The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 22, 2009
I also used the filling instead of paste; regardless, the recipe is awesome!!! Nothing but compliments. Thanks so much!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 9, 2009
This recipe is very good. I've made them twice. However, there are a couple of things that I changed the second time around. First off, instead of the 4 eggs, I used 1/2 cup of egg substitute such as Eggbeaters or Quick egg. This helped tremendously in making the dough more "spreadable". I also added a tablespoon of almond extract which should actually be a necessary step in this recipe. Aside from that, I melted the butter with 1/4 cup heavy cream and 2 tablespoons butter. When it was ready to be spread, I used 3 8X8 square pans. There is really not much batter for the 13X9 which the recipe calls for. Good recipe overall! Thanks
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Cooking Level: Intermediate

Home Town: Chatsworth, Georgia, USA
Living In: Towson, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 1, 2009
I have wanted to make rainbow cookies for years and finally tried it with this recipe. They came out good and people liked them. Next time I will try the almond paste & extract in hopes of a moister cookie. Spreading the batter was a challenge. I cut the loaf into six logs and then poured the chocolate. I used the heavy cream and butter and they cut nicely.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
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Reviewed: May 18, 2009
Great recipe!! I recommend this one. I made it for my first time on Thursday (well, I started the process Thur, finished Friday) & it is Sunday now & im making my 2nd batch. Followed other reviewers & added almond extract (about 1/2 tbsp) and used 8oz Almond Filling. Spreading it into the pans is, like another reviewer said, difficult & calls for patience but NOT impossible. It all depends on how patient you are & how even you want them to turn out. Mix the chocolate chips w/ heavy cream & butter & it spreads nicely...I used Ghirardelli. Came out great. THANKS for this recipe!
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Cooking Level: Expert

Home Town: New York, New York, USA
Living In: Bridgewater, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Photo by Eric M
Reviewed: Apr. 13, 2009
This is one of my family's favorie cookies. I make them for Christmas and this year, I put an easter spin on them. I have uploaded a picture. Instead of green, white, and red, I made yellow, green, and purple. A couple of recommendations: You do not need to seperate eggs as recipe suggests (add them all in together at once), add 3/4 tablespoon almond extract (the real stuff not imitation), you only need raspberry preserves, spray the pans with a little spray oil or use some butter then put the parchment paper in the pan (this keeps the paper from moving around when you are spreading the dough, and get a large quantity of almond paste online (you will make this recipe a lot and it is a lot cheaper www.nutsonline.com). This recipe goes together fairly quickly but after the cookies are baked, that is where all the extra time is needed. I will usually start these three days before I need them. One day for the baking and building the layers, one day for speading the chocolate and cutting them up, and one day for letting them rest and allow the jelly to moisten the cake. One the third day you are ready to eat. I use a half-sheet pan and double the recipe. These cookies do not last very long in my house.
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Cooking Level: Intermediate

Home Town: Lindenhurst, New York, USA
Living In: Abingdon, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Apr. 2, 2009
I made this recipe twice last night to double it and the second time came up with an easy way to blend the almond paste. I cut it into chunks and put the almond paste and the sugar into my blender. The almond paste and sugar were pulverized and mixed. It worked wonderfully and VERY quickly. No chunks of almond paste at all. I also added almond extract. They were wonderful thanks! I took a tip from a friend and greased the pans then put parchment paper in the pans and then greased the parchment paper. No breaking and they came out of the pans easily.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 31, 2009
My son, Jeff has now made 2 batches of these cookies. They are incredible and he makes it look so easy to make. My problem is, I can't stop eating them!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 10, 2009
Sooo good!!! Just like some other individuals, I am from NY where I would purchase these cookies. No one has heard of them in Texas! They are delightful!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Feb. 18, 2009
I'm not a baker at all but I made these for the kids and now I'm a super hero. It was pretty easy to do and it came out great. The only thing I added was a little colored sprinkles on top..
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 6, 2009
This recipe is fantastic. I followed other member reviews and didn't separate the eggs and added a tsp. of almond extract. I also used the almond filling instead of paste. My husband was a big fan of the filling because you would sometimes get a little crunchy piece of almond in the cookie. I have never been a fan of these cookies, but I tried one and I am now hooked. My husband said they were better than the ones he has had from a bakery. And requested that I now make a batch for every holiday and just change the colors of the layers.
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Jen

Cooking Level: Expert

Home Town: Lindenhurst, New York, USA
Living In: West Islip, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 27, 2008
have prepared this recipe many times - a family favorite - I only use seedless raspberry jam for the fillings. Also to save time, I have used a yellow cake mix (not butter recipe) and it has worked well.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 23, 2008
If you're looking for an easy and fast way to make delicious yet impressive cookies, this is it! When I baked the layers, I did one layer at a time... I had to resist eating each layer before the next one came out of the oven! :)
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Cooking Level: Intermediate

