So this weekend, we have officially began decorating for the Christmas Season! I've also began baking, and have... mostly successfully attempted to make Rainbow Cookies. I also had much more success with Almond Paste.
Several Notes: On the Almond Paste, depending on the grade of your food processor. I've found it is EASIER to get those almonds to almost power prior to adding your hot sugar syrup. If you are like me, and can't afford high powered processors. This will help save your motor, and allow you to keep that hard paste feeling, without having to water it down too much. I still had to add simple syrup.
On another note - Making Rainbow cookies? DO IT! But do it better than I did! Thin Thin layers! less is more on the Jam. You really need just a thin layer, because you will be compressing this cookie, and it will help those layers set to each other. You are wanting to glue, not lubricate. (Yeah - by the way... I totally did THAT the other way around! I lubricated my thick layers of cookie with jam.)
The other note, is on your chocolate layer, use the cup of Dark Chocolate, and give it a threesome in a pan with some butter and heavy cream. Not enough to make a Ganache, but enough to make it spreadable and not to seize on you!
That being said... enjoy the pictures of my labor.
The other note, is on your chocolate layer, use the cup of Dark Chocolate, and give it a threesome in a pan with some butter and heavy cream. Not enough to make a Ganache, but enough to make it spreadable and not to seize on you!
That being said... enjoy the pictures of my labor.
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