ITALIAN THREE LAYER COOKIES RECIPES
ITALIAN TRI-COLOR COOKIES (RAINBOW COOKIES) RECIPE - FOOD.COM
When I lived in New York, I used to get this delicious tri-color cookie from the Italian Bakery every year for the holidays. Once I moved down south, I was no longer able to get them. I found this recipe in Good Housekeepings "100 best Italian Recipes". The directions seem long and scary, but these cookies are actually very easy to make. I hope you enjoy them as much as my family and friends do.
Total Time 1 hours 10 minutes
Prep Time 1 hours
Cook Time 10 minutes
Yield 36 cookies
Number Of Ingredients 12
Steps:
- Preheat Oven to 350 degrees.
- Grease 3 8"x8" metal baking pans. After greasing, line the bottoms of the pans with wax paper, smoothing the paper down onto the pan. Grease the tops of the wax paper and then flour the pans. Put aside.
- In a large mixing bowl, Beat together on medium-high speed the Almond Paste, Sugar, Almond Extract and butter until well blended. (there might be some small lumps of Almond Paste remaining and that's fine.).
- Reduce speed to medium and beat in the eggs one at a time until blended.
- Reduce speed to low and then add the flour and salt slowly to the mixture until combined.
- Take two small bowls and add 1 rounded cup of batter into each bowl. (there should be another rounded cup of batter still in the original mixing bowl.).
- Add 15 drops of red food color to one bowl and 15 drops of green food color to the other. Stir each bowl until evenly blended with color.
- Spoon the untinted batter into one pan. With metal spatula spread batter evenly (layer will be about 1/4 inch thick). Repear with red batter in second pan and green batter in remaining pan.
- Bake until set and toothpick inserted in center of layers comes out clean. 10-12 minutes.
- Cool in pans on wire rack about 1/2 hour. Cake should be cool to the touch.
- Run tip of knife around side of pans to loosen layers.
- Lay a piece of wax paper on a flat surface that will be able to fit in refrigerator.
- Take the green layer and flip over pan onto wax paper. Gently pull off the wax paper. Spread 1/3 cup of apricot preserves onto the green layer.
- Take the untinted layer and remove from pan. Place it onto the green layer with the wax paper side up. Press down gently and then remove the wax paper.
- Spread remaining 1/3 cup of Apricot preserves onto the untinted layer.
- take the remaining red layer and remove from pan and place upon the white layer again with the wax paper side up. Press down gently and remove the wax paper.
- In a 1 quart saucepan, heat chocolate and butter flavored crisco over low heat, stirring frequently, until melted.
- Spread melted chocolate mixture on top of the red layer evenly. Do not put mixture on sides.
- refrigerate until chocolate is firm, at least 1 hour. (at this point, if you want, you can cover and refrigerate for up to 3 days before serving).
- To serve, with a large sharp knife, trim about 1/4 inch from the edges. Cut the stacked layers into 6 strips. Cut each strip crosswise into 6 pieces. You will get 36 square cookies from this.
- Place the cookies in a single layer in a waxed paper lined container. They can be refrigerated for up to one week or freeze up to 3 months. These cookies must be kept in the fridge.
Nutrition Facts : Calories 123, FatContent 7.2, SaturatedFatContent 1.9, CholesterolContent 15.5, SodiumContent 70, CarbohydrateContent 14.2, FiberContent 0.8, SugarContent 8.9, ProteinContent 1.8
TRIPLE LAYER COOKIE BARS RECIPE | ALLRECIPES
Gooey cookie bars, rich with chocolate, peanut butter and coconut.
Provided by Tracy Ybarra
Categories Desserts Cookies Bar Cookie Recipes
Yield 1 -13x9 inch dish
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In one 13x9 inch baking dish, melt the butter. Sprinkle the graham cracker crumbs over the melted butter . Top with the coconut, then the sweetened condensed milk and bake for 25 minutes or until golden brown.
- In a saucepan over low heat melt the chocolate chips and peanut butter together. Stir until creamy and pour over the baked bars. Let cool thoroughly then cut into bars. Garnish with more flaked coconut. Store bars in an airtight container.
