BM# 75: A-Z Bake Around the World: Day 18
Bake of the Day: R for Rainbow Cookies
I think this is the first week where I posted 4 consecutive savory dishes, so here’s a recipe for delicious and colorful Rainbow cookies from Italy. These cookies are popular in Italian-American bakeries. The colors of these cookies represent the colors in the Italian flag. These cookies are also called Italian flag cookies or Napoleon cookies.I used the recipe for rainbow cookies from Food Network. Original recipe had 4 eggs, but I was making for my family who don’t eat eggs, so I subbed the eggs with tofu. I made a cake with tofu before, so wanted to give the recipe a try with tofu. I was skeptical how the cookies would turn out but thankfully they turned out great.The cookie layers are made with almond paste which gives it a subtle almond flavor without being too overpowering. The cookie batter is divided into 3 sections — 2 of the layers are colored with bright red and green and the last layer is left uncolored. The original recipe used 3 9″x12″ baking sheet, but I didn’t have that. I used my 9″ square pan instead, but I only had one of that. So I had bake the layers one after the other, which was a bit time consuming, but well worth the effort in the end.
The almond cookie layers are quite delicate, so it is very important to be gentle while handling them. The layers are then sandwiched with apricot jam, then weighed down for a few hours or overnight for the flavors to mingle and the layers to compact.After the cookies are done, a dark chocolate glaze is poured on top to finish off these rainbow cookies. This is one of the most elaborate cookie recipes that I have ever made, but they are very attractive to look at and absolutely delicious. Store the leftover cookies in the fridge for up to 7~10 days.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75.
- 2½ sticks (1¼ cups) Unsalted Butter, cut into pieces and softened
- 2 cups all purpose flour
- 8 oz. Almond paste
- 1 cup sugar
- ½ cup Firm Tofu, crumbled
- 2~3 tbsp Almond Milk
- ½ tsp salt
- 15 oz. Smooth Apricot Jam
- 2 cups Bittersweet Chocolate Chips
- As needed Red & Green Food Coloring
- Preheat oven to 350°F. Line 3 9" square pans with parchment papaer and lightly grease the parchment. If you don't have 3 baking pans, then bake the layers one after the other.
- Combine the almond paste and the sugar and mix with a paddle attachment until the mixture resembles fine crumbles.
- Add the softened butter, a few pieces at a time, until well combined.
- Puree the tofu with the almond milk into a smooth mixture.
- Add the tofu to the butter and almond paste mixture. Mix until smooth.
- Sift the flour along with salt into a bowl.
- Add the flour to the butter mixture and mix until just combined.
- Divide the batter evenly among 3 bowls. I used an ice cream scoop to divide the mixture. Add 15 drops of red color to one of the bowl to get a deep salmon color. Add 15 drops of green to the other bowl to get a medium green color. Leave the third one uncolored.
- Transfer each of the prepared batter into the baking pan and smooth the top with an offset spatula. Bake for 8~10 minutes. Let cool completely in the pans. If using the same pan, let the cookie cool for about 10 minutes before carefully removing it from the pan onto a wire rack. Pour in the next batter, smooth the top, bake and repeat with the third layer.
- Once the layers are completely cooled. Spread half the jam evenly over the green layer. Place the plain/ uncolored layer on top. Spread the remaining jam evenly on top of the plain layer. Carefully place the red layer on top.
- Wrap the whole cookie with a plastic wrap. Place a cookie sheet or a plate on top and weigh it down with a few cans. Refrigerate the whole contraption for at least 4 hours or overnight.
- Carefully remove the plastic wrap and place the cookie on a cutting board. Trim the edges with a sharp knife.
- Spray a wire rack with cooking spray and place it over a baking sheet. Carefully slide the cookie over the rack -- a large spatula or a bench scraper or a cake mover will be very helpful here.
- Microwave or double-boil the chocolate until smooth and glossy. Pour over the cookie and using an offset spatula dipped in hot water smooth the top and sides. Let it set for a few minutes. Cut into pieces while the chocolate is still a little tacky and not completely set. For clean edges, dip the knife in warm water and wipe it with a cloth between cuts. Store in an airtight container in the fridge for up to a week.