chocolate

Slow Cooker Chocolate Raspberry Brownies

February 12, 2020 by Marisa 34 Comments

These Slow Cooker Chocolate Raspberry Brownies are ridiculously easy to make. They’re ever so moist and fudgy, and with all the attributes of a great brownie! All you’ll need is 15 minutes of prep time to make these homemade treats and your slow cooker does the rest!

These chocolate raspberry brownies came to be purely by mishap and all because, a while back, my gas oven refused to ignite. But, that’s a whole other story.

And yet here I am, years later, with the exact same issue and around Valentine’s Day no less.

I had never before used my slow cooker in baking. I’ve always associated it with savoury meals and never would have thought it could produce such a delightful treat.

And so without question, I knew these Chocolate Raspberry Brownies were just begging to be made again!

After one blissful bite of these moist fudgy brownies with that burst of sweet raspberry goodness, I kind of wondered why it took me so long to make again!

But make no mistake, I’ll definitely be making them more often as I’d love to experiment with different flavoured chocolates. Although I must say, the raspberry flavoured variety is tops for me.

As you can see from these Chocolate Raspberry Cream Cheese Cookies. I simply adore the chocolate and raspberry combo!

So much so that I also use raspberry flavoured chocolate when I bake this pretty Triple Chocolate Brookie Tart.

For this recipe I used dark chocolate raspberry bars from Lindt Chocolates but feel free to use any brand you like!

I’m not sponsoring this brand here, but do use a good quality dark chocolate of your choice.

You can also use other favourite flavours of yours.

You will find that these brownies are not on very cake-like but rather more dense in texture and will satisfy any chocolate cravings you may have.

With crispy outer edges and soft fudgy middles, they are sure to please any palette.

As an added bonus, prep time is fairly quick and easy and the slow cooker slowly and surely wins the race here.

How to Make Chocolate Raspberry Brownies in a Slow Cooker

You’ll want to first start by preparing your slow cooker.

Grease the inside with butter or margarine and line the bottom with parchment paper while over extending along the sides of the slow cooker. This facilitates the removal of the brownies.

Mine extended about an inch and a half along the sides. You can smooth out any air pockets with your hands and press down on the parchment paper to fold pleats up along the sides. This way the parchment paper will cling to the side of the greased slow cooker.

Melt the butter and chocolate together. You can do this in a microwave or over a double boiler. Either will do just fine.

Set the chocolate mixture aside to cool while you chop the pecans or walnuts. Whichever you use is fine but you can also omit the nuts if you prefer.

Once cooled, whisk in the sugar and then the eggs, vanilla and salt.

Add the flour to the chocolate mixture and stir very well for 2 minutes.

Finely, stir in the chopped nuts if using.

Transfer the chocolate brownie batter to the prepared slow cooker and cook on low heat for 2 hours and 15 minutes approximately.

Slow cookers vary from one model to another therefore use the estimated cooking time as a guideline. I increased mine by 10 minutes.

You’ll know they’re ready when the edges are thoroughly cooked while the centres are somewhat softer.

Remove the inside container from the slow cooker and allow to cool for 1 hour.

The brownies are easier to remove from the slow cooker when they are sufficiently cooled.

I find it easier to tilt the slow cooker slightly on its side while holding on the parchment paper and sliding the brownies out in one fluid motion.

How to serve slow cooker brownies

These Chocolate Raspberry Brownies are rather lovely on their own but a scoop of ice-cream certainly makes them a little more indulgent!

You can also go sweet and simple with a drizzle of melted chocolate and a sprinkle of chopped pecans.

Or serve alongside some fresh raspberries for an even simpler plating.

Whichever way you serve them, they’ll definitely disappear in a flash!

Happy baking dear friends!

This recipe was originally published Feb 8, 2017 and republished Feb 12, 2020 with updated content and photos.

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

Print Recipe

Slow Cooker Chocolate Raspberry Brownies

These Slow Cooker Chocolate Raspberry Brownies are ridiculously easy to make. They're ever so moist and fudgy, and with all the attributes of a great brownie! All you'll need is 15 minutes of prep time to make these homemade treats and your slow cooker does the rest!

