almond paste

Layers of almond cake are sandwiched with raspberry jam before getting coated in chocolate for the prettiest and most delicious rainbow cookies you&#039;ve ever had.

Italian Rainbow Cookies

Nonstick cooking spray

sugar

unsalted butter,

eggs, separated

milk

almond extract

all-purpose flour

red food coloring

green food coloring

raspberry jam, divided

chocolate chips, melted

The Ultimate Italian Rainbow Cookie Recipe

Homemade Almond Paste can be made in as little as 5 minutes with just 5 ingredients. It is a versatile and delicious filling that will elevate your almond desserts to the next level. Not to mention all the money you’ll save from not having to buy premade almond paste.

Homemade Almond Paste

almond flour (129 g, packed)

½ cup powder sugar (50 g)

salt

almond extract (use ½ teaspoon for more almond flavor)

Add almond flour, powder sugar and salt in the bowl of a food processor and pulse until evenly mixed.

Add egg white and almond extract and pulse until a smooth paste forms.

Roll into a log, cover with plastic wrap and refrigerate until ready to use.

Almond paste can be prepared well in advance and stored in the refrigerator for up to 10 days.

https://embed.mediavine.com/videos/p1pcgvr9mdcrr2c2tkhh

Homemade Almond Paste is a versatile and delicious filling that’s perfect to add almond flavor to a variety of baked goods. It’s quick and easy, takes just 5 minutes to whip up and will elevate your desserts to the next level.

This easy homemade marzipan recipe contains only 3 ingredients and it&#x27;s ready in literally 5 minutes! The recipe is vegan (eggless), naturally gluten-free, and can be made refined sugar-free (keto-friendly)!

Homemade Marzipan Recipe

almond flour (blanched and finely ground (see notes))

tbsp powdered sugar (or powdered Erythritol (see notes))

water

1/4-1/2 tsp almond extract ((optional but very recommended))

rose water (food grade (optional))

You can watch the video in the post for visual instructions.I recommend using a kitchen scale for this recipe.

Put the almond flour and powdered sugar (I used Erythritol which I processed in an electric coffee/spice grinder to make powder) in a food processor and blitz until combined and smooth.

Add the water (or your favorite liquid sweetener), almond extract, and rose water (optional) and pulse a couple of times until the dough holds together and forms a ball.

If the dough is too dry and doesn't hold together, add a tiny bit more water (or syrup). Make sure to add just a little until a thick dough is formed. If it's too sticky and wet, add more almond flour.

Take out the marzipan ball and knead it on a clean surface for about 30 seconds. You can now shape it into a log, wrap it up in cling wrap and refrigerate. It will firm up slightly in the refrigerator.

If you use agave syrup or corn syrup you should be able to store it in the refrigerator for up to 2-3 weeks (probably even longer) or up to 3 months in the freezer. If you are using water you should use it within 10 days or so because it will go bad quicker.

https://content.jwplatform.com/videos/gzba5kJ6.mp4

Making marzipan from scratch is easier than you might think. Furthermore, it’s a lot cheaper than store-bought! This homemade marzipan recipe contains only 3 ingredients and it’s ready in literally 5 minutes. A traditional recipe is vegan (without egg white), naturally gluten-free, and my version can be even made refined sugar-free (keto-friendly)!

Also known as Venetians, Neapolitans or tricolore cookies, these classic Italian-American treats are not really cookies at all, but thin, dense layers of brightly hued almond cake stacked with apricot jam, and coated with glossy chocolate. The layers are traditionally red, white and green to resemble the Italian flag, but, of course, you can play around with the colors depending on the holiday and what you have on hand. This version is adapted from Mary Carpino, from Briarcliff Manor, N.Y., who made them every Christmas for years. One of her granddaughters, Nicole Carpino Frasco, passed along the recipe to us. We increased the chocolate and salt slightly, but the festive spirit of the recipe remains. Mrs. Carpino stored them in her chilly winter attic, but if you don’t have one of those, store them in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 5 months.

almond

granulated sugar

eggs,

Red and green food coloring, preferably gel

(12-ounce

chocolate

Sprinkles, for finishing (optional)

Arrange 2 racks in the center of the oven and heat to 350 degrees. Make room in your refrigerator for 1 half-sheet pan. Grease 3 (13-by-9-inch) baking pans or quarter-sheet pans with cooking spray or a little oil, then line with parchment or wax paper. (This helps the paper stay in place.) Spray or oil the parchment.

