Italian Seven Layer Cookies Food

ITALIAN SEVEN LAYER COOKIES

Steps:

• Grease 3 13 x 9 x 1 pans linwith waxed paper grease again set aside -- Mix almond paste,butter,sugar,egg yolks and almond extract -- Beat until fluffy -- Mix in flour.
• Beat eggwhites until stiff peaks form -- Fold into almond paste mixture using wooden spoon. (important).
• Separate into 3 bowls about 1 1/2 cups each -- Mix red coloring in one and green in another leave last batter color --
• Spread mixture in each pan bake @ 350 degrees until edges are golden and cake is firm in center -- aprox 10 to 12 mins --
• Remove from pans to cool -- Place green back on pan layer with hot preserves then top with white, layering with preserves finishing with red on top -- Place a sheet of waxed paper over top layer then place one of the pans on top bottom down -- Put weight on the top pan to compress and put in fridge for 8 hrs --
• Melt choc chips in micro stirring on occasion aprox 3 mins -- Spread over layer, refridge till set then repeat on other side -- Cut into 2 x 2 squares --
• ENJOY -- .

SEVEN LAYER COOKIES

Steps:

• Melt margarine in 9 x 13 inch pan.
• Sprinkle graham cracker crumbs over margarine.
• Sprinkle coconut, chocolate chips, butterscotch morsels and pecans in that order.
• Pour sweetened condensed milk over this mixture.
• Bake at 350° for 30 minutes.
• Cool and slice into squares.

VENETIAN COOKIES (A.K.A. SEVEN LAYER COOKIES)

Steps:

• Preheat oven to 350 degrees with rack in middle position. Butter a 13x9 inch baking pan and line with parchment paper, leaving a 2-inch overhang on each of the long sides. Butter the parchment paper.
• Place egg whites in stand mixer and beat at medium-high speed with the wire whip attachment until they begin to hold stiff peaks. With mixer at high speed, gradually add 1/4 cup of sugar, beating until stiff, glossy peaks are formed. Transfer whipped egg whites to a holding bowl.
• In the now-empty mixing bowl (no need to wash), add the almond paste and 3/4 cup sugar. Beat on medium speed with the paddle attachment until almond paste is broken up and combined with the sugar, about 4 minutes. Add softened butter and beat until mixture is light and fluffy, 3-4 minutes, stopping once to scrape sides of bowl. Add yolks and almond extract and beat for an additional 2 minutes. Scrape bowl. With mixer running on low, gradually add flour and salt and mix just until no streaks of flour remain.
• Stir about a third of egg whites into the almond mixture to lighten. Fold in remaining egg whites until no white streaks remain.
• Portion batter into three separate bowls. Fold red food coloring into one, green into another, and nothing into the third. Spread the contents of one of the bowls into the prepared pan (an offset spatula is helpful here). The layer will be thin, about 1/4-inch. Bake 7-10 minutes, until the batter is set. Do not allow the cake to brown.
• Remove the pan from the oven, loosen the two "short" edges of the cake from the pan with a sharp knife, and immediately use the parchment overhang to lift the cake onto a wire rack to cool. The cake will be pliable and will lift out easily. Wash and prepare the pan again, repeating for the remaining two layers.*
• Line a baking sheet or cutting board with wax paper. When all layers are baked and cooled, invert the green layer onto the prepared sheet. Remove the baking paper and spread with the apricot preserves. Repeat, this time inverting the white layer onto the green layer, discarding the baking paper, and spreading with raspberry jam. Invert the red layer onto the white layer and discard baking paper.
• Cover the assembled layers with plastic wrap and place a baking sheet on top, weighting with a cookbook, grill press, or unopened canned goods. Refrigerate at least 8 hours, or overnight.
• Remove chilled layers from the refrigerator and uncover. In a bowl over simmering water, melt chocolate until glossy and smooth. Pour half of the chocolate over the red layer, spreading to edges. The chocolate layer will be thin. Let sit at room temperature until chocolate is set, about 15 minutes.
• Cover the chocolate with a piece of wax paper and invert onto a baking sheet. Spread the remaining chocolate onto the green layer. Sprinkle evenly with chocolate sprinkles, if using. Let the chocolate set completely, 15-30 minutes.
• Trim edges with a long knife to make a clean rectangle. With the long end facing you, and your knife parallel to the short edge, cut cake into 3/4-inch strips. Clean knife with hot water (and dry) between each cut to facilitate easy slicing. Cut each strip into 4 cookies, about 2 inches each.
• Store cookies in airtight containers with wax paper or parchment between layers. Cookies will remain fresh up to 2 weeks at room temperature.