Course: Dessert

Servings:

Calories: 272kcal

Author: Marisa

Equipment

Slow Cooker, standard size of a 5.4 Litre capacity.

Ingredients

150 grams dark raspberry chocolate or any dark chocolate of your choice
3/4 cup unsalted butter cubed
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
1/2 cup all purpose flour
3/4 cup roasted chopped pecans

Garnish for Brownies

1/4 cup finely chopped pecans
1/3 cup melted chocolate pieces for drizzling over the top of the brownies.

Instructions

Use butter or margarine to butter the inside of your slow cooker.
Cut out a piece of parchment paper large enough to line the bottom while extending up the sides of the slow cooker.
Place the chocolate and butter in a microwave safe bowl.
Next, melt the butter and chocolate together on high while stirring at 30 second intervals.
Once melted allow the chocolate and butter mixture to cool.
When cooled whisk in the sugar.
Next, whisk in the eggs, vanilla and the salt.
Add the flour to the mixture and stir well for about 2 minutes.
Stir in the chopped walnuts and pour the mixture into the prepared slow cooker.
Cover the slow cooker with the lid and cook on low heat for about 2 hours and 15 minutes.
Not all slow cookers are made equally and the cooking times can vary. I added 10 extra minutes to the cooking time.
You will want to look for edges that are thoroughly cooked while the center is somewhat softer.
When the brownies are ready, remove the inside container from the slow cooker and allow to cool for about 1 hour with the lid on.
Once cooled run a rubber spatula around the brownies.
For easy removal, hold on to the excess parchment paper and pull up then out onto a cutting board. (This is easier if brownies are completely cooled)
Slice the brownies into squares or use a 2 or 3 inch heart shaped cookie cutter to form the hearts. (you can also do a combo of small and bigger hearts)
Drizzle the brownie pieces with melted chocolate and top with sprinkled pecans.

Notes

This recipe is adapted from Ricardo Magazine, Fall issue.

I've substituted the dark chocolate for a raspberry flavoured dark chocolate and used a tad more in quantity.

To serve, I drizzled the brownies with melted chocolate pieces and sprinkled the tops with finely chopped pecans.

They're simply amazing!

Nutrition

Chocolate Cherry Panettone

December 18, 2019 by Marisa 6 Comments

Dress up your holiday table with a homemade Chocolate Cherry Panettone, an Italian sweetbread that can be enjoyed in a myriad of ways.

I love strolling through the panettone laden aisle at the Italian grocery stores during the holidays. It’s a definite reminder that Christmas is well on its way!

Nowadays, there are so many varieties to choose from. A far cry from the more common panettone with the dry raisins or hard candied fruits. I’m definitely not a fan of those in any type of dessert let alone a panettone!

The store bough variety goes through a long process of curing and proofing the dough along several days and has a long shelf life.

But with a few simple steps you too can make a stunning sweet bread in half a day.

It’s fairly easy to make and this sweet bread is studded with soft, boozy drenched cherries and bits of chopped dark chocolate pieces. My favourite combo!

It’s also scented with both the zests of a lemon and orange and also the warmth of fragrant vanilla extract.

Let’s make panettone, shall we!

How to make a Chocolate Cherry Panettone

I like to start the night before by combining the dried cherries and Amaretto liquor in a small bowl. This allows the dried cherries to soak up the liquor for maximum flavour. But really, you can also do this at the start of the day you plan to make your panettone.

Then simply start by whisking together the water, eggs, egg yolks with both zests, the honey and vanilla.

Here is where a stand mixer with the hook attachment comes in handy because the dough will be extremely soft and wet.

You’ll need to first stir together the flour, sugar, the yeast and salt in the bowl of the stand mixer.

Then simply add the egg mixture to the flour mixture and knead until your dough starts to form.

At this point you’ll add the softened butter and continue to knead for a total of 5 to 7 minutes. It’s also best practice to stop the mixer a few times to get down to the flour that settles at the bottom of the bowl.

Simply scoop down with a rubber spatula and fold up to release the flour from the bottom of the bowl for even distribution.

Then continue kneading for the remaining time.

You should then have a very soft and sticky dough.

The First Rise

Grease a large bowl with some vegetable oil and gently invert the dough into the bowl.

