Italian Rainbow Cookie Cake

3 sticks butter softened 1 1 2 cups sugar 6 large eggs 12 oz almond paste grated 1 tbsp pure almond extract 3 cups ap flour sifted 3 tsp baking powder red green and yellow coloring gels or liquid coloring i used gels 1 4 cup seedless raspberry jam 1 4 cup apricot preserves 1 cup heavy cream.

Italian rainbow cookie cake.

Colorful layers of almond cake sandwiched with raspberry jam and coated in chocolate it is truly the perfect. Everyone always remembers fighting over the few pieces of rainbow cookies scattered through those holiday cookie platters from the corner bakery well no more. The sponge cake is colored with food coloring to present the colors of the italian flag red white and green. Try this cooking class now watch class make the ganache.

In a large bowl beat eggs and sugar 2 3 minutes or until thick and lemon colored. Bring the cream and 1 2 teaspoon salt to a boil in a small. In the base of an electric mixer cream the butter and sugar until fluffy. Lay one cookie square in the middle of the bottom of the pan.

Add more hot water a teaspoon at a time if the frosting appears too thick to spread. Preheat oven to 375. Preheat the oven to 350 degrees f. Mix in the melted and cooled chocolate until combined.

Line a 9 inch springform pan with plastic wrap. In a large mixing bowl beat together on medium high speed the almond paste sugar almond extract and butter. Italian rainbow cookie cake 1. Cut three 8 inch circles out of parchment paper.

Beat the butter in a clean mixing bowl until smooth. Separate the mixture. Almond sponge cake is layered with apricot or raspberry jam and topped with bittersweet chocolate. Directions cut the cookies to form 1 by 1 by 1 2 inch squares.

How to make italian rainbow cookies preheat oven to 350 degrees. No need to buy by the pound anymore or wait till the holidays. We made everyone s favorite into a new easy grab and go package. Whisk the flour.

In a separate bowl sift together the flour and baking powder then slowly add to the almond paste batter and mix. Using 2 tablespoons butter grease. Grease 3 8 x8 metal baking pans. The italian rainbow cookie has always been the saving grace of any cookie platter.

Gradually add the sugar cocoa water vanilla and salt. Arrange a second cookie square next to it with the color. Gradually add almond paste. Gradually add flour butter salt and extract.

After greasing line the bottoms of the pans with wax paper smoothing the paper down. Italian rainbow cookies rainbow cookies are gorgeous and delicious.