Passover Rainbow Cookies Recipe 45 Recipes

RAINBOW / MARZIPANE COOKIES

Steps:

• In the bowl of an electric mixer (or using a hand-held mixer) mix the almond paste until smooth. If paste is too thick add one egg. Mix until smooth. As you continue using the mixer, remember to scrape off the sides. Add the butter and mix until well combined. Add the almond or vanilla extract and mix again. Add one egg at a time, mixing in between. Add the flour and mix until combined and set aside. Preheat oven to 350 degrees.
• Using four 1/8 metal sheet pans, spray with pastry spray and line pan with parchment paper. You could also use four 8 x 8 disposable aluminum pans, also spraying and lining pans. Take 4 bowls and pour equal amount of batter into each bowl. Add 2-3 drops of red coloring into one bowl and mix, add the green into another bowl, and yellow into the third bowl. Do not add any food coloring to the fourth bowl.
• Pour one bowl of batter into one of the four pans. Place the pans into the oven and bake for 15 minutes. Check to see if it is done, by inserting a toothpick into center of the pan. Remove and let the cakes cool completely. Remove from pans. and place on parchment paper. Put 1 piece of parchment paper back into a pan. Place the plain (without food coloring) cake back into the sheet pan. Put a thin layer of the apricot preservers on the plain layer Add the green layer of cake and add the preserves . Add the yellow layer and also put the preserves on that. Top with the red layer. Do NOT add any preserves on top of this layer. Place in the freezer for about 30-35 minutes. Or cover the pan with plastic wrap and place one of the sheet pans over the wrap (to use like a cover). Place some weight onto the top and refrigerate for about 4-5 hours. You can use either method.
• Place a large piece of parchment paper on a table or counter top. Remove the cake from the sheet pan, and trim the edges. Cut into 3 bars Space the bars. This is so that when the chocolate glaze is used, you can coat all sides.
• In a double boiler, melt the chocolate chips. Let cool. Using a metal spatula, spread a thin layer of chocolate over the adding more chocolate to allow it to run down the sides. Smooth the chocolate all over the sides. Do the same with the other bars. When icing is hard, refrigerate for about 15 minutes. Remove from refrigerator and slice into 1/2 inch pieces.

PASSOVER COOKIES

Steps:

• Mix together the first 7 ingredients.
• Add the eggs and oil and mix together well.
• The dough will seem dry and crumbly, but it will hold together when cooked.
• Drop by tablespoons onto greased cookie sheet. Press lightly to hold together, if necessary.
• Bake @ 350° for 15 minutes.

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.

RAINBOW COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line three 9x13 inch baking pans with parchment paper.
• In a large bowl, break apart almond paste with a fork, and cream together with butter, sugar, and egg yolks. When mixture is fluffy and smooth, stir in flour to form a dough. In a small bowl, beat egg whites until soft peaks form. Fold egg whites into the dough. Divide dough into 3 equal portions. Mix one portion with red food coloring, and one with green food coloring. Spread each portion into one of the prepared baking pans.
• Bake 10 to 12 minutes in the preheated oven, until lightly browned. Carefully remove from pan and parchment paper, and cool completely on wire racks.
• Place green layer onto a piece of plastic wrap large enough to wrap all three layers. Spread green layer with raspberry jam, and top with uncolored layer. Spread with apricot jam, and top with pink layer. Transfer layers to a baking sheet, and enclose with plastic wrap. Place a heavy pan or cutting board on top of wrapped layers to compress. Chill in the refrigerator 8 hours, or overnight.
• Remove plastic wrap. Top with melted chocolate chips, and refrigerate 1 hour, or until chocolate is firm. Slice into small squares to serve.