When my kids were small, my Mother In Law used to bake huge platters of cookies for every special occasion! My kids would so look forward to eating Grandma’s Rainbow & Pignoli cookies that were only made once or twice a year. Although these cookies were not very healthy, It became a tradition that was important for me to keep in our family, now that she has since
My attempt to make those same cookies seemed like a task not worth taking on with such a busy life, but i realized that these cookies were something more. they were something that would remind them of the yummy treats that their grandma would make with love & care and were only enjoyed at special events! i guess it will be worth the effort for me to continue and make these for the first big event as a new grandma for my Granddaughter’s Christening!
All the recipes for these cookies can be found in my recipe category! They are Jeanette’s, Chocolate snaps, Seeded cookies, Pignoli Cookies and this Rainbow Cookie Recipe!
The Rainbow & Pignoli cookies were the most intimidating to make. Knowing that the other cookie recipes are easy to make to add to the platter, I decided to take on this challenge!
I started with the Rainbow cookies that are tri colored by adding food coloring to the batter. they are the colors of the italian flag & are always found in Italian Cookie Platters. They take a little time to ASSEMBLE but are not difficult to make. it was easier than i anticipated and was so pleased with the results! I did have to buy the three 8×8 pans which were only $2.99 at a craft store & all the ingredients were available at my grocery store.
Recipe & directions for the Rainbow Cookies!
7 oz tube of Almond Paste
3/4 cup white sugar
1/2 tsp Almond Extract
3 eggs, 3/4 Butter (room temperature)
1 Cup of Flour (Sifted)
1/4 tsp of salt
For the jelly mixture in between the cakes after they are baked! 3/4 cup of Apricot Preserves & 3/4 cup of Raspberry Preserves mixed together in a bowl. Then you’ll need Green & Red food coloring to add to the cake batter & the finishing touch, one cup of semi-sweet morsels which you will melt later to cover the top!
For the three cakes
Take the 3 cake pans and grease generously with oil. Line the bottom of all 3 pans with wax paper and smooth the paper down. Grease the top of the wax paper of each and put aside for later. Beat the Almond Paste, butter, eggs, sugar and extract on medium. After the mixture is well blended, slowly add the salt & flower until combined. The mixture will be very sticky. I did add a little more flour to the batter until the mixture was not too sticky.Take 2 small bowls and split the dough into three equal portions leaving one in the mixing bowl which will stay the neutral color. Add a few drops of the green food color to one of the dough, mixing until it has a color like above. Do the same for the other one with the red color, starting with only a few drops not making it too dark.
Now spoon one of the batters into a pan spreading the mixture flat & as even as you can! They will be only about 1/4 inch thick. I found this the most challenging step!
Bake at 350 degrees for 10 minutes. They should be only slightly brown on the edges and check with a knife which should come out clean. Cool for about an hour before attempting to take them out.
Take a new piece of wax paper and put it on a large dish and gently pull off the wax paper of the red cake. Place it on the wax paper & spread some of the jam mixture until the cake is completely covered. Next take the neural cake and carefully put it on top of the green cake & again add the jam mixture. Now add the green cake & place clear plastic wrap over the top as shown above. Place a book on top and put in the refrigerator over night till it gets hard!
The next day, remove the plastic wrap and cut the 4 edges of the cake in order to make the edges smooth and even. You will be excited to see how great the colors look with the new edge! In a bowl, melt the chocolate morsels in a microwave on low for about 45 seconds. Stir until smooth and if lumpy, re-microwave 10 more minutes until its spreadable. Spread over the top of the green cake. Don’t worry if it runs down the side. Refrigerate again until the chocolate gets hard. (I made these several days in advance and didn’t cut them up until the night before I made my platter.)
With a large sharp knife, cut strips about 1/4 inch wide. I then cut each strip in half then again in half making 4 cookies out of each strip. You should get about 36 cookies from this recipe!
They should look like the picture on the left! This was my first attempt which I was very pleased with. If you have trouble, give them another try! They were a big hit and everyone was so impressed that I made these myself! I can’t wait to make them again!