Best 2 Passover Rainbow Cookies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

During Passover, Jewish people around the world celebrate with a joyous festival filled with symbolic foods and traditions. One delectable treat that holds a special place on the Passover table is the Rainbow Cookie. These colorful, layered cookies, also known as Seven-Layer Cookies, are a feast for both the eyes and the taste buds. This recipe article offers two variations of this classic cookie: a traditional version and a gluten-free option to accommodate those with dietary restrictions.

The traditional Rainbow Cookie recipe begins with a rich dough made from butter, sugar, eggs, and flour. The dough is then divided into seven equal parts, each tinted with a different vibrant color. The layers are carefully stacked atop one another, creating a mesmerizing rainbow effect. Once baked, the cookies are sliced into thin, eye-catching rounds that reveal the beautiful color gradient.

The gluten-free Rainbow Cookie recipe follows a similar process, using a blend of gluten-free flours and a few adjustments to ensure the cookies hold their shape and texture. Both versions are adorned with a sweet, tangy lemon glaze that adds a touch of brightness and flavor.

Whether you're a seasoned baker or a novice in the kitchen, this recipe article provides clear instructions and helpful tips to guide you through the process of making these delightful Passover Rainbow Cookies. Get ready to create a vibrant and delicious treat that will be a highlight of your Passover celebration.

Check out the recipes below so you can choose the best recipe for yourself!

PASSOVER RAINBOW COOKIES



Passover Rainbow Cookies image

The name "rainbow cookies" is actually a bit of a misnomer for these classic New York treats. To make the pretty layered cookies, you'll bake three thin cakes, spread jam between them and coat with smooth melted chocolate. -Shannon Sarna, South Orange, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 3 dozen.

Number Of Ingredients 15

4 large eggs, room temperature
1 cup sugar
4 ounces almond paste, cut into small pieces
1/2 cup stick margarine
1/2 cup almond flour
1/2 cup matzo cake meal
1/2 teaspoon salt
1/2 teaspoon vanilla extract
6 to 8 drops red food coloring
6 to 8 drops green food coloring
1/4 cup seedless raspberry jam
GLAZE:
1 cup dark chocolate chips
1 tablespoon shortening
Dash salt

Steps:

  • Preheat oven to 375°. Line bottoms of 3 greased 8-in. square baking pans with parchment; grease parchment. In a large bowl, beat eggs and sugar until thick and lemon-colored, 2-3 minutes. Gradually add almond paste; mix well. Gradually add margarine, almond flour, cake meal, salt and vanilla., Divide batter into thirds. Tint 1 portion red and 1 portion green; leave remaining portion plain. Spread each portion into a separate prepared pan., Bake until a toothpick inserted in center comes out clean and edges begins to brown, 10-12 minutes. Cool 10 minutes before gently 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, shortening and salt; stir until smooth. Spread half over green layer. Refrigerate 20 minutes or until set. Turn over onto another piece of waxed paper; spread remaining glaze over red layer. Refrigerate 20 minutes or until set., With a sharp knife, trim edges. Cut into 4 rows; cut each row into 1-in. slices.

Nutrition Facts : Calories 32 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 21mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

PASSOVER RAINBOW COOKIES RECIPE - (4/5)



Passover Rainbow Cookies Recipe - (4/5) image

Provided by á-6711

Number Of Ingredients 12

12 ounces almond paste
2 sticks unsalted butter
1 cup sugar
4 eggs, separated
1 teaspoon almond extract
1 1/2 cups sifted matzo cake meal, spooned in and leveled
1/4 teaspoon salt
1 cup apricot jam
1/4 cup seedless raspberry jam
6 to 8 drops green food color
8 to 10 drops red food color
10 ounces semi-sweet or dark chocolate

Steps:

