Italian Rainbow Cookies
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
Reviews
I was impressed with how easily this came together. I've always thought that rainbow cookies must be really difficult to make, but actually this was straightforward. I didn't glaze them the same day, I put the layered cookies in the fridge with a weight on top to try to tighten the layers up. It kind of worked, then glazed the next day. I will say - cut them before you put them back in the fridge to hard the chocolate glaze, otherwise it might crack when you cut it.
My mom always made these, but never had a written recipe. I was so happy to find this! So moist and flavorful, the almond, raspberry, and chocolate flavors take me back to childhood.
Is this more of a cake texture or cookie texture. It just appears to look more like cake.
Knuj003, I feel like 11" x 7" is the correct size. I have one pan that size. The cookies are slice quite thin.
It calls for an 11x7 pan. Is that the correct size or should it be 11 x 17? Thanks!
Has anyone made these with gluten free flour?
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.
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Made for the first time today, they are cooling and will freeze when done. They look great!