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. [inlinkz_linkup id=693903 mode=1]
