Seven Layer Cookie / Rainbow Cookie – mysweetambitions

HI guys today I will be sharing a recipe I modify to create the cookie since I cannot buy almond paste here in Australia.

For the Almond Paste
1 cup or 110 g Blanched Almond or flaked almond
1 cup powdered sugar
1 tsp almond extract
1 eggwhites

For the & layer cookie
4 eggs
1 cup butter
2 cups flour
1 tsp vanilla
1/2 tsp almond extract
Almond Paste that we made ( the whole thing)
1 cup sugar
150 g semi sweet chocolate
2-3 tbsp apricot jam
2-3 tbsp raspberry jam

So that I will be sharing how to make rainbow cookies or seven-layer cookies or Italian cookies this recipe we’re gonna be needing almond paste but since you can’t buy almond paste here in Australia so I’m making my own version or you could buy a can of almond paste

If you can find it so for the ingredients we need 1 cup of icing sugar 1 cup of blanched almonds or this is almond flakes 1 egg whites and 1 teaspoon of almond extract we’re gonna be needing a food processor to undo this process so now we just gonna process the flake

Almond again you can use blanched almond like whole almonds for this and then I’m gonna add the one cup of icing sugar continue I’m processing until it is well combined I’m gonna stop here to show you now we can add the one teaspoon of almond extract and the egg white from

One egg then continue I’m blitzing until it comes together and it looks like a paste you can choose to store these for a week in the fridge but for me I’m gonna use it straight away so this is what it looks like we’re gonna set this aside while we prepare the ingredients

For the rainbow cookies we need 1 cup of room temperature butter 4 eggs 1/2 a teaspoon of almond extract 1 teaspoon of vanilla the almond paste that we made we’re gonna need 1 cup of sugar and 2 cups of plain flour we’re also going to be needing food coloring I’ve got the green

And chili bread or any color that you like so to begin we’re gonna just crack the four eggs and then using a fork we’re gonna beat this just like so a large bowl we’re gonna put in the almond paste since this is very thick we’re gonna add a little bit

Of the eggs just to break it up just a little bit just like this and now we’re gonna mix it just to UM lighten up a little bit and now we’re gonna add the sugar continue mixing using an electric mixer add the extracts both the vanilla and the almond extract

Occasionally stop scrape down the side of the bowl and at this point we can add the room-temperature butter make sure that the butter is really soft so it’s easy to incorporate once it is well combined we can gradually add the beaten eggs a little a little at a time

Once the egg is all in and it’s well incorporated we’re gonna stop bidding make sure to scrape down the side of the bowl and now we can add the floor I’m just gonna use the spatula I’m gonna mix the flour just like this and now I’m just going to

Divide this batter into three equal portions if you have a kitchen scale it’s best to use it just like this and now I just kind of drop in food color into one part of the dough so one will be green one will be red and one will be

Plain white so at about three to four drops of gel food coloring or if you have liquid food coloring that’s fine too just like this so I’m gonna move on to the green by the way your office should be preheated at 180 degrees Celsius so once all the batter is

Colored we’re gonna transfer this into a baking pan lined with parchment paper this batter will be very thin don’t be scared like when I’m doing this for the first time like four years ago like old the batter is so thin but don’t worry because you’re gonna have three layers

And combining the three layers makes the UM cookies thick so spread the batter evenly and we’re gonna bake these in a preheated oven again at 180 degrees Celsius for about 10 minutes don’t over bake it and this is what it looks like after baking we’re gonna do the same with the

Rest of the batter so I bake the three layers of the cookie now we’re gonna stack them together so I have apricot jam in here so I’m gonna be using apricot jam and raspberry jam on the first layer I’m using apricot jam I’m applying it very thinly into the one

Part of the cookie just make it thin because we don’t want it building out when we’re cutting them so now I’m putting the second layer which is the wide if it cracks don’t worry when you’re transferring it it will not show and then the next gem that I’m gonna put

Is raspberry you can use just raspberry or you can use just apricot if you like and spread the jam thinly because if you put too much your layers will just slide it will not stick together so now I’m putting the last layer at this point I

Just gotta press it hard press it firmly so they stick together just like so press it firmly normally some people would put heavy weights on this for overnight but I find that you can do this at least an hour you can cut the cookies they will stick together they

Will not shave so let it rest for about an hour in the fridge so after an hour I’m cut cutting the edges of the cookie so it’s neat I’m using a ruler to do this process this ruler is clean I only use it for baking purposes so I’ve got

150 grams of semi-sweet chocolate in here that I gonna melt the microwave now using a pastry brush we’re just gonna spread the chocolate very thinly make sure that it’s thin so when we’re cutting the cookies the chocolate will not break once we spread all the chocolate we’re just gonna let

This set for me I put this in the fridge so that the chocolate will set quickly once the chocolate is set we’re gonna flip the the cookie upside down so we can spread the chocolate under the green part of the cookie just like so again we’re just gonna let this chocolate set

In the fridge once it’s said we can start cutting the cookies you can choose to measure it to have equal sizes I’m cutting the cookies lengthwise at first and then cut it crosswise it doesn’t have to be perfect really and then we can transfer this into a

Cookie platter and it’s done and this is what it looks like our finished product this stays so much better the next day so I suggest you do it the night before and serve it the next day this is so good perfect for Christmas you can buy it any color that you like

And this is a close-up look of what the cookie looks like I hope you give them a try I can guarantee that you’re not gonna regret making this again thank you so much for watching I’ll see you again next week bye