Venetian Rainbow Cookie Recipe
These Venetian Rainbow Cookies are a beautiful holiday tradition. They may look complicated but are actually simple, if you have a little patience!
I always begin my holiday baking with these rainbows. My thoughts are, start with the most time consuming cookie, and then the rest will seem like a breeze!
A few items to have on hand that will make the process simpler are the following:
Click through the photo gallery for step by step instructions. The full ingredient list and directions are posted below the gallery.
These will be a hit!
The most difficult part of these cookies is in the slicing! If you follow these tips, it will be much easier!
8 oz can of Almond Paste
2 Sticks of butter ( One cup)
One Cup of Granulated Sugar
4 Eggs separated
One Teaspoon of Almond Extract
2 Cups of Flour
1/4 Teaspoon Salt
Food Color- 10 drops green, 8 drops red
One 18 oz jar of Apricot OR Raspberry Preserves
Three 13x9x2 Baking Pans
Parchment Paper and Crisco Shortening to prepare pans
5 Ounces of Semi Sweet Baking Chocolate. ( Do not use chocolate chips)
Pre heat the oven to 350 degrees.
Prepare each baking pan with shortening, line with parchment and then rub shortening on top of the parchment.
Break up the almond paste in the bowl of your mixer. Add softened butter, sugar, egg yolks and almond extract. Beat with the mixer until light and fluffy (3 minutes or so). Beat in flour and salt.
In a separate bowl beat egg whites until stiff peaks form. This should take between 4-5 minutes. Fold egg whites into dough mixture with a gentle stirring motion. Separate batter into three bowls of 1 1/2 cups each. Leave one plain, tint one red and one green.
Spread mixture into prepared pans using a small offset spatula. Take your time on this step to produce an even 1/4 inch layer. Bake for 8-10 minutes or until just dry. Remove from the oven and let set on the counter for five minutes. Remove from the pan by lifting parchment paper. Let cool completely.
When cool, spread half of preserves over green layer, then the rest over plain layer. Lastly top with red layer. Wrap tightly with plastic wrap and refrigerate overnight.
Melt five ounces of baking chocolate and spread over top of rectangle cookie layers. Let harden for several hours. Slice and serve!