Rainbow Marzipane Cookies Food

VENETIAN MARZIPAN RAINBOW COOKIE BARS

Steps:

• Preheat oven to 350°F and grease three 13 x 9 inch metal baking pans; line the bottom of each with parchment paper, letting it extend at 2 opposite ends, and butter the paper and the sides of the pans
• Scale first 2 ingredients (500g almonds and 500g sugar) into the TM bowl; mill for one minute from 1-10 using the spatula to keep the mixture toward the blade
• Mill for one more minute on 8
• Remove mixture into a large bowl and add 2 cups of sugar and the 2 teaspoons of almond extract, stir
• Portion about 1/4 of the mixture back into the TM bowl; mill one minute 1-10 keeping sides of bowl near the blade
• Pour into different large bowl; repeat 3 times until completed and the first bowl is empty
• Portion 1/3 of the mixture back into the TM bowl; mill one minute 1-10 keeping sides of bowl near the blade (the machine and mixture will get warm near the end of the minute)
• Place back into first bowl: repeat 2 more times until entire mixture has become a paste (see photos: it will be crumbly, but is warm and moist and can be shaped into a ball)
• If necessary, repeat last step one more time until mixture can be formed into a ball
• Mix butter in a large mixing bowl with the paddle attachment on medium low speed just until smooth; add the prepared almond paste and sugar mixture in a slow steady stream, and beat until lightened in colour, about 3 minutes
• Add the egg yolks and vanilla, beating well to combine; scraping down the sides of the bowl, as needed
• Combine salt and flour and blend at low speed in three additions until just incorporated
• Beat egg whites in a clean mixing bowl with the whip attachment on medium speed until frothy; increase the speed to medium high and continue beating until firm peaks form
• Using a rubber spatula, gently fold 1/3 of the egg whites into the batter to lighten the mixture; fold in the remaining egg whites gently, in two more additions
• Divide dough into thirds (about 3 1/3 cups or 750g each) and place in separate bowls; stir green food coloring into one third and red food coloring into another until well blended, leaving one third plain
• Spread each dough separately into each pan, smoothing with an off set spatula; be sure the batter is evenly distributed, especially to the corners
• Bake each individually 12 - 13 minutes until the tops are firm to the touch and very slightly browned; stand on wire racks until cool enough to handle
• Invert each onto a rack pan and peel off the parchment
• Have a large sheet of plastic wrap placed on a cookie sheet; place this over the green layer, and invert the green layer onto the plastic wrap top side down (flip it as quickly as possible)
• Using 4 tablespoons of raspberry preserve and an offset spatula, spread the surface evenly with a thin layer of the jam
• The second layer is harder to place, as it cannot be flipped into an empty pan: place the plain layer, top side down, on top of the raspberry jam by angling it over the green layer, and then quickly flipping it out over it
• Align the two layers, and press them together (it is not so easy to align these once flipped, so do as well as you can the first time placing the layer)
• Using 4 tablespoons of raspberry preserve and an offset spatula, spread the surface evenly with a thin layer of the jam
• This is the hardest step as the pink layer is to be placed top side up, on top of raspberry preserves; to do this, invert into an empty pan lined with paper
• This layer is not sticking to the parchment, as it is now loose on an empty pan so it can break easily when flipped as there is no paper holding it together in the back; therefore, either freeze it for 2 hours to provide extra stability before flipping, or be sure to firmly secure the bottom tray with a wet cloth to the counter and be very deft with your flipping this layer out of the pan and onto the other two layers
• Be sure to align the three layers, then press them together, again
• Wrap this layered stack tightly with plastic wrap, sealing the ends securely; place it on a clean cookie sheet, and place another cookie sheet on top of it and weigh it down with several cookbooks or bricks to compress the layers
• Let this rest at room temperature for at least 24 hours, turning it over once or twice during the weighting period
• Unwrap the stack, and set it on a cutting board
• Trim 1/4inch from all sides using a large serrated knife; cut the stack into 12 equal strips each measuring about 1 1/4 inches wide
• Separate the strips and place them over a large wire rack set over a cookie sheet
• Place the apricot preserves and 4 tablespoons of water in a small sauce pan and bring to a boil, then simmer for one minute; pass through a fine strainer into a bowl and discard the pulp
• Brush a thin layer of the warm glaze on all sides of each strip; let stand for 30 to 60 minutes to "dry"
• Place the chocolate in a double boiler over an inch or two of simmering water; melt it, watching carefully to insure it does not get too hot, or place it in the Thermomix and melt for 5 minutes at 37ºC at speed 1
• Remove when almost melted, and sit to finish melting; when coating, if it becomes too thick, reheat it carefully
• Set all of the bars on a wire rack over parchment paper
• Cover one bar at a time spooning chocolate down the length of the strip, then use an offset spatula to spread the chocolate over the top and down the sides, taking care to smooth all surfaces
• Leave the bar on a wire rack over parchment to set at room temperature until the coating hardens; this can take several hours
• Wrap individually in plastic wrap, and freeze. When serving, cut into 5/8th inch slices; there will be 18 cookies per bar, not including the ends

