Italian Tri-Color Rainbow Cookies {Vegan}

Italian Tri-Color Cookies

Italian Tri-Color Cookies

 

Italian Tri-Color Rainbow Cookies {Vegan}
I have always loved these little Italian Rainbow Cakes. I looked forward to them each Christmas as they were brought to us. Although I had the recipe, it seemed complicated and of course, it wasn’t vegan. Surprisingly easy steps, this one is surely worth the effort!
Ingredients
  • [url href=”http://theveglife.com/wp-content/uploads/2013/12/ITALIAN-TRICOLOR-COOKIES-.jpg”]Italian Tri-Color Rainbow Cookies {Vegan}[/url]
  • 2-1/4 cups all-purpose flour (6.35 ounces)
  • 1-3/4 plus 1/8 tsp Baking Powder
  • 1/4 tsp plus 1/8 tsp Salt
  • 1-1/2 C Vegan Sugar
  • 2 oz. Almond Paste
  • 1-1/4 C Vegan Butter, such as Earth Balance, at room temperature
  • 3/8 C Silken Tofu, blended until smooth
  • 1-1/8 tsp Vanilla Extract
  • ¾ C plus 3 Tbl Almond Milk
  • 1 15 oz. jar of Apricot Jam
  • 1/2 lb. Vegan Chocolate Morsels
Instructions
  1. Preheat oven to 350 degrees.
  2. Line three 8″ square pans with parchment, making sure there is an overhang on the sides (see photo)
  3. [url href=”http://theveglife.com/wp-content/uploads/2013/12/prepared-pans.jpg”]Italian Tri-Color Rainbow Cookies {Vegan}[/url]
  4. Sift the flour, baking powder and salt in a bowl. Set aside.
  5. In the bowl of an electric mixer, beat sugar and butter until light and fluffy. About 3 minutes. Add the almond paste, silken tofu and vanilla. Beat until thoroughly combined. Add the flour and milk, alternating between wet and dry but begin and end with the flour, beating well after each addition and continue to beat for another minute or so after the last addition.
  6. Divide the batter evenly between three bowls. I used a scale to get them as close as possible.
  7. Using vegetable dyes, tint one batter green, one batter red and leave the other uncolored. I used 3 drops of green but found that I needed 5 of the red to avoid it being pink.
  8. [url href=”http://theveglife.com/wp-content/uploads/2013/12/3-batters.jpg”]Italian Tri-Color Rainbow Cookies {Vegan}[/url]
  9. Transfer batter to each of the three prepared 8″ square pans.
  10. [url href=”http://theveglife.com/wp-content/uploads/2013/12/batter-in-pans.jpg”]Italian Tri-Color Rainbow Cookies {Vegan}[/url]
  11. Bake for 20 minutes or until a toothpick comes out clean. DO NOT REMOVE FROM PANS. Let cool completely in the pans on wire racks. Loosen edges with a sharp knife.
  12. [url href=”http://theveglife.com/wp-content/uploads/2013/12/baked-cakes.jpg”]Italian Tri-Color Rainbow Cookies {Vegan}[/url]
  13. Using an offset spatula, spread one half of the jam onto the green layer still in its pan. I heated mine for about 20 seconds in a bowl to loosen it up enough to spread.
  14. [url href=”http://theveglife.com/wp-content/uploads/2013/12/jam-melted.jpg”]Italian Tri-Color Rainbow Cookies {Vegan}[/url]
  15. [url href=”http://theveglife.com/wp-content/uploads/2013/12/jam-on-green.jpg”]Italian Tri-Color Rainbow Cookies {Vegan}[/url]
  16. Unmold the plain cake layer and peel off the parchment ([b]reserve this parchment sheet[/b]) and set it on top of the green layer and top with the remaining jam.
  17. [url href=”http://theveglife.com/wp-content/uploads/2013/12/jam-on-vanilla.jpg”]Italian Tri-Color Rainbow Cookies {Vegan}[/url]
  18. Unmold the red layer and place it on top of the plain layer and cover with the reserved parchment sheet. Using one of the unmolded 8″ cake pans, place it on top of the parchment and find some very heavy cans to put inside. Place in the refrigerator for 4 hours, or overnight.
  19. [url href=”http://theveglife.com/wp-content/uploads/2013/12/weighted-pan.jpg”]Italian Tri-Color Rainbow Cookies {Vegan}[/url]
  20. Unmold the cake and using a serrated knife, trim the edges to make them straight and remove any browned areas.
  21. [url href=”http://theveglife.com/wp-content/uploads/2013/12/3-layers.jpg”]Italian Tri-Color Rainbow Cookies {Vegan}[/url]
  22. Melt the chocolate in a bowl over a pan of simmering water.
  23. [url href=”http://theveglife.com/wp-content/uploads/2013/12/melted-chocolate1.jpg”]Italian Tri-Color Rainbow Cookies {Vegan}[/url]
  24. Pour onto just the top of the cake. Dip an offset spatula in hot water and smooth the top.
  25. [url href=”http://theveglife.com/wp-content/uploads/2013/12/spread-chocolate.jpg”]Italian Tri-Color Rainbow Cookies {Vegan}[/url]
  26. Let set slightly. Then, using a fork, scrape wavy lines into the chocolate.
  27. [url href=”http://theveglife.com/wp-content/uploads/2013/12/fork-swirl.jpg”]Italian Tri-Color Rainbow Cookies {Vegan}[/url]
  28. Let cool for a few more minutes until the chocolate is mostly set but still slightly tacky.
  29. [url href=”http://theveglife.com/wp-content/uploads/2013/12/finished-swirl.jpg”]Italian Tri-Color Rainbow Cookies {Vegan}[/url]
  30. Using a serrated knife dipped into hot water in between slices and wipe with paper towel, cut the cake into thirds in one direction. Cut each third into 1″ pieces.
  31. [url href=”http://theveglife.com/wp-content/uploads/2013/12/tricolor-full-shot.jpg”]Italian Tri-Color Rainbow Cookies {Vegan}[/url]
  32. Store in an airtight container at room temperature for up to 1 week.
  33. [url href=”http://theveglife.com/wp-content/uploads/2013/12/rainbow-close1.jpg”]Italian Tri-Color Rainbow Cookies {Vegan}[/url]

 

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