Vibrant Italian Rainbow Cookie Layers

Italian Rainbow Cookies, a beloved classic in Italian-American cuisine, are a delightful departure from typical cookies. These exquisite treats are composed of three distinct, thin layers of moist almond cake, artfully colored to mimic the Italian flag. Each vibrant cake layer is traditionally separated by a luscious spread of fruit jam, most commonly apricot or raspberry, and the entire confection is then enrobed in a delicate, crisp layer of rich chocolate. Far more akin to miniature cakes or petit fours, these beautiful bars offer a unique texture and flavor profile that has captivated generations, making them a cherished staple during holidays and special occasions.

The Rich History of Italian Rainbow Cookies

Known by many names, including Venetians, tri-color cookies, seven-layer cookies, Italian flag cookies, and Neapolitans, these colorful confections carry a deep cultural significance. While often associated with Italy, Italian Rainbow Cookies are, in fact, an iconic Italian-American invention. They trace their origins back to the bustling Italian immigrant communities in the United States during the early 1900s.

As Italian immigrants settled in America, they brought with them a rich culinary heritage, adapting traditional recipes with available ingredients and creating new ones that paid homage to their homeland. The tri-color cookie was born from a desire to celebrate their Italian identity, specifically representing the red, white, and green colors of the Italian flag. This symbolic dessert quickly became a fixture in Italian-American bakeries and homes, especially during festive periods like Christmas and Easter, embodying a connection to their roots while embracing their new identity.

The almond flavor, a hallmark of these cookies, is deeply rooted in Italian pastry traditions, where almonds are a prized ingredient in many classic desserts. The layered structure and delicate cake-like texture, combined with fruit jam and chocolate, make these rainbow cookies a testament to the ingenuity and resourcefulness of a community preserving its culture through food.

Why You’ll Adore These Homemade Italian Rainbow Cookies

After extensive research, countless recipe tests, and fine-tuning every step, I’m thrilled to share a foolproof method for making these exquisite Italian Rainbow Cookies. You’ll fall in love with these for several compelling reasons:

• Unmistakable Almond Flavor: The dominant and truly authentic flavor in these cookies comes from almond paste and pure almond extract, creating a rich, nutty base that is reminiscent of other classic Italian delights like Amaretti Cookies. This robust almond essence is what truly sets them apart.
• Delicately Tender Texture: Unlike a crisp cookie, Italian Rainbow Cookies boast a soft, moist, and cake-like texture that melts in your mouth. Each thin layer is incredibly tender, providing a luxurious experience with every bite.
• Sweet and Tangy Jam Layers: Thinly layered with vibrant seedless raspberry jam (or the traditional apricot jam), these cookies offer a delightful contrast of sweet and slightly tart notes that complement the almond cake perfectly. The fruit jam adds moisture and a burst of fruity freshness.
• Elegant Chocolate Coating: A smooth, sweet chocolate coating encases the entire treat, adding a rich, decadent finish and a satisfying snap. Whether you prefer dark, semi-sweet, or bittersweet chocolate, this final touch elevates the cookie to a sophisticated dessert.
• A Feast for the Eyes: Beyond their incredible taste, the striking red, white, and green layers make these tri-color cookies visually stunning. They are a beautiful addition to any dessert platter, especially during the holidays, and are sure to impress your guests.
• Perfect for Gifting and Sharing: These cookies are ideal for holiday cookie exchanges, gifting to loved ones, or simply enjoying with family and friends. Their unique appearance and delightful flavor make them a memorable treat.

While my family, surprisingly, hadn’t encountered these Italian-American gems before, they quickly became a new favorite. They represent a wonderful opportunity to explore new traditions and add a stunning, delicious treat to your baking repertoire this year, perhaps alongside familiar favorites like Italian Ricotta Cookies or Italian Sesame Seed Cookies. They are truly a must-add to your Christmas cookie list!

Essential Ingredients for Perfect Italian Rainbow Cookies

Crafting the perfect batch of Italian Rainbow Cookies requires a few key ingredients, each playing a crucial role in achieving their distinctive flavor and texture:

