Italian Rainbow Cookies Recipe

4.5 2 3
Italian Rainbow Cookies Recipe
Italian Rainbow Cookies Recipe photo by Taste of Home
Publisher Photo

Italian Rainbow Cookies Recipe

Read Reviews
4.5 2 3
Publisher Photo
My family has made these classic Italian cookies for generations, and this homemade version is so much better than the bakery version. They are always a special treat during the holidays or any time of year!—Cindy Casazza, Hopewell, New Jersey
Featured In: 13 Fun Rainbow Treats
MAKES:
132 servings
TOTAL TIME:
Prep: 35 min. Bake: 10 min./batch + chilling
MAKES:
132 servings
TOTAL TIME:
Prep: 35 min. Bake: 10 min./batch + chilling

Ingredients

  • 4 large eggs
  • 1 cup sugar
  • 3-1/2 ounces almond paste, cut into small pieces
  • 1 cup all-purpose flour
  • 1 cup butter, melted and cooled
  • 1/2 teaspoon salt
  • 1/2 teaspoon almond extract
  • 6 to 8 drops red food coloring
  • 6 to 8 drops green food coloring
  • 1/4 cup seedless raspberry jam
  • GLAZE:
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 teaspoon shortening

Directions

Preheat oven to 375°. In a large bowl, beat eggs and sugar 2-3 minutes or until thick and lemon-colored. Gradually add almond paste; mix well. Gradually add flour, butter, salt and extract.
Divide batter into thirds. Tint one portion red and one portion green; leave remaining portion plain. Spread one portion into each of three well-greased 11x7-in. baking dishes.
Bake 7-11 minutes or until a toothpick inserted in center comes out clean and edges begins to brown. Cool 10 minutes before removing from pans to wire racks to cool completely.
Place red layer on waxed paper; spread with 2 tablespoons jam. Top with plain layer and remaining jam. Add green layer; press down gently.
For glaze, in a microwave, melt chocolate chips and shortening; stir until smooth. Spread half over green layer. Refrigerate 20 minutes or until set. Turn over; spread remaining glaze over red layer. Refrigerate 20 minutes or until set.
With a sharp knife, trim edges. Cut rectangle lengthwise into fourths. Cut each portion into 1/4-in. slices. Yield: about 11 dozen.
Originally published as Italian Rainbow Cookies in Taste of Home Winning Recipes 3 2012, p229

Nutritional Facts

1 cookie: 35 calories, 2g fat (1g saturated fat), 10mg cholesterol, 21mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 0 protein.

  • 4 large eggs
  • 1 cup sugar
  • 3-1/2 ounces almond paste, cut into small pieces
  • 1 cup all-purpose flour
  • 1 cup butter, melted and cooled
  • 1/2 teaspoon salt
  • 1/2 teaspoon almond extract
  • 6 to 8 drops red food coloring
  • 6 to 8 drops green food coloring
  • 1/4 cup seedless raspberry jam
  • GLAZE:
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 teaspoon shortening
  1. Preheat oven to 375°. In a large bowl, beat eggs and sugar 2-3 minutes or until thick and lemon-colored. Gradually add almond paste; mix well. Gradually add flour, butter, salt and extract.
  2. Divide batter into thirds. Tint one portion red and one portion green; leave remaining portion plain. Spread one portion into each of three well-greased 11x7-in. baking dishes.
  3. Bake 7-11 minutes or until a toothpick inserted in center comes out clean and edges begins to brown. Cool 10 minutes before removing from pans to wire racks to cool completely.
  4. Place red layer on waxed paper; spread with 2 tablespoons jam. Top with plain layer and remaining jam. Add green layer; press down gently.
  5. For glaze, in a microwave, melt chocolate chips and shortening; stir until smooth. Spread half over green layer. Refrigerate 20 minutes or until set. Turn over; spread remaining glaze over red layer. Refrigerate 20 minutes or until set.
  6. With a sharp knife, trim edges. Cut rectangle lengthwise into fourths. Cut each portion into 1/4-in. slices. Yield: about 11 dozen.
Originally published as Italian Rainbow Cookies in Taste of Home Winning Recipes 3 2012, p229

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Reviews forItalian Rainbow Cookies

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sandysilver46 User ID: 4545436 263694
Reviewed Mar. 20, 2017 Edited Mar. 21, 2017

"Got a lot of compliments on this one due to taste and attractiveness. Cutting through the chocolate topping is best done with a hot, serrated knife."

MY REVIEW
Darlene7 User ID: 1387475 212748
Reviewed Dec. 16, 2013

"Made for the first time today, they are cooling and will freeze when done. They look great!"

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