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Need help fast w. Rainbow Cookie Recipe!! sorry its long one..

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Need help fast w. Rainbow Cookie Recipe!! sorry its long one..

Charlieboy | Jan 17, 2004 02:50 PM

I have a dilemma and need some expert advice.....
I'm attempting to make these wonderful tri-colored cookies for my son this afternoon. They're usually sold in NY Italian bakeries. I have a few recipes that call for using almond paste and/or almond extract. The problem is my son is allergic to nuts, so I'd be leaving out this ingredient. The recipe I want to use calls for 8 eggs, 1 lb of butter, (which seems way too much for the amount of flour and sugar) 2 cups flour, 2 cups sugar and 6 tsps almond extract (which I'll be omitting)and doesn't say anything about beating the whites separately and folding them in. Most of the other recipes call for 7-8 oz of almond paste, 4 eggs, 1/2 lb. butter, 1-2 C. flour, 1-2 C. sugar and separating the eggs and folding in the whites.
Why is it necessary to beat the eggs separately when using the almond paste as opposed to adding them whole w/o the almond paste? Also, 1lb of butter and 8 eggs seems like way too much but then again there's no almond paste in that recipe, would that make the difference? I realize the taste will be compromised w/o the almond paste or extract but its the cake-like quality and deliciousness I'm after. Can anyone offer any suggestions for this recipe w/o using the almond paste/extract. Thanks so much.

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