• Unsalted Butter: Ensure your butter is softened to room temperature for optimal creaming with the almond paste and sugar. If you only have salted butter, you might consider omitting the additional salt from the recipe.
• Almond Paste: This is the secret to the traditional, rich almond flavor that defines rainbow cookies. It provides depth and moisture, unlike simple almond extract alone. Shredding it makes it easier to incorporate.
• Granulated Sugar: Provides sweetness and helps create the tender cake-like crumb.
• Kosher Salt: A pinch of salt balances the sweetness and enhances all the other flavors in the cookies.
• Large Eggs: Ideally, use room temperature eggs. They emulsify better with the butter and sugar, contributing to the smooth batter and soft texture.
• Pure Almond Extract: This intensifies the almond flavor, giving it that classic, authentic taste. Don’t skimp on quality here!
• All-Purpose Flour: The foundation of our cake layers, providing structure and rise. Measure it correctly to avoid a dense or dry cookie.
• Seedless Raspberry Jam (or Raspberry Preserves): While traditional recipes often use apricot jam, raspberry jam offers a delightful sweet-tart contrast that we prefer. Ensure it’s seedless for a smoother texture between layers.
• Dark Chocolate Chips: I highly recommend Ghirardelli 72% Cacao chocolate chips for a rich, slightly bitter counterpoint to the sweet cake and jam. However, semi-sweet or bittersweet chocolate chips are also excellent choices depending on your preference.
• Red Gel Food Coloring and Green Gel Food Coloring: Gel food coloring provides vibrant, concentrated color without adding excess liquid to the batter, which is essential for achieving those iconic Italian flag hues. I use Wilton Gel Food Coloring for its intensity.
• Vegetable Oil: A small amount is mixed with the melted chocolate to create a smooth, pourable consistency that sets beautifully.

How to Master the Italian Rainbow Cookies Recipe

While making these Italian Rainbow Cookies isn’t difficult, it does require a bit of patience and several inactive steps, primarily chilling time. The end result, however, is absolutely worth the effort!

Preparation is Key

1. Begin by arranging two oven racks to divide your oven into thirds, ensuring even baking for all three cake layers. Preheat your oven to 350°F (175°C).
2. Prepare three 9×13 inch baking sheets or quarter sheet pans by lining each with parchment paper. Leave about a 2-inch overhang on the longer sides; these will serve as convenient handles for removing the delicate cake layers from the pans once baked.

Creating the Almond Cake Batter

3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand-held electric mixer, combine the softened unsalted butter, shredded almond paste, granulated sugar, and kosher salt. Cream these ingredients together at medium-high speed for about 5 minutes, until the mixture is light, fluffy, and smooth. Remember to scrape down the sides of the bowl periodically to ensure everything is well combined.
4. Add the room temperature eggs one at a time, mixing well after each addition. Then, stir in the pure almond extract. Continue mixing at medium speed for approximately 2 minutes until the mixture is thoroughly smooth and emulsified.
5. With your mixer set to low speed, gradually add the all-purpose flour in three additions. Mix only until just combined, scraping down the bowl as needed. Overmixing the flour can lead to a tough cake, so be gentle.

Coloring and Baking the Layers

6. Evenly divide the batter into three separate medium-sized bowls. For consistent layers, it’s recommended to use a kitchen scale to weigh the batter, aiming for about 14 ounces or roughly 1 ¾ cups of batter in each bowl.
7. Using the gel food coloring, tint one bowl of batter with red food coloring, mixing thoroughly until a vibrant red is achieved. Tint a second bowl with green food coloring for a deep green hue. Leave the third bowl of batter uncolored to represent the white layer of the flag. Don’t be shy with the coloring; I used about 35 drops of each gel color to get a rich, deep shade.

8. Transfer each colored batter into its own prepared baking pan. Using an offset spatula, spread the batter evenly across the bottom of the pan. Don’t worry if the top isn’t perfectly smooth; it will self-level and bake evenly.
9. Bake the layers in the preheated oven for 12-14 minutes, rotating the pans halfway through to ensure even baking. The cake layers are done when the tops appear dry to the touch but are not yet browned. Keep a close eye on them as they can overbake quickly. Immediately remove the baked layers from the oven and transfer them, still on their parchment paper, to a wire rack to cool completely.

Assembling and Chilling the Layers

10. Once cooled, place a fresh piece of parchment paper on a large cutting board. Carefully transfer the green cake layer onto this parchment paper. Spread half a cup of the seedless raspberry jam into an even, thin layer over the green cake. A little trick: gently warm the jam in the microwave for a few seconds to make it easier to spread smoothly.
11. Carefully peel the parchment paper from the white (undyed) cake layer and gently place it on top of the jam-covered green layer. Spread the remaining half cup of jam evenly over the white layer.
12. Remove the parchment paper from the red cake layer and meticulously place it on top of the jam-covered white layer. Place another clean sheet of parchment paper or wax paper over the red layer. Now, wrap the entire layered cake tightly in several layers of plastic wrap.
13. To compress the layers and allow the flavors to meld, place a baking sheet on top of the wrapped cake and weigh it down. I found that heavy books of a similar size work perfectly. Refrigerate the weighted cake overnight, or for at least 24 hours. This chilling step is crucial for firming up the layers and making them easier to cut cleanly.

