Cut into 4 rows; cut each row into 1-in. I have an old family recipe with almond filling and margarine….I am having increasing trouble every year finding the filling. Beat in the butter, then beat in the already-beaten eggs. Spread batter evenly across the parchment lined pans. Source(s): daughter allergic almond paste rainbow cookies: https://bitly.im/ppTXd. They look wonderful! Now that I’m better at making these and have learned a few tricks, I recommend the Food.com recipe made with almond cake filling (Solo) or Joe’s recipe made with Odense, Solo or homemade almond paste. Thanks for letting me know :). The good news is that you can make almond paste yourself and it’s super simple. Going for MORE almond flavor, I want to try to make these cookies with Almond Cake Filling (SOLO) instead of almond paste this time. Thank you for a very detailed recipe and all the tips. Hi Liz, They are nearly impossible to find in Austin so I had to learn to make them myself. READY IN: 1hr 5mins. My cake is in the freezer waiting to be cut and dipped in chocolate. Evenly distribute batter between 3 medium bowls. Thank you for all your trials and testing! I can’t wait to adapt it to other nuts, as I’m allergic to almonds (boo) and have been relegated to using expensive, hard-to-find pistachio paste as a substitute. It worked beautifully; I was glad I decided to pay more and buy this brand instead of Solo–wonder if it made a difference. Bake for 10-14 minutes or until a toothpick inserted in the center comes out clean. vanilla … Another thing you could do is just increase the almond extract. My recipe is made in 8×12 pans. And good luck finding the filling, because it does seem harder to find. eggs. LOVE this recipe and all the tips and tricks! Hi Anna! Chestnut paste, or chestnut puree, is a popular option for replacing almond paste. Better. Will also note your experience with the jam and chocolate. When it comes to Passover recipes, she says, they’re “basically gluten-free baking.”, Although matzo meal can be substituted for flour in some recipes, Shannon is partial to making flourless cakes, candies and other sweets for Passover. The only reason why I’m on the internet researching Rainbow Cookies is because I have a request from a friend (we are all from NY, but now living in FL, so these are hard to come by as you know) to make these. Replace the almond extract called for with twice as much vanilla extract. Yours all turned out beautifully! Any ideas? These were dipped in 4 oz of Ghirardelli Intense Chocolate Twilight 60%) mixed with 2 oz of butter. Gradually add margarine, almond flour, cake meal, salt and vanilla. Those of you out there who don’t like almond, be it almond extract, paste, or marzipan, you may as well close your browser window right now. Your email address will not be published. Your email address will not be published. Another idea is you could try the recipe that’s currently on Taste of Home. Chestnut paste. Preheat oven to 350 degrees F. Spray three 13x9 inch or 3 disposable 11x9 inch pans with cooking spray and line with parchment paper. I opted to make my own vegan almond paste, and included the directions with the cookie recipe. Tint 1 portion red and 1 portion green; leave remaining portion plain. Almond extract has a much more concentrated flavor than vanilla, which is why you need to use twice as much to get the same impact. Last updated on November 6, 2019 By Anna 39 Comments This post may contain affiliate links. Where the fun really began was dipping. I tore it out of a magazine which describes these as "little Italian cakes." You will need 3, 11x7-inch, baking pans for this. Hi Nicole, To make these pretty layered cookies, you’ll bake three thin cakes, spread jam between them and coat with smooth melted chocolate. Marzipan Rainbow Cookies. If you don’t, you might end up with lumps of almond paste in your cakes. It will be sweeter and more granular. Traditionally served in synagogues and at Jewish celebrations, rainbow cookies (see Shannon’s recipe below) are actually an Italian confection. For years my brother-in-law would mail me boxes of delicious cookies/petit fours from an Italian Bakery in Brooklyn. So exited for the finished treats! Lv 4. I have always wanted to make them and now I can’t wait to try. Yes No No Preference. Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Are you just using your hands or tongs? The main difference between US/European almond paste and marzipan is the ratio of ground almonds (almond meal) to sugar. The only change I made was to use the 11×9 inch pans again. It’s been a while since I made these, but they were a huge hit and worth all the work. Almond Paste Kenwood cake, almond paste, almond paste, lemon juice, almond paste, ground almonds and 10 more Almond Paste Chocolate Chip Cookies! Trip the edges before or after slicing. Tips for making rainbow cookies. This search takes into account your taste preferences. 