ITALIAN SEVEN LAYER COOKIES (TRICOLORES)
These cookies take A LOT of work, but the recipe is simple. It is a matter of assembling and patience. These are just like the cookies(aka rainbow cookies, italian ribbon cookies) you get at NYC bakeries. Your patience and time will be well rewarded. The list of ingredints is for EACH layer. You have to prepare each layer seperately so they bake even. Bon appetit! USE 11x17 PANS TO ASSURE SUCCESSFUL BAKING! The 1st person to review these used 11x7 brownie pans that were way too small. The 11x17 are perfect for these cookies. Don't use smaller pans. Enjoy!
Provided by Diamond Joe
Categories Bar Cookie
Time 9h30m
Yield 12 dozen
Number Of Ingredients 13
Steps:
- You must repeat this 3 times. Once for each layer.
- Sift flour, salt and baking powder togerther and set aside.
- Cream the butter and sugar in a stand mixer until the mix lightens in color and is fluffy, about 3 minutes.
- Add the eggs one at a time and beat about 1 minute for each egg, add in the almond extract.
- With the mixer on low, add in the flour mixture and mix until just combined, add whichever food coloring your using as it mixes.
- Coat an 11x17 pan with non stick baking spray and pour mixture into pan. It will take some effort to spread evenly. TIP: If it does not spread evenly, spread the mixture as evenly as you can. Then put in the hot oven for about 45 seconds. Then jiggle the pan gently to get the batter even.
- Bake for 10 minutes at 350 or until done.
- CAREFULLY flip the red layer onto wax paper and let cool. If you have more than one of these pans, leave the red layer in the pan and repeat the above listed steps, first with the yellow layer. While that layer is baking, carefully spread the red layer evenly with the raspberry jam. Then CAREFULLY flip the yellow layer on top of the red layer you just coated with the raspberry jam. Now for the last layer, the green one. Repeat the above listed baking steps and coat the yellow layer with the Other jar of jam. Once the green layer is done, fip on top of the yellow layer you coated with the raspberry jam. You now have 5 layers. Hard parts over -- sort of. now you must weigh down the cookies. To do this, cover the cookies with wax paper and take eithier another 11x17 pan or something of equal size like a cutting board and place on top of the cookies. You don't have to put very heavy weight on them anything handy that won't slip off. You're just trying to condense the layers a bit. Place in the fridge for 3 hours.
- Remove the cookies from the fridge and remove the weight and wax paper.
- Put the 1st bag of chocolate chips into a small sauce pan with the oil on a low light and melt until even. When done, spread unto top of cookies. Let harden at room temp, at least 3 hours. CAREFULLY flip the cookies and repeat on the other side with the other bag of chocolate chips. Let cool at room temperature.
- When the chocolate rehardens, Take a long carving knife and cut into small squares. Then put them in the fridge in an airtight container. Enjoy!
Nutrition Facts : Calories 741.5, Fat 34.9, SaturatedFat 20.4, Cholesterol 102.7, Sodium 330.4, Carbohydrate 110.1, Fiber 4.4, Sugar 82.2, Protein 6
SEVEN LAYER COOKIES
The colors may have been meant to represent the Italian flag, but their palette is just right for Christmastime. To make sure they're vibrant, purchase gel food colorings from a kitchen or craft store -- the liquid drops from the supermarket won't be able to produce the deep red and green this cookie requires.
Provided by Food Network
Categories dessert
Time 3h15m
Yield 4 dozen cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F. Line three 13-by-9-inch baking pans with either parchment paper or greased aluminum foil.
- In a food processor, pulse together the butter, confectioners' sugar and almond paste until pale yellow and fluffy. Continue to pulse while adding the eggs one at a time, then the vanilla extract. Add the flour and process until a smooth dough forms, stopping occasionally to scrape the sides and corners of the bowl.
- Remove the dough and divide into 3 even pieces. Place one piece back into the processor with a dab of red gel food coloring, and pulse until combined. Repeat with another piece and a dab of green food coloring.
- Spread the red, green and plain doughs in the prepared baking pans, and bake until light and springy to the touch, about 15 minutes. Allow to cool completely in their pans, about 1 hour.
- Remove the cookie layers from their pans, reserving 1 pan to use as a mold. Place the apricot and raspberry jams in separate bowls or mugs and microwave until loose, about 1 minute. In another bowl, toss the chocolate chips with the corn syrup and oil and microwave in 30-second spurts, stirring with a fork in between, until a shiny glaze is formed.
- Place the green layer in the pan, then spread a thin layer of raspberry jam over it. Next, add the white layer, then repeat the process with the apricot jam. Top with the red layer, then spread the chocolate glaze across the top. Place in the refrigerator until the chocolate hardens, then wrap in plastic and allow to set for another hour, refrigerated.
- Place a cutting board on top of the pan, invert it, and unmold the cookies. Using a sharp knife, cut the cookies lengthwise into 4 long pieces, then cut across in 1/2-inch intervals. These keep, well-wrapped at room temperature, 5 days.
