Ingredients
-
7
-
3/4
-
1/2
-
3/4
-
3
-
1
-
1/4
-
15
-
15
-
2/3
-
3
-
1
-
-
-
Directions
Italian Tri-Color Cookies (Rainbow Cookies),When I lived in New York, 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.,I know this is an odd question, but please let me know if the 7 ounces of almond paste is measured by weight or by volume. Thanks!,Instead of buying almond paste, because of how expensive it is, I just made my own. Its shockingly easy. Lol
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees. |
|
2
Done
|
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
Done
|
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.). |
|
4
Done
|
Reduce Speed to Medium and Beat in the Eggs One at a Time Until Blended. |
|
5
Done
|
Reduce Speed to Low and Then Add the Flour and Salt Slowly to the Mixture Until Combined. |
|
6
Done
|
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.). |
|
7
Done
|
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. |
|
8
Done
|
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. |
|
9
Done
|
Bake Until Set and Toothpick Inserted in Center of Layers Comes Out Clean. 10-12 Minutes. |
|
10
Done
|
Cool in Pans on Wire Rack About 1/2 Hour. Cake Should Be Cool to the Touch. |
|
11
Done
|
Run Tip of Knife Around Side of Pans to Loosen Layers. |
|
12
Done
|
Lay a Piece of Wax Paper on a Flat Surface That Will Be Able to Fit in Refrigerator. |
|
13
Done
|
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. |
|
14
Done
|
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. |
|
15
Done
|
Spread Remaining 1/3 Cup of Apricot Preserves Onto the Untinted Layer. |
