Eagle Ridge NewsInfo about Eagle Ridge and recipes

Italian Rainbow cookies?!?

Does anyone know the Italian name of "cookies" Italian rainbow? "I'm making them for Christmas and have been looking everywhere for a recipe out of place because the one I normally use. any help is greatly appreciated. Happy Holidays! Not spumoni. http://www.flickr.com/photos/nandita2483/2321839404/ Click here for picture i remember my recipe raspberry perserved used instead of apricot and there are 4 levels: green, red, yellow, and the plain. He also called the kernel filling and pasta.

spumoni http://www.razzledazzlerecipes.com/christmas/cookie-recipes/spumoni.htm check the two recipes, which are almost Rainbow Cookies the same thing last about 7 dozen diamonds 7 oz marzipan paste or almond paste, 1 cup sugar 3 sticks unsalted butter, softened (1 ½ c.) 4 large eggs, separated 1 tsp. almond extract 2 c. sifted flour (sift before measuring) ¼ tsp. salt 5 drops green food coloring to desired color or (not very green) 5 drops of red food coloring to desired color or 12-oz. seedless raspberry jam 6 oz semisweet chocolate chips Preheat oven to 350 degrees and grease 3 (13 "x 9 ") baking pans. Cover the bottom of each with wax paper or parchment paper, letting it extend at 2 opposite ends. The role of fat (or spray with Pam). Break marzipan or almond paste into small pieces and grind with sugar in food processor until no lumps remain. Transfer to a large bowl and add butter. Beat with an electric mixer until light and fluffy, then add yolks and almond extract and beat well. Mix flour and salt low speed. Beat the egg whites in another bowl with clean beaters until they just hold stiff peaks and stir 1/3rd lightly mass slightly (batter will be stiff). Fold in remaining whites well. Divide dough into 1/3rds (about 1 ½ c. each). Stir in food coloring green food coloring 1/3rd and 1/3rd red in another. Make it clear last 1/3rd. Spread each dough separately into the prepared pan (thin layers). Bake layers in batches in middle of oven until just set and beginning to turn along the edges golden, 7-10 minutes total. Run a knife around the edges of the pan to loosen, then stir in while hot, place a pan rack big fire and invest in the coat rack, pulling gently on wax paper dominates the delivery, if necessary. Peel waxed paper and cook completely. Line a large tray for baking sheet with waxed paper or parchment paper, slide the green layer on it. Spread half of jam evenly over green layer and carefully with the top layer of friction. Spread remaining jam evenly over uncolored layer and carefully top with pink layer. Trim the edges if necessary. Cover with plastic wrap and weight with a large cutting board or baking sheet. Chill at least 3 hours. Melt chocolate in a double boiler or metal Bowl set over a pan of barely boiling water. Remove plastic wrap and weight of chocolate biscuits and spread evenly over the top, but not the sides of the pink layer. Let stand at room temperature until a whole, about 1 hour and cut into small diamonds (12 rows crosswise and 12 rows diagonally). Gourmet December 1999

Holiday Cooking: Sicilian Fig Cookies – Part II