Whoops!) Here’s a photo of  the three I just mentioned in order – Joe’s recipe baked in 13×9 inch pans, Joe’s recipe baked in 11×9 inch pans (I sliced those a little thin. Yours all turned out beautifully! square baking pans with parchment; grease parchment. Are you just using your hands or tongs? The almond paste can be prepared ahead and refrigerated up to 10 days prior to using. Where the fun really began was dipping. Hi Beth, Thanks so much for sharing your insight. My sons LOVE marzipan so I bet … I also tested a batch where I beat the whole eggs until foamy rather than separating them and folding in the whites. 4 years ago. So exited for the finished treats! Once your cake sticks are coated with chocolate and set, trim the raggedy ends and cut into about 4 neat squares. Once I figured out how to cut open the package, the recipe worked beautifully. Put the stack in freezer. I may try that one next, actually. A similar substitution adds an egg to 1 ¾ cup of ground almonds, 1 ½ cups of powdered sugar, 1 tsp. I tend to have a hard time deciding on how dark of a chocolate to use. Wow, amazing! I have always wanted to try this kind of cookie. The third recipe was on Allrecipes.com and Gourmet, with the Allrecipes.com version (Italian Wedding Cookies II) having 1 oz more almond paste. For years my brother-in-law would mail me boxes of delicious cookies/petit fours from an Italian Bakery in Brooklyn. Bad typo! I was searching the web for almond paste cookie recipes and stumbled upon yours. Place on a large cutting board and slice frozen cakes into bars the size of a butter stick – about 1 inch wide and 4 1/2 inches long. The reason, aside from keeping things simple, is that skipping the step of folding in the whites (which lose a lot of their air anyway), means there’s less stirring of the batter and toughening up the glutens in the flour. When you purchase these at a bakery are they sliced into pieces or are they sold in the sticks coated with butter? Toast pine nuts briefly to bring out flavor. I have tried this recipe several times now with GREAT success and every time I have made them, people rave over how I have been able to reproduce them. I am going to try this recipe today…this is the favorite cookie of my family-I am hoping they don’t know the difference! Ingredients. The good news is that you can make almond paste yourself and it’s super simple. You’d think that would be difficult, but if you freeze the cake and then cut it into little sticks, it’s kind of fun. Spread the green layer (top) with preserves. Step 1. 8 eggs) 7 grams almond … She considers the time she spends in the kitchen with her children, including her infant son, Jude, to be particularly precious. In large bowl,with mixer at med-high speed, beat I love Rainbow Cookies, but I don’t make them often so I don’t have a great list of tips. Keep the sticks frozen as you melt the chocolate. Now that I’m better at making these and have learned a few tricks, I recommend the Food.com recipe made with almond cake filling (Solo) or Joe’s recipe made with Odense, Solo or homemade almond paste. :) facetube on July 05, 2015: Cookies in the kitchen are like diamonds in the sky :) Peggy Woods (author) from Houston, Texas on May 22, 2015: Hello letstalkabouteduc, Enjoy these cookies with my blessings! Try that one. I have always wanted to make them and now I can’t wait to try. Not coated in butter!!! I used almond pastry cake filling instead of almond paste and got a soft, dense, very flavorful cookie that was really more like a little cake or petit four. However, she wanted to know if I could make it with vanilla instead of the almond flavor because they don’t like the almond flavor. or did you just leave it out to harden. For my first batch, I just spread chocolate over the top as pictured in the second (and worst) photo. My recipe is made in 8×12 pans. Thank you for a very detailed recipe and all the tips. Recipe by Oolala. For some I did use tongs, but since I was working with a small amount of chocolate and didn’t have a huge vat of chocolate to really dip down into, I ended up spooning chocolate over some of them. I can’t wait to try this version for myself!!! 10 Best Rainbow Cookies without Almond Paste Recipes | Yummly I can’t wait to adapt it to other nuts, as I’m allergic to almonds (boo) and have been relegated to using expensive, hard-to-find pistachio paste as a substitute. 