Cover with cling wrap and let it rise, in a draft free area of your kitchen for about 1 1/2 hours. It will double and almost triple in size.

I’ve learnt a trick over the years for allowing any type of yeasted dough to rise. I set my bowl on my kitchen counter that’s directly over my dishwasher. And the heat from the running dishwasher warms up my counter which helps my dough to rise beautifully.

But you may have a trick up your sleeve as well! Then do that!

The Second Rise

After the initial first rise, I then top the dough with the boozy cherries and chocolate pieces.

To fully incorporate the cherries and chocolate, use a rubber spatula and gently fold them in till evenly distributed.

Invert the sweet bread dough into the prepared cake pan or panettone mold if using.

Let it rise for another hour and 15 minutes or so uncovered.

When ready to bake, brush the top with some beaten egg whites and sprinkle with sugar granules.

Bake the panettone for 40 minutes, until deep golden brown.

Test for doneness by inserting a skewer in the centre. If it comes out clean then you’re good to go. If not then simply bake it a few minutes more.

How to Hang Panettone Upside Down

Traditionally, a panettone is cooled off upside down so that it doesn’t collapse and loose its airy puffiness.

This can easily be done by inserting 12 inch wooden skewers at the bottom of the panettone. Four parallel skewers are sufficient for a panettone of this size.

Choose a pot or other large kitchen bowls that’s slightly larger in diameter then your panettone. Make sure it’s taller as well so it doesn’t touch the bottom of the pot.

How Long does Panettone stay fresh?

As with any sweet breads, homemade panettone is at its freshest the first few days it’s baked.

However, it will keep for about a week stored in an air tight container at room temperature.

What to do with leftover Chocolate Cherry Panettone

Traditionally Italians love panettone for breakfast alongside a sweetened hot beverage. But any leftover panettone can be turned into all new recipe that would be perfect for a weekend breakfast, brunch or anytime dessert.

You can turn it into a stunning Panettone Trifle
A sweet bread pudding
Or even an indulgent French toast

Whichever way you plan to have it, enjoy and happy baking!

Another chocolate cherry dessert you’ll love:

Cherry Amaretto Chocolate Salami

Print Recipe

Chocolate Cherry Panettone

An easy homemade Italian Christmas Panettone with dark chocolate and amaretto soaked cherries. Any leftovers are great for making french toast, bread pudding or even a trifle dessert.

Prep Time40 mins

Cook Time16 mins

Course: Dessert

Cuisine: Italian

Keyword: Chocolate Cherry Panettone

Servings:

Calories: 379kcal

Equipment

Stand Mixer with hook attachment
8 inch round cake pan with 3 1/2 inch in height or a panettone mold

Ingredients

1 cup dried cherries
2 tablespoons Amaretto liquor
1 cup lukewarm water
3 large eggs
3 large egg yolks reserve the whites
lemon zest from 1 large lemon
orange zest from 1 large orange
2 tablespoons honey
2 teaspoons pure vanilla extract
3 1/2 cups all purpose flour
1/2 cup sugar
1 8g envelope quick rise instant yeast
1 teaspoon fine sea salt
1/2 cup butter softened
3/4 cup chopped chocolate pieces I used 70% dark chocolate
1/4 cup sugar granules for topping the panettone