The Chocolate Finish

14. After the chilling period, remove the weights, baking sheet, and plastic wrap from the layered cake. Using a very sharp, long knife (a serrated knife also works well), carefully trim the edges of the cake to create clean, even sides, revealing the beautiful tri-colors within.
15. In a microwave-safe measuring cup, combine 4 ounces of your chosen chocolate chips with ¼ teaspoon of vegetable oil. Microwave for 30 seconds, then stir. Continue microwaving in 15-second intervals, stirring after each, until the chocolate is nearly melted. Stir vigorously until it is completely smooth and glossy.
16. Using an offset spatula, spread the melted chocolate evenly over the top (the red layer) of the cake.
17. Refrigerate the cake for approximately 30 minutes, or until the chocolate coating is completely set and firm to the touch.

18. Once the top chocolate layer is set, gently place a new sheet of parchment paper over the chocolate. Then, place a clean baking pan or another cutting board on top of the parchment and carefully flip the entire cake over. This positions the green layer on top for the second chocolate coating.
19. Melt the remaining 4 ounces of chocolate chips with the remaining ¼ teaspoon of vegetable oil, following the same microwave instructions as before. Spread this melted chocolate evenly over the green layer.
20. Refrigerate again for about 30 minutes, or until the chocolate is fully set. For an extra touch of decadence, you can also coat the trimmed sides of the cookies with chocolate before the final chill.

The Art of Cutting Italian Rainbow Cookies

Achieving clean, crisp cuts that showcase the beautiful layers of your Italian Rainbow Cookies is crucial. Here’s how to do it perfectly:

Fill a tall glass with very hot water. Dip a sharp, long knife (or a serrated knife) into the hot water, then immediately wipe it completely dry with paper towels. The warmed blade will slice through the chocolate and cake layers without cracking the chocolate or smearing the colors. After each cut, repeat the process: dip the knife in hot water, wipe it dry, and then make your next cut. This minimizes sticking and ensures professional-looking squares or rectangles, typically 1-inch or 2-inch pieces.

Expert Tips for Flawless Italian Rainbow Cookies

Achieving bakery-quality Italian Rainbow Cookies at home is easier with these proven tips:

• Simplify the Batter: Many traditional recipes suggest separating eggs and whipping egg whites to stiff peaks. I’ve found that using whole eggs at room temperature yields a wonderfully soft, cake-like texture with significantly less fuss. Don’t complicate it unless you prefer that method!
• Almond Paste Prep: The easiest way to break down dense almond paste and ensure it incorporates smoothly into your batter is to shred it using the large holes of a box grater. Crushing it with a fork or by hand can leave small lumps that are harder to blend evenly.
• Parchment Paper Adhesion: You don’t necessarily need to grease your baking pans to hold the parchment paper in place. The stickiness of the batter is usually sufficient to keep the paper from shifting as you spread it.
• Warm the Jam: A quick 10-15 second warm-up in the microwave for your raspberry jam makes it much more fluid and easier to spread in an even, thin layer between the delicate cake layers.
• To Chocolate or Not to Chocolate (the bottom): In my latest batch, I coated both the top and bottom layers with chocolate. While delicious, for a slightly less rich and simpler cookie, you can opt to just coat the top (green layer) and the sides. The bottom can be left plain or simply dusted with powdered sugar.
• Even Layers are Essential: For the most visually appealing and consistently baked rainbow cookies, precisely divide your batter into three equal portions. Using a kitchen scale to measure about 14 ounces (or 1 ¾ cups) for each colored batter ensures uniform thickness.
• Achieve Vibrant Colors: To get those rich, deep red and green hues that truly pop, don’t be afraid to use a generous amount of gel food coloring. I typically use around 35 drops of each. You can adjust this to your desired intensity, but a deeper color makes for a more striking presentation.

Frequently Asked Questions About Italian Rainbow Cookies

More Delightful Cookie Recipes to Explore

If you loved these Italian Rainbow Cookies, you’re sure to enjoy these other fantastic cookie recipes:

• Eggnog Cookies (Cut Out)
• Amaretti Cookies Recipe
• Italian Fig Cookies (Cucidati)

Are you on Pinterest? Click the button below to add this recipe to one of your boards!

Italian Rainbow Cookies Recipe

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

Rating: 5 out of 5 stars from 1 vote

Course: Cookies, Dessert

Cuisine: American, Italian

Prep Time: 20 minutes

Cook Time: 12 minutes

Chilling Time: 1 day

Servings: 48 cookies

Calories: 159 kcal per serving

Author: Leigh Harris

Ingredients

• 8 oz Almond paste, shredded
• 1 ½ cups Unsalted butter, softened (3 sticks)
• 1 cup Granulated sugar
• ½ tsp Kosher salt
• 4 large Eggs, room temperature
• 1 ½ tsp Almond extract
• 2 cups All-purpose flour
• 35 drops Red gel food coloring (or less, to your preference)
• 35 drops Green gel food coloring (or less, to your preference)
• 1 cup Seedless Raspberry jam (or apricot preserves)
• 8 oz 72% Cacao chocolate chips (or semi-sweet/bittersweet chocolate chips), divided
• ½ tsp Vegetable oil, divided

