Once you see Italian rainbow cookies on the holiday cookie platter, you know you’re in for a treat made by a great baker. These seven-layer cookies are made up of three colorful and dense almond-flavored cakes that are stuck together with two layers of raspberry jam and two coatings of silky chocolate glaze. They look like an impressive labor of love, but this Italian rainbow cookies recipe could not be simpler.
Are rainbow cookies Italian?
No, rainbow cookies are not Italian. Rather, they were lovingly and proudly created by Italian Americans from New York City who wanted to celebrate their ancestral heritage with a cookie that mimicked the red, white and green Italian flag.
Ingredients for Italian Rainbow Cookies
- Almond paste: You can purchase canned almond paste at your local grocery store (just don’t confuse it with marzipan), or you can make your own almond paste. It’s easy and much more economical than buying it from the store.
- Almond extract: A splash of almond extract really punches up the nutty richness in this rainbow cookies recipe.
- Food coloring: Red and green food coloring impart their hues to create the iconic Italian rainbow cookie color.
- Raspberry jam: Make sure to purchase seedless raspberry jam. These cookies are supposed to be soft and cakey. Crunchy seeds are a no-no!
- Semisweet chocolate chips: Our Test Kitchen tested out the best chocolate chips for your baking needs.
Directions
Step 1: Process the almond paste and sugar
Preheat your oven to 375°F. Process the sugar and almond paste in a food processor until everything is well combined. The mixture should be crumbly and resemble almond flour.
Step 2: Create the batter
Transfer the mixture to a large bowl. Use a hand mixer or stand mixer and beat in the eggs until the mixture is thick and lemon-colored, two to three minutes.
Gradually beat in the flour, butter, salt and almond extract.
Step 3: Dye the batter
Divide the batter evenly into three small bowls. Tint one portion red and one portion green. Leave the remaining portion plain.
Step 4: Spread the batter
Spread each portion into a well-greased 11×7-inch baking dish. There should be three baking dishes with only one color of batter in each.
Step 5: Bake
Bake the cakes until a toothpick inserted in the center of each comes out clean and the edges begin to brown, 7 to 11 minutes. Cool the cakes in their pans at room temperature for 10 minutes. Remove the cakes from the pans to wire racks to cool completely to room temperature.
Step 6: Assemble the cake
Place the red cake layer on a sheet of waxed paper. Spread the cake layer with 2 tablespoons of the raspberry jam. Top the red cake layer jam, side up, with the plain cake layer. Spread on the remaining jam. Place the green cake layer on top, and press it down gently.
Step 7: Create the glaze
In a microwave, melt the chocolate chips and shortening. Stir them together until they’re smooth.
Editor’s Tip: Microwave the chocolate in short 15-second bursts, giving the mixture a good stir after each nook time. It may seem tedious, but chocolate can burn easily in the microwave.
Step 8: Pour on the glaze
Spread half of the chocolate glaze over the green cake layer, and smooth it out using a mini offset spatula or the back of a spoon. Refrigerate the cake until the chocolate layer has set, about 20 minutes.
Turn the cake over. Spread the remaining chocolate glaze over the red cake layer. Refrigerate the cake until the chocolate layer has set, about 20 minutes.
Step 9: Cut the cookies
With a sharp knife, trim the edges. Cut the rectangle lengthwise into fourths. Cut each portion into 1/4-inch slices.
Editor’s Tip: For extra clean cuts, carefully wipe off the knife with a clean towel in between each cut.
Italian Rainbow Cookies Variations
- Spread in a different jam: Raspberry jam is typically used in an Italian rainbow cookie recipe, but another popular option is apricot. However, you could experiment with your favorite jam recipes to see what you like best!
- Dot in different colors: Red, white and green are meant to resemble the Italian flag, but you can easily switch out the colors to fit your party’s theme.
- Swap in another chocolate: The glaze for this rainbow cookie recipe uses a fan-favorite semisweet chocolate, but if you prefer milk or dark chocolate, go for it! White chocolate or the newly discovered pink ruby chocolate could also be swapped in for a gorgeous glaze.
How to Store Italian Rainbow Cookies
Store Italian rainbow cookies in an airtight container in the fridge for up to a week.
Can I freeze Italian rainbow cookies?
Yes, you can freeze them! Once the sandwiches are assembled but not yet glazed, wrap them tightly in storage wrap then a final layer of aluminum foil. Freeze them for up to three months. Once you’re ready to serve, thaw the cookies in the fridge overnight, then pour on the chocolate glaze, cut and serve.
Italian Rainbow Cookies Tips
Can you make Italian rainbow cookies without almond paste?
We don’t recommend skipping the almond paste. Almond paste and almond extract work together to create the flavor Italian rainbow cookies are known for. Not only would you be missing out on the flavor, but the texture would be different as well. If you bought almond paste specifically for this recipe and have some leftover, put it to use in one of our other almond recipes.
What are other names for Italian rainbow cookies?
Italian rainbow cookies are also known as “rainbow cookies,” “Venetian cookies,” “tricolore,” “seven-layer cookies,” “Neapolitan cookies” and “Italian flag cookies.”