Instructions

Place the dried cherries and Amaretto liquor in a small bowl and set aside.
In a medium sized bowl, whisk together the water, eggs, egg yolks, both the lemon and orange zests, honey and the vanilla extract then set aside.
In the bowl of a stand mixer stir together the flour, sugar, yeast and salt.
Fit the hook attachment to your mixer.
Pour the egg mixture into the flour mixture and knead until you see the dough forming.
Add the softened butter to the dough and continue kneading for about 7 minutes while stopping to scrap the flour from the bottom of the bowl.
You'll note that the batter will be very soft and sticky.
Lightly grease a large bowl.
With a rubber spatula scrape down the dough into the greased bowl.
Cover the bowl with cling wrap and set in a warm draft free area to rise for 1 hour and 30 minutes.
Meanwhile prepare your cake pan if using.
Grease the bottom and sides of your cake pan.
Use parchment paper to make a collar and place along the insides of the pan and firmly press the paper against the sides of the pan. Also grease the joining ends of the parchment paper. My pan was 3 1/2 inches high and so I trimmed the top to surpass the rim by one extra inch.
If you're using a panettone paper mold there is no prepping.
After the dough has risen for 1 hour and 1/2 fold in the boozy cherries and chopped chocolate with a rubber spatula.
Gently scrape the dough into your prepared cake pan and let it rise again uncovered for an additional 1 hour and 15 minutes.
When ready to bake preheat the oven to 350 degrees F
Lightly beat some of the reserved egg whites and gently brush the top of the panettone with the beaten egg whites.
Sprinkle the top with sugar granules.
Bake in a preheated oven for 40 minutes.
When ready the panettone will have a deep golden brown colour and when poked with a wooden skewer it should come out clean.
Carefully release from the cake pan and insert 12 inch wooden skewers into the bottom of the panettone and then invert it upside down into a large stock pot allowing the skewers to rest over the rim of the stock pot.
This helps the panettone from collapsing while cooling off and also aids in retaining those pretty air pockets throughout the sweet bread.
Allow it to cool completely upside down if not serving right away. Then store in an airtight container.
We love it while still slightly warm, soft and fluffy.

How to Store Homemade Panettone

The Panettone is at its best the first few days it's baked but will keep for about 1 week covered in an airtight container at room temperature.
Any day old portions can be reheated in the microwave for about 20 seconds or so. This will revert the slices to a softer and fluffier appearance as it would be on its first day of baking.
You can also re-invent any leftovers into french toast, a bread pudding or even a holiday trifle.

Nutrition

Chocolate Orange Ricotta Tart

March 25, 2019 by Marisa 30 Comments

A simple yet elegant Chocolate Orange Ricotta Tart. This Italian treat is made with pasta frolla, an Italian sweet pastry dough. It has a silky smooth filling of ricotta and mascarpone cheeses. The zest of mandarines with its juices adds a lovely citrusy scent. And of course some grated semi-sweet chocolate simply because chocolate does indeed make everything better.

Italian Easter Tart

Growing up Italian in a predominately french city, there never was any lack of desserts after a fine celebratory meal.

Easter Sunday was no exception especially after a mandatory and traditional simple roast of agnello or rather lamb.

Desserts as well never wavered far from the customary sweets from way back home in Italy.

One in particular which graced our table each and every Easter was la cassata. A typical tart from my home town made with ricotta, sheep’s milk cheese and chocolate which utilizes many eggs. It always had mamma and her sisters vying for the coveted spot of who used the most eggs.

It’s not unusual to use anywhere from 20 to 30 eggs when making la cassata from my Paese in the Lazio region of Italy.

Although not my mamma’s cassata this chocolate orange ricotta tart still pulls at my heartstrings. It’s somewhat similar in taste to the one I grew up on but way much lighter and not as dense.

What is Pasta Frolla

Pasta frolla is a crumbly short crust pastry that is rolled out and used to line tart tins. It can be used as a base for savoury meals or sweet desserts.

It’s really easy to make and also quite forgiving if any breakage occurs, which can be easily remedied by working it back together with either your fingers or the back of a spoon.

For this ricotta tart recipe I used a 10 inch tart tin with a removable base but you can also use a 9 inch tart tin.

If using a 9 inch tin you’ll want to divide the pastry dough in half while using one half and freezing the other to use at a later time. Or you can make some pretty cut out cookies with the remaining dough and use to decorate the tart.

You’ll also have to compensate for the slightly smaller tart tin by reducing the amount of time baked.

Orange and chocolate are one of my absolute favourite pairings.

Since I had so many sweet mandarins lying around I decided to use both the zest and the juices from this sweet fruit.

You can however substitute the mandarins with the zest of an orange.

All that’s needed is a light or generous dusting of icing sugar just before serving.

This creamy and dreamy tart is especially delightful with your favourite cup of coffee or tea!

Enjoy while still warm or cold.

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

This post was originally published April 14, 2017 and updated with new content and photos March 25, 2019.

Print Recipe

Chocolate Orange Ricotta Tart

Chocolate Orange Ricotta Tart is a light Italian torta made with a pastry crust, ricotta and mascarpone cheeses, grated chocolate and scented with orange zest.

