Name: Italian Rainbow Cookies Recipe
Prep time: 20 min
Cook time: PT-491275H6M6S
Total time: PT-491275H6M6S
Cuisine: Italian
Ingredients: 3/4 cup (195g) homemade almond paste, cold from the refrigerator; 3/4 cup (149g) granulated sugar; 1/4 teaspoon table salt; 6 tablespoons (85g) unsalted butter, at room temperature; 3/4 teaspoon almond extract; 3 large eggs; 1 1/4 cups (150g) King Arthur Unbleached All-Purpose Flour or King Arthur Gluten-Free Measure for Measure Flour; Red food coloring; Green food coloring; 1/2 cup (170g) apricot jam, divided; 1 cup (170g) semisweet chocolate wafers or bittersweet chocolate wafers, divided

Jump to Recipe

Introduction

Italian Rainbow Cookies are a festive treat featuring layers of almond-flavored cake colored in red, green, and plain, sandwiched with apricot jam and coated in smooth chocolate. These vibrant and delicious cookies are a perfect addition to holiday gatherings or special occasions.

The image shows a small square layered cake with four visible layers placed on a white square dish with red striped decoration. The bottom layer is pink with a slightly darker base, followed by a light beige middle layer, then a green layer, and topped with a smooth, dark brown chocolate layer with gentle waves. Another similar cake piece sits on a white square dish with red dotted design in the background, and multiple pieces of the same cake are on a white round plate in the far back. Two clear glasses filled with a light beige drink are partially visible on the left side, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup (195g) homemade almond paste, cold from the refrigerator
3/4 cup (149g) granulated sugar
1/4 teaspoon table salt
6 tablespoons (85g) unsalted butter, at room temperature
3/4 teaspoon almond extract
3 large eggs
1 1/4 cups (150g) King Arthur Unbleached All-Purpose Flour or King Arthur Gluten-Free Measure for Measure Flour
Red and green food coloring
1/2 cup (170g) apricot jam, divided
1 cup (170g) semisweet chocolate wafers or bittersweet chocolate wafers, divided

Instructions

Step 1: Preheat the oven to 350°F. Lightly grease three 8″ square pans or line each with parchment. If you have only one pan, bake the layers one at a time.
Step 2: Break the almond paste into large chunks and place in a large bowl or stand mixer. Add sugar and salt, mixing with a hand or stand mixer until sandy and uniform in texture.
Step 3: Add butter and almond extract. Beat until the mixture lightens and becomes slightly fluffy, scraping the bowl as needed.
Step 4: Add eggs one at a time, fully incorporating each before adding the next.
Step 5: Add flour and mix until smooth.
Step 6: Divide the batter into thirds. Place about 1 cup (235g) of batter into two medium bowls and leave the remaining third in the mixing bowl.
Step 7: Add red food coloring to one bowl and green to the other. Leave one plain.
Step 8: Transfer each batter to the prepared pans and spread evenly. If using one pan, bake plain layer first, then green, then red, letting the pan cool between bakes.
Step 9: Bake each layer 9 to 11 minutes until the cake springs back to the touch and appears dry in the center.
Step 10: Cool layers in the pans for 10 minutes, then turn out onto racks to cool completely before assembling.
Step 11: Spread 1/4 cup (85g) apricot jam over the green layer, spreading to the edges. Place the plain layer on top and press firmly to sandwich.
Step 12: Spread the remaining 1/4 cup jam over the plain layer, then top with the red layer and press firmly. Wrap tightly in plastic wrap.
Step 13: Place the wrapped layers in a larger pan. Put an 8″ pan on top and weigh it down with heavy cans to compress the layers. Refrigerate overnight.
Step 14: For the glaze, remove the layers from the fridge and unwrap. Place the cake with the green layer down on a cutting board. Melt 1/2 cup (85g) chocolate wafers in 20-second microwave intervals at 50% power or in a small saucepan over low heat, stirring until smooth.
Step 15: Spread melted chocolate over the red layer, covering edges. Let set at room temperature or in the refrigerator. Before fully setting, use a fork to create wavy lines in the chocolate.
Step 16: Once set, flip the cake over. Melt remaining 1/2 cup (85g) chocolate wafers as before.
Step 17: Spread chocolate over the green layer, allowing drips if desired. Let set and create wavy lines with a fork before chocolate fully sets.
Step 18: Use a warm chef’s knife to trim sides for a clean edge. Cut into pieces, typically an 8 x 4 pattern for slices about 1 3/4″ x 1″. Serve at room temperature.

Tips & Variations

Use parchment slings to easily lift out thin cake layers from pans without breaking.
If using one pan, be sure it has completely cooled before baking the next layer to avoid uneven baking.
For a gluten-free version, substitute with a measure-for-measure gluten-free flour blend.
Freeze leftover cookies in an airtight container for up to 3 months; thaw in the refrigerator before serving.

Storage

Store leftover rainbow cookies in an airtight container in the refrigerator for up to 2 weeks. For longer storage, freeze them tightly wrapped or in a sealed container for up to 3 months. Allow cookies to come to room temperature before serving to enjoy their full flavor and texture.

How to Serve

The image shows many small rectangular layered cakes arranged in neat rows on a white marbled surface. Each cake has four distinct layers: the bottom layer is pinkish-red with a soft texture, above it is a pale yellow layer, followed by a green layer, and topped with a smooth, dark brown chocolate layer decorated with gentle wavy lines. The edges of the cakes are clean and sharp, highlighting the evenness of each layer, and the chocolate layer has a glossy, rich look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the almond paste from scratch?

Yes, homemade almond paste is simple to prepare and enhances the flavor of these cookies. Using store-bought paste works well too if you’re short on time.

How do I melt the chocolate without burning it?

Melting in short bursts in the microwave at 50% power or using a double boiler method on the stovetop helps prevent burning. Stir frequently for smooth chocolate.