Making Christmas cookies is an important part of my family’s holiday tradition. This week I am sharing some of our favorite recipes.
Rainbow / Venetian / Neapolitan / Tri-color cookies
component
1-8 ounces can of almond spread
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 cup sugar
4 eggs, separated
1 teaspoon almond extract
2 cups flour flour for any purpose
1/4 teaspoon salt
10 drops of green food coloring
8 drops of red food coloring
Preservation is used in a 12-ounce jar
8 ounces of semi-sweet chocolate
directions
Preheat oven to 350 degrees F. Grease three baking pans measuring 13 x 9 x 2 inches; Line with wax paper; Greaseproof paper.
Break the glue in a large mixer bowl with a fork. Add butter, sugar, egg yolks and extract and beat in a mixer until airy, 5 minutes. Stir in the flour and salt.
Beat proteins in a separate bowl until a stiff foam is obtained. Stir into the almond mixture with a wooden spoon, using a rotating motion similar to folding.
Remove 1-1 / 2 cups of batter; Spread evenly to one of the prepared molds. Take out another 1-1 / 2 cups a night for a small bowl; Shade green with coloring. Spread to the second mold. Tint the remaining 1-1 / 2 cups of the batter to red. Spread in the remaining mold.
Bake 15 minutes or until edges are slightly golden; All layers of the cake will be 1/4 inch thick. Immediately remove the cakes from the pans to large grids. Carefully peel off wax paper. cool.
Place a red layer on an inverted jelly roll pan or large tray. Heat guard; Tension; Save chunks in a colander for other uses. Spread half of the filtered preserves on a red layer. Top with a white layer. Spread on remaining cans. Cover with a green layer with the top side facing up.
Cover with cling film. Weigh with a large wooden chopping board, heavy flat tray or large book. Refrigerate overnight.
Melt chocolate in the top of a double boiler over hot water.
Cut the uneven cake edges with a sharp knife. Freeze the top layer with half of the melted chocolate. Let the chocolate dry. Turn the rectangle over and freeze the remaining chocolate. Cut the cake sideways into 1-inch-wide strips. Cut each strip into 1-inch pieces. Makes about 6 dozen. The cookies freeze well.
Marshmallow Fudge Squares
Component
1/2 cup butter
2 squares of unsweetened chocolate
1 cup flour for each purpose
1 cup sugar
1 tsp. Salt
1 teaspoon vanilla extract
2 eggs
1/2 cup walnuts, chopped
1/2 (6 ounces) pack. Semi-sweet chocolate pieces (1/2 cup)
2 tablespoons milk
30 large marshmallows
Arrival instructions:
In a 1 liter pot, melt butter and chocolate squares. Remove from the heat.
Grease a 13X9-inch baking pan and preheat the oven to 350 degrees.
In a large mixer bowl, measure flour, sugar, salt, vanilla and eggs. Beat on low speed until smooth, scraping the bowl occasionally. Using a spoon, stir in the chocolate mixture. Spread the mixture in a prepared pan. Bake for 15 minutes.
Meanwhile, melt pieces of chocolate and milk in a small saucepan over low heat. Remove from the heat.
Remove baking pan from oven; Arrange marshmallows in rows on top of the baked layer. Bake 5 minutes longer or until the marshmallows are tender and fluffy. Online. Using a metal spatula, flatten marshmallows and spread evenly.
Drizzle the melted chocolate mixture over the marshmallow layer. Cool on a wire rack for 30 minutes. Cover and refrigerate, until cold and the top is firm, about two hours. When it is cold, cut into small squares,
Store in a well-covered container in the refrigerator until exhausted within 3 days.
Cookies can be frozen with between layers of wax paper.
Posted by Jovina Coughlin in cookies, desserts, healthy Italian cooking