RAINBOW / MARZIPANE COOKIES

Steps:

• In the bowl of an electric mixer (or using a hand-held mixer) mix the almond paste until smooth. If paste is too thick add one egg. Mix until smooth. As you continue using the mixer, remember to scrape off the sides. Add the butter and mix until well combined. Add the almond or vanilla extract and mix again. Add one egg at a time, mixing in between. Add the flour and mix until combined and set aside. Preheat oven to 350 degrees.
• Using four 1/8 metal sheet pans, spray with pastry spray and line pan with parchment paper. You could also use four 8 x 8 disposable aluminum pans, also spraying and lining pans. Take 4 bowls and pour equal amount of batter into each bowl. Add 2-3 drops of red coloring into one bowl and mix, add the green into another bowl, and yellow into the third bowl. Do not add any food coloring to the fourth bowl.
• Pour one bowl of batter into one of the four pans. Place the pans into the oven and bake for 15 minutes. Check to see if it is done, by inserting a toothpick into center of the pan. Remove and let the cakes cool completely. Remove from pans. and place on parchment paper. Put 1 piece of parchment paper back into a pan. Place the plain (without food coloring) cake back into the sheet pan. Put a thin layer of the apricot preservers on the plain layer Add the green layer of cake and add the preserves . Add the yellow layer and also put the preserves on that. Top with the red layer. Do NOT add any preserves on top of this layer. Place in the freezer for about 30-35 minutes. Or cover the pan with plastic wrap and place one of the sheet pans over the wrap (to use like a cover). Place some weight onto the top and refrigerate for about 4-5 hours. You can use either method.
• Place a large piece of parchment paper on a table or counter top. Remove the cake from the sheet pan, and trim the edges. Cut into 3 bars Space the bars. This is so that when the chocolate glaze is used, you can coat all sides.
• In a double boiler, melt the chocolate chips. Let cool. Using a metal spatula, spread a thin layer of chocolate over the adding more chocolate to allow it to run down the sides. Smooth the chocolate all over the sides. Do the same with the other bars. When icing is hard, refrigerate for about 15 minutes. Remove from refrigerator and slice into 1/2 inch pieces.

RAINBOW COOKIES

Steps:

• You'll need three 9-by-12-inch jelly roll pans or rimmed baking sheets to make these layered cookies.
• Prep the pans: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Butter and flour three 9-by-12-inch jelly roll pans or rimmed baking sheets and line with parchment paper.
• Make the batter: Combine the almond paste and 3/4 cup plus 2 tablespoons sugar in a stand mixer fitted with the paddle attachment. Mix on medium speed until the mixture is in fine crumbles. Beat in 2 1/2 sticks butter, a few pieces at a time, until well combined. Beat in the egg yolks, one at a time, until smooth.
• Sift 2 cups flour onto a sheet of parchment and sprinkle the salt on top; add to the mixer bowl and beat until just combined.
• In a clean bowl, whisk the egg whites until foamy; while whisking, slowly add the remaining 2 tablespoons sugar and whisk until firm peaks form (or use a hand mixer). Fold about one-third of the egg white mixture into the batter with a rubber spatula, then gently fold in the rest. The batter should be fluffy.
• Color the batter: Divide the batter evenly among 3 bowls. Stir enough red food coloring into 1 bowl to make a deep salmon color. Stir enough green food coloring into another bowl to make a medium green color. Leave the third bowl uncolored.
• Bake the layers: Transfer the batter to the prepared pans (one pan for each color). Dip an offset spatula in water and spread the batter to the edge of each pan, smoothing the tops. Bake, switching the position of the pans halfway through, until the cakes are cooked through and just beginning to brown around the edges, 8 to 10 minutes. Let cool completely in the pans on wire racks.
• Assemble the layers: Spread half of the jam evenly over the green cake layer almost all the way to the edges. Unmold the plain cake layer by inverting it onto another pan or cutting board; peel off the parchment.
• Carefully slide the plain layer onto the green layer (use a wide offset spatula to help you, if necessary). Spread the remaining jam on top of the plain layer. Unmold the red cake layer and slide it onto the plain layer.
• Cover the cake with plastic wrap and top with one of the empty pans; place several heavy cans on top to weigh down the layers. Refrigerate at least 4 hours or overnight.
• Unmold the cake: Remove the cans and plastic wrap. Place a cutting board on top of the cake and flip to unmold it onto the cutting board. Remove the parchment from the top of the green layer.
• Trim the cake: Trim the sides with a knife to make straight edges. Spray a wire rack with cooking spray; set the rack over a baking sheet. Carefully slide the cake onto the rack, using a wide offset spatula to help you, if necessary.
• Cover in chocolate: Melt the chocolate in a heatproof bowl set over a pan of simmering water; pour over the cake. Dip an offset spatula in the hot water and smooth the top and sides. Let set slightly. Scrape wavy lines into the chocolate with a fork; let cool a few more minutes until the chocolate is mostly set but still slightly tacky.
• Cut into pieces: Slide the cake back onto the cutting board. Slice crosswise into 6 strips, then cut each strip into 8 rectangular pieces. For clean edges, dip the knife in warm water and wipe it with a cloth between cuts. Store in an airtight container at room temperature for up to 1 week.
• If the lines in the chocolate don't hold their shape, let the chocolate set a little longer and try again.

RAINBOW COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line three 9x13 inch baking pans with parchment paper.
• In a large bowl, break apart almond paste with a fork, and cream together with butter, sugar, and egg yolks. When mixture is fluffy and smooth, stir in flour to form a dough. In a small bowl, beat egg whites until soft peaks form. Fold egg whites into the dough. Divide dough into 3 equal portions. Mix one portion with red food coloring, and one with green food coloring. Spread each portion into one of the prepared baking pans.
• Bake 10 to 12 minutes in the preheated oven, until lightly browned. Carefully remove from pan and parchment paper, and cool completely on wire racks.
• Place green layer onto a piece of plastic wrap large enough to wrap all three layers. Spread green layer with raspberry jam, and top with uncolored layer. Spread with apricot jam, and top with pink layer. Transfer layers to a baking sheet, and enclose with plastic wrap. Place a heavy pan or cutting board on top of wrapped layers to compress. Chill in the refrigerator 8 hours, or overnight.
• Remove plastic wrap. Top with melted chocolate chips, and refrigerate 1 hour, or until chocolate is firm. Slice into small squares to serve.

RAINBOW COOKIES

Steps:

• Preheat oven to 350°F and grease 3 (13- by 9-inch) metal baking pans. Line bottom of each with wax paper, letting it extend at 2 opposite ends, and grease paper. Break marzipan paste into small pieces and grind with sugar in food processor until no lumps remain. Transfer to a large bowl and add butter. Beat with an electric mixer until light and fluffy, then add yolks and almond extract and beat well. Beat in flour and salt on low speed. Beat egg whites in another bowl with cleaned beaters until they just hold stiff peaks and stir one third into batter to lighten slightly (batter will still be stiff). Fold in remaining whites thoroughly. Divide dough into thirds (about 1 1/2 cups each). Stir green food coloring into one third and red food coloring into another, leaving one third plain. Spread each dough separately into a pan. (Layers will be thin.)
• Bake layers in batches in middle of oven until just set and beginning to turn golden along edges, 7 to 10 minutes total. Run a knife along edges to loosen from pan, then while still hot, invert a large rack over pan and invert layer onto rack, pulling gently on wax paper overhangs to release if necessary. Peel off wax paper and cool completely.
• Line a large shallow baking pan with wax paper and slide green layer into it. Spread half of jam evenly over green layer and carefully top with plain layer. Spread remaining jam evenly over uncolored layer and carefully top with pink layer (trim edges if necessary). Cover with plastic wrap and weight with a large cutting board or baking pan. Chill at least 3 hours.
• Melt chocolate in a double boiler or a metal bowl set over a pan of barely simmering water. Remove weight and plastic wrap and spread chocolate evenly over top, but not sides, of pink layer. Let stand at room temperature until set, about 1 hour, and cut into small diamonds (12 rows crosswise and 12 diagonal rows).

