Italian Rainbow Cookies | Bake with Me!

[Music]happy holidays everybody welcome to mychannel for today’s video I’m going tobe making a very festive treat as youprobably already saw by the title of thevideorainbow Italian cookies now after doinga little bit of research on theserainbow Italian cookies they’re reallycookies I guess that’s just what theywere called for a while and then itcaught on and it stuck so here we aremaking rainbow Italian Italian rainbowcookies it’s basically baked that islayered and in between there’s raspberryjamsome people use apricot jam apricotapricot after delving it a little bitdeeper to see the traditional versionsof this it seems that raspberry is usedmore traditionally so I just went withthat and then on the top and the bottomof the layers it is chocolate I’m justgonna use semi-sweet chocolate chips I’mjust gonna melt it so if you want tostick around and have some fun at thekitchen with me while I make someItalian rainbow cookies stay tuned so Ialready have the batter already madeI’ll run that b-roll footage[Music]all right so now we have our batter it’skind of like doughy there’s a lot ofbutter in here has made it a littledense I don’t know if that’s the rightterm but it kind of feels like a doughI’m not so much a batter but we’re gonnalighten it up with our whipped eggwhites that I so professionally whippedin this glass bowl because this bowl wastaken[Music]so let’s get into that so we got thatyou can see it and we’re just gonna foldit down drop the bowl we’re gonna foldit in and when you fold it you kind ofwant to make like a figure eight in orthe infinity sign or whatever floatsyour boat but you just want to bury it’sall in the wrist you just want to turnyour wrist kind of like a pageant wavewhen the ladies are like that I wasnever in pageantsit’s shocker I know oh yeah so youshould want to do that so you don’t youdon’t want to like mix in that you don’twant to beat them in you want to justvery gently fold in your egg whites andI think it’s raining oh my gosh it israining Wow I thought the race onewasn’t supposed to come till tomorrowall right so we have the first part ofthe egg wet fold it in it looks a littlebit like that you can still like seepieces of the egg white it’s notcompletely folded into where you can’tsee that whites you’re still gonna seethe little pieces of them let’s get therest in all righty so we have egg whitesfully incorporated and now we’re goingto evenly split the batter into threeseparate bowls and I’m just gonna wavethem on my scale so I can get roughly orhopefully more exact amounts in eachBowl so I’m doing that and then oncethey’re evenly divided we’re going tocolor one layer red one layer green andthen we’re gonna leave one layer justthe color it is now okay these are allseventy-five okay so now we have our barall evenly divided into three separatebowls and now is when you could pre-heatyour oven to 325 we’ll let that get niceand warm this is one that we’re justgonna let hang out do its thingthis one will die red and I’m just usingthe gel food coloring from Wilton I[Applause]always feel like I’m holding a baby whenI stir stuff likeokey-dokey so that’s like more of apinkish get up screen love it okay sonow we’re going to take our handsthey’re just a 9 5 13 jelly roll pansthey’re just like a little bit I thinkit’s like an inch or half an inch ofheight you don’t want it to be too highand we’re just gonna very carefully andevenly smooth our batter into there andthen we’ll bake it at 325 for 10 to 12minutes you just want it to be set andthen we’ll take them out and let themcool and then we’ll be ready to usokay so our layers are cooked and cooleddown there is a little bit of waitingtime about three to four hours inbetween the assembly and then when weget to put the chocolate on so make surethat you allow for time like don’t go into making this and thinking oh I canjust make this flip this up reallyquickly no you have to let it set in thefridge for a few hour before you couldserve it so let’s go ahead let’s getstarted so let’s see our raspberry jamand you’re only going to need a half cupyou need a quarter cup for one layer anda quarter cup for the other air I couldjust eyeball this but I’m not sure howbig the layer of jam is supposed to beso I’m just going to go by with therecipe suggest you’re not be near Greenlayer in your pan after its cooled downcool touch the pan is cool it’s all goodto go so you spread out are younow we can put on the unde I layer justgently from him no it’s gonna break okaygreat okay so we’re just gonna check thevery delicate okay all right accidentshappen in the kitchen it’s okay so manygreat cookies all good in the hood let’sget this guy worse things have happenedit’s okay and then we’re gonna our lastbit of raspberry jam now we’re verycarefully going to layer the last layerI think what I’m gonna do I’m gonna takethis do flip that didn’t do anythingwell it got it off this okay and thename of the Italian rainbow cookie let’sdo this okay okay okay okay okay okaylet’s just finish straighten it up alittle bit we did it alright so we’regonna take some plastic wrap up andwe’re just gonna cover this so it staysnice and fresh in the fridgewe’re just gonna put some weight on topof this we really want to condense thelayers so they kind of becomehomogeneous in a way so now you’re justgonna take your other pan that you usedif I do it like this so that reallypresses it down and then we’re justgonna pop this in the fridge for threeto four hours or you can do it overnightif you’d rather do that and then we pullit out we’re gonna cover it in ourchocolate so our lovely layers have beenchilling in the fridge under some weightthis is really cold nowwe’re gonna take this oh it looks sopretty okay so I just have some meltedsemi-sweet chocolates here chocolatechips just melt them in the microwaveand 30 second intervals I’m just goingto put half of this on the top layerwe’re going to save the other half forthe bottom since this is cold the cakeit is going it to make the chocolateharden up hopefully not really quick butit should still be spreadable nice evenlayer this on topoh right well that’s pretty much awkwardthey already chill on there but you’regonna just sit in the fridge till itsets up and you’re able to put it on itsflip it over so you can do the otherside so alright so the chocolate is seton this side so I’m gonna take some waxpaper to help facilitate the flip thatcame out so like butter and I don’t wantto drop it okay let’s peel thisparchment paper ready so excited alrightso now we’re gonna do a chocolate on theother side okay so back into the fridgealright so now it’s time that you get toslice up your cookies so what you wantto do you want to cut off the borderslike you’re cutting off the crusts of aPB&J sandwich and you don’t want thecrust that’s what you’re doing cut offthe borders and you can cut them intosquares you can cut them into rectanglesheck you could probably even use cookiecutters to cut them into certain shapesbut traditionally I believe they areserved in squares but I’m gonna dorectangles cuz I want a bigger bite youknow okay so let’s go ahead let’s startto get the borders[Music]the chocolate is probably gonna meltso just work fastright so now we have all these scrappleus you can use the scrap pieces foranything you could make an ice creamsundae with them a trifle with them youcould sprinkle them just over ice creamyou can literally do whatever you wantto with your scraps so she thick okayhave my little serving platter here ohmy gosh look so pretty okaychocolate is starting to melt chocolateis starting to meltoh my gosh okay I’m gonna clean this upand I’m gonna try[Music]all right Cheersmmm delicious can definitely taste thealmond the raspberry oh the chocolate isso good huh oh my god I hope you had agood time being a nun with me today Ihope you give this recipe a try let meknow if you do follow me on Instagrambe sure to give this video a thumbs upsubscribe talk to your friends about itcomment on it let me know what you likelet me know what you don’t like and I’llsee you next time[Music]