Course: Dessert

Cuisine: Italian

Keyword: Ricotta, Tart, Crostata, Italian dessert, Easter

Servings:

Author: Marisa

Ingredients

FOR THE PASTRY CRUST
12 tablespoons unsalted butter softened
1/4 cup granulated sugar
1 egg yolk from a large egg
2 cups all-purpose flour
RICOTTA FILLING
2 cups ricotta cheese
1 cup mascarpone cheese
1 cup granulated sugar
3 large eggs beaten
grated zest from 3 small tangerines or 1 large orange
2 tablespoons tangerine juice or orange juice
2 ounces grated semi-sweet chocolate
icing sugar for dusting

Instructions

MAKING THE PASTRY
In a large mixing bowl beat the butter and the sugar until smooth.
Add in the egg yolk and beat until thoroughly combined.
Stir the flour into the mixture.
Transfer the mixture to a work surface and work the dough with your hands until you get a smooth pastry dough.
Roll out the pastry dough on a lightly floured work surface and carefully transfer the dough to a 10 inch round tart tin with a removable bottom.
Place in the fridge to chill for 30 minutes.
Preheat the oven to 350 degrees F and start making the filling.
Place the ricotta and the mascarpone cheese in a large bowl and beat until smooth.
Add the sugar, eggs, orange juice, zest and beat until thoroughly combined.
Fold in the grated chocolate then pour the mixture over the prepared pastry dough.
Bake for 50 to 60 minutes until the filling is set.
Remove the tart from the oven and let cool in the tin.
Once cooled dust with icing sugar and serve.

Notes

Recipe is adapted from Cafe Italia cookbook by Liz Franklin with a few switch ups. I substituted the lemon juice and zest with mandarin juice and zest and added 2 ounces of grated semi-sweet chocolate.The original recipe called for using half the pastry dough, baking it in a 9 inch tart tin for 45 minutes.I used a 10 inch tart tin, used the whole amount of pastry dough and therefore increased the baking time by almost 15 minutes to compensate for a bigger tart.

Amaretto Biscotti

March 1, 2019 by Marisa 11 Comments

Delightfully tender and crumbly, these Amaretto Biscotti are chock full of roasted almonds, chocolate coated almonds and drizzled with more chocolate.

This Amaretto Biscotti post was originally published January 12, 2015 and republished March 1, 2019 with updated photos and content.

I have a love affair with biscotti! My guilty pleasure! Well…one of them, I may have a few more.

This Italian, twice baked cookie is very popular in coffee shops.

Why buy them though, when you can just as easily make your own! They’ll be far more superior to the store bought ones.

I always feature at least one flavour on my sweet table or cookie platter during the holidays. But then again, I really don’t need much of an excuse to bake them any time of the year.

Nowadays I much prefer one flavour of biscotti or another rather then a chocolate chip cookie.

They’re really not complicated to make at all and perfect for beginners.

You can slice and bake them into long and elegant shapes or shape, slice and bake them into mini morsels as I have done with this recipe.

Unlike some rock hard biscotti which require dunking in milk, coffee or even wine, these are made with butter and have a more tender bite but still remain crunchy.

They’re simply wonderful all on their own.

However, a light drizzle of both the dark and white chocolate adds an extravagant touch of elegance.

Brew a fresh cup of coffee and enjoy one of life’s simple pleasures.

TIPS FOR PERFECT AMARETTO BISCOTTI

First off, I prefer to roughly chop the both the almonds and the chocolate covered almonds. This allows far easier slicing with cleaner cuts.

After the initial first bake do allow the biscotti logs to cool for about 10 minutes for easy slicing. This makes the biscotti more pliable to a sharp knife.

Make sure you’re on a steady cutting board. With the tip of the knife pointed downwards, slice at a diagonal in one fluid motion.

I prefer to stand the biscotti slices upright for the second bake. This allows them to crisp on both sides without having to turn them over and risking breakage.

Allow the biscotti to cool completely before drizzling them with the melted chocolate. This helps the chocolate set much quicker. However, you can just as easily place the chocolate drizzled biscotti tray in the fridge if pressed for time.

