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Preheat oven to 350 degrees. Grease 15.5" x 10.5" pans and line them with wax or parchment paper. Grease the top of the wax paper as well and set aside. Mix the butter and sugar until well combined and fluffy. Add egg yolks and mix well to fully incorporate. Add almond paste and flour and mix until just combined.
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In the bowl of a stand mixer or a large mixing bowl, add 14 ounces of room-temperature almond paste cut into slices, 1 ½ cups sugar and 1 teaspoon almond extract. Beat to combine into a crumbly mixture. Then add 1 ½ cups butter (3 sticks). Beat on low, then medium, until blended into a dough.
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Refrigerate the layers overnight with the heavy weights on top. To glaze the rainbow cookies: Remove the cake layers from the refrigerator, unwrap, and place the cake, green-layer down, on a cutting board. In a medium microwave-safe bowl, place 1/2 cup (85g) of the chocolate wafers and heat in 20-second increments at 50% power until melted.
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Bake the cookie layers. In a large & deep bowl, break apart the almond paste and 1 ¾ cup sugar by beating on medium in a stand mixer until the crumbles start to break up a bit. Beat in all of the butter into the almond paste, half a stick at a time & mix until well combined and the almond become a fine texture.
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Pour the melted chocolate in a thin layer over each piece so the top and sides are covered (don't cover the front and back of the pieces. Let the excess chocolate drip down the sides. Let harden for 20 minutes then remove each piece to a clean cutting board. Slice the rainbow cookies in 1/2" thick slices.
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Preheat oven to 350 degrees. Spray 3 9x13 baking pans with non-stick butter spray. Line bottom of each pan with parchment paper and spray parchment paper with spray. In a stand mixer using the paddle (or a large bowl using a hand-held mixer) add in the almond paste and break apart into pieces.
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Preheat the oven to 325°F. Lightly grease 3 (9×13-inch) baking pans or quarter sheet pans and line with parchment paper. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat together ½ cup of butter, the sugar, and almond paste on medium speed until smooth, about 1 minute.
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How to Make Italian Rainbow Cookies. In a food processor, process granulated sugar and almond paste. Mix until combined. Transfer the almond paste mixture to the bowl of a stand-up mixer. Add eggs, vanilla, and salt. Mix and pour melted butter. Add flour mixture. Pour 2 cups of batter in a baking pan. Bake.
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Add the eggs and almond extract mix at medium speed for about 2 minutes, until smooth. With the mixer on low, add the flour in thirds, scraping down the bowl as needed, until just combined. Divide the batter equally into three medium bowls. Use a scale to weigh about 14 ounces each or about 1 3/4 cups each.
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With the paddle attachment, combine on medium speed until you have fine crumbles, about 2 minutes. Add the butter and beat until pale and fluffy, about 3 minutes. Add egg yolks and almond extract and beat until combined well, about 2 minutes. Reduce speed to low, then add flour and salt and mix until just combined.
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For individual cookies: Scoop dough onto a cookie sheet lined with parchment. Place the sheet in the freezer for 30-45 minutes or until the dough balls are frozen. Place frozen balls in a freezer-safe bag or container. To bake, thaw overnight in the fridge. Or, bake from frozen—just increase the recipe's cook time by 3-4 minutes.
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Yes, you can freeze rainbow cookies. Rainbow cookies can be frozen because of their composition and texture. These cookies are typically made with almond paste, which has a dense, almost chewy texture that holds up well to freezing and thawing. The other ingredients, such as butter, sugar, eggs, and flour, are also stable in the freezer and.
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Add 4 large eggs and 2 teaspoons almond extract and mix on medium speed until smooth, about 2 minutes. Add 2 cups all-purpose flour and mix on low speed, scraping down the sides of the bowl as needed, until just combined. Divide the batter equally into 3 separate medium bowls (about 14 ounces each).
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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.
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Spread the chocolate on top of the rainbow cookies using an offset spatula to create a smooth surface. Place the rainbow cookies back in the refrigerator for about half an hour. Once cooled and the chocolate has set, flip the entire cake onto a clean baking sheet. Heat up the rest of the chocolate and spread it on top.
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Then, beat in the almond flour and powdered sugar, add in and beat the egg yolks, milk, remaining egg whites, and almond extract. Fold in the flour and then the whipped egg whites from step 1. Divide the batter into three bowls. In one bowl, stir in the red food coloring. In a second bowl, stir in the green food color.
