Thursday, 13 February 2014

Italian Rainbow cookies --- cookies or cakes or cookies or …..

Rainbow Cookies

I still am confused whether to group this recipe as a cake or a cookie. Well I guess for me its half cake and half cookie, the goodness of two, all grouped in one!
The cookies are soft in texture just like a cake, but the taste seems to linger around as one of a cookie. Hmmmm the almond flavour keeps you asking for more of them.
It’s a fun recipe to try with kids and I enjoyed baking this as holiday bake time with my angel!
I made this for Christmas this last year but I could not post it on time. I have lot of backlog posts that need to be posted now. It is a good bake for any occasion and goes all long the year. I found this recipe on
Almond Paste:
9 Tbsp Almond meal
9 Tbsp  Confectioners’ sugar
¼ tsp Almond Extract
Half of an Egg white
Sift the Almond meal and sugar together through a sieve. In a food processor mix all the ingredients till you get a paste like consistency.
Cookie dough:
4 eggs
1 cup sugar
3-1/2 ounces almond paste, cut into small pieces
1 cup all-purpose flour
1 cup butter, melted and cooled
1/2 teaspoon salt
1/2 teaspoon almond extract
6 to 8 drops red food colouring
6 to 8 drops green food colouring
1/4 cup seedless raspberry jam 
1. In a large bowl, beat eggs  until thick and lemon-coloured.  Add almond paste & mix well. Now add the flour, butter, salt and extract and mix well.
2. 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 11-in. x 7-in. baking dishes.
3. Bake at 375° for 7-11 minutes or until a toothpick inserted near the center comes out clean and edges begins to brown. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. Place red layer on waxed paper; spread with 2 tablespoons jam. Top with plain layer and remaining jam. Add green layer; press down gently.
5. For glaze, in a microwave, melt chocolate chips and shortening; stir until smooth. Spread half over green layer. Refrigerate for 20 minutes or until set. Turn over; spread remaining glaze over red layer. Refrigerate for 20 minutes or until set.
6. With a sharp knife, trim edges. Cut into 1/4-in. slices.
The actual recipe  yields 11 dozen, but I could cut into only 65 slices.  
Chocolate Glaze:
1 cup Semisweet Chocolate Chips
1 teaspoon shortening
Microwave the chocolate chips on high for a minute by stirring in between so there are no lumps. Add shortening depending on the consistency of the glaze. the glaze has to be in a very smooth runny consistency so that it can be spread easily. If the glaze is still thick add a little more shortening. Prepare the glaze just before using.
Hint: use a little more shortening if the glaze is a little thick