Passover Rainbow Cookies Recipes

ITALIAN RAINBOW COOKIES

Steps:

• Position the oven racks in the upper and lower thirds of the oven. Heat oven to 350°F (175°C). Lightly butter the bottom of three 12 1/4 x 8 1/4 disposible aluminum baking pans or three 1/4 sheet pans. Line the pans with parchment paper, then butter the parchment and the sides of each pan.
• Break the almond paste into pieces and place it in the work bowl of a food processor fitted with the steel blade. Process for 10 to 15 seconds, or until finely chopped. Alternatively, shred the almond paste on a box grater.
• In the bowl of an electric mixer fitted with the paddle attachment, mix the butter on medium-low speed just until smooth. Increase the speed to medium, add the grated almond paste, and beat until lightened in color, about 2 minutes. Pour in the sugar in a steady stream, beating for 1 minute longer. Then add the egg yolks and the vanilla, beating well to combine. Scrape down the bowl as needed.
• Combine salt and flour, and at low speed blend in three additions, just until incorporated.
• In a clean mixer bowl, using the whip attachment, beat the egg whites on medium speed until frothy. Increase the speed to medium-high and continue beating until firm peaks form. Using a large rubber spatula, gently fold 1/3 of the egg whites into the batter to lighten the mixture, then fold in the remaining egg whites in two more additions.
• The batter should actually be a stiff dough.
• Divide the batter into thirds (each measuring approximately 1 2/3 cups) and place into three separate bowls.
• Tint one portion with the green food coloring, blending until evenly colored. Tint another portion with the red food coloring, again blending until evenly colored. The remaining batter is not colored.
• Spread the batters in the pans, using a small offset spatula to push the stiff batter into the corners of the pan and smooth the surface. Be sure the batter is evenly distributed, especially into the corners of the pans. If the batter is tricky to spread, try lightly wetting the back of the spatula with a very small amount of water.
• Bake the cakes for 10 to 12 minutes, or until the tops are firm to the touch but not browned. (If you're going to err with the baking time, it's actually better for the cakes to be slightly underdone as opposed to overdone.) Let the cakes rest in the pans on wire racks until cool enough to handle, then invert each pan and peel off the parchment.
• Have ready a large sheet of plastic wrap placed on a cookie sheet. Invert the green layer onto the plastic, top side down. Using a small offset spatula, spread the surface evenly with 2 tablespoons of the raspberry preserves. Place the plain layer, again top side down, on top of the raspberry preserves. Align the two layers and press them together. Spread 2 tablespoons of the raspberry preserves over the plain layer, again using a small offset spatula. Then place the pink layer, top side up, on top of the raspberry preserves. Be sure that the three layers are evenly aligned, then press them together again.
• Wrap the layered stack tightly with plastic, sealing the ends securely, and place it on a clean cookie sheet.
• Place another cookie sheet on top of the wrapped stack and weight it with two or three heavy cookbooks to compress the layers. Let the stack 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. Using a large serrated knife, trim 1/4 inch from all sides.
• Then cut the stack into five equal strips, each measuring approximately 1 1/4 inches wide. Separate the strips and place them on a large wire rack set over a cookie sheet. (If desired, spray the rack with vegetable cooking oil spray or slick it with a paper towel ever so gently damped with a neutral cooking oil.)
• To make the apricot glaze place the apricot preserves and 2 tablespoons water in a small saucepan. Bring to a boil, then simmer for 1 minute. Pass through a fine strainer into a bowl and discard the pulp. This can be made ahead and reheated just before using.
• Brush a thin layer of the warm glaze on the top and sides of each strip to seal the surface. Chances are you won't use all the glaze. Let stand for 1/2 hour or longer.
• When ready to coat the strips, fill a medium pot with 1 inch of water and bring it to a simmer. Place the chocolate in a large bowl and set it over the simmering water to melt, gently stirring occasionally with a rubber spatula. Watch carefully! The chocolate should not become too hot. When the chocolate is almost melted, remove it from the heat and allow it to stand until it is completely melted. Gently stir occasionally. It is ready to apply when it is smooth, tepid, and the consistency of chocolate syrup. (Note: If the chocolate becomes too thick, warm it over simmering water until it reaches the correct consistency.)
• Working one strip at a time, spoon about one-fifth of the melted chocolate down the length of the strip. Using a small offset spatula, spread the chocolate evenly over the top and sides, taking care to smooth all surfaces. Repeat with the remaining strips. Let the strips stand at room temperature until the chocolate hardens. This can take up to several hours, depending on the temperature of the room and climate conditions. Cut each strip into 5/8-inch slices.