They’re at their best stored in an air tight container for about one week and freeze well.

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

Print Recipe

Amaretto Biscotti

Delightfully tender and crumbly, these Amaretto Biscotti are chock full of roasted almonds, chocolate coated almonds and drizzled with more chocolate.

Course: Dessert

Cuisine: Italian

Keyword: Amaretto Biscotti

Servings: mini biscotti

Ingredients

2 1/4 cup all purpose flour
2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/3 cup unsalted butter
1 cup sugar
2 large eggs
2 tablespoons Amaretto liqueur
1 teaspoon almond extract
1 teaspoon vanilla extract
1 cup roasted almonds roughly chopped
1 cup chocolate covered almonds roughly chopped
1/4 cup white chocolate chopped
1/4 cup semi-sweet chocolate chopped

Instructions

Preheat oven to 350 degrees F.
Lina a baking sheet with parchment paper and set aside.
In a medium sized bowl, stir together the flour, baking powder, cinnamon and salt.
In a large bowl, beat together the butter and sugar on medium high speed with an electric mixer until fluffy and light in colour. For about 2 minutes or so.
Beat in the eggs, amaretto liqueur, almond and vanilla extracts until combined.
With the mixer on low speed, add in the flour mixture and mix just until incorporated.
Stir in both the roasted almonds and the chocolate covered almonds.
On a lightly floured surface divide the biscotti dough in four equal portions.
With lightly dusted hands, roll each portion into a 12 inch log and transfer to the prepared baking sheet.
Bake for 20 minutes. The logs will be a light golden colour with firm tops.
Allow to cool for 10 minutes.
Meanwhile, reduce oven temperature to 250 degrees.
Once cooled, slice each log crosswise into 3/4 inch pieces.
Place upright on the baking sheet and return to the oven for the second bake.
Bake for 15 minutes.
Allow the cookies to cool before drizzling with the melted chocolate.
Place both chocolates into 2 small separate bowls and melt in the microwave at 20 second intervals.
If your chocolate is too thick for drizzling, simply stir in a little vegetable oil to thin it out to a drizzling consistency.
Using a small spoon drizzle first the dark chocolate over the sliced biscotti and then the white chocolate.
Let the chocolate set before serving.
I leave the biscotti on the cookie sheet at room temperature to set.
However if your pressed for time you can place the cookie sheet with the biscotti in the fridge to set much quicker.

Notes

Adapted from The food Network Magazine.

Italian Rainbow Cookies

December 14, 2018 by Marisa 29 Comments

Italian Rainbow Cookies are dense almond scented cake layers with raspberry and apricot jams nestled between the sheets of sponge cakes.

This three layer cake is then topped with melted chocolate and a generous sprinkle of festive nonpareils for a truly eye catching and special holiday treat. They’re almost too pretty to eat and totally irresistible!

This post was originally published in December of 2015 and republished December 14, 2018 with updated photos and content.

When planning my Christmas baking, these pretty Italian rainbow cookies are one of my very first to make.

You can bake them up to two weeks before Christmas as this allows the flavours to mellow. Also, both the raspberry and apricot jams layered between the sponge cakes keeps these rainbow cookies moist and packed full of yummy flavours.

I love them not only for their almond scent but also for their visual appeal. They’re bright and cheerful adorned with festive sprinkles and instantly put me in my happy place! They’re little morsels of deliciousness on a platter!

These Italian Rainbow Cookies have graced my Christmas cookie tray for many years and have always been one of the first to disappear.

Italian Rainbow Cookies with Homemade Almond Paste

I had always made these cookies with store bought almond paste before but where I live a good almond paste is always hard to find. Nowadays I much prefer making my very own.

You’re going to find it so so easy to make! And, I’ve simplified it from the original recipe I posted a few years back from Kristina Castella’s cookbook titled Crazy About Cookies.

I’ve omitted the simple syrup as this made the paste a little too loose which had some readers skeptical. Although it had worked wonderfully, it yielded more than you would need to make these rainbow cookies. My revised version makes just enough to use in this recipe.

