Place the almonds in a food processor and process until they start to release their natural oils and become crumbly and "wet" looking, 4-5 minutes.The recipe below makes just enough for the cookies, so double or triple the almond paste recipe in case you'd like to have extra for another recipe. I opted to make my own vegan almond paste, and included the directions with the cookie recipe. While you can easily find almond paste in grocery stores, be aware that many brands contain egg. Don’t let that scare you off from the recipe-it’s not too complicated once you plan ahead! It also needs to press for several hours to overnight. The recipe requires some specific ingredients most people wouldn’t have hanging around the kitchen at all times: apricot jam, almond paste, and lots and lots of chocolate. Italian Rainbow Cookies have been on my "to-make" list for years! I even wanted to put them in The Vegan Cookie Connoisseur, but for one reason or another, it never happened. So I guess I cheated and made Six Layer Cookies. Some recipes will even instruct you to coat the underside of the cake in chocolate (making 7 layers), while others leave the bottom bare, including mine. These cookies, or cake, rather, are made from layers of multicolored almond sponge cake with apricot jam between the layers, and a healthy coating of chocolate. These cookies are traditionally made with a whole lot of eggs, so vegan Italian Rainbow Cookies were a bit of a challenge at first. Today’s Vegan MoFo theme is “showstopper dessert”-the fanciest desserts of them all-hence the Italian Rainbow Cookies! Or maybe you know them from one of their many other names: Napoleon Cookies, Seven Layer Cookies, Seven Layer Cake, Tricolor Cookies, or Italian Flag Cookies (because they resemble the Italian flag once cut). But it's still October, so bring on the dinners, desserts, and Halloween candy! To segue into Halloween and a weekend full of sweets and treats, I made vegan Italian Rainbow Cookies for today's MoFo post! And eating out and restaurants and events. To be honest, I'm looking forward to making some simple, vegetable-forward food for a while after cooking so many decadent dinners and desserts for the past few weeks. The end of October-and Vegan MoFo-is nigh.
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