Italian Rainbow Cookies Recipe

Italian rainbow cookies on a white tray.

5 from 1 vote

Italian Rainbow Cookies are a classic Italian-American dessert that are made of three thin layers of almond cake layered with jam and coated in a thin layer of chocolate.

Prep Time20

Cook Time12

Chilling Time1

Course: Cookies, Dessert

Cuisine: American, Italian

Keyword: cake, cookies, italian, rainbow

Servings:

Calories: 159kcal

Author: Leigh Harris

Ingredients

8 oz Almond paste shredded
1 1/2 cups Unsalted butter softened (3 sticks)
1 cup Granulated sugar
1/2 tsp Kosher salt
4 large Eggs room temperature
1 1/2 tsp Almond extract
2 cups All-purpose flour
35 drops Red gel food coloring or less
35 drops Green gel food coloring or less
1 cup Raspberry jam seedless
8 oz 72% Cacao chocolate chips (semi-sweet chocolate chips or bittersweet)
1/2 tsp Vegetable oil divided

US Customary - Metric

Instructions

Arrange two racks in the oven to divide it into thirds. Preheat the oven to 350 degrees F.
Prepare three 9x13 baking sheets or quarter sheet pans with parchment paper leaving about a 2-inch overhang. These will act as handles when removing the cakes from the pan.
In the bowl of a stand mixer or a large bowl using a hand-held electric mixer. Cream the softened butter, shredded almond paste, granulated sugar, and salt together at medium-high speed until smooth, about 5 minutes. Scrape the bowl down as needed.
8 oz Almond paste, 1 1/2 cups Unsalted butter, 1 cup Granulated sugar, 1/2 tsp Kosher salt
Add the eggs and almond extract mix at medium speed for about 2 minutes, until smooth.
4 large Eggs, 1 1/2 tsp Almond extract
With the mixer on low add the flour in thirds, scraping down the bowl as needed, until just combined.
2 cups All-purpose flour
Divide the batter equally into 3 medium bowls. Using a scale weigh about 14 ounces each or about 1 3/4 cups each.
With the gel food coloring tint one bowl red stirring thoroughly, one bowl green, and leave the remaining one uncolored.
35 drops Red gel food coloring, 35 drops Green gel food coloring
Transfer each bowl of batter into a separate baking sheet and spread evenly with an offset spatula. The top doesn’t have to be perfectly smooth, it will bake evenly.
Bake, rotating halfway through, for 12-14 minutes until the tops look dry but not browned. Watch closely. Immediately remove the baked layers to a wire rack to cool completely.
Place a fresh piece of parchment paper on a large cutting board, transfer the green layer to the cutting board. Spread 1/2 cup of the raspberry jam into an even thin layer over the green layer. I found that heating the jam just a little made it easier to spread.
1 cup Raspberry jam
Carefully remove the parchment paper from the undyed layer and place it onto the green layer. Spread the remaining 1/2 cup of jam over the undyed layer.
Remove the parchment from the red layer and carefully place it on the undyed layer. Place a new sheet of parchment paper or wax paper over the red layer. Wrap tightly in plastic wrap.
Place a baking sheet on top of the red layer and weigh it down. I used heavy books that were close to the same size. Refrigerate overnight. I refrigerated for 24 hours.
Remove the books, baking sheet, and plastic wrap from the cookies. Using a sharp knife. trim the edges of the cake so they are even.
Place 4 ounces of the chocolate chips and 1/4 tsp vegetable oil into a microwave-safe measuring cup. Microwave for 30 seconds, stir then microwave in 15-second intervals until nearly melted. Stir until completely smooth. Using an offset spatula, spread the melted chocolate evenly over the top. Refrigerate until the chocolate is set for about 30 minutes.
8 oz 72% Cacao chocolate chips, 1/2 tsp Vegetable oil
Cover the chocolate layer with parchment paper, place a baking pan or another cutting board over it and flip it over.
Melt the remaining chocolate with 1/4 tsp of vegetable oil, same as above. Spread it evenly over the green layer. Refrigerate again until the chocolate is set, about 30 minutes.
Fill a tall glass with hot water. Dip a sharp knife in the hot water, wipe dry with paper towels, and cut into 1″ or 2″ squares or rectangles. Warming and cleaning the knife before each cut to minimize the chocolate from cracking and smearing on the cookies.

Notes

Tips

—The easiest way to break down the almond paste was to shred it on the large holes of a box grater.

—I weighed the batter out equally into three bowls. It's about 1 3/4 cups of batter or about 14 ounces each. Doing this will give you the most consistent even layers.

—To achieve the deep red and green color I used 35 drops of each. (I know it’s a lot) You don’t have to tint them as much.

To Make Ahead - If making them ahead for cookie trays during the holidays, I suggest making them through the weighing-down step. Wrapping tightly in several layers of plastic wrap, then wrapping in freezer paper or placing it into a 2-gallon freezer bag. When ready to finish, thaw in the fridge overnight, and spread the melted chocolate.

Storing - Store it in an air-tight container in the refrigerator for up to 1 week. For the best taste let them come to room temperature before serving.

Freezing - I recommend using a large flat container and layer them with wax paper so the chocolate doesn’t stick together. Wrap the container or put it into a large freezer bag. You can freeze it with the chocolate already spread on, and cut it into pieces but you take a chance on the chocolate discoloring. See the make-ahead notes above.

Nutrition