Ingredients for Homemade Almond Paste

All you need are a few simple ingredients.

blanched almonds (see note below for blanching your own)
powdered sugar
almond extract
water

How to Blanch Almonds

Place the almonds in a pot of boiling water and allow to simmer for about 60 to 70 seconds. The almonds will start to rise and bob on the surface. The skin will have a shrivelled up appearance.

Drain the almonds and run under cold water then pat dry with a clean dish towel.

One at a time, gently press on the almond between your thumb and index finger to release the nut from its skin.

Allow the blanched almonds to dry at room temperature, on a clean dish towel, before proceeding with the recipe. This can also be done overnight.

If you’re pressed for time you can dry the almonds in a low heated oven for 5 minutes or so.

Once the almonds are dry simply pulse them in a food processor with powdered sugar, almond extract, some water and your good to go!

However if making your own seems somewhat daunting, by all means go for the store bought almond paste…whatever works for you is fine.

They’re absolutely wonderful any time of the year but are extra special for Christmas and will impress your guests!

Simply plate, serve and enjoy with your favourite cup of coffee or tea!

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

Print Recipe

Italian Rainbow Cookies

A tri-coloured sponge cookie with homemade almond paste, layered with both raspberry and apricot jams and spread with melted chocolate.

Course: Cookie

Cuisine: Italian

Keyword: Italian Rainbow cookies

Servings: dozen

Author: Marisa

Ingredients

ALMOND PASTE

1 1/4 cup blanched almonds To blanch your own see note below
1 1/4 cup icing sugar
1 1/2 teaspoons almond extract
3 tablespoons water

CAKE LAYERS

1 1/4 cups almond paste
1 cup butter softened
1 cup sugar
4 large eggs separated
2 cups all-purpose flour
10-12 drops red food colouring
10-12 drops green food colouring
1/2 cup seedless raspberry jam
1/2 cup apricot jam
1 1/2 cups semisweet chocolate chips
chocolate sprinkles of your choice

Instructions

ALMOND PASTE

Place the almonds and 1/4 cup of the icing sugar in a food processor and pulse until the mixture has the appearance of coarse sand.
Add in the remaining sugar and pulse until the mixture is very fine.
Add the almond extract and water then pulse again until thoroughly combined. Set aside.

CAKE LAYERS

Butter three, 13 inch by 9 inch baking pans. Line the pans with parchment paper and grease the paper.
Preheat oven to 350*F
In a large bowl, cream together the almond paste, butter, sugar and egg yolks until fluffy and smooth.
Stir in the flour.
In a small mixing bowl, beat the egg whites (with clean beaters) until soft peaks form.
Fold the beaten egg whites into the cake batter until it is thoroughly blended.
Divide the cake batter equally among three small bowls.
Colour one portion with the red food colouring and one with the green and leave the third portion uncoloured.
Spread each portion of cake batter into the prepared pans, smoothing the top with an offset spatula.
Bake in preheated oven for about 10-12 minutes, until the edges are a light golden brown.
Transfer the pans on a cooling rack.
Once cooled, invert the green layer onto a cookie sheet and peel off the parchment paper. Spread the raspberry jam evenly all over.
Top with the uncoloured layer and spread evenly with the apricot jam.
Top with the pink layer and cover with saran wrap or cling wrap.
Set a cookie sheet on top to compress the layers together. Refrigerate overnight.
The next day, melt the chocolate in the microwave, in 15 second intervals until melted. Spread the melted chocolate over the pink layer and top with sprinkles of your choice.
Set aside and allow the chocolate to harden.
Once the chocolate is set, trim off the edges with a sharp knife.
When ready to serve, cut 1/2 inch strips across the width and then each strip into 4 pieces. Store in airtight container and keep refrigerated.

Notes

How to make homemade blanched almonds:

Place the almonds in a pot of boiling water and allow to simmer for about 60 to 70 seconds. The almonds will start to rise and bob on the surface. The skin will have a shrivelled up appearance.

Drain the almonds and run under cold water then pat dry with a clean dish towel.

One at a time, gently press on the almond between your thumb and index finger to release the nut from its skin.

Allow the blanched almonds to dry at room temperature, on a clean dish towel, before proceeding with the recipe. This can also be done overnight.

If you're pressed for time you can dry the almonds in a low heated oven for 5 minutes or so.