Marisa's Italian Kitchen

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Italian Rainbow Cookies

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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!

Italian Rainbow Cookies

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!

They’ve graced my Christmas cookie tray for many years and have always been one of the first to disappear.

Italian Rainbow Cookies

About using 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 then you would need to make these rainbow cookies. My revised version makes just enough to use in this recipe.

All you need are a few simple ingredients of blanched almonds (see note below for blanching your own). Add some powdered sugar, almond extract, a food processor and your good to go!

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

Italian Rainbow Cookies

Italian Rainbow Cookies

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!

Italian Rainbow Cookies

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

Italian Rainbow Cookies
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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 5 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

  1. 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.

  2. Add in the remaining sugar and pulse until the mixture is very fine.

  3. Add the almond extract and water then pulse again until thoroughly combined. Set aside. 

CAKE LAYERS

  1. Butter three, 13 inch by 9 inch baking pans. Line the pans with parchment paper and grease the paper.

  2. Preheat oven to 350*F

  3. In a large bowl, cream together the almond paste, butter, sugar and egg yolks until fluffy and smooth. 

  4. Stir in the flour.

  5. In a small mixing bowl, beat the egg whites (with clean beaters) until soft peaks form. 

  6. Fold the beaten egg whites into the cake batter until it is thoroughly blended.

  7. Divide the cake batter equally among three small bowls. 

  8. Colour one portion with the red food colouring and one with the green and leave the third portion uncoloured. 

  9. Spread each portion of cake batter into the prepared pans, smoothing the top with an offset spatula.

  10. Bake in preheated oven for about 10-12 minutes, until the edges are a light golden brown.
  11. Transfer the pans on a cooling rack.

  12. Once cooled, invert the green layer onto a cookie sheet and peel off the parchment paper. Spread the raspberry jam evenly all over.  

  13. Top with the uncoloured layer and spread evenly with the apricot jam. 

  14. Top with the pink layer and cover with saran wrap or cling wrap.

  15. Set a cookie sheet on top to compress the layers together. Refrigerate overnight.

  16. 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.

  17. Set aside and allow the chocolate to harden.

  18. Once the chocolate is set, trim off the edges with a sharp knife.

  19. 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.

Recipe Notes

Blanching 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 shriveled 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 your pressed for time you can dry the almonds in a low heated oven for 5 minutes or so.

 

 

Raspberry Crumb Muffins

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These delightful Raspberry Crumb Muffins are a cross between a very good crumb cake and a delicious muffin!

Raspberry Crumb Muffins

This muffin recipe has all the characteristics of a very good cake, but with a lovely crumb topping instead of the frosting. Its moist, crumbly and quite able to stand up on it’s own but throw in some fresh raspberries and my goodness…you get a burst of sweetness in every bite.

They make perfect individual sized cakes to pack for those rush and go mornings, but I love savoring these treats with a steaming cup of afternoon tea!

I also love that they’re typically fuss free to bake so you can really whip up some of these sweets on a whim!

You can mix and match different kinds of fruits, whether they’re seasonally fresh or frozen.

Raspberry Crumb Muffins

I have baked plenty of muffins while my kids were in grade school. It was our absolute favorite Friday evening treat. We’d curl up on the couch with milk and muffins watching our favorite shows on T.V. such as “Fresh Prince of Bel-Air”, “Boy Meets World” and “Family Matters”. It was our special time while waiting for daddy to come home from work. Oh, how I miss those days!

Raspberry Crumb Muffins

I’ve tweaked this recipe ever so slightly, which is adapted from The Clinton St. Baking Company Cookbook. I’ve substituted the blueberries from the original recipe, for raspberries. I also added some grated lemon zest to both the crumb top mixture and the muffin batter simply for personnel preference.

Raspberry Crumb Muffins

I find that the lemon zest adds a some extra flavor to the muffins and gives them a little more zing!

Its totally optional but so worth it!

