Italian Rainbow Cookies are one of those spectacular holiday treats that look like they came from a fancy Italian bakery but are actually quite achievable at home with a little patience and care. These stunning layered cookies feature three colorful almond-flavored cake layers in green, white, and red to represent the Italian flag, held together with sweet raspberry or apricot jam, and completely coated in smooth dark chocolate. Each bite delivers a wonderful combination of textures and flavors with the tender, moist almond cake, the fruity jam, and that satisfying snap of chocolate on the outside. Despite being called cookies, they’re actually more like little cakes cut into bars, and they’re incredibly rich so a small piece goes a long way. These cookies are traditional at Italian-American celebrations, especially Christmas and weddings, and giving a box of homemade rainbow cookies as a gift is a gesture of love and effort that people truly appreciate. The process involves several steps and some waiting time, but none of it is particularly difficult, and the stunning result is absolutely worth it.
Serving Quantity: Makes about 48-60 small cookies
Cooking Time:
- Prep time: 45 minutes
- Baking time: 12 minutes per pan (36 minutes total)
- Assembly and setting time: 4 hours
- Total time: 5 hours 21 minutes
Nutrition Information (per cookie):
- Calories: 125
- Total Fat: 8g
- Saturated Fat: 3g
- Cholesterol: 35mg
- Sodium: 45mg
- Total Carbohydrates: 12g
- Fiber: 1g
- Sugars: 9g
- Protein: 2g
- Vitamin A: 3% of daily value
- Iron: 3% of daily value
Ingredients
- 8 ounces of almond paste (not marzipan)
- 1 cup of unsalted butter at room temperature
- 1 cup of granulated sugar
- 4 large eggs separated
- 2 teaspoons of almond extract
- 1 teaspoon of vanilla extract
- 2 cups of all purpose flour
- Half teaspoon of salt
- Red gel food coloring
- Green gel food coloring
- Three quarters cup of raspberry jam or apricot preserves
- 12 ounces of semi-sweet chocolate chips
- 2 tablespoons of vegetable oil or coconut oil
- Cooking spray for pans
Preparing Your Pans
This is crucial for success with these cookies. You need three 9 by 13 inch baking pans or jelly roll pans. Line each one with parchment paper, letting it hang over the edges slightly for easy removal. Spray the parchment generously with cooking spray. The batter is quite thin and these cakes are delicate, so proper pan prep prevents sticking and tearing. If you only have one or two pans, you can bake in batches, but having three pans means everything bakes at once and you’re done faster. Preheat your oven to 350 degrees and make sure you have three racks positioned evenly in the oven.
Making the Batter
Break the almond paste into small chunks and put it in a large mixing bowl with the sugar. Use an electric mixer on medium speed to beat them together until the almond paste is broken down and the mixture looks crumbly, about 2 minutes. Add the softened butter and beat on medium high speed until the mixture is light, fluffy, and very smooth with no lumps of almond paste remaining. This takes about 4 minutes and is important for texture. Add the egg yolks one at a time, beating well after each addition. The mixture should look smooth and creamy. Add the almond extract and vanilla extract and beat until combined. The almond flavor is what makes these cookies so distinctive and delicious.
Incorporating the Dry Ingredients
In a separate bowl, whisk together the flour and salt. Add the flour mixture to the almond paste mixture and beat on low speed just until combined. Don’t overmix or your cookies will be tough. The batter will be quite thick at this point. In another very clean bowl with clean beaters, beat the egg whites on high speed until they form stiff peaks. This takes about 3 to 4 minutes. The whites should stand straight up when you lift the beaters. Use a spatula to gently fold about a third of the beaten egg whites into the batter to lighten it. Then fold in the remaining whites in two additions, being careful not to deflate them too much. The batter should be light, fluffy, and pourable but still thick.
Dividing and Coloring the Batter
Divide the batter equally among three bowls. You should have about one and a third cups of batter in each bowl. Leave one bowl plain for the white layer. Add red food coloring to one bowl. Start with just a few drops of gel coloring and stir it in completely. Keep adding color one drop at a time until you achieve a nice red or pink color. Remember that it will darken slightly as it bakes. Add green food coloring to the third bowl the same way. You want a nice medium green, not too light or too dark. The colors should be vibrant but not neon. Gel food coloring works much better than liquid because you need less of it and it doesn’t thin out the batter.
Baking the Layers
Pour the red batter into one prepared pan, the green into another, and the plain batter into the third. Use an offset spatula to spread each batter evenly all the way to the corners and edges. The layers should be very thin, only about a quarter inch thick. Tap each pan gently on the counter to release any air bubbles. Place all three pans in the oven and bake for 10 to 12 minutes. The cakes are done when they’re set in the center and spring back lightly when touched. They should not brown at all. Overbaking makes them dry and difficult to work with. The edges might pull away from the pan slightly. Remove the pans from the oven and let them cool in the pans on wire racks for about 10 minutes.
Cooling and Trimming
After 10 minutes, carefully lift each cake layer out of its pan using the parchment paper handles. Place them on wire racks, still on the parchment, and let them cool completely to room temperature. This takes about 30 minutes. Once cool, use a sharp knife or pizza cutter to trim the edges of each layer so they’re neat and even. You want three perfectly rectangular layers that are exactly the same size. Save the trimmed edges for snacking. They’re delicious and you deserve them after all this work.