Combine the flour and salt in a medium bowl. In the bowl of a standing mixer (or with a hand mixer), or in a large bowl if using an electric hand mixer, break up the almond paste using a fork or your fingers. Add butter, sugar, egg yolks and almond extract. Using the paddle attachment, beat on high until light and fluffy, about 5 minutes, scraping down the bowl halfway through. Turn off the mixer, add a third of the flour and salt, then beat on medium-low until just combined. Repeat with another third, scraping down the sides of the bowl as needed, and continue until all the flour is added and incorporated. Transfer batter to a large bowl. Rinse and dry the mixing bowl.

Add egg whites to the mixing bowl and beat on high speed with the whisk attachment until stiff peaks form, 30 to 45 seconds. Fold the egg whites into the batter until just combined.

Remove one-third of the batter to one of the prepared pans. Use an offset spatula to evenly spread the batter in the pan all the way to the edges. (This can get a little tricky, but have patience and take your time. The oil on the pan should help hold the paper in place, but if you’re having trouble, hold the paper in place with one hand while you spread with the other.) Remove another one-third of the batter to a medium bowl and add a couple drops of green food coloring. Stir until blended, and add more to reach your desired shade. Transfer green batter to a prepared pan and spread evenly. Add a couple drops of red food coloring to the remaining batter, stir to combine, add more as needed, then transfer to the last pan and spread evenly. Firmly tap each pan on the countertop to release air bubbles.

Bake for 10 to 11 minutes, rotating pans halfway through, until the edges are barely browned, the tops are just set, and a toothpick inserted into the center comes out clean. Immediately slide cakes from the pans onto racks using the parchment paper. Cool completely.

Using the parchment paper, slide the green cake onto a half-sheet pan. In a small saucepan, heat preserves over medium until loose, then strain through a fine mesh sieve. Spread half of the preserves over the green layer, going all the way to the edge. Carefully flip the uncolored layer on top (use a large offset spatula to help), and remove the parchment paper. Spread with the remaining preserves. Top with the red layer and remove the parchment paper. Cover with plastic wrap and place another rimmed baking sheet on top of the cookies. Transfer to the refrigerator, then top with heavy cans so the weight is evenly distributed. Refrigerate overnight.

Melt half of the chocolate in a double boiler or in the microwave in 30-second bursts. Using an offset spatula, spread the chocolate on the top and to the edges, then refrigerate until firm, about 30 minutes. Melt the remaining chocolate. Place a piece of parchment or wax paper on a cutting board, then place on top of the cake and invert the cake onto the board. Spread the bottom with the remaining chocolate. Let cool for a few minutes, then use the tines of a fork to draw waves in the chocolate and add sprinkles, if desired. Refrigerate until almost firm, but still slightly soft, about 5 to 10 minutes. (If you wait until the chocolate is fully set, the chocolate will crack when you cut.)

Run a sharp knife under hot water, dry, then trim the edges and save for snacking. Cut the cake into 1-inch squares, running the knife under hot water and drying between cuts. Return to the refrigerator to set completely. Store in the refrigerator in an airtight container with wax paper between layers. Allow to come to room temperature a bit before serving.

Rainbow Cookies

sugar, divided

almond paste (not marzipan), chopped

kosher salt

orange marmalade, heated, strained

bittersweet chocolate, chopped, melted

Bon Appétit

Preheat oven to 350°. Line three 13x9x2" metal baking pans with foil, leaving overhang; grease with 2 Tbsp. butter; set aside. Put egg whites in bowl of a stand mixer fitted with a whisk; beat until soft peaks form. Slowly add 1/3 cup sugar, beating until stiff peaks form. Transfer to a large bowl; cover; chill.

Using the paddle attachment, beat almond paste and remaining sugar on medium-low until incorporated, 4-5 minutes. Increase speed to medium-high; gradually add remaining butter. Beat until fluffy. Beat in yolks, then flour and salt. Fold in whites in 2 additions.

Divide batter evenly among 3 bowls. Mix red coloring into 1 bowl and green coloring into second bowl; leave third bowl plain. Spread 1 bowl of batter into each prepared pan; smooth tops. Bake, rotating pans halfway through, until just set, 9-11 minutes. Let cool in pans.

With a pastry brush, spread half of marmalade over green cake. Using foil overhang, lift plain layer out of pan. Invert onto green layer; discard foil. Brush remaining marmalade over plain layer. Lift red layer out of pan; invert onto plain layer and cover cake with foil.

Top with a 13x9x2" pan. Weigh down pan with several heavy canned goods to compress cake layers. Refrigerate at least 4 hours and up to 1 day.

Remove cans, top pan, and foil. Transfer cake to a waxed paper-lined baking sheet.