Raspberry Crumb Muffins

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

Raspberry Crumb Muffins
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Raspberry Crumb Muffins

These delightful Raspberry Crumb Muffins are a cross between a very good crumb cake and a delicious muffin!
Course Breakfast, Dessert, Snack
Servings 10
Author Marisa

Ingredients

  • FOR THE CRUMB MIXTURE
  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • a half teaspoon grated lemon zest
  • 1/4 tsp cinnamon
  • 4 tablespoons unsalted butter cubed
  • FOR THE MUFFIN MIXTURE
  • 4 tablespoons unsalted butter softened
  • 1/2 cup granulated sugar
  • 1/2 tsp vanilla extract
  • 1 large egg
  • a teaspoon grated lemon zest
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 cup sour cream
  • 1 cup fresh or frozen raspberries
  • 10 tablespoons Crumb Mix

Instructions

  1. In a small bowl, mix together all the CRUMB MIXTURE ingredients by hand or with a food processor, until the mixture resembles coarse crumbs.
  2. Refrigerate the crumb mixture until your ready to use it.
  3. This crumb mixture makes 1 1/2 cups, enough for two batches of muffins.
  4. You can also make it ahead of time. It keeps very well for up to two weeks in the fridge or a month in the freezer
  5. Preheat the oven to 350* F.
  6. Line a muffin pan with 10 paper muffin cups.
  7. Using an electric mixer, cream together the butter, sugar and vanilla.
  8. Add the egg and the lemon zest to the mixture and blend until combined.
  9. Sift the flour, baking powder and baking soda into a bowl.
  10. Mix in 1/4 cup of the sour cream to the butter mixture, then half of the flour mixture and repeat with the rest of the sour cream and flour mixture. Do not over mix!
  11. Gently fold in the raspberries with a rubber spatula until evenly distributed.
  12. Scoop the batter into the muffin cups and top each muffin with 1 tablespoon of the Crumb Mix and a raspberry.
  13. Bake for 25 to 30 minutes, on a middle rack, until a toothpick inserted in the middle of a muffin comes out clean.
  14. Cool and enjoy!

Recipe Notes

These Raspberry Crumb Muffins were adapted from Clinton St. Baking Company Cookbook, a restaurant based in New York. I've substituted the blueberries from the original recipe, for raspberries. I also added some grated lemon zest to both the crumb top mixture and the muffin batter

 

Sweet Crispy Easter Pasta Nests

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Turn fresh egg pasta into irresistible Sweet Crispy Easter Pasta Nests which are deep fried till golden brown and drizzled with honey and then topped with candy coated chocolate Easter eggs.

Sweet Crispy Easter Pasta Nests

Pasta not only makes a comforting first course meal but also can be transformed into a rather playful dessert.

Italians have been making various types of pasta desserts for centuries and this comes as no surprise considering the love we all share for the ever popular noodle.

You can actually give your children permission to play with their food by involving them in shaping these pasta nests. These fun treats are incredibly easy to put together however you may want to keep the young ones away from the hot oil.

I used fresh egg fettuccine pasta to make this sweet treat however any other fresh long strand of pasta would work as well. It’s almost a non recipe as there is no mixing, beating or kneading involved here. You simply take 3 fresh strands of pasta noodles, twirl it around your index and middle fingers to shape the nests.

Sweet Crispy Easter Pasta Nests

You’ll want to have all your pasta nests readily shaped before you start dunking them in the hot oil. This allows you to fully concentrate on frying them once they are all assembled. All that’s left to do afterwards is a simple drizzle of your favorite honey and then top with the candy coated Easter eggs. Pretty simple and straight forward right?

Sweet Crispy Easter Pasta Nests

Some of my pasta nests turned out to look a little bit like an alien gone mad but I assure you it was quite a delicious docile alien…lol!

Sweet Crispy Easter Pasta Nests

While other’s were perfect little nests simply waiting to cradle the candy coated Easter eggs.

Sweet Crispy Easter Pasta Nests

Although the chocolate Easter eggs adds a festive appeal to the pasta nests, chopped pistachios or any other favorite nut would also work here. In addition you can infuse the honey with brandy however as a result this would make them strictly adult-friendly.

Plain honey is delicious enough on its own but since I had a jar of lemon honey in my pantry that is what I used.

You need not look any further then your own pantry for some easy and truly yummy pasta treats. My family thoroughly enjoyed these sweet crispy Easter pasta nests and devoured them in no time at all. They will most certainly be making a reappearance for Easter Sunday.

