Indulge in the vibrant hues and delightful flavors of Italian Rainbow Cookies, a beloved confection that captivates the senses with its colorful layers and irresistible taste. These eye-catching treats, also known as Venetian Tri-Color Cookies or Seven Layer Cookies, are a staple in Italian-American bakeries and a cherished tradition passed down through generations. With three distinct layers of almond-flavored dough, each infused with vibrant colors, these cookies are a feast for the eyes and a delight for the palate. Whether you're a seasoned baker or a novice in the kitchen, our comprehensive guide will lead you through the process of creating these iconic cookies with ease. Discover the secrets to achieving perfectly even layers, mastering the delicate balance of flavors, and decorating your cookies with a touch of elegance. From the initial mixing of the dough to the final sprinkle of powdered sugar, we'll guide you every step of the way. So, put on your apron, gather your ingredients, and embark on a culinary journey that will leave you with a batch of stunning and delicious Italian Rainbow Cookies.
Here are our top 4 tried and tested recipes!
ITALIAN RAINBOW COOKIES
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
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 TRI-COLOR COOKIES (RAINBOW COOKIES)
When I lived in New York, I used to get this delicious tri-color cookie from the Italian Bakery every year for the holidays. Once I moved down south, I was no longer able to get them. I found this recipe in Good Housekeepings "100 best Italian Recipes". The directions seem long and scary, but these cookies are actually very easy to make. I hope you enjoy them as much as my family and friends do.
Provided by ItalianMomof2
Categories Dessert
Time 1h10m
Yield 36 cookies
Number Of Ingredients 12
Steps:
- Preheat Oven to 350 degrees.
- Grease 3 8"x8" metal baking pans. After greasing, line the bottoms of the pans with wax paper, smoothing the paper down onto the pan. Grease the tops of the wax paper and then flour the pans. Put aside.
- In a large mixing bowl, Beat together on medium-high speed the Almond Paste, Sugar, Almond Extract and butter until well blended. (there might be some small lumps of Almond Paste remaining and that's fine.).
- Reduce speed to medium and beat in the eggs one at a time until blended.
- Reduce speed to low and then add the flour and salt slowly to the mixture until combined.
- Take two small bowls and add 1 rounded cup of batter into each bowl. (there should be another rounded cup of batter still in the original mixing bowl.).
- Add 15 drops of red food color to one bowl and 15 drops of green food color to the other. Stir each bowl until evenly blended with color.
- Spoon the untinted batter into one pan. With metal spatula spread batter evenly (layer will be about 1/4 inch thick). Repear with red batter in second pan and green batter in remaining pan.
- Bake until set and toothpick inserted in center of layers comes out clean. 10-12 minutes.
- Cool in pans on wire rack about 1/2 hour. Cake should be cool to the touch.
- Run tip of knife around side of pans to loosen layers.
- Lay a piece of wax paper on a flat surface that will be able to fit in refrigerator.
- Take the green layer and flip over pan onto wax paper. Gently pull off the wax paper. Spread 1/3 cup of apricot preserves onto the green layer.
- Take the untinted layer and remove from pan. Place it onto the green layer with the wax paper side up. Press down gently and then remove the wax paper.
- Spread remaining 1/3 cup of Apricot preserves onto the untinted layer.
- take the remaining red layer and remove from pan and place upon the white layer again with the wax paper side up. Press down gently and remove the wax paper.
- In a 1 quart saucepan, heat chocolate and butter flavored crisco over low heat, stirring frequently, until melted.
- Spread melted chocolate mixture on top of the red layer evenly. Do not put mixture on sides.
- refrigerate until chocolate is firm, at least 1 hour. (at this point, if you want, you can cover and refrigerate for up to 3 days before serving).
- To serve, with a large sharp knife, trim about 1/4 inch from the edges. Cut the stacked layers into 6 strips. Cut each strip crosswise into 6 pieces. You will get 36 square cookies from this.
- Place the cookies in a single layer in a waxed paper lined container. They can be refrigerated for up to one week or freeze up to 3 months. These cookies must be kept in the fridge.
ITALIAN RAINBOW COOKIES
These have to be my favorite Italian Cookie. My aunt makes them all the time and they are so good. When I made them I was so happy that I could finally have it under my sleeve of accomplished recipes. They take some time to assemble but what you get is a moist cake like almond flavored cookie with apricot or raspberry...
Provided by Annamaria Settanni McDonald
Categories Other Desserts
Time 1h40m
Number Of Ingredients 13
Steps:
- 1. Preheat Oven to 350 degrees.
- 2. Grease 3 8"x8" metal baking pans. After greasing, line the bottoms of the pans with wax paper, smoothing the paper down onto the pan. Grease the tops of the wax paper and then flour the pans. Put aside.
