SLICE-AND-BAKE ITALIAN RAINBOW COOKIES
We transformed the classic cakey confection into a fun slice-and-bake cookie. But don't worry, we kept the almond flavor that's well known and loved! A dip in a raspberry-spiked chocolate icing provides extra flavor and visual appeal.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield about 26 cookies
Number Of Ingredients 13
Steps:
- For the cookies: Whisk together the flour, baking powder and salt in a medium bowl until combined.
- Beat the butter, granulated sugar and confectioners' sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg yolks and almond extract until smooth, scraping down the sides of the bowl with a rubber spatula, as needed. Reduce the mixer speed to medium low and gradually beat in the flour mixture until the dough just comes together.
- Divide the dough into 3 equal pieces and place each in a separate small bowl. With gloved hands or a rubber spatula, use the food coloring to tint one piece red, one yellow and one green. Starting with the green dough on a piece of parchment, shape it into a rectangle that's about 10 inches long and 2 1/2 inches wide, using the parchment and a bench scraper to make the dough as rectangular and even as possible. Repeat with the yellow and red dough on separate sheets of parchment. Using the parchment to help lift the dough, carefully invert the yellow rectangle on top of the green, pressing gently to adhere. Remove and discard the parchment. Finally, use the parchment to carefully lift and invert the red rectangle on top of the yellow, pressing gently to adhere; remove and discard the parchment. Use the bench scraper to even out all the sides. Wrap the entire log of dough in plastic wrap and freeze until firm, about 1 hour, or refrigerate overnight.
- Preheat the oven to 375 degrees F. Line 2 rimmed baking sheets with parchment.
- Trim the ends of the dough log with a sharp knife, then slice crosswise into 3/8-inch-thick rectangles. Arrange about 1 1/2 inches apart on the prepared baking sheets and refrigerate until ready to bake, at least 15 minutes.
- Bake one baking sheet at a time until the cookies are just set around the edges and golden on the bottom, about 15 minutes. Let cool 5 minutes, then transfer the cookies to a wire rack to cool completely.
- For the chocolate icing: Once the cookies have cooled, combine the chocolate, cream and butter in a medium heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Stir with a small silicone spatula until melted and smooth, 2 to 4 minutes. Remove the bowl from the pan and stir in the raspberry extract; let cool 5 minutes.
- Dip each cookie at an angle into the chocolate icing and coat about one-third of the way up, letting any excess drip back into the bowl. Once all the cookies are dipped, wiggle a small offset spatula through the chocolate coating on each to create ripples. Let set, about 35 minutes. The cookies will keep in an airtight container for up to 5 days.
ITALIAN ALMOND COOKIES II
This cookie is very chewy on the inside and crisp on the outside, BUT the entire outside is coated in sliced almonds for a fantastic look and is absolutely delicious. It is well worth the effort.
Provided by PrairieHarpy
Categories Dessert
Time 35m
Yield 72 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350F (175 degrees C).
- Grease cookie sheets.
- In a large bowl, use your hands to mix together the almond paste, flour, egg whites, white sugar and confectioners' sugar until well blended.
- The mixture will be very sticky.
- Place the sliced almonds into a small bowl.
- Scoop out rounded teaspoonfuls of the dough and drop them into the almonds.
- Roll until completely coated.
- Place 2 inches apart onto the prepared cookie sheets.
- Bake for 15 to 20 minutes in the preheated oven, until golden brown.
- Cool on cookie sheets for a few minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 115.2, Fat 4.8, SaturatedFat 0.4, Sodium 7.4, Carbohydrate 16.8, Fiber 1, Sugar 13.5, Protein 2.3
ITALIAN COOKIES II
This is a delicious moist cookie which is a favorite of ours. You'll love it.
Provided by PGOETZ719
Categories World Cuisine Recipes European Italian
Time 45m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, cream together 1/2 cup butter and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and ricotta cheese. Combine the flour, baking soda and salt; gradually stir into the cheese mixture. Drop by rounded teaspoonfuls 2 inches apart onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, or until edges are golden. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
- In a medium bowl, cream together the remaining butter and confectioners' sugar. Beat in vanilla and milk gradually until a spreadable consistency is reached. Frost cooled cookies.
Nutrition Facts : Calories 114.4 calories, Carbohydrate 17.9 g, Cholesterol 20.8 mg, Fat 4.1 g, Fiber 0.2 g, Protein 1.8 g, SaturatedFat 2.4 g, Sodium 68.6 mg, Sugar 12.2 g
ITALIAN ALMOND COOKIES II
This cookie is very chewy on the inside and crisp on the outside, BUT the entire outside is coated in sliced almonds for a fantastic look and is absolutely delicious. It is well worth the effort.
Provided by MYRAMANI
Categories World Cuisine Recipes European Italian
Time 35m
Yield 72
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, use your hands to mix together the almond paste, flour, egg whites, white sugar and confectioners' sugar until well blended. The mixture will be very sticky. Place the sliced almonds into a small bowl. Scoop out rounded teaspoonfuls of the dough and drop them into the almonds. Roll until completely coated. Place 2 inches apart onto the prepared cookie sheets.