PASSOVER RAINBOW COOKIES

Steps:

• Preheat oven to 375°. Line bottoms of 3 greased 8-in. square baking pans with parchment; grease parchment. In a large bowl, beat eggs and sugar until thick and lemon-colored, 2-3 minutes. Gradually add almond paste; mix well. Gradually add margarine, almond flour, cake meal, salt and vanilla., Divide batter into thirds. Tint 1 portion red and 1 portion green; leave remaining portion plain. Spread each portion into a separate prepared pan., Bake until a toothpick inserted in center comes out clean and edges begins to brown, 10-12 minutes. Cool 10 minutes before gently removing from pans to wire racks to cool completely., Place red layer on waxed paper; spread with 2 tablespoons jam. Top with plain layer and remaining jam. Add green layer; press down gently., For glaze, in a microwave, melt chocolate chips, shortening and salt; stir until smooth. Spread half over green layer. Refrigerate 20 minutes or until set. Turn over onto another piece of waxed paper; spread remaining glaze over red layer. Refrigerate 20 minutes or until set., With a sharp knife, trim edges. Cut into 4 rows; cut each row into 1-in. slices.

PASSOVER RAINBOW COOKIES RECIPE - (4/5)

Steps:

• Position the shelves in the upper and lower thirds of the oven. Heat overn to 350. Use three disposable cake pans and spray the bottoms lightly with pam. Line the bottoms with parchment paper and then spray the parchment and the sides of the pans. Break the almond paste into pieces and place in food processor and process for 10 to 15 seconds or until finely chopped. In bowl of electric mixer, mix butter on medium-low speed until just smooth. Increase the speed to medium and add grated almond paste. Beat until lightened in color, about 2 minutes. Pour in the sugar and better for 1 minute longer. Add the egg yolks and almond extract, beating well to combine. Combine flour and salt and add until just incorporated. In separate bowl, beat egg whites on medium speed until firm peaks form. Using a large rubber spatula, gently fold 1/3 of the egg whites into batter, then fold 1/3 then the last 1/3. Divide the batter into thirds (each measuring about 1 2/3 cups) and place into 3 separate bowls. Tint one portion with green food coloring, mixing until evenly colored. Tint a second with the red food coloring. Spread the batters in the pans, smoothing the tops with a small offset spatula. Be sure the batter is evenly distributed, especially into the corners of the pans. Bake for 10 to 12 minutes or until the tops are firm to the touch and slightly brown. Let stand on wire racks until cool enough to handle and then invert each pan and peel off the parchment. Place a sheet of plastic wrap large enough to wrap all three layers on a cookie sheet. Invert the green layer, top side down. Using a small offset spatula, spread the surface evenly with 2 tbs. of the raspberry jam. Place the plain layer top side down on top. Then spread with 2 tbs. of raspberry jam. Place the pink layer, top side up on top. Be sure the 3 layers are evenly aligned, then press together. Wrap the layered stack tightly with the plastic wrap, sealing ends securely and place on clean cookie sheet. Place another cookie sheet on top of wrapped stack and weigh down the 2 or 3 heavy cookbooks to compress the layers. Let the stack rest and room temperature for at least 24 hours, turning it over once or twice. After 24 hours, unwrap the stack and set it on a cutting board. Using a large serrated knife, trim ¼ inch from all sides. Then cut the stack into 5 equal strips, each measuring approximately 1 ¼ inches wide. Separate the strips and place them on a large wire rack set over wax paper. To make apricot glaze, place apricot preserves and 2 tbs. water in a small saucepan and bring to boil. Simmer for 1 minute. Pass through a fine strainer into a bowl and discard the pulp. (This can be made ahead and reheated just before using) Brush a thin layer of the warm glaze on the top and sides of each strip. Let stand for ½ hour or longer. When ready to coat the strips, fill a medium pot with 1 inch of water and bring to a simmer. Place the chocolate in a large bowl and set it over the simmering water to melt, gently stirring occasionally with a rubber spatula. The chocolate should not become too hot. When the chocolate is almost melted, remove from the heat and allow to stand until completely melted. Gently stir occasionally. It is ready to apply when it is smooth, tepid and the consistency of chocolate syrup. (If the chocolate becomes too thick, warm it over simmering water until it reaches the right consistency.) Working one strip at a time, spoon about 1/5 of the melted chocolate down the length of the strip. Using a small offset spatula, spread the chocolate evenly over the tops and sides. Repeat with remaining strips. Let the strips stand at room temperature until the chocolate hardens. Cut each strip into slices. Store in airtight container, layered between strips of wax paper for up to 3 weeks or freeze. This cookie improves with age.