4 . Melt the butter in the microwave. She considers the time she spends in the kitchen with her children, including her infant son, Jude, to be particularly precious. Bake until a toothpick inserted in the center comes out clean and the edges begin to brown, 10-12 minutes. Top with plain layer and remaining jam. Today, variations on challah account for a hefty portion of the Jewish cooking website The Nosher, where Shannon is editor. INGREDIENTS Nutrition. She notes that challah is not served during Passover, however, because everything on the table must be free of wheat and yeast. How to Make Passover Rainbow Cookies. The recipe below makes just enough for the cookies, so double or triple the almond paste recipe in case you’d like to have extra for another recipe. Prepare the Gluten Free Italian Rainbow Cookies: Position oven racks … The recipe makes about three dozen cookies. After testing lots of ratios of chocolate to butter, chocolate to shortening, and chocolate chips to both, I found the one that worked best was a 2:1 ratio of chocolate (not chips) to butter. For my first batch, I just spread chocolate over the top as pictured in the second (and worst) photo. Your homemade versions look so much more appetizing! With a knife, trim edges. Vanilla extract and almond-flavored liqueur are both very good replacements for recipes that call for almond extract. Hi Rosanne! Shannon believes cooking and baking help kids grow in confidence and independence, while also drawing the family closer. You will come across recipes that use almond extract only. Depending on what … Join Bakeable, Taste of Home’s community for everything you want to know about baking, including the very best recipes, gorgeous inspiration, easy step-by-step instruction and a monthly baking challenge. I wouldn’t say I mastered them on first try but they were super good and when I do them again (and I will) then maybe I’ll master them thanks again for a great recipe!! Add the butter and beat until pale and fluffy, about 3 minutes. Rainbow Cookie Truffles myperfectstormblog.com. Do not copy, distribute, or reproduce without permission. “Jews are from all over the world, but there’s also a universality,” she says. I used a rubber scraper. Not coated in butter!!! … So cute! Wow, amazing! My favorite part of the process was cutting the frozen bars into sticks and dipping them. Spread each portion into prepared pans. making the almond cookies. of almond extract and ¼ tsp. Add egg yolks and almond extract and beat until combined well, about 2 minutes. Other recipes for almond paste also include orange juice. You just never know with bake times. jam. I noticed the cookies made with almond paste had much less of an almond flavor than those made with the almond filling. :). If you run out of almond extract while cooking or baking, there are certainly substitutions that can be made. Would you like any chocolate in the recipe? After all said and done, once completed with jam and chocolate the original bake time you suggest was good. Thanks Theresa. In the bowl of a stand mixer using the whisk attachment, beat the eggs until thick and foamy (about 3 minutes). Hi Beth, Thanks so much for sharing your insight. If you plan on dipping, it's best to trim just the short sides of the rectangle and keep the long sides of the rectangle raggedy so that you'll have a longer handle for dipping. After multiple batches of 3 different recipes, I’ve learned a few things about Rainbow Cookies. Venetian Rainbow Cookies. Gradually add almond paste; mix well. The recipe calls for 1 cup of sugar, divided…I can’t find where the divided part comes into play…. Yields one half-sheet pan. However, that one from Joe and Food.com is really good and uses the Solo filling. And when you are ready to frost, I frost it as a whole 8×12 cake, then cut into square . Grease 3 8x8 disposable or metal baking pans with parchment paper, grease and flour parchment paper. Once I figured out how to cut open the package, the recipe worked beautifully. Try that one. The batter gets enough extra stirring when it comes time to adding the colors, so any amount of stirring I could cut seemed liked a good idea. Here’s a photo of  the three I just mentioned in order – Joe’s recipe baked in 13×9 inch pans, Joe’s recipe baked in 11×9 inch pans (I sliced those a little thin. 1 . If not for the colour I would have never guess that they’re Italian. Sue, they’re always cut. Because the secret to these cookies is the almond paste, and no, you cannot substitute it with something else or leave it out altogether. When layers are cool, carefully loosen from pans and lift out by grasping parchment. The method of cutting them into sticks is just a way to coat them and dip them. Step 1. Shannon, a longtime reader of Taste of Home and author of the Modern Jewish Baker cookbook, doesn’t mind a few strays. Once your cake sticks are coated with chocolate and set, trim the raggedy ends and cut into about 4 neat squares. 2 People talking Join In Now Join the conversation! Colorful sprinkles shimmy across the floor of Shannon Sarna’s New Jersey kitchen, the sweet fallout of a cupcake-baking session with her girls, 7-year-old Ella and 3-year-old Billie. “And I like to make desserts with nut flours or nut butters,” she says. Others use corn syrup or glucose. While you can easily find almond paste in grocery stores, be aware that many brands contain egg. almond paste, cut into small pieces, 1/2 cup stick margarine, softened (we used Earth Balance Buttery Sticks). “Don’t buy cheap chocolate and don’t buy cheap flour.”