Authentic Italian Rainbow Cookie Recipe

Foolproof Italian Rainbow Cookies Well Seasoned …

WEBNov 29, 2019 · Add 2 ½ sticks softened butter and beat until pale and fluffy, about 3 minutes. Add 4 egg yolks and 1 tsp almond extract and beat …

1. Prepare the sheet pans. Position a rack in the middle of the oven and preheat to 350 F. Grease, flour, and line the bottoms of three 9- by 13- by 2-inch (quarter sheet pan) with parchment paper, leaving a 2-inch overhang.
2. Beat egg whites. In the bowl of a standard electric mixer fitted with the whisk attachment, beat egg whites at medium-high speed until they just hold stiff peaks. With the mixer running on high speed, add ¼ cup sugar a little at a time, beating until whites hold stiff, glossy peaks. Transfer to another bowl, and wipe the bowl dry with a paper towel.
3. Mix sugar and almond paste. Switch the mixer to the paddle attachment and beat together the almond paste and remaining ¾ cup sugar until well-mixed, about 3 minutes.
4. Incorporate butter. Add butter and beat until pale and fluffy, about 3 minutes. Add yolks and almond extract and beat until well combined, about 2 minutes. Reduce speed to low, then add flour and salt, mixing until just combined.

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Italian Rainbow Cookies – Homemade Italian Cooking

WEBDec 6, 2018 · With the paddle attachment, combine on medium speed until you have fine crumbles, about 2 minutes. Add the butter and beat until …

1. Special equipment needed: (3) 13 x 9 rimmed baking pans (quarter sheet pans), offset spatula, stand mixer, parchment paper
2. Preheat the oven to 350 degrees. Liberally butter and flour (or spray with baking spray) three 13 X 9 sheet pans and line the bottoms of the pans with parchment paper. Also grease the top of the parchment paper. Special note: If you use a larger pan the layers will be too thin.
3. Beat whites in the stand mixer fitted with whisk attachment at medium-high speed until they just hold soft peaks. Add 1/4 cup sugar a little at a time, beating at high speed until whites hold stiff peaks and are slightly glossy. Transfer to another bowl. Clean the stand mixer bowl.
4. Crumble the almond paste log into smaller pieces and put in the bowl of stand mixer. Add ¾ cup of sugar. 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.

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