Venetians Rainbow 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

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:

• Preheat the oven to 350 degrees F. Grease three 8-by-4-inch loaf pans and line them with parchment paper that comes at least 2 inches up the long sides of the pan. If you don't have 3 loaf pans, you can bake the layers in batches.
• In a large bowl or in a stand mixer fitted with a whisk attachment, beat the egg whites to soft peaks. With the mixer running on medium, gradually add 2 tablespoons of the sugar. Increase the speed to medium high and beat to stiff peaks. Set aside.
• In a large bowl or in a stand mixer fitted with a paddle attachment, beat together the butter, almond paste, salt and remaining 1/2 cup sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to medium and add the yolks one at a time, beating well after each addition. Beat in the lemon juice and almond extract, then reduce the speed to medium low and gradually add the flour. Mix to combine. Use a rubber spatula to fold in the whites.
• Transfer one-third of the mixture to one of the loaf pans and use a small offset spatula to spread it out evenly. Transfer another third of the mixture to a separate bowl and fold in the green food coloring. Fold the red food coloring into the remaining third. Transfer these into the remaining 2 loaf pans, spreading them out evenly.
• Bake until the tops are just set and no longer shiny; begin checking for doneness at 12 minutes. Let cool in the pans for 5 minutes, then lift them out and place on a wire rack to cool completely.
• Stack up the loaves (from bottom to top: green, white, red) with 1 1/2 tablespoons jam between the layers. Wrap the loaf firmly in plastic wrap and refrigerate for at least 4 hours and up to overnight.
• Melt the chocolate in a double boiler or by microwaving it in 30-seconds increments, stirring after each. Remove it from the heat and stir continuously until it is no longer hot. Spread it over the top and sides of the cookie loaf and refrigerate to firm up for about 15 minutes. Cut into 1-inch squares.

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.

VENETIAN COOKIES

Steps:

• Preheat oven to 350 degrees F. Grease three 15 1/2" x 10 1/2" jelly-roll pans; line pans with waxed paper, allow waxed paper to extend over ends of pans. Grease and flour waxed paper.
• Beat egg whites with 1/2 cup sugar until stiff peaks form; set aside.
• In large bowl with same beaters (no need to wash them), with mixer at low speed, beat almond paste and remaining 1/2 cup sugar until it forms small lumps.
• Beat in margarine or butter until blended. Beat in egg yolks and almond extract. Reduce speed to low; beat in flour and salt just until combined.
• With rubber or silicone spatula, fold egg whites into almond mixture, one-third at a time, until combined.
• Remove one third of batter (about 1 1/2 rounded cups) to a small bowl. Remove half of remaining batter to another small bowl. You should have equal amounts of batter in all three bowls.
• Stir red food coloring into one bowl of batter (5 drops for pastel, 20 drops for dark color).
• Stir green food coloring into second bowl of batter.
• Leave the third bowl uncolored.
• Spread batter into the three pans (one color per pan). With offset metal spatula, spread batter as evenly as possible; each layer will be about 1/8" thick.
• Bake layers 10-13 minutes, rotating pany halfway through cooking time, until layers are just set. Watch closely, you want this to be slightly undercooked.
• Let layers cool 5 minutes in pans on wire racks. Invert layers onto racks; leave waxed paper attached; cool completely.
• When all 3 layers have cooled, place green layer on a platter, remove waxed paper; spread with half of the apricot preserves. Place white layer on top of the green layer, waxed paper side up; remove waxed paper. Spread with remaining apricot preserves. Place red layer on top of white layer; remove waxed paper. Press down gently over entire surface to make sure all layers are firmly attached to each other.
• With a serrated knife, trim edges about 1/4" from each side (cooks' treat). Spread melted chocolate on top of red layer (not on sides). Refrigerate at least 1 hour.
• Cut layers lengthwise into 6 strips. Cut each strip into 12 small rectangles.
• Store cookies in refrigerator in a covered container, with waxed paper between layers.

VENETIANS

Steps:

• Grease 3 - 13 x 9 inch pans. Line with wax paper. Preheat oven to 350 degrees F (180 degrees C).
• Combine almond paste, sugar, butter, egg yolks and almond extract. Beat for 5 minutes until light and fluffy. Beat in flour and salt.
• In a separate bowl, beat egg whites until stiff peaks form. With a wooden spoon, fold into the almond mixture.
• Divide dough into 3 -1 1/2 cup portions. Add red coloring to one of the portions, and green to the another. Spread the batter in the 3 separate prepared pans (keeping the colors separate).
• Bake for 15 minutes, or until edges are golden brown. (Each layer will be 1/4 inch thick). Remove cakes from pan immediately. Cool thoroughly.
• Stack layers in a 9 x 13 inch pan, spreading apricot jam between layers (no jam on top layer). Place second 9 x 13 inch pan on top and weigh down with two 5 pound bags of sugar or flour. Refrigerate overnight.
• Melt chocolate over hot water and spread over cake. Allow to set. Trim edges and cup into 1 inch squares.

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.

ITALIAN TRI-COLOR COOKIES (RAINBOW COOKIES)

Steps:

• Preheat Oven to 350 degrees.
• 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.
• 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.).
• Reduce speed to medium and beat in the eggs one at a time until blended.
• Reduce speed to low and then add the flour and salt slowly to the mixture until combined.
• 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.).
• 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.
• 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.
• Bake until set and toothpick inserted in center of layers comes out clean. 10-12 minutes.
• Cool in pans on wire rack about 1/2 hour. Cake should be cool to the touch.
• Run tip of knife around side of pans to loosen layers.
• Lay a piece of wax paper on a flat surface that will be able to fit in refrigerator.
• 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.
• 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.
• Spread remaining 1/3 cup of Apricot preserves onto the untinted layer.
• take the remaining red layer and remove from pan and place upon the white layer again with the wax paper side up. Press down gently and remove the wax paper.
• In a 1 quart saucepan, heat chocolate and butter flavored crisco over low heat, stirring frequently, until melted.
• Spread melted chocolate mixture on top of the red layer evenly. Do not put mixture on sides.
• refrigerate until chocolate is firm, at least 1 hour. (at this point, if you want, you can cover and refrigerate for up to 3 days before serving).
• To serve, with a large sharp knife, trim about 1/4 inch from the edges. Cut the stacked layers into 6 strips. Cut each strip crosswise into 6 pieces. You will get 36 square cookies from this.
• Place the cookies in a single layer in a waxed paper lined container. They can be refrigerated for up to one week or freeze up to 3 months. These cookies must be kept in the fridge.

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.

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).