•Italian Rainbow Cookies That Are Naturally Coloured•

Italian rainbow cookies were always a staple in my Nonna’s house, but I always wanted to find a way to naturally colour them over the years, and have finally found a way! So screw food colouring, because raspberry and matcha are awesome natural food colourings that taste great too! • • #shorts #fyp #recipes #cookies #baking _______________________ ⭐️•Makes ~16 Cookies•⭐️ • • 🇮🇹•Cookie Batter•🇮🇹 ➡️ 1 1/4 Cups (284g) Unsalted Butter ➡️ 9 Tablespoons (113g) Granulated Sugar ➡️ 1 Teaspoon Vanilla OR Almond Extract ➡️ 3 Eggs (Separated) ➡️ 1 1/2 Cups + 2 Tablespoons (195g) Flour ➡️ 1 Cup (227g) Almond Paste ➡️ 1/2 Teaspoon Salt ➡️ 1/4 Cup (63mL) REDUCED Raspberry Purée ➡️ 2 1/2 Teaspoons Matcha Powder 🍭•Additional Good Stuff•🍭 ➡️ 2/3 Cup (207g) Seedless Jam (Of Choice) ➡️ 1 1/3 Cups (240g) Dark Chocolate • • ⭐️•NOTE: for the reduced raspberry purée, start with 1/2 cup (125mL), then cook until really thick. It should measure about 63mL once cooked. • • 1️⃣. For the batter, cream the butter, sugar and vanilla or almond extract for 8 minutes then add the almond paste and mix until incorporated. Then add in the egg yolks. Sift the flour and salt then mix that in until you have a smooth batter. 2️⃣. Divide evenly among 3 bowls, leave one plain, add the reduced raspberry purée to one, and matcha powder to the other. Spread each colour onto 3 separate greased and parchment lined 9x9 pans and bake at 350 Fahrenheit for 25-30 minutes. Note that the pink layer MAY take a few minutes longer. Allow to cool. 3️⃣. Start with the pink layer and spread half of the jam over top. Top with the white layer and spread more jam on top of that. Then top with the green layer. Wrap with plastic and top with a 9x9 pan and a can (to pack it), then refrigerate for 6 hours. 4️⃣. Melt dark chocolate then spread this on top. Allow it to set, then cut into bars. ______________________ 💡•Extra Tips & Advice•💡 ➡️ Reducing the raspberry purée is crucial to ensure you’re not adding too much extra moisture to your cookies. ➡️ You can also use reduced strawberry or cherry purée instead of raspberry. ➡️ Weighing down the cookies is crucial to ensure you get a nice cookie that doesn’t fall apart. ➡️ I would highly recommend using a double fruit jam to ensure the cookies aren’t too sweet. ➡️ A hint of salt on the melted dark chocolate will add great contrast to the sweetness of the cookie! ➡️ To get nice even cuts on the cookies, use a SLIGHTLY damp hot sharp knife. ➡️ Creaming the butter and sugar together is so important as it will result in beautifully soft cookie layers! ➡️ The pink layer may take a few minutes extra of baking time due to the extra moisture. Also the matcha layer may be baked a few minutes early. Those are some things to just look out for 😉. ___________________________ If you would like to see more of my creations and recipes, check out my Instagram, Facebook and TikTok pages. Lots of stuff to see there: . . . 📷Instagram: https://www.instagram.com/alex_canadianbaker/ 🎥Facebook: https://www.facebook.com/alex.czajka.14 🎞TikTok: https://www.tiktok.com/@ alex_canadianbaker?_t=8WhcUY0wTLB&_r=1 (Video edited using CapCut)

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