Nutrition Facts : Calories 193.3 calories, CarbohydrateContent 18.3 g, CholesterolContent 10.2 mg, FatContent 13.6 g, FiberContent 2.1 g, ProteinContent 2.6 g, SaturatedFatContent 7.8 g, SodiumContent 108.8 mg, SugarContent 12.9 g
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ITALIAN RAINBOW COOKIES RECIPE: HOW TO MAKE IT
My family has made these classic Italian cookies for generations, and this homemade version is so much better than the bakery version. They are always a special treat during the holidays or any time of year!—Cindy Casazza, Hopewell, New Jersey
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Reviews 4.6
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Reviews 4.6
Total Time 45 minutes
Category Desserts
Cuisine Europe, Italian
Calories 35 calories per serving
- Preheat oven to 375°. In a large bowl, beat eggs and sugar 2-3 minutes or until thick and lemon-colored. Gradually add almond paste; mix well. Gradually add flour, butter, salt and extract., 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 11x7-in. baking dishes., Bake 7-11 minutes or until a toothpick inserted in center comes out clean and edges begins to brown. Cool 10 minutes before 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 and shortening; stir until smooth. Spread half over green layer. Refrigerate 20 minutes or until set. Turn over; spread remaining glaze over red layer. Refrigerate 20 minutes or until set. , With a sharp knife, trim edges. Cut rectangle lengthwise into fourths. Cut each portion into 1/4-in. slices.
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Also known as Venetians, Neapolitans or tricolore cookies, these classic Italian-American treats are not really cookies at all, but thin, dense layers of brightly hued almond cake stacked with apricot jam, and coated with glossy chocolate. The layers are traditionally red, white and green to resemble the Italian flag, but, of course, you can play around with the colors depending on the holiday and what you have on hand. This version is adapted from Mary Carpino, from Briarcliff Manor, N.Y., who made them every Christmas for years. One of her granddaughters, Nicole Carpino Frasco, passed along the recipe to us. We increased the chocolate and salt slightly, but the festive spirit of the recipe remains. Mrs. Carpino stored them in her chilly winter attic, but if you don’t have one of those, store them in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 5 months.
From cooking.nytimes.com
Reviews 4
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Reviews 4
Total Time 2 hours
- Run a sharp knife under hot water, dry, then trim the edges and save for snacking. Cut the cake into 1-inch squares, running the knife under hot water and drying between cuts. Return to the refrigerator to set completely. Store in the refrigerator in an airtight container with wax paper between layers. Allow to come to room temperature a bit before serving.
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From epicurious.com
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Reviews 3.7
Total Time 11 hr
- Cut lengthwise into 4 strips. Cut strips crosswise into 3/4-inch-wide cookies.
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From laurainthekitchen.com
- 1) Preheat the oven to 350 degrees. Line 3 9x12 baking sheet (or 13x9 baking sheets which is what I used) with parchment paper and spray well with some non stick spray, set aside. 2) Break up the almond paste into large chunks, place them in a bowl and set aside. 3) In the bowl of a standing mixer, add the almond paste and let it mix on medium speed for 1 minute, add the sugar and continue to mix for 3 to 4 minutes or until the almond paste and sugar have combined and the mixture resembles coarse sand. Meanwhile, in a large bowl, using an electric whisk, whisk the egg whites to stiff peaks and set aside. 4) Add the butter and mix for 2 minutes, add the egg yolks and mix just long enough to combine. 5) Add the flour and salt, mix until they are incorporated then by hand fold in the egg whites. 6) Remove 1/3 of the batter and smear it evenly in the prepared baking sheet and set aside. 7) Divide the remaining batter into two bowls, add green food coloring to one and red to the other. Mix until you achieve the intense color you?re looking for and smear each in the prepared baking sheets. 8) Bake them for 8 to 10 minutes or until fully cooked through and allow them to cool completely. 9) Add the jam in a microwave safe bowl and pop it in the microwave for about 40 seconds just to loosen it up a bit. 10) Smear half of the apricot jam evenly over the red layer (keep the red cookie base in the same baking sheet) top it with the plain layer (make sure you remove the parchment paper from the bottom) and smear the remaining apricot over the whole surface. 11) Top with the green layer (remove the parchment paper from the bottom) wrap the whole thing in a few pieces of plastic wrap, place one of the baking sheets on top of them and weigh it down with a few cans, pop it in the fridge to set for either 4 hours or overnight. 12) In a large microwave safe bowl, microwave the chocolate using the melted chocolate setting on your microwave making sure to give it a stir every 15 seconds. 13) Once fully melted, stir in the vegetable oil and smear the chocolate all over the surface of the cookie base (the green layer) and pop it back in the fridge to set completely, about an hour. 14) Slice into squares using a serrated knife and serve.
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Balanced beautifully in the sweet spot between cake and cookie, these sensational slices will be the centerpiece of your cookie tray.—Sherry Thompson, Seneca, South Carolina
From tasteofhome.com
Reviews 4.8
Total Time 55 minutes
Category Desserts
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Calories 37 calories per serving
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Total Time 55 minutes
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