SEVEN LAYER MAGIC COOKIE BARS
Chips of chocolate and butterscotch are a doubly delicious addition to these lovely layered cookie bars.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 35m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (325 degrees F for glass baking pan). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13x9-inch baking pan.
- Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork.
- Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars or diamonds. Store covered at room temperature.
Nutrition Facts : Calories 257.4 calories, Carbohydrate 21.1 g, Cholesterol 16 mg, Fat 14.6 g, Fiber 1.3 g, Protein 2.3 g, SaturatedFat 8.1 g, Sodium 102.5 mg, Sugar 16.9 g
ITALIAN SEVEN LAYER COOKIES
A delicious can't eat just one cake like cookie... If you have the time it is worth it...a friend gave me this recepie many years ago...They make great gifts...
Provided by zoe5794
Categories Dessert
Time P1DT12m
Yield 24 cookies
Number Of Ingredients 10
Steps:
- Grease 3 13 x 9 x 1 pans linwith waxed paper grease again set aside -- Mix almond paste,butter,sugar,egg yolks and almond extract -- Beat until fluffy -- Mix in flour.
- Beat eggwhites until stiff peaks form -- Fold into almond paste mixture using wooden spoon. (important).
- Separate into 3 bowls about 1 1/2 cups each -- Mix red coloring in one and green in another leave last batter color --
- Spread mixture in each pan bake @ 350 degrees until edges are golden and cake is firm in center -- aprox 10 to 12 mins --
- Remove from pans to cool -- Place green back on pan layer with hot preserves then top with white, layering with preserves finishing with red on top -- Place a sheet of waxed paper over top layer then place one of the pans on top bottom down -- Put weight on the top pan to compress and put in fridge for 8 hrs --
- Melt choc chips in micro stirring on occasion aprox 3 mins -- Spread over layer, refridge till set then repeat on other side -- Cut into 2 x 2 squares --
- ENJOY -- .
Nutrition Facts : Calories 371, Fat 19.5, SaturatedFat 10.3, Cholesterol 65.8, Sodium 108.1, Carbohydrate 49.4, Fiber 1.7, Sugar 30.8, Protein 4
ITALIAN RAINBOW COOKIES
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.
Provided by Margaux Laskey
Time 2h
Yield About 70 cookies
Number Of Ingredients 12
Steps:
- 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.
SEVEN LAYER COOKIES
Make and share this Seven Layer Cookies recipe from Food.com.
Provided by carolinafan
Categories Bar Cookie
Time 45m
Yield 1 nine by thirteen inch pan, 20 serving(s)
Number Of Ingredients 7
Steps:
- Melt margarine in 9 x 13 inch pan.
- Sprinkle graham cracker crumbs over margarine.
- Sprinkle coconut, chocolate chips, butterscotch morsels and pecans in that order.
- Pour sweetened condensed milk over this mixture.
- Bake at 350° for 30 minutes.
- Cool and slice into squares.
7 LAYER COOKIES
A very nice lady from the hospital I gotta go to gave me this recipe the other day and said these are THE BEST cookies ever :) I made them for the first time today and they were good. I would suggest to use a square pan ( I have a 8x8x2.5 inch glass baking pan and think that it is perfect) and might use more graham crackers next time. I am posting the recipe as I received it. Enjoy :D
Provided by Strawbelly
Categories Dessert
Time 35m
Yield 12-16 cookies, 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Melt 1 stick butter in a jelly roll pan.
- Spread in pan (in layers) - 1 cup of graham cracker crumbs
- 1 cup of shredded coconut.
- 6 oz of butterscotch chips
- 6 oz. of chocolate chips.
- Drizzle one can of sweet condensed milk on top.
- Add 1 cup of chopped walnuts on top.
- Bake at 350°F for 30 minutes.
- Remove and let cool and then cut into squares.
Nutrition Facts : Calories 405.3, Fat 27.5, SaturatedFat 15, Cholesterol 26.8, Sodium 159.6, Carbohydrate 39.3, Fiber 2, Sugar 33.3, Protein 4.7
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- Preheat oven to 350 degrees with rack in middle position. Butter a 13x9 inch baking pan and line with parchment paper, leaving a 2-inch overhang on each of the long sides. Butter the parchment paper.
- Place egg whites in stand mixer and beat at medium-high speed with the wire whip attachment until they begin to hold stiff peaks. With mixer at high speed, gradually add 1/4 cup of sugar, beating until stiff, glossy peaks are formed. Transfer whipped egg whites to a holding bowl.
- In the now-empty mixing bowl (no need to wash), add the almond paste and 3/4 cup sugar. Beat on medium speed with the paddle attachment until almond paste is broken up and combined with the sugar, about 4 minutes. Add softened butter and beat until mixture is light and fluffy, 3-4 minutes, stopping once to scrape sides of bowl. Add yolks and almond extract and beat for an additional 2 minutes. Scrape bowl. With mixer running on low, gradually add flour and salt and mix just until no streaks of flour remain.
- Stir about a third of egg whites into the almond mixture to lighten. Fold in remaining egg whites until no white streaks remain.
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