Rainbow cookies are such a beloved American staple. The task may seem intimating, but once you make your own — especially this Passover-friendly version – you will never go back to the store-bought version.
Passover-Friendly Rainbow Cookies
Ingredients
For the cake:
- 4 eggs
- 1 cup white sugar
- 4 oz. almond paste broken into little pieces or processed in food processor for 30 seconds
- 2 sticks unsalted butter or margarine
- 1/2 cup matzoh cake meal
- 1/2 cup blanched almond flour (not almond meal)
- 1/2 tsp. salt
- 1/2 tsp. vanilla extract kosher-for-Passover
- Red and green food coloring (about 8 drops each)
For the chocolate glaze:
- 1 cup dark or semisweet chocolate chips
- 1 tbs. vegetable shortening or vegetable oil
- Pinch salt
Instructions
- Preheat oven to 350 degrees. Grease your pans. Add parchment paper to bottom of each pan. Grease again and add light dusting of matzoh cake meal. Tap pan to remove any excess flour.
- Using a hand mixer (or whisk attachment to stand mixer), mix eggs and sugar until thick and yellow. Add crumbled almond paste and combine.
- Add melted butter (or margarine), matzoh cake meal, almond flour, salt and vanilla.
- Divide batter into 3 even amounts. (Try using a food scale if eyeballing is too difficult). Leave one plain. Add green food coloring to one batch of batter. Add red food coloring to the other batch of batter.
- Pour batter into prepared pans. Bake for 8-9 minutes, or until just set and no longer wet in the middle.
- Allow to cool completely.
- Place chocolate, shortening and pinch of salt in a glass bowl. Microwave for 30-second intervals until melted. Stir vigorously to ensure there are no clumps.
- Place a piece of parchment paper on top of a platter or baking sheet. Add red cake layer to parchment paper. Spread thin layer of raspberry jam. Top with white layer. Add another thin layer of raspberry jam. Top with green cake.
- Carefully spread half the melted chocolate on top. Place in refrigerator for 15-20 minutes or until completely hard.
- Turn over and spread remaining chocolate on other side. Place back in refrigerator for 30 minutes or overnight.
- Trim edges and slice into cookies.
Notes
This roasted eggplant recipe from Elite Jakob is easy, quick and delicious, perfect as a side dish, for brunch or next to fish or chicken or meat dishes.
You can bake these no-flour, no-white sugar blueberry muffins from Elite Jakob in a regular muffin tin or as bite-size mini muffins.
Many of this year's new children's books for Passover portray the holiday theme of opening one's seder table to guests.
The ban on American booze, which came in response to the the Trump administration's tariffs against Canada, has “created a meaningful opening” for other kosher holiday wines.