Spread half of chocolate over cake in a thin layer. Freeze for 10 minutes. Cover with waxed paper, invert the baking sheet on top, and flip cake. Uncover and glaze with remaining chocolate. Freeze 10 additional minutes.

Trim cake to 12x8". Cut crosswise into six 2"-wide strips. Cut each strip crosswise into 96 1/2"-wide cookies. Store in an airtight container.

Layers of almond cake are sandwiched with raspberry jam before getting coated in chocolate for the prettiest and most delicious rainbow cookies you've ever had.

Italian Rainbow Cookie Recipe

Preheat the oven to 325° and grease three 9-by-13-inch quarter sheet pans with cooking spray, then line each with parchment. In a stand mixer fitted with the paddle attachment, combine the sugar, almond paste and 1 stick of the butter. Mix until smooth and lump free, being sure to break down the almond paste as best you can. Add the remaining 2 sticks of butter and continue to mix until smooth, scraping down the sides of the bowl as needed.

Gradually add the egg yolks, followed by the milk and almond extract. Mix until combined. Add the flour and slowly mix until combined, scraping down the sides of the bowl as needed. Once the flour is combined, set aside.

In a separate bowl, whip the egg whites until they form stiff, fluffy peaks. Fold the whipped egg whites into the flour mixture to form a smooth batter, then divide equally between 3 bowls.

Stir the red food coloring into the first bowl of batter until evenly pink colored, then stir the green color into the second bowl of batter until evenly green colored, leaving the third bowl untouched. Keeping the batters separate, evenly spread them into the greased and parchment-lined quarter sheet pans, and bake, rotating halfway through, until set, 10 to 12 minutes. Then let cool completely.

Once cooled, spread half of the jam to cover the surface of the green cake and place the undyed layer, making sure the parchment is discarded, directly on top, sandwiching the jam. Repeat this step by spreading the remaining jam on top of the undyed layer and placing the pink layer directly on top of it, discarding the parchment.

Cover the cake with plastic wrap and top with another sheet pan. Weigh down the layers with heavy plates or cans, and refrigerate for at least 4 hours, or overnight.

Remove the weights and plastic wrap. Spread half of the melted chocolate over the top of the cake and refrigerate until set, 30 minutes. Once solid, flip the cake onto a cutting board, discarding the bottom layer of parchment, and spread the remaining melted chocolate in a even layer over the surface. Return to the refrigerator and chill until set, 30 minutes.

Once set, trim the cake into a 7½-by-10½-inch rectangle, reserving all trim for snacking or rainbow cookie ice cream (see the recipe). Cut the cake into 1½-inch squares, then serve.

This cherry almond coffee cake is a great treat for a weekend family vacation or for the holidays.

Cherry Almond Danish

butter,

flour

puff pastry, connected

cherry pie filling

almonds,

apricot jam (optional)

water (optional)

vanilla extract

heavy cream

Using a food processor, combine butter, sugar and almond paste. Pulse until mixture comes together.

Add in egg whites and almond extract until a smooth paste forms. Mix in the flour until a sticky smooth filling is formed.

Arrange puff pastry sheet on a parchment lined sheet tray and map out the center of the pastry with the back of knife.

To make the braid: make 45 degree cuts 2 inches apart along each side of the filling. Leave a flap of dough on each end of the filling to close the Danish.

Fill the center, spreading almond filling evenly across the pastry, leaving a little a 2 inch border along the flaps without filling.

Spread cherry pie filling over almond filling focusing on the middle of the pastry, so no cherry filling leaks out. (Use mostly cherries from filling, discard gelatin)

Flip both end flaps up and to braid, make overlapping folds alternating one strip at a time over the filling at a 45 degree angle.

Brush the pastry with egg wash (egg yolk and water whisked together). Top the pastry with sliced almonds.

Bake for 22 - 25 minutes or crust is golden brown.

Make the glaze by whisking together all glaze ingredients until a smooth mixture has formed and reserve. Mix apricot jelly with 2 tablespoons of water until jam has thinned out.

Remove Danish from oven &amp; brush with apricot glaze immediately. (Go over twice for extra sheen)

Drizzle or spread glaze over warm Danish. Let cool until the glaze hardens.

Directions:

Preheat the oven to 325 F, and grease three 9-by-13-inch quarter sheet pans with cooking spray, then line each with parchment.

In a stand mixer fitted with the paddle attachment, combine the sugar, almond paste and 1 stick of the butter. Mix until smooth and lump free, being sure to break down the almond paste as best you can. Add the remaining 2 sticks of butter and continue to mix until smooth, scraping down the sides of the bowl as needed.

Remove the weights and plastic wrap. Spread half of the melted chocolate over the top of the cake and refrigerate until set, 30 minutes.