- Bake for 15 to 20 minutes in the preheated oven, until golden brown. Cool on cookie sheets for a few minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 115.6 calories, Carbohydrate 16.8 g, Fat 4.9 g, Fiber 1 g, Protein 2.3 g, SaturatedFat 0.4 g, Sodium 7.4 mg, Sugar 9 g
ITALIAN SUGAR COOKIES
aka Italian White Christmas Cookies. I have had this simple recipe for years. This makes a basic soft cookie that can be iced and decorated for the holidays
Provided by Dave5003
Categories Drop Cookies
Time 43m
Yield 120 large cookies
Number Of Ingredients 10
Steps:
- Cream shortening and sugar with electric mixer.
- Add eggs one at a time and beat well.
- Add buttermilk, flavor extracts, baking soda and cream of tarter and blend well.
- Now by hand with a wooden spoon, add flour 1 cup at a time until the mixture is stiff.
- Drop from heaping tablespoons onto a lightly greased cookie sheet 2 to 3 inches apart. If not icing you may press on the nuts or sprinkles now (or you can ice or frost and decorate with sprinkles after baking).
- Bake in a preheated 375F oven, center oven rack, 10 to 13 minutes or until cookie edges are slightly brown and tops look set. DO NOT OVERBAKE. Overbaking cause dry, hard cookies.
- Carefully remove to rack to cool. Frost or decorate as desired.
- Notes: recipe may be halved, cookies freeze well, for best baking use an insulated baking sheet as these tend to burn on the bottom. Store airtight.
Nutrition Facts : Calories 90.2, Fat 3.8, SaturatedFat 1.1, Cholesterol 10.7, Sodium 28.9, Carbohydrate 12.9, Fiber 0.2, Sugar 6.9, Protein 1.3
ICED ITALIAN COOKIES
Posted by request, these pretty little cookies are very often served at holiday gatherings in many Italian American families. You may shape them any way you prefer, and change the flavoring of the icing slightly to suit your tastes. The original recipe came from one of my favorite community style cookbooks called "Preserving Our Italian Heritage" compiled by the Sons of Italy Florida Foundation. I combined several variations submitted by 5 different ladies, all of whom used the same basic cookie recipe but used slightly different methods in shaping and icing the cookies. The yield will vary depending upon how you shape your cookies.
Provided by HeatherFeather
Categories Dessert
Time 50m
Yield 1 batch cookies (amount will vary upon shape)
Number Of Ingredients 10
Steps:
- Cream butter and sugar until soft and creamy.
- Add eggs and vanilla, mixing well.
- Combine flour and baking powder, then blend into the butter mixture.
- Break off small, walnut sized pieces of dough and shape into bows, braids, knots,"s" shapes, or any shape you desire.
- Bake in a preheated oven at 375 F until lightly browned, about 15-20 minutes.
- Cool on wire racks,then ice as desired.
- Icing: Blend sugar and your choice of flavoring, adding milk slowly to form a soft, smooth icing (some ice the cookies while they are still warm, others wait until they are cooled).
- Sprinkle with colored sugar or confettini (tiny multi-colored sprinkles) before icing sets.
Nutrition Facts : Calories 5327.4, Fat 199.7, SaturatedFat 121.2, Cholesterol 864.3, Sodium 3975.9, Carbohydrate 804.9, Fiber 13.6, Sugar 411.8, Protein 67.2
NEAPOLITAN COOKIES
My sister shared the recipe for these tricolor treats several years ago. The crisp cookies are fun to eat one section at a time or with all three in one bite. -Jan Mallo, White Pigeon, Michigan
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 11 dozen.
Number Of Ingredients 11
Steps:
- Line a 9x5-in. loaf pan with waxed paper, letting ends extend up sides. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. , Divide dough into 3 portions. Mix almond extract and food coloring into 1 portion; spread evenly into prepared pan. Mix walnuts into another portion; spread evenly over first layer. Mix melted chocolate into remaining portion; spread over top. Refrigerate, covered, overnight. , Preheat oven to 350°. Lifting with waxed paper, remove dough from pan. Cut lengthwise in half; cut each half crosswise into 1/8-in. slices., Place 1 in. apart on ungreased baking sheets. Bake until edges are firm, 10-12 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 35 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 25mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
ITALIAN WEDDING COOKIES II
This recipe is an old time favorite of ours. All the kids love these and so do we! Hope you get all the nice compliments as I do when you make them.
Provided by Tonkcats
Categories Dessert
Time 12m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F (175°C).
- In a large bowl break up the almond paste. Add the softened butter, sugar, eggs and almond extract. Beat batter until light and fluffy.
- Beat in the flour and the salt. Split the batter into thirds and add enough of the three different food colorings to each third to color the batter nicely.
- Spread the batters into three 9 x 13 and 1/4-inch deep aluminum baking pans. Be sure the batter is only about 1/8-inch thick or it will rise to high.
- Bake at 350°F (175°C) for 12 minutes.
- Cool. Remove baked and cooled cakes from pans and place on a cookie sheet or cutting board.
- Heat the jam and spread between the layers as you stack them.
- Spread the melted chocolate over the top layer and refrigerate. When stiff remove cookies from the refrigerator and let chocolate soften slightly before cutting into small rectangles.
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