Home Town: Long Island, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
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Reviewed: Dec. 21, 2008
These are pretty close to the cookies I used to get in the NY bakeries. I did add 1 tsp almond extract and 1/4 tsp salt. Next time I will add 1 TBS almond extract for extra flavor. It was very had to spread in the pans. I used 3 disposable cake pans like another reviewer suggested. They were only 8 1/2 by 11 1/2. I don't think 9 by 13 would have fit the batter. It was hard enough to cover the bottom of a smaller pan. I also added 1 tsp corn syrup to the melted chocolate (melted in the microwave). I didn't need to refrigerate it. It harded up very quickly and was easy to cut. I did also use a 7 oz tube of almond paste like other reviewer (it is all I could find). For the filling, I only used raspberry jam, that is what the cookies in the bakery have. Yum! Make a pretty addition to my holiday cookie boxes.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 18, 2008
Let me start by saying, I don't cook much of anything and I surely don't bake. But I do love Rainbow cookies like I used to get in NY. They cost nearly $2 per cookie around here which is outrageous and don't taste as good as I remember. So I decided to make them myself. First time, non-baker, and they were right on the money. Everyone is asking me to make them some. I like the hint about adding butter and cream to the chocolate, if you don't it is very hard and distracts from the cookie. These are great and well worth the work to make them. And if I can do it, anyone can. Yum!
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Cooking Level: Beginning

Home Town: Palm Bay, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Photo by jcn
Reviewed: Dec. 15, 2008
These cookies provide an absolute heavenly explosion of flavour! Almond, raspberry, and chocolate. What's not to like?! I have to agree with other users who advise adding 1 tbsp of almond extract in the batter -it enhances the cookie dough beautifully. Melting the chocolate with the butter and heavy cream is also a must. The chocolate was firm , thick and fudgy. It did not crack at all. I tinted the middle layer as well a nice peachy orange shade. All together, the 3 layers of pink, orange and green really make for a beautiful cookie. The only drawback I have about this recipe is that it is tough to spread the batter on the parchment paper in the pan. I'm hesitant to use spam though...
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jcn

Cooking Level: Intermediate

Home Town: Oakville, Ontario, Canada
Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 12, 2008
These cookies are awesome! I used the almond filling like another person suggested and it was much easier to work with then the paste. Make a double batch cuz they will go quick!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 8, 2008
I did everything this recipe said to do and it did not work well for me. The consistency was like cookie dough and was next to impossible to spread into the pans. Once cooked and cooled, the layers were difficult to get out of the pans in one piece.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jul. 20, 2008
This recipe is great, although there is an almost EXACT recipe on this site titled "Italian Wedding Cookies II". The other recipe calls for a little more butter and it is NOT necessary to separate the eggs and DEF add almond extract. I have made these cookies countless times, and a word of advice to all those having trouble with the spreading: use 3 aluminum pans (usually 3 for 99 cents at the 99 cent store)and spray with ALOT of pam. When u spread the layers you will see the pam in the corners. THAT IS FINE. The aluminum allows you to bend, punch, or even cut out the layers. All three layers become perfectly the same size. Also dont worry about any indentations from the pan or a little mush from pam.. you will be covering it with chocolate anyway. These are pretty close to the bakeries in NYC and always go over big at a party!
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Cooking Level: Intermediate

Home Town: Staten Island, New York, USA
Living In: Manhattan, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 24, 2008
Amazing! I followed some reviewers suggestions: 1- You don't need parchment paper. Use disposable cake pans and spray them with non-stick spray. 2- I used 1 1/2 tablespoons almond extract added to the batter. 3- I added 1/4 cup cream and 2 tablespoons to the choc chips while melting so they wouldn't crack when cut. Next time, I'll skip the cream. It made the chips just a tad to liguid-y, almost like a frosting. Most important of all, resist the urge to try and speed up the chilling process. These cookies are better the next day. I'll definitely be making these again - they taste better than from a bakery.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Apr. 25, 2008
I read all the reviews and came out with this: crumble almond paste, a fork works well, don't seperate eggs,add yellow color to the plain layer, add almond extract to batter, use whatever flavor jam you have, add butter & cream to chocolate for easier spreading (just 1Tbsp butter melted with chips worked well for me) cut with a clean sharp knife. NO PROBLEMS! I put multi colored sprinkles on mine before cutting. THANKS FOR A GREAT RECIPE!!! I won't make it often, but will bring out for special occassions
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Cooking Level: Expert

Home Town: Columbus, Georgia, USA

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