Instructions

1. Arrange two racks in the oven to divide it into thirds. Preheat the oven to 350°F (175°C).
2. Prepare three 9×13 inch baking sheets or quarter sheet pans with parchment paper, leaving about a 2-inch overhang on the longer sides. This overhang will serve as handles.
3. In the bowl of a stand mixer (with the paddle attachment) 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 and fluffy, about 5 minutes. Scrape down the bowl as needed.
4. Add the room temperature eggs one at a time, mixing well after each. Then add the almond extract and mix at medium speed for about 2 minutes, until the mixture is smooth.
5. With the mixer on low speed, add the all-purpose flour in thirds, mixing until just combined and scraping down the bowl as needed. Avoid overmixing.
6. Divide the batter equally into 3 medium bowls. For consistent layers, weigh each portion to about 14 ounces or approximately 1 ¾ cups each.
7. Using gel food coloring, tint one bowl red and stir thoroughly. Tint another bowl green and stir well. Leave the remaining bowl uncolored.
8. Transfer each colored batter into a separate prepared baking sheet and spread evenly with an offset spatula. The surface doesn’t have to be perfectly smooth; it will bake evenly.
9. Bake each layer for 12-14 minutes, rotating pans halfway through, until the tops look dry but are not browned. Watch closely. Immediately remove the baked layers to a wire rack to cool completely.
10. Once cooled, place a fresh piece of parchment paper on a large cutting board. Carefully transfer the green cake layer onto the cutting board. Spread ½ cup of the seedless raspberry jam into an even, thin layer over the green cake (gently warming the jam slightly can make it easier to spread).
11. Carefully remove the parchment paper from the undyed (white) cake layer and place it on top of the green layer. Spread the remaining ½ cup of jam evenly over the white layer.
12. Remove the parchment from the red cake layer and carefully place it on top of the white layer. Place a new sheet of parchment paper or wax paper over the red layer. Wrap the entire stack tightly in plastic wrap.
13. Place a baking sheet on top of the wrapped cake and weigh it down with heavy objects (like books). Refrigerate overnight, or for at least 24 hours, to allow the layers to compress and flavors to meld.
14. After chilling, remove the weights, baking sheet, and plastic wrap. Using a sharp knife, trim the edges of the cake to create clean, even sides, revealing the beautiful tri-color layers.
15. Prepare the first chocolate coating: Place 4 ounces of the chocolate chips and ¼ 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 this melted chocolate evenly over the top (red) layer of the cake.
16. Refrigerate until the chocolate is set, about 30 minutes.
17. Once the first chocolate layer is set, cover it with a new piece of parchment paper. Place a clean baking pan or another cutting board on top and carefully flip the entire cake over. This positions the green layer on top.
18. Melt the remaining 4 ounces of chocolate chips with the remaining ¼ tsp of vegetable oil using the same microwave method as before. Spread this melted chocolate evenly over the exposed green layer. Refrigerate again until this chocolate layer is fully set, about 30 minutes. You can also coat the sides of the cookies with chocolate at this stage if desired.
19. To cut: Fill a tall glass with hot water. Dip a sharp knife into the hot water, wipe it completely dry with paper towels, and then cut the cake into 1-inch or 2-inch squares or rectangles. Warm and clean the knife before each cut to ensure clean slices and minimize chocolate cracking or smearing.

Notes

Tips:

• The easiest way to break down almond paste for smoother incorporation is to shred it on the large holes of a box grater.
• For consistently even layers, weigh your batter equally into three bowls (approximately 1 ¾ cups or 14 ounces each).
• To achieve deep, vibrant red and green colors, I used about 35 drops of gel food coloring for each. You can adjust the amount for your desired color intensity.

To Make Ahead:

If preparing for cookie trays during the holidays, make the cookies up through the weighing-down step. Wrap the layered cake tightly in several layers of plastic wrap, then wrap in freezer paper or place into a 2-gallon freezer bag. Freeze for up to 3 months. When ready to serve, thaw overnight in the refrigerator, then spread the melted chocolate and cut.

Storing:

Store finished Italian Rainbow Cookies in an airtight container in the refrigerator for up to 1 week. For the best flavor and texture, allow them to come to room temperature before serving.

Freezing:

You can freeze cut, chocolate-coated rainbow cookies. I recommend arranging them in a large, flat container with wax paper between layers to prevent sticking. Wrap the container well or place it in a large freezer bag and freeze for up to 3 months. Be aware that the chocolate might slightly discolor after freezing (develop a “bloom”), though it remains safe to eat.

Nutrition

Calories: 159kcal | Carbohydrates: 18g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 39mg | Potassium: 63mg | Fiber: 1g | Sugar: 11g | Vitamin A: 200IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg