Rainbow Venetians Food

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.

ITALIAN RAINBOW COOKIES

Steps:

• Arrange 2 racks in the center of the oven and heat to 350 degrees. Make room in your refrigerator for 1 half-sheet pan. Grease 3 (13-by-9-inch) baking pans or quarter-sheet pans with cooking spray or a little oil, then line with parchment or wax paper. (This helps the paper stay in place.) Spray or oil the parchment.
• Combine the flour and salt in a medium bowl. In the bowl of a standing mixer (or with a hand mixer), or in a large bowl if using an electric hand mixer, break up the almond paste using a fork or your fingers. Add butter, sugar, egg yolks and almond extract. Using the paddle attachment, beat on high until light and fluffy, about 5 minutes, scraping down the bowl halfway through. Turn off the mixer, add a third of the flour and salt, then beat on medium-low until just combined. Repeat with another third, scraping down the sides of the bowl as needed, and continue until all the flour is added and incorporated. Transfer batter to a large bowl. Rinse and dry the mixing bowl.
• Add egg whites to the mixing bowl and beat on high speed with the whisk attachment until stiff peaks form, 30 to 45 seconds. Fold the egg whites into the batter until just combined.
• Remove one-third of the batter to one of the prepared pans. Use an offset spatula to evenly spread the batter in the pan all the way to the edges. (This can get a little tricky, but have patience and take your time. The oil on the pan should help hold the paper in place, but if you're having trouble, hold the paper in place with one hand while you spread with the other.) Remove another one-third of the batter to a medium bowl and add a couple drops of green food coloring. Stir until blended, and add more to reach your desired shade. Transfer green batter to a prepared pan and spread evenly. Add a couple drops of red food coloring to the remaining batter, stir to combine, add more as needed, then transfer to the last pan and spread evenly. Firmly tap each pan on the countertop to release air bubbles.
• Bake for 10 to 11 minutes, rotating pans halfway through, until the edges are barely browned, the tops are just set, and a toothpick inserted into the center comes out clean. Immediately slide cakes from the pans onto racks using the parchment paper. Cool completely.
• Using the parchment paper, slide the green cake onto a half-sheet pan. In a small saucepan, heat preserves over medium until loose, then strain through a fine mesh sieve. Spread half of the preserves over the green layer, going all the way to the edge. Carefully flip the uncolored layer on top (use a large offset spatula to help), and remove the parchment paper. Spread with the remaining preserves. Top with the red layer and remove the parchment paper. Cover with plastic wrap and place another rimmed baking sheet on top of the cookies. Transfer to the refrigerator, then top with heavy cans so the weight is evenly distributed. Refrigerate overnight.
• Melt half of the chocolate in a double boiler or in the microwave in 30-second bursts. Using an offset spatula, spread the chocolate on the top and to the edges, then refrigerate until firm, about 30 minutes. Melt the remaining chocolate. Place a piece of parchment or wax paper on a cutting board, then place on top of the cake and invert the cake onto the board. Spread the bottom with the remaining chocolate. Let cool for a few minutes, then use the tines of a fork to draw waves in the chocolate and add sprinkles, if desired. Refrigerate until almost firm, but still slightly soft, about 5 to 10 minutes. (If you wait until the chocolate is fully set, the chocolate will crack when you cut.)
• Run a sharp knife under hot water, dry, then trim the edges and save for snacking. Cut the cake into 1-inch squares, running the knife under hot water and drying between cuts. Return to the refrigerator to set completely. Store in the refrigerator in an airtight container with wax paper between layers. Allow to come to room temperature a bit before serving.

VENETIANS - RAINBOW COOKIES

Steps:

• 1. Preheat oven to 350 degrees. Butter a 13 X 9 inch baking pan and line the bottom with parchment/wax paper, leaving a 2 in ch overhang on the ends (easier to remove), butter the paper.
• 2. Beat egg whites until they hold stiff peaks. Add 1/4 cup sugar (a little at a time) beating at high speed until whites hold stiff, slightly glossy peaks. Set aside.
• 3. In another bowl, beat together almond paste and remaining 3/4 cup sugar until well blended, approximately 3 minutes. Add butter and beat until pale and fluffy, another 3 minutes. Add yokes and almond extract and beat until combined well (approx. 2 minutes). Reduce speed to low, then add flour and salt and mix until just combined. Fold egg whites into almond mixture to lighten the mixture.
• 4. Divide batter evenly among 3 bowls. Stir red food coloring in one bowl; green in the other; leaving one bowl uncolored. Pour one bowl/batter into creased baking pan and spread evenly with offset spatula (layer will be about 1/4 inch thick). Bake 8 to 10 minutes until the edges just pick up color - do not overbake. REPEAT WITH REMAINING bowl/batter - Transfer layers to a wire rack to cool.
• 5. When all layers are cool, invert green onto a parchment or wax-paper-lined large baking sheet. Discard paper from layer and spread with half of preserves. Invert white on top of green layer, discarding paper. Spread with remaining preserves. Invert red layer on top of white layer and discard wax or parchment paper.
• 6. Cover with plastic wrap and chill several hours (at least 4 hours). (Recipe calls for you to weight the top down with a heavy object but I stopped doing that and it comes out fine.) Remove weight and plastic wrap. Bring layers to room temperature. Melt chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove from heat. Keep chocolate over water.
• 7. Trim edges of cake and pour/spread chocolate over the top in a thin layer. Chill, uncovered, until chocolate is firm. OPTIONAL - you can flip the cake over and coat the underside with chocolate as well. Chill again.
• 8. When all is chilled, cut lengthwise into strips, then crosswise. TIP: THE COLDER THESE ARE, THE EASIER TO CUT ... MAKE SURE THEY ARE WELL CHILLED / EVEN SLIGHTLY FROZEN!

RAINBOW VENETIANS

Steps:

• Preheat oven to 350.
• Grease three 9x13 pans; line with wax paper; grease paper.
• Break up almond paste in large bowl.
• Add butter, sugar, egg yolks and almond extract.
• Beat until light and fluffy, about 5 minutes.
• Beat in flour and salt.
• In a separate bowl beat egg whites until stiff peaks form.
• Gently fold into almond mixture.
• Spread 1 1/2 cup batter into one of the pans.
• Remove 1 1/2 cup batter to small bowl and mix in the green food coloring, then spread that in another prepared pan.
• To the remaining 1 1/2 cup batter, add the red food coloring, then spread in the remaining prepared pan.
• Bake for 15 minutes, until edges are lightly golden.
• (Cakes will only be about 1/4-inch thick.) Immediately remove cakes from pans onto wire racks and cool completely.
• Line a jelly roll pan with wax paper.
• Heat the apricot preserves in a small saucepan and strain.
• Place the green layer on the jelly roll pan.
• Spread half the warm preserves on this all the way to the edges.
• Add the yellow layer on top and spread with remaining preserves.
• Place the pink layer, top-side up, on the yellow layer.
• Cover with plastic wrap.
• Weight down with a large cutting board or heavy flat tray.
• Refrigerate overnight.
• Melt chocolate in top of double boiler over hot water.
• Trim cake edges even.
• Cut cake crosswise into 1-inch wide strips.
• Frost top, then lay on its side and frost the bottom.
• Allow chocolate to dry.
• Cut into 1-inch pieces.
• Repeat with remaining strips.