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Italian Rainbow Cookies 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.

Ingredients

Scale

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

Find it online: https://chefmilacook.com/italian-rainbow-cookies-recipe/