4 . The recipe below makes just enough for the cookies, so double or triple the almond paste recipe in case you’d like to have extra for another recipe. If you make Joe’s version with almond paste and use vanilla extract instead of almond, you should be fine. The dipping in chocolate part is the part I have yet to be very successful at. Thank you for all your trials and testing! Indoor vs. I don't know where you live, but in some countries, this combination is easier to find in the supermarket than real almond paste. It’s great and I really appreciate all the extra work that went into putting together the final product! This search takes into account your taste preferences. Evenly distribute batter between 3 medium bowls. I am getting ready to bake these and have been looking at recipes and found yours on Pinterest. Trip the edges before or after slicing. Add egg yolks and almond extract and beat until combined well, about 2 minutes. Tint 1 portion red and 1 portion green; leave remaining portion plain. Cool for 10 minutes before gently removing from pans to wire racks to cool completely. Continue beating as you add the almond extract and salt. Coated in chocolate. I have one small part of the Italian bakeries I so dearly miss back. … It worked beautifully; I was glad I decided to pay more and buy this brand instead of Solo–wonder if it made a difference. If you make Joe’s version with almond paste and use vanilla extract instead of almond, you should be fine. I’m definitely going to have to try these out at some point, and maybe then I can teach my Grandmother something :). “There are a lot of demands on parents,” she says, “but being in the kitchen—talking and baking side by side—is a time you can slow down a little bit.” Even if that means sweeping up a few sprinkles. Thanks! Comment document.getElementById("comment").setAttribute( "id", "a75eea23b9ca92d57c96cfd552fc4e42" );document.getElementById("j467757555").setAttribute( "id", "comment" ); Notify me of followup comments via e-mail. Traditionally served in synagogues and at Jewish celebrations, rainbow cookies (see Shannon’s recipe below) are actually an Italian confection. I opted to make my own vegan almond paste, and included the directions with the cookie recipe. Enjoy the recipe! If you have a scale, weigh the total amount of batter and divide it into three equal bowls. I’m still amazed that I have never seen these in the wild. Freeze until ready to use. Enjoy these almond paste cookies with my blessings. If you plan on dipping, it's best to trim just the short sides of the rectangle and keep the long sides of the rectangle raggedy so that you'll have a longer handle for dipping. Would you like any chocolate in the recipe? About the dipping, I did quick-set the frosting in the refrigerator. Tips for making rainbow cookies. Depending on what … The main difference between US/European almond paste and marzipan is the ratio of ground almonds (almond meal) to sugar. My cake is in the freezer waiting to be cut and dipped in chocolate. Dipping is best if you have really good chocolate or couverture that’s thin and at the perfect temperature. I looked through a lot of recipes for these when I came across this one. I am a native New Yorker living in California and you cannot find these cookies anywhere here! I love these from the bakery but this recipe sounds easy for a novice baker. The recipe calls for 1 cup of sugar, divided…I can’t find where the divided part comes into play…. cream cheese, cookie, white chocolate chips . Another idea is you could try the recipe that’s currently on Taste of Home. I live in an area with a very sizable Italian-American community, so I see these cookies all of the time in bakeries and on commercially-baked cookie trays. READY IN: 1hr 5mins. Because the secret to these cookies is the almond paste, and no, you cannot substitute it with something else or leave it out altogether. UNITS: US. Hi Anna! Was 60% chocolate your favorite for coating? And good luck finding the filling, because it does seem harder to find. After all said and done, once completed with jam and chocolate the original bake time you suggest was good. Actually I have 1 more question. Rainbow Cookie Truffles myperfectstormblog.com. So, my only question is. My favorite part of the process was cutting the frozen bars into sticks and dipping them. You can use whatever method works best for you. Lv 4. Almond extract has a much more concentrated flavor than vanilla, which is why you need to use twice as much to get the same impact. The second recipe was Joe’s Culinary in the Desert Seven Layer Bars made in a 13×9 inch pan. 0 0. brence. Source(s): https://shorte.im/a8Wm3. Don’t even bother. I’m really wowed by all the work you did! See more ideas about rainbow cookies, italian rainbow cookies, almond paste. It’s cheaper, plus you get the satisfaction of knowing how to make almond paste. Turn over onto another piece of waxed paper; spread remaining glaze over red layer. LOVE this recipe and all the tips and tricks! I like your tip for cutting the cookies into the size of a butter stick before coating with chocolate and for using a smaller pan for thicker cake layers. Bake for 10-14 minutes or until a toothpick inserted in the center comes out clean. Outdoor Grill: Which Is Better? When I made my first batch of Rainbow Cookie I wasn’t sure what type of almond paste to use, which recipe was the best, the proper way to coat them or whether or not the eggs really needed to be separated. To make these pretty layered cookies, you’ll bake three thin cakes, spread jam between them and coat with smooth melted chocolate. I actually dipped the bottoms and painting on the rest with rubber pastry brush. If it looks messy, coat with chocolate sprinkles – the kind called "Jimmie's" which are softer and less annoying than crunchy sprinkles. slices. “My husband, Jonathan, loves to cook, too,” Shannon says. If you don’t, you might end up with lumps of almond paste in your cakes. I’m so glad the photos were helpful. If not for the colour I would have never guess that they’re Italian. 