. You’d think that would be difficult, but if you freeze the cake and then cut it into little sticks, it’s kind of fun. In a large bowl, beat eggs and sugar until thick and lemon-colored, 2-3 minutes. Love baking? You're going to trim those anyway. My favorite was Joe’s, but baked in the 11×9 inch pans (the middle one). Adorable Rainbow Cookie merryabouttown.com. For some I did use tongs, but since I was working with a small amount of chocolate and didn’t have a huge vat of chocolate to really dip down into, I ended up spooning chocolate over some of them. About the dipping, I did quick-set the frosting in the refrigerator. They made theirs with ground hazelnuts or macadamia nuts. As with all baking, Shannon can’t stress enough that “ingredients matter and precision is everything.”, “The taste and quality of your bake is improved greatly by better ingredients,” she says. Enjoy the recipe! I’m a native New Yorker living in FL and these cookies are hard to find. Thanks so much for such detailed instructions. For all consecutive batches, I skipped the step of refrigerating the layers  and put the cooled, stacked, layers, tightly wrapped, in the freezer. I’ve always used the recipe with Almond Filling, but will definitely try the one you are recommending considering all the work you did. I’m really glad you liked the recipe. Or want to break into it? The recipe makes about three dozen cookies. Indoor vs. Line a baking pan with parchment paper. of almond paste. Hi Beth, Almond paste is usually equal amounts almonds & powdered sugar. Source(s): https://shorte.im/a8Wm3. I was curious how you dipped the frozen sticks? Preheat oven to 350 degrees. When you purchase these at a bakery are they sliced into pieces or are they sold in the sticks coated with butter? Top it with the yellow layer and spread yellow layer with preserves. It’s similar to marzipan but is less sweet and slightly coarser and stickier so if you go … I’m modifying my 13×9 pans with foil to 11×9 and will let you know that works when I’m done. Thanks for doing all of the research for us , Great coincidence as these are the next cookies on my list to make. Skip. Turn over onto another piece of waxed paper; spread remaining glaze over red layer. Last updated Dec 26, 2020. When I made my first batch of Rainbow Cookie I wasn’t sure what type of almond paste to use, which recipe was the best, the proper way to coat them or whether or not the eggs really needed to be separated. Dipping is best if you have really good chocolate or couverture that’s thin and at the perfect temperature. Ingredients. Pour them in a separate bowl, then add the sugar and the grated almond paste to the stand mixing bowl and beat until well-combined using the paddle. I am a native New Yorker living in California and you cannot find these cookies anywhere here! 75,282 suggested recipes. It will be difficult to replicate exactly the taste of almond paste, but texture-wise, chestnut paste comes really close, and I think it would add wonderful flavor to the cake. I usually put dipped bars (and other things) on a baking sheet lined with parchment paper. My sister-in-law’s mother’s recipe was from the 1970’s and it had a large amount of ONLY almond extract. I did this all in a 2 cup Pyrex measure and did it in half batches – 3 oz of chocolate to 1 1/2 oz butter, etc. I was searching the web for almond paste cookie recipes and stumbled upon yours. The first recipe she tried baking on her own was challah, the traditional braided Jewish bread. Good luck, Marilyn! Rainbow Cookies without Almond Paste Recipes 75,282 Recipes. So glad to hear the recipe worked well for you, too. The most common substitute is persipan - a paste made from apricot kernels. Recipe by Oolala. I should have taken out that little speck of chocolate, though. 8oz of almond paste; you will use all of it in the cookie batter. You don’t have to, but it really speeds things up. I’ll have to try those. I have been making these for a few years (only bake at Christmas time) while they always taste great, they never seem to look so good. However, she wanted to know if I could make it with vanilla instead of the almond flavor because they don’t like the almond flavor. I don’t have any couverture at the moment, but that’s probably the best bet. or did you just leave it out to harden. That’s what inspired her to write Modern Jewish Baker. I’m going to revise what I said about the baking time. In which case I would then substitute almond extract with vanilla. I think they will make a wonderful treat for Mother’s Day! Here they are pictured below. I told her i will have to research this because the only rainbow cookies I’ve ever had is with the almond flavor cake. My sons LOVE marzipan so I bet … I’m so glad the photos were helpful. I might cut that back very slightly to 10-11 min but otherwise just fine at 11-12. Bad typo! "It's a chocolate coating that's a quick substitute for tempering. I live in an area with a very sizable Italian-American community, so I see these cookies all of the time in bakeries and on commercially-baked cookie trays. I kind of lost track of yields, but if you figure you get 18 butter stick size cake sticks from an 11x9 inch pan and cut each into 3 pieces (minus the trimmings), you should get at least 54 nice size squares. Continue beating as you add the almond extract and salt. slices. SERVES: 12. The Jewish Brisket Recipe Everyone Should Learn How to Make, Do Not Sell My Personal Information – CA Residents, 4 oz. 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