Assembling the Layers
Clear a large work surface or cutting board. Decide which layer will be your base. Traditionally it’s the green layer on the bottom, then white in the middle, and red on top, but you can arrange them however you like. Place your bottom layer on the work surface. Spread about a third of a cup of jam evenly over the entire surface, going right to the edges. Use the back of a spoon or an offset spatula to spread it thin and even. Place the second layer on top of the jam, lining up the edges carefully. Press down gently but firmly to adhere the layers. Spread another third cup of jam over this layer. Place the final layer on top, again pressing gently to secure everything.
Weighing and Chilling
This step is essential for getting neat, clean slices. Place a piece of parchment paper or plastic wrap over the top layer. Place another baking sheet on top of that. Weight it down with heavy cans, books, or anything flat and heavy. This compresses the layers together and removes any air pockets. Refrigerate the weighted layers for at least 2 hours or overnight. This chilling time allows the jam to set, the layers to bond together, and everything to firm up so it’s easier to cut and coat with chocolate. The longer it chills, the better.
Melting the Chocolate
Combine the chocolate chips and vegetable oil in a microwave-safe bowl. The oil helps thin the chocolate slightly so it’s easier to spread and gives it a nice sheen. Microwave in 30-second intervals, stirring thoroughly after each interval, until the chocolate is completely melted and smooth. This usually takes about 90 seconds total. Don’t overheat or the chocolate will seize and become grainy. Let the melted chocolate cool for about 5 minutes. You want it warm and fluid but not hot.
Coating with Chocolate
Take your chilled, weighted layers out of the refrigerator and remove the weights and top pan. Trim the edges one more time if needed for perfectly straight sides. Pour about half the melted chocolate over the top layer. Use an offset spatula to spread it evenly over the entire surface, going right to the edges. Work relatively quickly before the chocolate sets. Once the top is coated, carefully flip the entire thing over using two large spatulas or your hands. It’s heavy and awkward but manageable. Pour the remaining chocolate over what is now the top and spread it evenly. Let the chocolate set at room temperature for about 30 minutes, or put it in the refrigerator for 10 minutes to speed up the process. The chocolate should be firm and not tacky to the touch.
Cutting the Cookies
Once the chocolate is completely set, it’s time to cut your cookies. Use a large sharp knife and wipe it clean between every single cut. This gives you the cleanest edges. Cut the large rectangle into strips about one and a half inches wide. Then cut each strip into small bars or squares. Traditional Italian rainbow cookies are small, about one inch by one and a half inches. You should get about 48 to 60 cookies depending on how you cut them. The first few cuts can be tricky because the chocolate may crack slightly, but you’ll get the hang of it. If the chocolate is cracking too much, let the whole thing sit at room temperature for 10 minutes to soften slightly.
Storing the Cookies
Arrange your finished cookies in a single layer in an airtight container with parchment or wax paper between layers if you need to stack them. Store at room temperature for up to a week, or refrigerate for up to two weeks. These cookies actually taste better after sitting for a day or two because the flavors meld and the texture improves as the jam soaks into the cake slightly. They also freeze beautifully for up to 3 months. Wrap them well in plastic wrap and then foil, or store in freezer bags. Thaw at room temperature before serving.
Gift Presentation
Rainbow cookies make spectacular gifts. Arrange them in decorative tins or boxes lined with parchment paper. Pack them tightly so they don’t slide around. Tie the box with festive ribbon. Make gift tags that say when they were made and how to store them. Stack them in clear cellophane bags tied with ribbon so the beautiful layers are visible. Arrange them on a decorative plate covered with plastic wrap. However you package them, homemade rainbow cookies are a gift that shows tremendous care and effort.
Troubleshooting Common Issues
If your cake layers crack when you try to move them, they’re overbaked. Bake for less time next time. If the layers stick to the parchment, you didn’t spray it well enough. Make sure to spray generously. If your batter is lumpy, you didn’t beat the almond paste and butter long enough. Keep mixing until completely smooth. If the egg whites deflate when you fold them in, be gentler and use a folding motion, not a stirring motion. If your colors are too pale, add more gel food coloring. If they’re too dark, add less next time. Remember that colors intensify as they bake. If the jam is oozing out the sides when you cut, you used too much. Spread it thinner next time. If the chocolate cracks when you cut, it’s too cold and hard. Let it warm up slightly at room temperature. If the chocolate doesn’t set, your room is too warm. Refrigerate it briefly.
Tips for Perfect Rainbow Cookies
Room temperature butter and eggs are essential for the batter to come together properly. Use almond paste, not marzipan. They’re different products. Almond paste is coarser and less sweet. Separate your eggs very carefully. Even a tiny bit of yolk in the whites will prevent them from whipping properly. Beat the egg whites in a spotlessly clean bowl. Any grease prevents them from whipping. Don’t skip weighing the layers. This step is what creates those neat, compact bars. Use good quality jam. Seedless raspberry is traditional and tastes best. Apricot is also excellent. Warm the jam slightly in the microwave for easier spreading. Use gel food coloring for the most vibrant colors without thinning the batter. Don’t overbake the layers. They should not brown at all. Chill the assembled layers overnight if possible. This makes everything easier. Use a sharp knife and wipe it clean between every cut for neat edges. Make these a day or two before you need them. They taste better after resting. Store them in a cool place but not necessarily the refrigerator unless it’s very warm. The chocolate can bloom in temperature fluctuations. Cut them small. They’re very rich and a little goes a long way. If you don’t have three pans, bake one layer at a time and keep the other batters covered at room temperature. For cleaner chocolate coating, you can dip individual cut bars into melted chocolate instead of spreading it over the whole thing, but this takes longer. Save all your scraps and trimmings. Crumble them over ice cream or eat them as a baker’s treat. These cookies are a labor of love. Don’t rush the process. Take your time and enjoy making something beautiful and delicious.