Sweet Crispy Easter Pasta Nests
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Sweet Crispy Easter Pasta Nests

Turn fresh egg pasta into irresistible Sweet Crispy Easter Pasta Nests which are deep fried till golden brown and drizzled with honey and then topped with candy coated chocolate Easter eggs.
Course Dessert
Cuisine Italian
Servings 24
Author Marisa

Ingredients

  • 200 grams fresh egg fettuccine or tagliatelle
  • Canola oil for frying
  • 1 cup of warm honey I used organic lemon honey
  • Mini candy coated chocolate Easter eggs I used 3 per pasta nest

Instructions

  1. Have 2 baking sheets nearby.
  2. Using 3 strands of pasta at a time, twirl between your index and middle fingers shaping into a nest.
  3. Carefully place the pasta nest onto the baking sheet and repeat with the remaining fresh pasta.
  4. In a sauce pot, heat about 1 inch of oil to 375 degrees. (use a thermometer)
  5. Carefully drop in the pasta nests, frying 3 at a time until they are light golden brown in color.
  6. Remove with a slotted spoon and place on a tray lined with paper towels to drain.
  7. Continue frying the remaining pasta nests.
  8. Arrange the fried pasta nests on a serving platter and drizzle them with warm honey.
  9. Place 3 candy coated chocolate Easter eggs onto each nest.
  10. Keep the pasta nests covered with plastic wrap until ready to serve.

 

Pear Honey Rosemary Bundt Cake

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This simple and deliciously moist Pear Honey Rosemary Bundt Cake is a fall inspired dessert that is just perfect for any day of the week.

The earthy flavor of rosemary lends itself well in combination with the sweet pears and honey. There is just a small amount of this woodsy herb…enough to awaken your taste buds to its’ subtle fragrance.

pear honey rosemary bundt cake

Papa’s pear tree stands proudly in his garden and continues to thrive. It has been 7 months now since his passing and one of the things I miss the most besides his absence…is his garden.

The rows upon rows of plump red juicy tomatoes, sweet bell peppers and glossy purple eggplants…

There were also fig trees with their luscious sweet fruits…

A variety of lettuces and fine herbs…

pear honey rosemary bundt cake

When my sister gave me bag fulls of these ripe pears from papa’s tree, I immediately realized that I had more then we could possible consume in a week. I then came across this Pear Honey Rosemary Bundt Cake from the Bake from scratch magazine and was immediately intrigued as I had never baked with rosemary before.

We start with a buttery pear compote infused with the chopped rosemary which is then cooled and stirred into the cake batter and baked to a golden brown perfection.

pear honey rosemary bundt cake

This Pear Rosemary Honey Bundt Cake is slightly dense in texture and oh so moist! You will find that it actually tastes better the next day, making it a perfect make ahead dessert, something to consider when planning a large family gathering and freeing up some much needed oven space.

pear honey rosemary bundt cake

All that is needed before serving is a dusting of icing sugar for a little extra love!

pear honey rosemary bundt cake

If you love herbs in sweet baked goods then this Pear Honey Rosemary Bundt Cake is definitely for you!

pear honey rosemary bundt cake

Not a fan of herbs, then you may like this heavenly Chocolate and Pear Crostata.

Happy Fall everyone!

 

pear honey rosemary bundt cake
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Pear Honey Rosemary Bundt Cake

A deliciously moist pear Bundt cake, scented with honey and rosemary.
Course Bundt Cake
Servings 12
Author Marisa

Ingredients

  • 1 cup plus 2 tablespoons unsalted butter softened and divided
  • 2 cups peeled and chopped pear
  • 2 teaspoons chopped fresh rosemary
  • 1 and 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 2 and 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt I used fine sea salt
  • 1/2 cup whole milk
  • 1/2 cup honey
  • Icing sugar for dusting