Once solid, flip the cake onto a cutting board, discarding the bottom layer of parchment, and spread the remaining melted chocolate in a even layer over the surface.

Return to the refrigerator and chill until set, 30 minutes.

Classic Italian Pignoli Cookies Recipe – soft, chewy almond flavored centers with a crispy, crunchy exterior that’s covered in golden, toasted pine nuts. Super quick and easy to make!

Easy Italian Pignoli Cookies Recipe

(298 grams) granulated sugar

(170 grams) pine nuts

Break up the almond paste into 1 inch pieces and put it in the bowl of a food processor. Add the sugar and salt and pulse until combined, about 30 seconds. It should resemble corn meal.

Add 2/3 of the egg whites and process about 30 seconds. Slowly add what is needed from the remaining egg whites until a sticky dough is formed. The dough will be wet and sticky, but you will be able to roll it into balls between your hands.

Scoop out rounded tablespoons of dough and roll into 1 inch balls, about 25 grams each.

Roll the balls in the pine nuts. The stickiness of the dough will help the nuts stick.

Place on a parchment lined baking sheet 2 inches apart and bake until the nuts are starting to turn golden, about 15-18 minutes. Don’t overbake.

Optional: Dust cooled cookies with powdered sugar.

These sound amazing! I've never made pinoli, but can't wait to give this a try - I appreciate all the variations you show and discuss!

So happy you posted this one; pignoli are such a treat !!!!

I am making these today for Christmas .  I do have a question can I freeze these?

This is the easiest recipe I have ever used to make these delicious cookies.  These are pricey to make, but, oh so worth it.  Thanks so much Kelly for sharing this recipe.

Oh these are so delicious!!! They are our favorite cookies for Christmas.

https://content.jwplatform.com/videos/PvFhfZRl.mp4

Classic Italian Pignoli Cookies Recipe – moist, chewy almond flavored centers with a crispy, crunchy exterior that’s studded with golden, toasted pine nuts. Super quick and easy to make. A family favorite for holiday baking! Vegetarian Gluten free Dairy free #dessert

Italian Pignoli Cookies

Easy Italian Almond Paste Cookies are moist and chewy on the inside, crispy and crunchy on the outside. Made with just a few ingredients, they’re super easy to make and naturally gluten-free.

Italian Almond Paste Cookies (Almond Macaroons)

(198 grams) sugar

almonds

Break up the almond paste into 1 inch pieces and put it in the bowl of a food processor. Add the sugar, salt, egg whites, and almond extract and process until a smooth paste forms. The dough will be wet and sticky, but you will be able to roll it into balls between your hands.

Chill the dough for 1 hour or up to 3 days.

Press almond slices onto the sides of the cookie. The stickiness of the dough will help the nuts stick.

Place on a parchment lined baking sheet 2 inches apart and bake until the bottom edges are starting to turn golden, about 15-18 minutes. Don’t overbake.

I would love these - and they'd be a great addition to any Christmas box this season!

Kelly carissima ! Of course, this is the best "part 2 " of how to use home made almond paste !!!! Amazing, tasty, seducing cookies, perfect for approaching holidays ! Thank you so much !

As a cookie monster  allow me to say "job well done", keep'em coming please.

Oh these almond cookies look and sound wonderful, and they definitely give me some holiday vibes, too! I've tried a similar recipe with pine nuts, so I know for sure this is absolutely delicious!

These cookies are amazing! A new favorite in my family! I just love the crunchy outside, chewy inside. The flavor is out of this world! Yum!!!

I have been searching for the perfect almond macaroon recipe for a long time and have tried many recipes, but haven't been really satisfied with any.  But I finally discovered the best one.  These macaroons are delicious and easy to make, and I am a very picky baker.  Thank you very much for sharing this recipe!  My search is finally over!!!

How to make almond paste with just 3 base ingredients, tons of adaptability, and in as little as 5 minutes. Best of all, this recipe is gluten-free, egg-free, and can be made refined sugar-free for a quick and easy vegan almond paste (that can be turned into vegan marzipan too!)

How to Make Almond Paste (Egg-Free Recipe)

Tbsp sugar

vanilla powder (optional)

add-ins (check the notes below)

If you&#039;re starting with whole, unblanched almonds, you&#039;ll first need to blanch them. If you&#039;re beginning with blanched, slivers, or almond meal/flour- skip this step.

Step 1: Prepare the almonds

Depending on whether you’re using whole, slivered, or almond meal/flour, this process will take a different amount of time. If wanted and depending on your machine, you can process the almonds a bit by themselves – just enough for them to be like almond meal or a slightly gritty almond flour consistency. I directly add the whole blanched almonds with the rest of the ingredients.

