Italian Rainbow Cookies Recipe

Introduction

Italian Rainbow Cookies are a vibrant and delicious layered treat featuring almond-flavored cake, raspberry jam, and a rich chocolate coating. This colorful dessert is perfect for special occasions or any time you want to impress with a classic Italian favorite.

Ingredients

• 4 eggs (separated)
• 1 1/2 cups butter (at room temperature)
• 1 cup white sugar
• 8 ounces almond paste
• 1 cup powdered sugar
• 1/4 cup whole milk (at room temperature)
• 1 tablespoon almond extract
• 2 cups all purpose flour
• 1/4 teaspoon red food coloring gel
• 1/4 teaspoon green food coloring gel
• 1/2 cup seedless raspberry jam
• 1 1/2 cups semisweet chocolate chips
• 1/4 teaspoon vegetable oil

Instructions

1. Step 1: Preheat the oven to 325 degrees F.
2. Step 2: Beat the egg whites until stiff peaks form.
3. Step 3: In a separate bowl, beat the butter, sugar, and almond paste together until smooth. Add the powdered sugar, milk, egg yolks, and almond extract, and beat until combined.
4. Step 4: Stir in the flour with a spoon, then gently fold in the beaten egg whites.
5. Step 5: Divide the batter evenly into three bowls. Add red food coloring to one bowl and mix well, add green food coloring to another and stir to combine. Leave the third bowl plain.
6. Step 6: Line three baking sheets with parchment paper. Spread each colored batter evenly on its sheet. Note that the batter is thick and may require some patience to spread.
7. Step 7: Bake each layer for 8 to 10 minutes, then remove and cool completely.
8. Step 8: Spread half of the raspberry jam over the green layer. Gently place the plain (white) layer over the jam and spread the remaining jam on top of it. Finally, lay the red layer over the jam.
9. Step 9: Cover the layered cookies with plastic wrap. Place a pan on top, then a book or something heavy to press down. Refrigerate for 4 hours.
10. Step 10: Trim the edges to create a 7 ½ by 10 ½-inch rectangle. Melt the chocolate chips with the vegetable oil until smooth. Spread the melted chocolate over the top and let harden.
11. Step 11: Carefully flip the cookies over and coat the other side with chocolate as well. Allow the chocolate to set completely.
12. Step 12: Cut into 1 ½-inch squares and serve.

Tips & Variations

• Use gel food coloring for vibrant colors without thinning the batter.
• If you prefer, substitute raspberry jam with apricot or strawberry jam for a different flavor.
• Almond extract is key for authentic flavor—avoid omitting it.
• Pressing the layers helps them stick together better and gives a neater appearance.

Storage

Store rainbow cookies in an airtight container in the refrigerator for up to one week. For longer storage, wrap tightly and freeze for up to one month. Let them thaw in the refrigerator before serving. Chocolate topping may soften slightly at room temperature but will firm up again when chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie layers ahead of time?

Yes, you can bake the layers a day ahead and wrap them tightly in plastic wrap. Assemble and chill the next day to save time.

What is the best way to spread the thick batter evenly?

Using a spatula or the back of a spoon dipped in water helps spread the thick batter smoothly on parchment paper.

Italian Rainbow Cookies Recipe

Print Recipe

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4.8 from 122 reviews

Classic Italian Rainbow Cookies featuring layers of almond-flavored sponge in vibrant red, white, and green, sandwiched with raspberry jam and coated in rich semisweet chocolate. These colorful, festive treats combine delicate textures and flavors for a delightful holiday or special occasion dessert.

• Author: Mila
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 5 hours 30 minutes
• Yield: Approximately 24 squares 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

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Eggs and Dairy

• 4 eggs (separated)
• 1/4 cup whole milk (at room temperature)
• 1 1/2 cups butter (at room temperature)

Sweeteners and Flavorings

• 1 cup white sugar
• 1 cup powdered sugar
• 1 tablespoon almond extract
• 8 ounces almond paste

Dry Ingredients

• 2 cups all purpose flour

Coloring and Jam

• 1/4 teaspoon red food coloring gel
• 1/4 teaspoon green food coloring gel
• 1/2 cup raspberry jam (seedless)

Chocolate Coating

• 1 1/2 cups semisweet chocolate chips
• 1/4 teaspoon vegetable oil

Instructions

1. Preheat the oven: Heat the oven to 325 degrees Fahrenheit to ensure it’s the perfect temperature for baking the cookies uniformly.
2. Beat the egg whites: In a clean bowl, beat the egg whites until stiff peaks form, which will help create a light and airy texture in the cookie layers.
3. Prepare the batter: In a separate large bowl, beat together the butter, sugar, and almond paste until smooth and creamy. Then add the powdered sugar, whole milk, egg yolks, and almond extract, beating until the mixture is well combined and smooth.
4. Mix dry ingredients: Using a spoon, stir the flour into the wet batter until just combined, then gently fold in the beaten egg whites carefully to maintain the airiness of the batter.
5. Divide and color the batter: Evenly divide the batter into three separate bowls. Add red food coloring gel to one bowl and mix well. Add green food coloring gel to a second bowl and stir until fully incorporated, leaving the third bowl plain (white).
6. Prepare for baking: Line three baking sheets with parchment paper. Spread each colored batter evenly onto the sheets. Due to the thick consistency, spreading may take some effort to form an even layer.
7. Bake the layers: Place the trays in the preheated oven and bake each layer for 8 to 10 minutes until set but still soft.
8. Cool the layers: Remove the baked layers from the oven and allow them to cool completely on the parchment paper.
9. Assemble the layers: Spread half of the raspberry jam over the green layer. Gently place the white batter layer over the jam, then spread the remaining jam over the white cookie. Carefully position the red cookie layer on top, creating the classic three-tiered rainbow cookie look.
10. Chill the assembled cookies: Wrap the layered cookies tightly in plastic wrap, place a pan or weight over them, then stack a book on top to apply gentle pressure. Refrigerate for at least 4 hours to allow the layers to set firmly together.
11. Trim and coat with chocolate: Trim the chilled cookie stack into a neat 7 ½ by 10 ½-inch rectangle. Melt the semisweet chocolate chips and vegetable oil together until smooth. Spread the melted chocolate evenly over the top of the cookie layers. Allow the chocolate to harden, then carefully flip the cookie over and coat the other side with chocolate. Let the chocolate set completely.
12. Cut into squares: Once the chocolate coating is fully set, measure and cut the layered cookie into 1 ½ inch squares, perfect for serving and sharing.

Notes

• The dough batter is thick and can be challenging to spread evenly; using an offset spatula or wet hands can help achieve smoother layers.
• Make sure the almond paste is softened to avoid lumps in the batter.
• Using seedless raspberry jam helps maintain a smooth texture between layers.
• Chilling with a weight ensures the cookie layers compress nicely and hold together for clean slicing.
• Vegetable oil in the melted chocolate helps to create a smoother, more spreadable consistency and a glossy finish.
• Store finished cookies in an airtight container in the refrigerator for up to one week.

Keywords: Italian Rainbow Cookies, Almond Cookies, Layered Cookies, Holiday Cookies, Italian Dessert, Almond Paste Cookies