Instructions

  1. Preheat oven to 325 degrees F.
  2. Grease and flour a 10 cup Bundt pan and set aside.
  3. In a medium sized sauce pot, melt the 2 tablespoons of butter over medium heat.
  4. Add in the chopped pear, rosemary and cook for a few minutes till the pears are soft, stirring occasionally.
  5. Remove the pear and rosemary mixture from the heat and let it cool completely.
  6. In a large bowl using a stand mixer or hand held mixer, beat the remaining 1 cup of butter, granulated sugar, and vanilla at medium speed till fluffy. About 4 minutes.
  7. Add in the eggs one at a time, mixing well after each addition.
  8. In a separate medium sized bowl, whisk together the flour, baking soda and the salt.
  9. In another smaller bowl combine the milk and honey together and whisk well.
  10. Slowly add in the flour mixture to the butter mixture, alternating with the milk mixture. Start and end with flour mixture, beating just until combined.
  11. Stir in the pear and rosemary mixture.
  12. Transfer the batter to the prepared pan.
  13. Bake for about 1 hour or until a wooden skewer inserted in the middle comes out with a few moist crumbs.
  14. Let cool in the pan for about 10 minutes.
  15. Slightly loosen the cake around the edges with a knife or offset spatula and invert onto a wire rack.
  16. Let the cake cool completely and dust with icing sugar just before serving.

Recipe Notes

Adapted from Bake from scratch Magazine

 

 

Mini Baked Alaska

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mini-baked-alaska

If you are into easy make ahead desserts then these Mini Baked Alaska treats are for you. With simply a little bit of time invested, you will reap huge results that will have your guests thinking you slaved in the kitchen.

They are somewhat of a throwback dessert and a classic one at that when sponge cakes topped with ice-cream, enveloped with meringue and toasted till golden perfection were all the rage.

mini-baked-alaska

Just last weekend I had the pleasure of baking a batch of these Triple Chocolate Cookies for my niece, whom I have to thank for her patience as she has waited quite awhile for them… 🙂

Seeing that it was also my anniversary weekend, I kept a dozen aside to reinvent them into these pretty mini baked Alaska desserts which are also reminiscent of the baked Alaska cakes my husband and I had at our wedding.

With the lights dimmed down low at just about midnight, a dozen waiters came out and encircled us on the dance floor. Each bearing one baked Alaska ignited with cake sparkles. Let me say that it garnered a lot of oohs and aahs and it was just a truly magical moment!

triple-chocolate-cookes

A wonderful thing about this recipe is that you don’t have to bake cookies from scratch. In a pinch, store bought cookies work just fine.

mini-baked-alaska

You can customize the mini baked Alaska to your tastes with just about any flavored cookie and ice-cream of your choice.

mini-baked-alaska

I chose a Neapolitan flavor with the trifecta of chocolate, vanilla and strawberry which is really quite fun as it gives an element of surprise when cutting into the stunning little individual dessert.

Make the mini baked Alaskas this weekend and create your own memorable moment.

Ciao for now!

 

mini-baked-alaska
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Mini Baked Alaska

A scoop of Neapolitan ice-cream is placed over a triple chocolate cookie and topped with meringue to form Mini Baked Alaskas
Course Dessert
Servings 12
Author Marisa

Ingredients

  • 12 cookies I used triple chocolate cookies
  • 12 scoops of ice-cream I used Neapolitan flavor, chocolate, vanilla and strawberry
  • 3 egg whites
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 teaspoon cream of tartar
  • pinch of salt
  • 1 cup granulated sugar

Instructions

  1. Place the 12 cookies on a parchment lined cookie sheet.
  2. Place one scoop of ice-cream onto each cookie and transfer the tray to the freezer while you prepare the meringue.
  3. Using a stand mixer or hand held mixer, beat the egg whites with the lemon juice, cream of tartar and salt until soft peaks have formed.
  4. While beating constantly, add sugar one tablespoon at a time until stiff peaks have formed.
  5. Remove the tray with cookie topped ice-cream from the freezer.
  6. Using the back of a spoon, spread the meringue all over the cookies and ice-cream.
  7. Freeze the mini Alaskas for at least 8 hours, until they are solid.
  8. When ready, preheat the oven to 400 degrees F. Bake for 5 to 6 mins until the meringue turns golden in color.
  9. Alternately you may use a kitchen torch to toast the meringue. (as I did)
  10. Serve immediately or return to freezer till ready to serve.

Recipe Notes

Adapted from Bake Fest recipe booklet.

 

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