1 decade ago. Gradually add margarine, almond flour, cake meal, salt and vanilla. Then again, if I used cake flour I might not have to worry about toughening the batter, so that might be the next version. almond paste, cut into small pieces, 1/2 cup stick margarine, softened (we used Earth Balance Buttery Sticks). I kind of lost track of yields, but if you figure you get 18 butter stick size cake sticks from an 11x9 inch pan and cut each into 3 pieces (minus the trimmings), you should get at least 54 nice size squares. “Jewish baking looks like so many things.” In the ethnic melting pot of New York’s Lower East Side, Jewish cooks and bakers have adapted dishes from Eastern European, Italian and Irish kitchens. “I remember baking a lot of banana bread, zucchini bread and pudding pie with my mom, and those are very cherished memories,” Shannon says. Almond paste is usually equal amounts almonds & powdered sugar. vanilla … Sometime egg whites are added to make it more moist. Top it with the yellow layer and spread yellow layer with preserves. The batter gets enough extra stirring when it comes time to adding the colors, so any amount of stirring I could cut seemed liked a good idea. They are really tasty! With a knife, trim edges. Your email address will not be published. of sugar will substitute for 3 tbsp. There is no good substitute for almond paste but if you prefer other types of nuts over almond, you can ground your own nut flour using a food processor and make macadamia nut paste, … 4 large eggs, … This particular recipes uses a combination of almond paste and almond extract. 0 0. dee. Colorful sprinkles shimmy across the floor of Shannon Sarna’s New Jersey kitchen, the sweet fallout of a cupcake-baking session with her girls, 7-year-old Ella and 3-year-old Billie. Chestnut paste, or chestnut puree, is a popular option for replacing almond paste. I haven’t made that one in a while, but I really loved it. She puts that special care into her family’s most beloved dessert, rainbow cookies. Do you put then on parchment paper… Or aluminum foil? “I wanted home bakers, and those who had never made challah or babka before, to feel empowered and confident that they could make it at home. Preheat oven to 350 degrees F. Spray three 13x9 inch or 3 disposable 11x9 inch pans with cooking spray and line with parchment paper. making the almond cookies. So yes! Marzipan Rainbow Cookies. I did this all in a 2 cup Pyrex measure and did it in half batches – 3 oz of chocolate to 1 1/2 oz butter, etc. My sister-in-law’s mother’s recipe was from the 1970’s and it had a large amount of ONLY almond extract. 2 People talking Join In Now Join the conversation! I’ll go ahead and make a note that it took you 8 to 10 minutes. I’m so happy the info was helpful! You're going to trim those anyway. What do you do with the bars once dipped? The recipe makes about three dozen cookies. I usually end up dipping bars in by going straight down and pulling back up so just the bottom is covered, then I set that down right in the chocolate, spoon chocolate over the top, lift with two forks and let the rest drip off. I chose this one over the Gourmet recipe because I figured I needed all the almond paste I could get to balance out the 3 sticks of butter. I don’t have any couverture at the moment, but that’s probably the best bet. Others use corn syrup or glucose. Thanks so much for such detailed instructions. Hi Liz, They are nearly impossible to find in Austin so I had to learn to make them myself. Almond Paste Kenwood cake, almond paste, almond paste, lemon juice, almond paste, ground almonds and 10 more Almond Paste Chocolate Chip Cookies! They’re very pretty!! Vanilla extract and almond-flavored liqueur are both very good replacements for recipes that call for almond extract. How to Make Passover Rainbow Cookies. Chestnut paste. Thank you. We had a rainbow cookie cake once, I was wondering if this recipe would need any changes to it to make into a cake . wanted to add that after going to four stores to find almond paste during Christmas, I finally found the Odense brand almond paste at a large grocery store chain. Gradually add almond paste; mix well. I have been making these for a few years (only bake at Christmas time) while they always taste great, they never seem to look so good. of salt. “Jews are from all over the world, but there’s also a universality,” she says. 8oz of almond paste; you will use all of it in the cookie batter. I loved Jewish Rainbow Cake more than Rainbow Cookies. I noticed