  • Position the shelves in the upper and lower thirds of the oven. Heat overn to 350. Use three disposable cake pans and spray the bottoms lightly with pam. Line the bottoms with parchment paper and then spray the parchment and the sides of the pans. Break the almond paste into pieces and place in food processor and process for 10 to 15 seconds or until finely chopped. In bowl of electric mixer, mix butter on medium-low speed until just smooth. Increase the speed to medium and add grated almond paste. Beat until lightened in color, about 2 minutes. Pour in the sugar and better for 1 minute longer. Add the egg yolks and almond extract, beating well to combine. Combine flour and salt and add until just incorporated. In separate bowl, beat egg whites on medium speed until firm peaks form. Using a large rubber spatula, gently fold 1/3 of the egg whites into batter, then fold 1/3 then the last 1/3. Divide the batter into thirds (each measuring about 1 2/3 cups) and place into 3 separate bowls. Tint one portion with green food coloring, mixing until evenly colored. Tint a second with the red food coloring. Spread the batters in the pans, smoothing the tops with a small offset spatula. Be sure the batter is evenly distributed, especially into the corners of the pans. Bake for 10 to 12 minutes or until the tops are firm to the touch and slightly brown. Let stand on wire racks until cool enough to handle and then invert each pan and peel off the parchment. Place a sheet of plastic wrap large enough to wrap all three layers on a cookie sheet. Invert the green layer, top side down. Using a small offset spatula, spread the surface evenly with 2 tbs. of the raspberry jam. Place the plain layer top side down on top. Then spread with 2 tbs. of raspberry jam. Place the pink layer, top side up on top. Be sure the 3 layers are evenly aligned, then press together. Wrap the layered stack tightly with the plastic wrap, sealing ends securely and place on clean cookie sheet. Place another cookie sheet on top of wrapped stack and weigh down the 2 or 3 heavy cookbooks to compress the layers. Let the stack rest and room temperature for at least 24 hours, turning it over once or twice. After 24 hours, unwrap the stack and set it on a cutting board. Using a large serrated knife, trim ¼ inch from all sides. Then cut the stack into 5 equal strips, each measuring approximately 1 ¼ inches wide. Separate the strips and place them on a large wire rack set over wax paper. To make apricot glaze, place apricot preserves and 2 tbs. water in a small saucepan and bring to boil. Simmer for 1 minute. Pass through a fine strainer into a bowl and discard the pulp. (This can be made ahead and reheated just before using) Brush a thin layer of the warm glaze on the top and sides of each strip. Let stand for ½ hour or longer. When ready to coat the strips, fill a medium pot with 1 inch of water and bring to a simmer. Place the chocolate in a large bowl and set it over the simmering water to melt, gently stirring occasionally with a rubber spatula. The chocolate should not become too hot. When the chocolate is almost melted, remove from the heat and allow to stand until completely melted. Gently stir occasionally. It is ready to apply when it is smooth, tepid and the consistency of chocolate syrup. (If the chocolate becomes too thick, warm it over simmering water until it reaches the right consistency.) Working one strip at a time, spoon about 1/5 of the melted chocolate down the length of the strip. Using a small offset spatula, spread the chocolate evenly over the tops and sides. Repeat with remaining strips. Let the strips stand at room temperature until the chocolate hardens. Cut each strip into slices. Store in airtight container, layered between strips of wax paper for up to 3 weeks or freeze. This cookie improves with age.

Tips:

  • Use high-quality ingredients, especially chocolate and butter, for the best flavor.
  • Make sure to chill the dough before baking; this will help the cookies hold their shape.
  • Don't overmix the dough; overmixing can make the cookies tough.
  • Bake the cookies until they are just set; overbaking will make them dry and crumbly.
  • Let the cookies cool completely before dipping them in chocolate; this will help the chocolate set properly.
  • Use a variety of sprinkles to decorate the cookies; this will make them more festive and fun.

Conclusion:

Passover rainbow cookies are a delicious and festive treat that can be enjoyed by people of all ages. They are perfect for any occasion, from a simple family gathering to a large holiday party. With their colorful layers and rich chocolate flavor, these cookies are sure to be a hit with everyone who tries them.

Related Topics