SEVEN LAYER COOKIES

Steps:

• Preheat the oven to 325 degrees F. Line three 13-by-9-inch baking pans with either parchment paper or greased aluminum foil.
• In a food processor, pulse together the butter, confectioners' sugar and almond paste until pale yellow and fluffy. Continue to pulse while adding the eggs one at a time, then the vanilla extract. Add the flour and process until a smooth dough forms, stopping occasionally to scrape the sides and corners of the bowl.
• Remove the dough and divide into 3 even pieces. Place one piece back into the processor with a dab of red gel food coloring, and pulse until combined. Repeat with another piece and a dab of green food coloring.
• Spread the red, green and plain doughs in the prepared baking pans, and bake until light and springy to the touch, about 15 minutes. Allow to cool completely in their pans, about 1 hour.
• Remove the cookie layers from their pans, reserving 1 pan to use as a mold. Place the apricot and raspberry jams in separate bowls or mugs and microwave until loose, about 1 minute. In another bowl, toss the chocolate chips with the corn syrup and oil and microwave in 30-second spurts, stirring with a fork in between, until a shiny glaze is formed.
• Place the green layer in the pan, then spread a thin layer of raspberry jam over it. Next, add the white layer, then repeat the process with the apricot jam. Top with the red layer, then spread the chocolate glaze across the top. Place in the refrigerator until the chocolate hardens, then wrap in plastic and allow to set for another hour, refrigerated.
• Place a cutting board on top of the pan, invert it, and unmold the cookies. Using a sharp knife, cut the cookies lengthwise into 4 long pieces, then cut across in 1/2-inch intervals. These keep, well-wrapped at room temperature, 5 days.

ITALIAN SEVEN LAYER COOKIES (TRICOLORES)

Steps:

• You must repeat this 3 times. Once for each layer.
• Sift flour, salt and baking powder togerther and set aside.
• Cream the butter and sugar in a stand mixer until the mix lightens in color and is fluffy, about 3 minutes.
• Add the eggs one at a time and beat about 1 minute for each egg, add in the almond extract.
• With the mixer on low, add in the flour mixture and mix until just combined, add whichever food coloring your using as it mixes.
• Coat an 11x17 pan with non stick baking spray and pour mixture into pan. It will take some effort to spread evenly. TIP: If it does not spread evenly, spread the mixture as evenly as you can. Then put in the hot oven for about 45 seconds. Then jiggle the pan gently to get the batter even.
• Bake for 10 minutes at 350 or until done.
• CAREFULLY flip the red layer onto wax paper and let cool. If you have more than one of these pans, leave the red layer in the pan and repeat the above listed steps, first with the yellow layer. While that layer is baking, carefully spread the red layer evenly with the raspberry jam. Then CAREFULLY flip the yellow layer on top of the red layer you just coated with the raspberry jam. Now for the last layer, the green one. Repeat the above listed baking steps and coat the yellow layer with the Other jar of jam. Once the green layer is done, fip on top of the yellow layer you coated with the raspberry jam. You now have 5 layers. Hard parts over -- sort of. now you must weigh down the cookies. To do this, cover the cookies with wax paper and take eithier another 11x17 pan or something of equal size like a cutting board and place on top of the cookies. You don't have to put very heavy weight on them anything handy that won't slip off. You're just trying to condense the layers a bit. Place in the fridge for 3 hours.
• Remove the cookies from the fridge and remove the weight and wax paper.
• Put the 1st bag of chocolate chips into a small sauce pan with the oil on a low light and melt until even. When done, spread unto top of cookies. Let harden at room temp, at least 3 hours. CAREFULLY flip the cookies and repeat on the other side with the other bag of chocolate chips. Let cool at room temperature.
• When the chocolate rehardens, Take a long carving knife and cut into small squares. Then put them in the fridge in an airtight container. Enjoy!