Italian Rainbow Cookies

Name: Italian Rainbow Cookies
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Italian
Ingredients: 8 ounces almond paste; 1 cup granulated sugar, divided; 1 and ¼ cups unsalted butter, softened (2 and ½ sticks); 4 large eggs, separated; 1 teaspoon almond extract; ½ teaspoon salt; 2 cups all-purpose flour; Red food coloring (about ¼ teaspoon); Green food coloring (about ¼ teaspoon); 10 ounces raspberry preserves or apricot jam, warmed; 7 ounces semi-sweet chocolate, melted

By:

Marry

Published:

November 18, 2025

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Italian Rainbow Cookies are a delightful treat that brings a splash of color and joyful flavors to your table. If you’re looking for a sweet indulgence that’s both visually stunning and deliciously addictive, you’ve landed in the right spot! These cookies have a story rooted in tradition, particularly among Italian-American families. The cake-like layers are held together with rich raspberry or apricot jam, topped with luscious melted chocolate that makes each bite feel like a celebration. They’re perfect for any occasion, be it a festive gathering, a holiday dessert table, or just a weekend treat for you and your loved ones. Let’s dive into this delicious recipe and create something special that captures the essence of Italian baking.

Why This Recipe Works

Italian Rainbow Cookies blend flavors and textures beautifully, utilizing almond paste and vibrant food coloring to create a dessert that’s as delightful to eat as it is to behold. The technique of layering and weighing down allows the cookies to meld together, ensuring every bite is a perfect mix of moist cake, rich jam, and decadent chocolate.

Why You’ll Love This Italian Rainbow Cookies

These Italian Rainbow Cookies not only bring a touch of joyous color to your dessert table but also evoke warmth and nostalgia, reminiscent of family gatherings or festive celebrations. Each bite is a journey through sweet almond, tart raspberry, and luscious chocolate, making them a beloved treat for any occasion.

Ingredients for Italian Rainbow Cookies

8 ounces almond paste
1 cup granulated sugar, divided
1 and ¼ cups unsalted butter, softened (2 and ½ sticks)
4 large eggs, separated
1 teaspoon almond extract
½ teaspoon salt
2 cups all-purpose flour
Red food coloring (about ¼ teaspoon)
Green food coloring (about ¼ teaspoon)
10 ounces raspberry preserves or apricot jam, warmed
7 ounces semi-sweet chocolate, melted

Preparing the Batter

Preheat the Oven

Preheat your oven to 350°F. Additionally, prepare three rimmed quarter sheet baking pans (9×13 sheet pans) by spraying them with cooking spray and lining them with parchment paper. This will help your cakes come out easily after baking.

Cream the Almond Paste

Using a stand mixer or hand mixer, combine the almond paste and ¾ cup of sugar on low speed until well mixed, which should take about 2-3 minutes. Then, add the softened butter and beat on medium speed until the mixture is light and fluffy, roughly 2 minutes. This step ensures that your cookies will have a nice texture.

Incorporate Wet Ingredients

Next, add the egg yolks, almond extract, and salt to the mixture, continuing to beat until fully combined. This is a crucial step for flavor!

Combine Dry Ingredients

Now reduce the mixer speed to low. Carefully add in the flour and mix just until the flour is incorporated. Be cautious not to overmix, as this can lead to dense cookies.

Whip the Egg Whites

In a separate bowl, whip the egg whites on medium-high speed until they hold stiff peaks. Gradually add the remaining ¼ cup sugar, beating until the mixture forms stiff, glossy peaks, which takes about 2-3 minutes. The air you incorporate here is key for a light and fluffy texture.

Fold in the Egg Whites

Gently fold the whipped egg whites into the almond mixture. This step is delicate; you don’t want to deflate your mixture. Once folded, divide the batter evenly into three separate mixing bowls.

Color the Batter

In one bowl, stir in a few drops of red food coloring; in another, add the green food coloring. Leave the last bowl plain. Keep in mind that the batter will bake darker than it appears when raw.

Bake the Layers

Pour the batter into the respective prepared pans, smoothing out each layer with a small icing spatula. Bake for about 8-10 minutes, or until the edges just start to brown. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire cooling rack to cool completely.

Assembling the Layers

Prepare the Baking Sheet

Line a large half sheet baking pan with parchment paper. This is where the magic starts to happen!

Layer the Cakes

Carefully invert the green layer onto the parchment-lined baking sheet. Peel off the parchment paper and spread half of the warmed raspberry preserves over it.

Stack the Layers

Invert the white layer on top of the green layer, peel off the parchment, and spread the remaining preserves on top. Finally, invert the red layer on top of the white layer, carefully removing the parchment paper from it as well.

Weigh Down the Cake

Cover the assembled layers with plastic wrap, placing a quarter sheet pan on top (facing up) and weighing it down with heavy objects. Refrigerate for at least 8 hours or overnight to allow the flavors to meld beautifully together.

Coating with Chocolate

Melt the Chocolate

When you’re ready, remove the weights and plastic wrap. In a microwave-safe bowl, melt the chocolate in 30-second increments, stirring until smooth.

Apply the First Layer of Chocolate

Using a small icing spatula, quickly spread half of the melted chocolate in a thin layer on top of the cake. Place it back in the fridge for about 15 minutes to set. This helps to create a nice chocolate shell.

Invert and Coat Again

Once the chocolate is set, invert the cake onto another parchment-lined baking sheet. Quickly spread the remaining melted chocolate on top. If the chocolate has cooled and thickened, you can reheat it slightly in the microwave before spreading. Allow it to set in the fridge for about 30 minutes, or place it in the freezer for quicker setting.

Cut and Serve

Once the chocolate is firm, use a serrated knife to trim the edges evenly. Cut into 1.5-inch rectangles, slicing 8 rows crosswise and 6 rows lengthwise. Now, you’re all set to serve and enjoy!

Serving Suggestions

Pair these cookies with a cup of espresso or a glass of sweet dessert wine.
Serve them at festive gatherings or holiday celebrations for a vibrant addition to your dessert table.

Tips for Success

Make sure all ingredients are at room temperature; this helps with better mixing.
Be careful not to overmix the batter after folding in the egg whites; this is key for a light, airy texture.

Variations

Substitute almond extract with vanilla extract for a unique twist to the flavor profile.
Use different flavored jams, like strawberry or blackberry, to experiment with tastes.

Storage Tips

Store the Italian Rainbow Cookies in an airtight container in the refrigerator for up to one week. You can also freeze them for up to three months; just make sure they are well-wrapped.

FAQs

1. Can I make Italian Rainbow Cookies gluten-free?
Yes, you can substitute regular flour with a 1:1 gluten-free flour blend.

2. What type of chocolate should I use?
Semi-sweet chocolate is a classic choice, but dark or milk chocolate will work well too, depending on what you like.

3. Can I use store-bought almond paste?
Absolutely! Using store-bought almond paste is a great time-saver.

4. How long should I refrigerate the layered cake?
Refrigerate for a minimum of 8 hours or overnight for the best results.

5. Can I use other types of jam?
Yes! Feel free to experiment with any flavor of your choice, such as apricot, fig, or even citrus marmalade.

Italian Rainbow Cookies are a colorful celebration of flavor and texture, making them a delightful treat for any occasion. With layers of moist cake separated by fruity preserves and enrobed in rich chocolate, these cookies are sure to impress friends and family alike. Perfect for holiday gatherings or just treating yourself, they invite a sense of joy with each bite. Try this recipe, and you’ll want to make it a staple in your dessert repertoire!