Italian Rainbow Cookies

5 from 7 votes

Classic Italian rainbow cookies is an Italian-American recipe 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. It's sure to be a family favorite at Christmas!

Prep Time30

Cook Time15

Chill time4 30

Total Time5 15

Course: Dessert

Cuisine: Italian

Keyword: Italian rainbow cookies, rainbow cookies

Servings: squares

Author: Elena Davis

Equipment

3 9x13-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

US Customary - Metric

Instructions

Preparing the Sponge Cake Layers

Preheat the oven to 325°F. Grease three 9x13-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