RAINBOW CAKE WITH MARZIPAN VEGETABLES AND SMASH CAKE

Steps:

• For the cake layers: Preheat the oven to 350 degrees F. Grease and line the bottoms of three 8-inch cake pans with cooking spray and parchment and set aside.
• Sift together the flour and baking powder in a large bowl, then lightly stir in the salt and set aside.
• Cream together the butter, coconut oil and granulated sugar in a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, 3 to 4 minutes. Add the eggs, one at a time, beating well after each. Reduce the mixer to low and add the vanilla and sour cream. Gradually add the dry mixture and mix until about 80 percent combined. Divide the batter evenly among 3 bowls. In the first bowl, stir in the carrot juice and 1/4 cup milk and fold together until smooth and just combined. In the second bowl, add the beet juice and 1/4 cup milk and fold together until smooth and just combined. Blend together the mint leaves and remaining 1/2 cup milk in a blender until very smooth, scraping the sides as needed. Add this to the third bowl and fold together until smooth and just combined. Transfer the batters to the cake pans and spread them out evenly.
• Bake until the tops of the cakes are thinking about starting to turn brown and a toothpick inserted in the centers comes out with a few crumbs on it; begin checking for doneness at 30 minutes and try your darnedest not to let it overbake. Let sit in the pans for 10 minutes, then transfer to a wire rack to cool completely.
• For the buttercream frosting: Beat together the butter and cream cheese in a stand mixer fitted with a paddle attachment until creamy. Gradually add the powdered sugar, then mix in the salt, vanilla and heavy cream. Mix until creamy.
• Level the tops of the cake layers, retaining the scraps, then stack them up with a layer of frosting in between each. Frost all over and decorate as desired.
• To make a mini cake, stack up the cake scraps that were cut off from the layers and cut out four 2 1/2-inch circles. Stack them on top of each other and frost all over. (The scraps should be moist enough that they'll all stick together!)
• Use food coloring to dye the marzipan (deep purple for beets and orange for carrots). Mold into vegetables, using rosemary for the stems. Place on top of the cake.

ITALIAN RAINBOW COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, beat eggs and sugar 2-3 minutes or until thick and lemon-colored. Gradually add almond paste; mix well. Gradually add flour, butter, salt and extract., Divide batter into thirds. Tint one portion red and one portion green; leave remaining portion plain. Spread one portion into each of three well-greased 11x7-in. baking dishes., Bake 7-11 minutes or until a toothpick inserted in center comes out clean and edges begins to brown. Cool 10 minutes before 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 and shortening; stir until smooth. Spread half over green layer. Refrigerate 20 minutes or until set. Turn over; spread remaining glaze over red layer. Refrigerate 20 minutes or until set. , With a sharp knife, trim edges. Cut rectangle lengthwise into fourths. Cut each portion into 1/4-in. slices.

MARZIPAN COOKIES

Steps:

• Crumble the marzipan into a bowl with your fingers. Mix in the egg white, icing sugar, flour, ground almonds, cinnamon, amaretto and a pinch of salt until you have a soft dough.
• Heat the oven to 175C/fan 155C/gas 3½. Cover 2 baking sheets with baking parchment. Make 25 small balls from the dough with your hands and space them out on the baking sheets. Press down on each dough ball with the back of a fork to make a groove pattern.
• Brush the egg yolk glaze over the cookies. Now sprinkle with chopped almonds, if using. Bake for 12-15 minutes. Cool completely.

MARZIPAN COOKIES

Steps:

• Cream together the butter and sugar.
• Add cocoa, egg, oil, and almond, beating well.
• Mix in oats, flakes, coconut, and chips.
• Stir well.
• Blend together flour, baking soda, and salt in separate bowl.
• Add to creamed mixture and stir well.
• Refrigerate for 15 minutes, if desired, to firm up dough.
• Preheat oven to 325-degrees.
• Drop rounded Tablespoonfulls onto an ungreased cookie sheet about 2-inches apart.
• Press down with a fork, dipped in cold water.
• Smooth any cracks around the edge with your fingers.
• Bake at 325 for 11- 15 minutes.
• You may wish to keep a careful eye on the time, as it depends on how big you make the cookie.
• Do not overbake, but these are perfect when slightly underbaked.