Professional Bakery Rainbow Cookies

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Professional Bakery Rainbow Cookies




I have been asked to show how to make these Professional Bakery Style Rainbow Cookies for a long time now.
These special Marzipan slices are a staple in Old Fashioned Bakeries such as mine!!
This is an expensive cookie to make due to the hefty amount of almond paste, in addition to their intense labor involved. But they are well worth it!
For those of you who do not like Marzipan or cannot have nuts….THERE IS NO SUBSTITUTION! Sorry! You’ll just have to pass on this one! (Of course you can use sponge cake and do the layering affect as I show you, but the marzipan in this cookie is what makes it the classic Rainbow Cookie found in all the bakeries!)

I have adjusted the recipe here, for you to make the smallest amount possible.

I want to address this question right away, as I know it is coming:
Can I make this recipe smaller?

YES, BUT- you will have to figure out a way to adjust your new tiny recipe to the appropriately sized sheet pans. If you will continue reading, it is already difficult with this recipe as it is written here to find the correct pans.

It will be wise to invest in Quarter Sheet Pans to make your life during this process much much easier. You will need 4 of them since we are making 4 colors to layer the cookie.
If you do not want to splurge for MORE KITCHEN GADGETS! I understand, and you can go ahead and proceed as I do in the video with 2 HALF Sheet pans and skillful even spreading of the batter.

RAINBOW MARZIPAN COOKIES
Yield 6 dozen

Almond Paste 2lbs 3oz (980g)
Unsalted Butter softened at room temperature 1lb (454g)
Large Eggs 13 (650g)
Cake Flour 1 cup (120g)

Raspberry Jam 1 1/2 cups
Merckens Chocolate approximately 8oz

Pink, Green and Yellow Food Coloring

Mix Method:
Preheat oven to 350 degrees F

Soften the almond paste in the bowl of your kitchen aid mixer fitted with the paddle attachment.
if it seems to be a little on the dry side, add one of the eggs to get it nice and creamy before adding the softened butter.
Add the butter all at once and cream until all is mixed thoroughly, stopping to scrape the sides of the bowl from time to time.
Add the eggs slowly, one at a time, stopping to scrape the bowl periodically.
Add the sifted cake flour all at once and mix just until combined.

Divide the batter evenly between 4 bowls.
1 will remain white, 1 will be pink, 1 yellow and one green. Add food coloring to the brightness of your likeness.

Prepare your sheet pans with pan grease and parchment paper as shown in the video.

Spread the batter evenly amongst the pans and bake for about 15-17 minutes or until the edges just start to brown slightly. DO NOT OVERBAKE

Cool completely and then place in the freezer for about 1 hour before handling for assembly, this will ensure your thin delicate sheets will not break while building the rainbow cookie.

ASSEMBLY:

Remove the parchment paper from each layer of cake before assembling.
If you used half sheet pans and the method I showed in the video, you will slice each color apart.

It is not important which color you begin or end with.
You will take the first layer of cake and spread 1/2 cup of jam very thin and evenly.
Top with the next layer of cake and repeat with the jam and the next layer of cake and jam until you end with the last layer of cake.

Freeze the entire stack for at least 30 minutes.

Slice the entire 12″ X 9″ sheet of cake into 4 strips along the shorter (9″) side.
Each strip will be brushed with a very thin coating of Merckens Chocolate and then sliced into the size cookie you desire.
Store cookies in an airtight container for about a week.
These cookies tend to dry out quickly.
You can freeze them (preferably in strips and before cutting into portions) wrapped in plastic wrap for up to 2 months.
You'll get about 18 cookies out of each strip.



More professional recipes link.