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Italian Rainbow Cookie Cake makes one 9″ round layer cake Ingredients 3 sticks butter, softened 1.5 cups granulated white sugar 6 large eggs 12 ounces of almond paste, grated with a box grater 1 tablespoon pure almond extract 1 cup milk
Always Order Dessert Recipes for delicious living, by Alejandra Ramos November 19, 2009 Italian Rainbow Cookie Cake Meet my Italian Rainbow Cookie Cake! I first posted about this cake back in February 2008, just a few weeks after I started this blog, when my photography skills still justified that “mediocre” adjective in the tag line.
Italian Rainbow Cookie Cake makes one 9″ round layer cake Ingredients 3 sticks butter, softened 1.5 cups granulated white sugar 6 large eggs 12 ounces of almond paste, grated with a box grater
They are always a special treat during the holidays or any time of year!—Cindy Casazza, Hopewell, New Jersey Preheat oven to 375°. In a large bowl, beat eggs and sugar 2-3 minutes or until thick and lemon-colored. Gradually add almond paste; mix well. Gradually add flour, butter, salt and extract. Divide batter into thirds.
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