I used Williams-Sonoma food paste to dye the cookie dough, but I can't help think there might be some natural way to color it ~ maybe beet juice for red/pink? What about green? All I can think of is spinach but ~ yikes ~ there must be something else out there in nature. I used Odense almond paste, which I found at my local Safeway. Although the recipe does not call for greasing the pans, I found the batter stuck to the bottom of mine, so I recommend coating them with cooking spray and flour or lining the bottoms with a piece of parchment. The recipe calls for 12-by 8-inch pans, but I used 11-by-7-inch, which gives each layer just a little more height. I couldn't believe how good it was the first time I had it (I've since been back for more).Ī couple of notes about the recipe: It takes several steps and a little dexterity to make these cookies, but they are well worth the effort. It is tender and dense, infused with almond flavor, but with a welcome tart note from apricot jam spread between the layers and a touch of bittersweet from a drizzle of dark chocolate. The cake is made next door to the restaurant at local pastry maven Tiffany MacIsaac's ButterCream BakeShop. It is, essentially, these cookies baked in cake form. Then I tried the rainbow cake at All-Purpose Pizzeria, in D.C. And the gingerbread cookies she baked from an old Betty Crocker cookbook, and which my sister and I decorated with stiff white royal icing (for color we relied on copious amounts of sprinkles). I preferred my mom's delicate hazelnut crescents dipped in confectioners' sugar, similar to these and her calcionelli, Abruzzese fried half-moon cookies filled with finely chopped nuts and honey and fragrant with orange and lemon zest. I just never felt drawn to the kaleidoscope colors of classic Italian-American cookies. ![]() They were not part of my family's holiday baking repertoire when I was growing up, or when my kids were growing up in fact, until a couple of weeks ago I had never made them. ![]() I did not expect to fall for these cookies.
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