- 3. In a large mixing bowl, Beat together on medium-high speed the Almond Paste, Sugar, Almond Extract and butter until well blended. (there might be some small lumps of Almond Paste remaining and that's fine). Reduce speed to medium and beat in the eggs one at a time until blended. Reduce speed to low and then add the flour and salt slowly to the mixture until combined
- 4. Take two small bowls and add 1 rounded cup of batter into each bowl. (there should be another rounded cup of batter still in the original mixing bowl.). Add 15 drops of red food color to one bowl,15 drops of green food color to another, and no drops of food coloring to the last. Stir each bowl until evenly blended with color.
- 5. Spoon the plain colored batter into one pan. With metal spatula spread batter evenly (layer will be about 1/4 inch thick). Repeat with red batter in second pan and green batter in remaining pan. Bake until set and toothpick inserted in center of layers comes out clean. 10-12 minutes. Cool in pans on wire rack about 1/2 hour. Cake should be cool to the touch. Run tip of knife around side of pans to loosen layers.
- 6. Lay a piece of wax paper on a flat surface that will be able to fit in refrigerator. Take the red layer and flip over pan onto wax paper. Gently pull off the wax paper. Spread 1/3 cup of apricot preserves onto the red layer. Take the plain colored layer and remove from pan. Place it onto the red layer with the wax paper side up. Press down gently and then remove the wax paper.
- 7. Spread remaining 1/3 cup of Apricot preserves onto the plain colored layer. Take the remaining green layer and remove from pan and place upon the plain colored layer again with the wax paper side up. Press down gently and remove the wax paper.
- 8. In a 1 quart saucepan, heat chocolate and butter flavored crisco over low heat, stirring frequently, until melted. Spread melted chocolate mixture on top of the green layer evenly.
- 9. Refrigerate until chocolate is firm, at least 1 hour. (at this point, if you want, you can cover and refrigerate for up to 3 days before serving).
- 10. To serve, with a large sharp knife, trim about 1/4 inch from the edges. Cut the stacked layers into 6 strips. Cut each strip crosswise into 6 pieces. You will get 36 square cookies from this.
- 11. Place the cookies in a single layer in a waxed paper lined container. They can be refrigerated for up to one week or freeze up to 3 months. These cookies must be kept in the fridge.
ITALIAN RAINBOW COOKIES
Steps:
- Preheat oven to 350 degrees. In a large bowl, beat the eggs with a hand mixer, add the sugar and mix, add the flour and mix, add the butter and mix, add the almond extract and mix and add the baking powder and mix. Separate cookie mixture evenly into 3 bowls. Put red food coloring into the first bowl, yellow into the second and green into the third. Mix each bowl separately and pour each bowl into 3 separate greased 7" x 11" pans (or any square brownie pan). Bake for 15 minutes or until the top gets SLIGHTLY browned. Cool for 5 minutes. In a small bowl add the oil and the chocolate chips and microwave on high for about 2 minutes--stirring every 30 seconds, until chocolate has completely melted. Flip the red layer on a piece of wax paper. Spread a thin layer of apricot preserves on the top of the red layer and remove all the chunks. Flip the yellow layer on top of the red layer. Spread apricot preserves on top of the yellow and remove the chunks. Flip the green layer on top of the yellow. Take the melted chocolate and spread it over the top and sides until the coloring is covered. Place it in the refrigerator until the chocolate hardens. Flip the cookies over and remove the wax paper. Cover the bottom (red) with chocolate. Place back into the refrigerator and let the bottom harden. Once all the chocolate has hardened, cut the cookies with a sharp knife. Makes about 64 cookies. **NOTE: Do not cut the cookies until you are ready to serve or package them. The chocolate covering keeps them fresh. Alternate colors with the seasons or holidays!
Tips:
- Measure Accurately: Use a kitchen scale to measure ingredients, especially for baking. Accurate measurements ensure consistent results.
- Keep Ingredients at Room Temperature: Softened butter, eggs, and milk blend more easily, resulting in a smoother batter.
- Chill the Dough: Chilling the dough before baking helps prevent spreading and keeps the cookies' shape.
- Bake Evenly: Rotate the baking sheets halfway through baking to ensure uniform browning.
- Cool Cookies Completely: Allow the cookies to cool completely before frosting or storing them.
Conclusion:
Italian Rainbow Cookies are a delightful treat that combines colorful layers, almond flavor, and a sweet, tangy glaze. With careful attention to detail and a bit of patience, you can create these beautiful and delicious cookies at home. Experiment with different flavor combinations and decorations to make them your own. Whether you're baking for a special occasion or simply want to enjoy a homemade treat, Italian Rainbow Cookies are sure to impress and satisfy.
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