Add the eggs, water, and flour. Combine thoroughly with a hand mixer till smooth.
4. Divide the mixture into 1/3rd’s. Color 1/3 with a few drops of green food coloring. Color 1/3 with a few drops red food coloring.
5. Liberally spray 8×8 tin baking pans with cooking spray. Have 3 pans to cook with.
6. Place the red batter in one pan, the green in another, and the yellow in the last. Smooth the batters out to make them even. Bake for 10-15 minutes depending on your oven on the middle rack. You will know if the cake is done by placing a toothpick or knife in the center. If it comes out clean your done. If not, cook for an additional 2-3 minutes.
7. Remove the cakes and allow them to cool completely.
8. Once cooled, remove from and discard baking tins. Place 1 cake on a large sheet of parchment paper. Spread raspberry preserves evenly on top. Add another layer and do the same with more preserve. Top with the last layer. Cover with more parchment. Find an open place in your refrigerator to allow the cakes to rest. Place several books on top of the cakes to help compress them. Refrigerate for several hours.
9. Melt the chips in a metal bowl over simmering hot water.(Double boiler style)
10. Remove the cakes from the fridge and cut into bars.Place the bars on parchment. Spoon melted chocolate over the bars and smooth the tops and sides with an offset spatula. Refrigerate for an additional 10 minutes to set the chocolate.
11. Cut the bars into bite sized cookies and enjoy!
20 Comments
About how many cookies does this yield
Nice👍
These look absolutely delectable! Thanks for the easy tutorial and the sweet story 😁… I made these today and they were a big hit !!!! Thanks Danny 🙂
You're doing it the right way! I'm afraid to make these myself because no one else likes them but me (I'm the only east coaster besides my mom and grandma here)so I'll wind up eating them all.
there italian rainbow cookies. there supposed to match the italian flag. traditionally there made with apricot jam and semi sweet chocolate.
Please slow down.. your talking tooo fast.
Did it and it was gone. Came out REAL GOOD just like from the bakery. Making some more today. Thanks !!
Just want to say the cookies look delicious! Now I feel like making some hah. Will try your recipe 🙂
A few things that I would do though, is for the filling between the layers, I would use a thick jam (apricot or raspberry). Preserves tend to have chunks of fruit and it will bulge or leave things uneven. Sift the flour, to prevent lumps in your cake and ensuring nice smooth batter.
The trays. Funny thing about trays is that heat can cause the trays to distort even temporarily, which can cause batter to shift and you will get uneven layers. ever hear cracking sounds of pan when baking something? (Maybe I just have shitty pans hah) I would use a metal, preferably glass, aluminum throw aways tend to bend a lot especially when heated. If you are a crazy perfectionist like me, I would measure out the batter!
Lastly for the chocolate, I like to use a baking rack with parchment and pour chocolate over it, like a poured ganache. Chill that good and than do the bottom with an offset spatula (or repour).
They turned out awesome..im surprised you didn't add almond extract?
I found that if you just grate the almond paste from the fridge, it blends into the butter and sugar with NO problem.. NO LUMPS.. Thanks for listing the ingredients… so heipful !! I also freeze these babies in parchment or wax paper then aluminum foil and they will last for generations ….. lol.. or just store them in a tight fitting GLASS container . I also make my own homemade almond paste and freeze that as well so I always have it on hand. SOOOOOOOO GOOOOD !!
Hi…do these freeze well?thx
I’ve watch sooo many rainbow cookies recipes.. for m so happy I came across ur recipe bcz yours is d very best!!! I really lik what u did on cutting it into 3bars..then the way u frosted each bars with melted chocolate flowing over d edges n 2c they final cuts..wow!! I’m making these cookies ur way..d best&most beautiful way..thank u..
I thought apricot preserve was the traditional Italian cookie recipe. I guess it shouldn't matter, lol! Thanks for sharing. 😋
I made this using store brand ( WAL.) and the chips WOULD NOT MELT !!!!????? . NO KIDDING!! I had to discard it and start all over again this time using TALL HOUSE REAL CHIPS. THE store brand must have been OLD or PLASTIC. I WILL NEVER USE THEIR BRAND AGAIN. These came out SOOOO GOOOD ! THANK YOU DANNY !!
Moist
♥️Love your video. Gld I found you 🤗👍
What size pan are you using?
Your recipe wins, just made them
I'm an experienced baker, but I'm about to make these cookies today for the first time and was looking for a video just to psych myself up. Yours is the one I clicked on and I'm thrilled I did! Your version is so much less complicated than any other recipe I've looked at. Thanks for cleaning out your closet, now I'm psyched! 🧑🍳
delicious