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Italian Rainbow Cookies

 Italian Rainbow Cookies
M 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
132 ServingsPrep: 35 min. Bake: 10 min./batch + chilling

Ingredients

  • 4 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.

2 of 2

Italian Rainbow Cookies (continued)

Directions (continued)

  • 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: 11 dozen.
Nutritional Facts: 1 cookie equals 35 calories, 2 g fat (1 g saturated fat), 10 mg cholesterol, 21 mg sodium, 4 g carbohydrate, trace fiber, trace protein.