the cookies made with almond paste had much less of an almond flavor than those made with the almond filling. They made theirs with ground hazelnuts or macadamia nuts. This recipe makes approx. Shannon, a longtime reader of Taste of Home and author of the Modern Jewish Baker cookbook, doesn’t mind a few strays. Venetian Rainbow Cookies. Hi Rosanne! It will be difficult to replicate exactly the taste of almond paste, but texture-wise, chestnut paste comes really close, and I think it would add wonderful flavor to the cake. Top with plain layer and remaining jam. Chocolate chips worked better with shortening than with butter, but I didn’t like the flavor of the shortening and threw that version out even though it worked very well for dipping. Those recipes were handed down to new generations, just as her family’s kitchen traditions are being passed along to Ella, Billie and Jude. Reduce speed to low, then add flour … I actually forgot the almond extract in one batch and the cookies tasted very good, but not nearly as almond. The method of cutting them into sticks is just a way to coat them and dip them. After multiple batches of 3 different recipes, I’ve learned a few things about Rainbow Cookies. Recipe. Shannon believes cooking and baking help kids grow in confidence and independence, while also drawing the family closer. I’m glad you were able to master these on the first go-round. I noticed the cookies made with almond paste had much less of an almond flavor than those made with the almond filling. oops! I’ll be back in a few days with another post. I actually forgot the almond extract in one batch and the cookies tasted very good, but not nearly as almond… Last updated on November 6, 2019 By Anna 39 Comments This post may contain affiliate links. Better. "It's a chocolate coating that's a quick substitute for tempering. Join our active community of bakers on Facebook and sign up for our weekly Bakeable newsletter, too. I really appreciate the extra tips. “Don’t buy cheap chocolate and don’t buy cheap flour.”. You will come across recipes that use almond extract only. “And I like to make desserts with nut flours or nut butters,” she says. Holiday Rainbow Cookies. However, that one from Joe and Food.com is really good and uses the Solo filling. Replace the almond extract called for with twice as much vanilla extract. Any tips for keeping it neat looking? The Jewish Brisket Recipe Everyone Should Learn How to Make, Do Not Sell My Personal Information – CA Residents, 4 oz. Today, variations on challah account for a hefty portion of the Jewish cooking website The Nosher, where Shannon is editor. Join Bakeable, Taste of Home’s community for everything you want to know about baking, including the very best recipes, gorgeous inspiration, easy step-by-step instruction and a monthly baking challenge. Jun 15, 2011 - Explore aly vander's board "Rainbow Cookies", followed by 664 people on Pinterest. Going for MORE almond flavor, I want to try to make these cookies with Almond Cake Filling (SOLO) instead of almond paste this time. Hi Anna, Beth here again! Wrap the plastic wrap around the stack of cakes and put the stack in one of the original pans. The layers were quite thin, and since I kind of like seeing more cake in each slice, I tried Joe’s recipe again in a slightly smaller (11×9 inch disposable pan). The recipe makes about three dozen cookies. You can dip the cake sticks in the melted chocolate if it’s thin enough (which will depend on which brand of chocolate you use and how much you heated it) or you can just use a silicone pastry brush and just paint the chocolate coating all over the sticks and let it set. Spread batter evenly across the parchment lined pans. :) McKenna Meyers on May 20, 2015: Thanks for the informative hub. I used a few different methods. Most of the time they’re pretty accurate, but sometimes it involves trial and error. That time in the kitchen is a tradition she’s carried on from her own childhood. You can do this easily in a dry small skillet, stirring frequently over low heat. I painted the chocolate on because the bowl I had was not good for dipping but it worked out great. I’m really glad you liked the recipe. Cookie Madness is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon. So glad to hear the recipe worked well for you, too. I was curious how you dipped the frozen sticks? Pour them in a separate bowl, then add the sugar and the grated almond paste to the stand mixing bowl and beat until well-combined using the paddle. Return to microwave and microwave at 50% power for 30 second intervals, stirring at each interval, until chocolate is melted and smooth. Does anyone know what she can use to substitute the almond paste which may taste simuliar? These were dipped in 4 oz of Ghirardelli Intense Chocolate Twilight 60%) mixed with 2 oz of butter. When her mother passed away, Shannon was just a teen. S and it had a large sheet of plastic wrap around the of. 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