This post may contain affiliate links. Please read our disclosure policy.
These classic Italian Rainbow Cookies are an Italian-American treat that are made of three almond-infused cake layers sandwiched with sweet jam and a beautiful chocolate coating. The sheet cake is cut into squares, and the colors resemble the Italian flag. If you love almond and chocolate, this is the perfect dessert for you!
Looking for more Christmas cookies? You’ll love these traditional Italian recipes for Pignoli Cookies and Cuccidatti.
Quick Look at This Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 5 hours 15 minutes (including 4 hours 30 minutes of chilling time)
- Servings: 35 squares
- Dietary Info: can be made Gluten Free
- Method: Oven Baked
- Technique: Make the almond cake batter, then divide into three portions and add food coloring to two. Spread in three trays and bake, then cool. Sandwich with the jam, then chill. Spread the chocolate on top, then chill again and slice.
- Flavor & Texture: These rainbow cookies are tender, fluffy, and filled with almond and fruit flavors that pair perfectly with a layer of chocolate.
Why You’ll Love This Recipe
Whether you call these rainbow cookies, tricolor cookies, Italian flag cookies, or seven-layer cookies, they are a beloved Italian-American dessert! They are delicious and colorful squares that are perfect for the holiday season.
More of a rainbow cake than cookies, these beauties are made from layers of almond cake sandwiched with fruit preserves and topped with chocolate. They’re sure to be the highlight of any holiday gathering or cookie tray!
Other holiday cookies you will love are these Pizzelle Cookies, Chocolate Crinkle Cookies, and Christmas Cookies! Check out my best Christmas desserts to complete your holiday table.
Made With Amore,
“You have perfected a recipe I have been making for decades! I was never able to get enough batter to fill the pans from edge to edge. Your order of adding ingredients and directions for mixing was the missing key. Thank you and Buon Natale!”
– Adrianna
Table of Contents
Ingredients for Italian Rainbow Cookies
All you need are a few simple ingredients to make this classic Italian-American dessert.
- Almond Paste & Extract: You’ll need both almond paste and almond extract to bring the right flavor and texture to these almond sponges. If you love almonds, you’ll also want to try my recipes for Italian almond cake and classic almond biscotti!
- Food Coloring: To make the colorful layers in these cookies, you’ll need both red food coloring and green food coloring. Use all-natural dyes if you prefer.
- Fruit Preserves: You’ll need a fruit jam or preserve to sandwich the almond cakes together. Try using apricot jam or raspberry jam!
- Semisweet Chocolate: You’ll need some good quality semisweet chocolate to spread on top of the rainbow cookies. Feel free to try using dark chocolate if you prefer!
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Nut-Free Version: Substitute almond paste with marzipan or use almond extract for flavor, making them nut-free.
- Flavored Ganache: Infuse the chocolate ganache with flavors like espresso, mint, or almond for a different chocolate experience.
- Gluten Free Version: Use gluten-free flour to make a gluten-free version of these cookies for those with dietary restrictions.
- Decorative Variations: Customize the cookie colors for different occasions or themes, such as pastel colors for a baby shower or red and green for Christmas.
How to Make Italian Rainbow Cookies
- Beat the egg whites until stiff peaks form. Set aside. Then, beat the egg yolks, sugar, and extracts until pale and creamy. Set aside.
- Heat the almond paste in 20-second increments in the microwave until soft, but not melted. Cream the softened butter and softened almond paste in a separate bowl until very smooth.
- Gently fold the egg yolk mixture into the almond paste mixture until well combined.
- Gradually sift in the flour and salt and stir until you have a smooth batter. Scrape down the sides of the bowl as needed. Gently fold the egg whites into the flour mixture until you get a smooth batter.
- Divide the batter into three equal portions. Color one portion with red food coloring, another portion with green food coloring, and leave one portion uncolored. Spread each colored batter into its prepared baking pan and bake for 10-12 minutes. Cool completely.
- Spread half of the jam evenly over the green layer, then top with the uncolored cake. Spread the other half of the jam on top and put the red layer on top. Press down gently, then cover with plastic wrap and cover with a baking sheet pan. Put a few heavy plates on top to weigh it down. Refrigerate for at least 4 hours, or overnight. Spread a thin, even layer on melted chocolate over the top of the cake.
- Refrigerate until set; about 30 minutes. Turn out the cake onto a cutting board and peel off the parchment. Spread the remaining melted chocolate in an even layer on top, adding a wavy pattern with a fork if desired. Chill for 30 minutes. Use a sharp knife to trim the edges of the cake to create neat edges, then cut into 1.5-inch squares. After each cut, run the knife under hot water and dry it with a damp cloth to get clean cuts.
- Serve and enjoy immediately! They are not only visually stunning, but they also taste delicious. Store in an airtight container at room temperature for up to 1 week. Enjoy with other cookies like Italian pizelle cookies.
Recipe FAQs
Rainbow cookies found their way to the United States through Italian immigrants who brought their culinary traditions with them in the late 19th and early 20th centuries. These immigrants settled in various regions of the United States, but rainbow cookies are particularly associated with Italian-American communities in the New York metropolitan area.
No, almond flour is not a suitable substitute for almond paste in this recipe. Almond paste provides both flavor and moisture to the cake layers. You can try using marzipan, which is somewhat similar to almond paste, but it may result in a slightly different texture and flavor.
Yes, rainbow cookies can be made ahead of time and stored as mentioned in the storage instructions above. They actually benefit from a bit of resting time in the refrigerator to set and allow the flavors to meld together.
To achieve clean and even layers, spread each colored batter into the baking pans as evenly as possible before baking. Additionally, trim the edges of the assembled cookies with a sharp, hot knife to create neat edges before cutting them into squares or rectangles.
To keep your Italian rainbow cookies fresh and delicious, storing them properly is important. Here are the recommended storage instructions:
Room Temperature Storage: If you plan to consume the cookies within a few days, you can store them at room temperature. Place the cookies in an airtight container, layering them with parchment paper to prevent sticking. Keep the container in a cool, dry place away from direct sunlight and sources of heat.
Refrigeration: Refrigeration is a good option if you need to store the cookies longer or if the environment is warm and humid. Place the cookies in an airtight container with parchment paper between the layers and seal tightly. They can stay fresh for up to 1-2 weeks.
Freezing: For extended storage, you can freeze Italian rainbow cookies. Wrap them individually or in small stacks with plastic wrap, and then place them in an airtight container or a freezer-safe resealable bag. Thaw in the refrigerator before serving.
Layer Separation: It’s crucial to separate the layers of rainbow cookies with parchment paper or wax paper, whether you’re storing them at room temperature, in the refrigerator, or the freezer. This prevents the layers from sticking together and helps maintain their appearance and texture.
Avoid Moisture: Moisture is the enemy of rainbow cookies, so be sure to keep them away from any sources of humidity. Moisture can cause the layers to become soggy, and the colors may bleed.
Serving Suggestions
These Italian rainbow cookies are great on their own or with a hot cup of Christmas wassail or eggnog! Round out your spread with other treats like spritz cookies, pandoro Christmas tree cake, chocolate crinkle cookies, or traditional Italian Christmas cookies.
My Pro Tips
Expert Tips
- Use a kitchen scale to measure the ingredients accurately, especially when dividing the batter into three equal portions. This ensures even layers.
- Use gel food coloring for vibrant and consistent colors. It’s more concentrated than liquid coloring, so you need less to achieve the desired shades.
- Spread the cake batter in the baking pans as evenly as possible to ensure uniform layers.
- Use a sharp knife dipped in hot water when cutting the chilled cookies. Wipe the knife clean between cuts for clean edges.
- If the ganache becomes too thick while pouring, gently reheat it in short intervals in the microwave or over a double boiler until it reaches a pourable consistency.
Other Italian Cookie Recipes You’ll Love
💙 MADE THIS RECIPE AND LOVED IT? 💙 Please leave a ⭐️STAR rating and COMMENT below- I love connecting with you! Tag me with your creations on Instagram and find me on Pinterest.
Italian Rainbow Cookies
Equipment
- 3 9×13-inch baking sheets
- Flat spatula for spreading chocolate and jam
Ingredients
For the Sponge Cake Layers
- 4 large eggs, separated, at room temperature
- 1 cup granulated sugar
- 1 ½ cups unsalted butter, softened
- 1 8-ounce can almond paste, cut into pieces
- 1 teaspoon almond extract
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- red food coloring and green food coloring, gel preferred; about 20-25 drops of each
For the Filling and Topping
- 1 cup smooth apricot, raspberry, or strawberry jam, divided
- 8 ounces semisweet chocolate, melted
Instructions
Preparing the Sponge Cake Layers
- Preheat the oven to 325°F. Grease three 9×13-inch baking pans with cooking spray and line with parchment paper. Leave a 2-inch overhang of parchment paper to act as handles when removing the cakes.
- In a mixing bowl, beat the egg yolks, sugar, and extracts until pale and creamy. Set aside.
- In another bowl, beat the egg whites until stiff peaks form. Set aside.
- Heat the almond paste in 20-second increments in the microwave until soft, but not melted. Cream the softened butter and softened almond paste in a separate bowl until very smooth.
- Gently fold the egg yolk mixture into the almond paste mixture until well combined.
- Gradually sift in the flour and salt until you have a smooth batter. Scraping down the sides of the bowl as needed.
- Gently fold the egg whites into the flour mixture until you get a smooth batter.
- Divide the batter into three equal portions. If you want precise color layers, set each bowl on a kitchen scale, set it to zero, and weigh the batter in each bowl so it is the same weight.
- Color one portion with red food coloring (I like a reddish-pink color) and another portion with green food coloring. Leave one portion uncolored. Spread each colored batter into its prepared baking pan.
- Bake for 10-12 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean. Allow the cake layers to cool completely.
Assembling the Rainbow Cookies
- Slightly heat the jam in the microwave to make it easer to spread across the cake. Spread half of the jam evenly over the green layer.
- Place the uncolored cake layer on top of the jam-covered green layer. Unmold the plain cake layer by inverting it onto another pan or cutting board; peel off the parchment. Spread the remaining jam mixture over this layer.
- Finally, place the red layer on the jam-covered layer, creating a “sandwich” of cake layers. Press down gently to adhere.
- Cover the cake with plastic wrap and cover with a baking sheet pan. On top of the sheet pan, add a few heavy plates to weigh down the cake. Refrigerate for at least 4 hours, or overnight.
Topping with Chocolate
- Remove rainbow cookies from the fridge. Take off the weights and plastic wrap. Spread a thin, even layer on melted chocolate over the top of the cake. Spread in an even layer. Refrigerate until set for 30 minutes.
- Once the chocolate layer is solid, place a large cutting board on top of the cake and flip it to unmold onto the cutting board, discard the bottom layer of parchment, and spread the remaining melted chocolate in an even layer over the surface. Optional: Make a wavy pattern in the chocolate by scraping wavy lines into the chocolate with a fork.
- Return to the refrigerator and chill until set for 30 additional minutes.
Cutting and Serving
- Once chilled, use a sharp knife to trim the edges of the cake to create neat edges. After each cut, run the knife under hot water and dry it with a damp cloth to get clean cuts every time.
- Cut the cake into small, 1½-inch squares and serve. Store in an airtight container at room temperature for up to 1 week. Enjoy your classic Italian rainbow cookies! They are not only visually stunning but also incredibly delicious.
Notes
- Use a kitchen scale to measure the ingredients accurately, especially when dividing the batter into three equal portions. This ensures even layers.
- Use gel food coloring for vibrant and consistent colors. It’s more concentrated than liquid coloring, so you need less to achieve the desired shades.
- Spread the cake batter in the baking pans as evenly as possible to ensure uniform layers.
- Use a sharp knife dipped in hot water when cutting the chilled cookies. Wipe the knife clean between cuts for clean edges.
- If the ganache becomes too thick while pouring, gently reheat it in short intervals in the microwave or over a double boiler until it reaches a pourable consistency.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Elena, I made rainbow cookies for the very first time using your recipe..they are absolutely delish..unfortunately I had trouble with the chocolate cracking when I tried to cut in squares.. I followed your tip of using a hot knife but still cracked..is there anything different I should do.. thank you
Hi there!
Your cookies are so fluffy and even where my will turn out thin and barely fit the pan. Any tips or tricks for what I might be doing wrong?
Thanks!!
Hi, yes, a few things- make sure you are using good quality whole milk ricotta and drain if there is excess liquid, check your baking powder, make sure ingredients are room temperature, whip the eggs and sugar really well until pale and fluffy. Try some of those :).
You have perfected a recipe I have been making for decades! I was never able to get enough batter to fill the pans from edge to edge. Your order of adding ingredients and directions for mixing was the missing key. Thank you and Buon Natale!
Yay! SO happy this worked for you using my tips and tricks. Enjoy for years to come.
Delish, really have to trust the process when dividing the batter. didn’t look like enough at first but came out perfect.
YES! That is absolutely true. I am happy you loved them and they turned out well.
Not sure what I did wrong – it seems like I didn’t have enough batter to fill the pans and my cake was super thin. Any ideas? The batter itself tastes delicious!
Hi! Maybe it is the size of pan? It should be a pretty thin layer. Yes, it is so yummy.
The best recipe for these cookies!
Excellent recipe! I’ve made these a lot and your method and recipe are both great. I use apricot on one layer and raspberry on the second layer for jams. These came out beautifully. I do ads a bit more chocolate for the topping but that just might be personal preference;)
Thank you! I love how you use both types of jams! Yes, add more chocolate if you love! Happy holidays.
I love all your recipes and i make the tri color cookies every year and everything else
Yay! So happy you love them.
Hello!
I was wondering if you have a specific brand preference for jams?
Thanks!
Hi! Yes, if you want a brand that is found at most stores- I like Bonne Maman! Enjoy.