Macadamia Italian Rainbow Cookies
Dec 2, 2017 0:54:50 GMT -5
Post by bloodbought on Dec 2, 2017 0:54:50 GMT -5
Macadamia Italian Rainbow Cookies
2/3 cup macadamia nuts
2/3 cup confectioners' (a.k.a. icing/powdered)sugar
1 egg white
4 whole eggs
1 cup sugar
1 cup butter, melted and cooled
1-1/2 tsp rum extract
1 cup flour
1/2 tsp salt
red food colouring
green food coloring
2 tbsp strawberry jam
2 tbsp apricot jam
1 cup (6 ounces) chocolate (chips or chopped up) semi-sweet or dark
1 tsp shortening
Grind up the macadamia nuts until fine. Add the powdered sugar and the one egg white. Process again until you get a smooth paste.
Beat eggs and sugar together until they become thick and very light lemon yellow (this will take 2-3 minutes)
Continue beating and then spoon in the macadamia nut paste in a spoonful at a time until combined.
Beat in the butter and the rum extract.
Divide this batter into three equal portions.
Leave one plain and then tint one red and the third one green.
Grease three 11x7" baking pans. Put batter portions into the pans (one colour per pan, no mixing).
Bake at 375 for 10-12 minutes until a toothpick inserted in the center comes out clean and edges are light brown.
Cool for a few minutes and then transfer to wire rack to cool completely.
**NOTE*** You may not have three 11x7" pans. I only had two. What I did was put the extra batter in the refrigerator until I had a free pan and it was fine. I had used aluminum foil in the pan so it was super simple to pop out the cake and re-use the pan right away.
Place the red layer on a piece of wax paper.
Spread strawberry (or whatever kind of jam) evenly on cake layer.
Top with the plain layer.
Spread with the apricot (or whatever kind you want) jam evenly.
Top with the green layer.
Melt the chocolate chips with the shortening in the microwave until melted, stir until smooth.
Pour HALF the melted chocolate over the green layer and spread evenly.
Put in the fridge and allow the chocolate to set.
Remove from fridge and turn over (chocolate down) onto a piece of waxed paper.
Remove wax paper from red layer.
Pour remaining half of melted chocolate over the red layer and spread evenly. Allow to set in refrigerator.
The original recipe from Taste of Home Magazine suggested that you cut it lengthwise into fourths and then into 1/4 inch slices. I think it would be easier to eat if you cut in half lengthways and then cut into slice, it will be easier to eat.
2/3 cup macadamia nuts
2/3 cup confectioners' (a.k.a. icing/powdered)sugar
1 egg white
4 whole eggs
1 cup sugar
1 cup butter, melted and cooled
1-1/2 tsp rum extract
1 cup flour
1/2 tsp salt
red food colouring
green food coloring
2 tbsp strawberry jam
2 tbsp apricot jam
1 cup (6 ounces) chocolate (chips or chopped up) semi-sweet or dark
1 tsp shortening
Grind up the macadamia nuts until fine. Add the powdered sugar and the one egg white. Process again until you get a smooth paste.
Beat eggs and sugar together until they become thick and very light lemon yellow (this will take 2-3 minutes)
Continue beating and then spoon in the macadamia nut paste in a spoonful at a time until combined.
Beat in the butter and the rum extract.
Divide this batter into three equal portions.
Leave one plain and then tint one red and the third one green.
Grease three 11x7" baking pans. Put batter portions into the pans (one colour per pan, no mixing).
Bake at 375 for 10-12 minutes until a toothpick inserted in the center comes out clean and edges are light brown.
Cool for a few minutes and then transfer to wire rack to cool completely.
**NOTE*** You may not have three 11x7" pans. I only had two. What I did was put the extra batter in the refrigerator until I had a free pan and it was fine. I had used aluminum foil in the pan so it was super simple to pop out the cake and re-use the pan right away.
Place the red layer on a piece of wax paper.
Spread strawberry (or whatever kind of jam) evenly on cake layer.
Top with the plain layer.
Spread with the apricot (or whatever kind you want) jam evenly.
Top with the green layer.
Melt the chocolate chips with the shortening in the microwave until melted, stir until smooth.
Pour HALF the melted chocolate over the green layer and spread evenly.
Put in the fridge and allow the chocolate to set.
Remove from fridge and turn over (chocolate down) onto a piece of waxed paper.
Remove wax paper from red layer.
Pour remaining half of melted chocolate over the red layer and spread evenly. Allow to set in refrigerator.
The original recipe from Taste of Home Magazine suggested that you cut it lengthwise into fourths and then into 1/4 inch slices. I think it would be easier to eat if you cut in half lengthways and then cut into slice, it will be easier to eat.
