Italian rainbow cookies are a classic treat known for their distinct green, white, and red layers, representing the Italian flag. These small, dense cakes are rich with almond flavor, held together with apricot jam, and finished with a layer of chocolate.
While they require several steps and some chilling time, the process is straightforward. The result is a beautiful and delicious cookie that’s perfect for holidays, celebrations, or any time you want a special homemade dessert.
Why is Italian Rainbow Cookies a Must-Try?
Dividing the batter allows you to create the signature three colorful layers for a visually appealing cookie.
Spreading the jam between the cooled cake layers acts as a sweet glue and adds moisture.
Pressing the assembled cake under a weight compacts the layers, creating a dense, firm texture.
Ingredients for Italian Rainbow Cookies
• Almond Paste: Be sure to use almond paste, not marzipan. Almond paste is less sweet and has a coarser texture, which is essential for the cake’s flavor.
• Gel Food Coloring: Gel coloring provides vibrant hues without adding excess liquid to the batter, which can change the texture.
• Apricot Jam: A smooth or seedless apricot jam is best for easy spreading. You can substitute raspberry jam, but the color might be more visible through the layers.
• Unsalted Butter: Let the butter soften fully to room temperature so it creams properly with the almond paste and sugar for a smooth batter.
• Chocolate Chips: Semi-sweet chocolate provides a nice balance to the sweet cake. You can also use bittersweet or dark chocolate if you prefer.
Exact quantities are in the recipe card below.
How to Make Italian Rainbow Cookies
Step 1: Make and Color the Batter
First, cream the softened butter, almond paste, and sugar until smooth. Beat in the eggs and almond extract, then mix in the flour. Divide this batter evenly into three bowls. Tint one bowl with red food coloring and another with green, leaving the third plain.
Step 2: Bake the Cake Layers
Spread each colored batter into its own parchment-lined 9×13-inch pan, creating a thin, even layer. Bake the cakes until they are set but not browned. Let the layers cool completely before you begin to assemble them.
Step 3: Assemble and Chill the Cake
Place the green cake layer on a cutting board. Spread it with a thin layer of apricot jam. Top with the plain cake layer, more jam, and finally the pink layer. Wrap the cake, place a heavy object on top, and then refrigerate it for at least 2 hours.
Step 4: Glaze and Cut
Melt the chocolate and spread it over the top of the chilled, pressed cake. Let the chocolate set in the refrigerator. Once it’s firm, trim the edges and slice the cake into small rectangular cookies for serving.
What to Serve with Italian Rainbow Cookies
These cookies are wonderful on their own with a cup of coffee or espresso. They are a great addition to any holiday cookie platter.
Expert Tips for Italian Rainbow Cookies
If you only have one baking pan, you can bake the layers individually. Let the pan cool for a few minutes between each layer.
Using an offset spatula is very helpful for spreading the thin layers of batter and the chocolate glaze evenly.
For food safety, dishes containing eggs should be cooked to an internal temperature of 160°F (71°C). The cake is done when a toothpick comes out clean.
Warming the knife in hot water before cutting is the key to slicing through the firm chocolate without it cracking.
How to Store and Freeze Italian Rainbow Cookies
Store the cookies in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to a week. For longer storage, freeze them in a single layer in an airtight container for up to 3 months.
Italian Rainbow Cookies Recipe FAQs
What’s the difference between almond paste and marzipan?
Almond paste has a higher concentration of almonds and less sugar, making it ideal for baking into cakes. Marzipan is much sweeter and is typically used for candy making and decorating.
Can I use raspberry jam instead of apricot?
Yes, you can use a smooth raspberry jam. It will give the cookies a slightly different flavor, and the red color may be more visible between the layers.
Do I have to press the cake?
Pressing the cake is an important step. It compacts the layers, melds the flavors together, and creates the classic dense texture of rainbow cookies.
Italian Rainbow Cookies
Ingredients
- 1 1/2 cups unsalted butter softened, 12 oz / 340 g
- 7 ounces almond paste 200 g
- 1 1/4 cups granulated sugar 250 g
- 1/2 teaspoon kosher salt 3 g
- 4 large eggs at room temperature
- 2 teaspoons almond extract 10 ml
- 2 cups all-purpose flour 240 g
- Red gel food coloring
- Green gel food coloring
- 1 cup smooth apricot jam 320 g
- 1 1/2 cups semi-sweet chocolate chips 8 oz / 225 g
Instructions
- Preheat your oven to 350°F (175°C). Grease and line three 9x13-inch baking pans with parchment paper, leaving an overhang on the sides to act as handles.
- In a large bowl using an electric mixer, beat the softened butter, crumbled almond paste, sugar, and salt on medium speed until smooth and creamy, about 5 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the almond extract. Reduce the mixer speed to low and gradually add the flour, mixing only until it is just combined.
- Divide the batter evenly among three separate bowls. Stir a few drops of red gel food coloring into one bowl and green gel food coloring into the second, leaving the third bowl plain.
- Spread each portion of batter into one of the prepared pans in a thin, even layer. Bake for 10 to 12 minutes, or until the tops of the cakes look dry and a toothpick inserted into the center comes out clean. Let the cakes cool completely in their pans.
- To assemble, place the green cake layer (still on its parchment) on a cutting board. Spread half of the apricot jam (1/2 cup / 160 g) over it. Remove the parchment from the plain cake layer and place it on top. Spread with the remaining jam, then top with the pink cake layer (parchment removed).
- Cover the assembled cake with plastic wrap or another piece of parchment. Place a baking sheet on top and weigh it down with several heavy cans or books. Refrigerate for at least 2 hours or up to overnight.
- Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Unwrap the chilled cake and use a sharp knife to trim the four edges for a neat finish.
- Pour the melted chocolate over the top of the cake and use an offset spatula to spread it into a smooth, even layer. Refrigerate for about 30 minutes to allow the chocolate to set completely.
- To slice, fill a tall glass with hot water. Dip a long, sharp knife into the water and wipe it dry. Cut the cake into small, 1x2-inch rectangular cookies, cleaning and warming the knife between cuts for clean edges.
Notes