If you&#039;re using powdered sugar:Add all the ingredients and process until the mixture starts to clump up into a dough. It should be a malleable mixture that is formable but not too tough.If you’ve added almond extract, taste the almond paste and adjust if needed.

If you&#039;re using liquid sweetener:Begin by adding 1 Tbsp of the syrup/water to the almond and then increase 1 tsp at a time until it forms a malleable dough – voila! Add a pinch of salt and any additional ingredients at the same time as the first spoonful of syrup. Then taste and adjust if needed.

For a more spreadable, almond butter-like consistency:If you prefer to use this almond paste like you would any other nut butter, then you can simply keep on blending until you achieve a runny consistency. Voila – a sweet blanched almond butter.

Step 2: Process the almonds

Traditionally almond paste (and marzipan) and stored rolled up in a log. To do this, transfer the paste to a sheet of beeswax wrap, parchment paper, or clingfilm. Fold the paper/film over the mixture and use it to help you shape a log. Then twist the ends like a Christmas cracker to seal.Alternatively, if you&#039;ve made it slightly softer and more spreadable, simply store it in an airtight container.

To store:Fridge: The prepared almond paste can be stored wrapped tightly (and then kept in a bag for further ‘airtight’ storing) or in an airtight container for up to 10 days if you use water or several weeks using syrup or without added liquid (3-4 weeks).Freezer: Make sure to wrap the almond paste well (to avoid freezer burn). I like to wrap it and then place that in a freezer-safe bag. Store in the freezer for up to 3 months.Allow the paste to come back to room temperature before using.

Step 3: Shape and store the almond paste

It's worth having a go at making your own marzipan to cover your Christmas cake - and you can experiment with adding different flavours

Easy marzipan

golden caster sugar

icing sugar, sifted,

ground almond

vanilla pod

eggs, beaten

½ tsp orange or lemon juice

Mix the sugars and almonds in a large bowl, then rub in the vanilla seeds until even. Make a well in the middle, then tip in the eggs and citrus juice. Cut the wet ingredients into the dry with a cutlery knife. Dust the surface with icing sugar, then knead the marzipan briefly with your hands to a smooth dough. Don’t overdo it as the paste can get greasy. Add a bit more icing sugar if it seems too wet. Shape into a ball, then wrap and keep in a cool place until ready to cover the cake. Can be made up to 2 days in advance.

Lift the cake onto a cake board or plate, then use a pastry brush to cover evenly with a thin layer of jam. Dust the work surface with more icing sugar, then roll the marzipan into a circle about 40cm across, dusting underneath the marzipan with more icing sugar and turning it a quarter turn after every few pushes of the rolling pin.

Flip the top of the circle back over your rolling pin so you can see the underside of the marzipan, then lift the pin up and lift the marzipan over the cake. Stop once you can see that the edge of the marzipan nearest you is about level with the bottom of the cake. Flop the front of the marzipan down. Smooth the paste over the cake using the palms of your hands, then trim with a sharp knife. If any cracks appear, simply pinch the paste back together and smooth. Leave to dry for at least 24 hrs, or up to 3 days, before covering with icing.

How long does homemade marzipan keep? Although homemade marzipan contains raw eggs, the amount of sugar, and lack of moisture, prevents bacteria growing when left at room temperature, so your cake should last for 1-2 months iced. The most important thing is that you don't scrimp on drying time – once you’ve covered your cake in marzipan it should be left to completely dry out, before you then cover it with icing. If you want to make marzipan before you are ready to cover your cake, then wrap it well in cling film and keep in a fridge for up to a week – as wrapped in a ball it will still contain a little moisture. As it contains raw eggs it shouldn’t be given to anyone in an at-risk group, including pregnant women, the elderly, the unwell and the very young. You can make a cooked marzipan, which carries no risks. It is a little softer, and harder to work with, but a good substitute if you are at all worried.

Top 12 almond paste recipes from across the web

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Italian Rainbow Cookies

Homemade Almond Paste

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Italian Rainbow Cookie Recipe

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Easy marzipan

Top 12 almond paste recipes from across the web

The most viewed almond paste recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Italian Rainbow Cookies

Homemade Almond Paste

Homemade Marzipan Recipe

Italian Rainbow Cookies

Rainbow Cookies

Italian Rainbow Cookie Recipe

Cherry Almond Danish

Italian Rainbow Cookie Recipe

Easy Italian Pignoli Cookies Recipe

Italian Almond Paste Cookies (Almon...

How to Make Almond Paste (Egg-Free ...

Easy marzipan

The most viewed almond paste recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine