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How to Make Classic Italian Rainbow Cookies Recipe- an Italian-American treat 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.
You will also love these traditional Italian cookies: Pignoli Cookies and Cuccidatti.
Best Italian Rainbow Cookies Recipe
Classic Italian Rainbow Cookies, Tricolor Cookies, Italian Flag Cookies, or Seven-Layer Cookies, 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 the highlight of any holiday gathering or cookie tray.
Another holiday cookies you will love are these Pizzelle Cookies!
Table of Contents
- Best Italian Rainbow Cookies Recipe
- Simple Ingredients
- How to Make Italian Rainbow Cookies (Step-by-Step Photos)
- Variations
- Equipment for Neapolitan Cookies
- How to Store Rainbow Cookies
- Top Tips for Best Results
- FAQs
- More Italian Cookie Recipes
- What to Serve with Italian Rainbow Cookies
- Classic Italian Rainbow Cookies Recipe Recipe
Simple Ingredients
For the Sponge Cake Layers:
- Eggs (separated)
- Granulated sugar
- Unsalted butter
- Almond paste
- Almond extract
- Vanilla Extract
- All-purpose flour
- Salt
- Red food coloring
- Green food coloring
For the Filling and Topping:
- Apricot jam, Raspberry jam, or preserves
- Semisweet chocolate
See the recipe card for quantities.
How to Make Italian Rainbow Cookies (Step-by-Step Photos)
Variations
here are some variations of Italian Rainbow Cookies:
- Nut-Free Version: Substitute almond paste with marzipan or use almond extract for flavor, making them nut-free.
- Citrus Twist: Add citrus zest (lemon or orange) to the cake layers for a refreshing, aromatic flavor.
- Different Jam Fillings: Experiment with various jam flavors like raspberry, strawberry, or peach for a unique twist on the classic apricot filling.
- Flavored Ganache: Infuse the chocolate ganache with flavors like espresso, mint, or almond for a different chocolate experience.
- Mini Rainbow Cookies: Make smaller, bite-sized versions for a cute and elegant presentation.
- Gluten-Free: 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.
- Double Chocolate: Replace the almond layers with chocolate cake layers for a rich, chocolaty variation.
Equipment for Neapolitan Cookies
- 3- 9X13 Baking Sheets
- Offset Spatula for spreading jam and chocolate
How to Store Rainbow Cookies
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. Again, place the cookies in an airtight container with parchment paper between the layers. Ensure the container is sealed tightly to prevent any moisture from getting in. Refrigerated Rainbow Cookies can stay fresh for up to one to two weeks.
- Freezing: For extended storage, you can freeze Italian Rainbow Cookies. First, wrap them individually or in small stacks with plastic wrap, and then place them in an airtight container or a freezer-safe resealable bag. When you’re ready to enjoy them, allow the cookies to 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.
Top Tips for Best Results
To achieve the best results when making Italian Rainbow Cookies, follow these top tips:
- Weigh Your Ingredients: Use a kitchen scale to measure your ingredients accurately, especially when dividing the batter into three equal portions. This ensures even layers.
- Quality Almond Paste: Invest in high-quality almond paste for an authentic flavor. Look for a brand with a high almond content for the best results.
- Room Temperature Ingredients: Allow ingredients like butter and eggs to come to room temperature before using. This ensures smoother incorporation and better texture in the cake layers.
- Gel Food Coloring: 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.
- Proper Mixing: When folding the egg yolk mixture into the almond paste, and when incorporating the flour, do so gently but thoroughly. Overmixing can lead to a tougher texture.
- Even Layer Thickness: Spread each colored batter into the baking pans as evenly as possible to ensure uniform layers.
- Chill Before Cutting: After assembling the layers and adding the chocolate ganache, refrigerate the cookies for several hours or overnight. This allows them to set properly, making cutting and serving much easier.
- Use a Sharp Knife: A sharp knife dipped in hot water when cutting the chilled cookies. Wipe the knife clean between cuts for clean edges.
- Quality Chocolate: Use good-quality semisweet chocolate for the ganache. It will make a noticeable difference in the final flavor.
- Reheat the Ganache: If it 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.
- Store Properly: Store the cookies in an airtight container with parchment paper between the layers to prevent sticking. They can be kept at room temperature for a few days or refrigerated for longer freshness.
FAQs
Italian-American Heritage: 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.
When stored properly, Rainbow Cookies can stay fresh for several days at room temperature, up to one to two weeks in the refrigerator, and even longer when frozen. However, for the best taste and texture, consuming them within a few days to a week is recommended.
To ensure even layers, weigh the batter with a kitchen scale and divide the batter as accurately as possible. You can also gently tap the pans on the counter to help the batter spread evenly before baking.
More Italian Cookie Recipes
Looking for other recipes like this? Try these:
What to Serve with Italian Rainbow Cookies
Italian rainbow cookies are the perfect dessert for any holiday meal.
Classic Italian Rainbow Cookies Recipe
Classic Italian Rainbow Cookies Recipe- an Italian-American treat 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.
- Total Time: 45 minutes + chill times
- Yield: about 35 squares 1x
Ingredients
For the Sponge Cake Layers:
- 4 large eggs, separated, room temperature
- 1 cup granulated sugar
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 1– 8 oz can almond paste, cut into pieces
- 1 teaspoon almond extract
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 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 jam, raspberry, or strawberry preserves, divided
- 8 ounces semisweet chocolate, melted
Equipment
- 3– 9X13 Baking Sheets
- Flat Spatula for spreading jam and chocolate
Instructions
Prepare the Sponge Cake Layers:
- Preheat your oven to 325°F. Grease (cooking spray) and line three 9×13-inch baking pans with parchment paper. Leave a 2-inch overhang of parchment paper. These will 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 redish-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.
Assemble 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.
Chill:
- 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.
Chocolate Topping & Chill Again:
- 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: wavy pattern: scrape wavy lines into the chocolate with a fork.
- Return to the refrigerator and chill until set for 30 additional minutes.
Cut and Serve:
- 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, 1 1/2-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
TOP TIPS
-
- Weigh Your Ingredients: Use a kitchen scale to measure your ingredients accurately, especially when dividing the batter into three equal portions. This ensures even layers.
-
- Quality Almond Paste: Invest in high-quality almond paste for an authentic flavor. Look for a brand with a high almond content for the best results.
-
- Room Temperature Ingredients: Allow ingredients like butter and eggs to come to room temperature before using. This ensures smoother incorporation and better texture in the cake layers.
-
- Gel Food Coloring: 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.
-
- Proper Mixing: When folding the egg yolk mixture into the almond paste, and when incorporating the flour, do so gently but thoroughly. Overmixing can lead to a tougher texture.
-
- Even Layer Thickness: Spread each colored batter into the baking pans as evenly as possible to ensure uniform layers.
-
- Chill Before Cutting: After assembling the layers and adding the chocolate ganache, refrigerate the cookies for several hours or overnight. This allows them to set properly, making cutting and serving much easier.
-
- Use a Sharp Knife: A sharp knife dipped in hot water when cutting the chilled cookies. Wipe the knife clean between cuts for clean edges.
-
- Quality Chocolate: Use good-quality semisweet chocolate for the ganache. It will make a noticeable difference in the final flavor.
-
- Reheat the Ganache: If it 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.
-
- Store Properly: Store the cookies in an airtight container with parchment paper between the layers to prevent sticking. They can be kept at room temperature for a few days or refrigerated for longer freshness.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Sweet
- Method: Italian
- Cuisine: Italian
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.