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Italian Rainbow Cookies

Italian Rainbow Cookies are the brightly colored almond flavored cookie that are found in nearly every Italian-American bakery and are as much fun to make as they are to eat! Perfect for the holidays!

Prep Time
1 hr
Cook Time
mins
refrigerating time
6 hrs
Total Time
8 hrs
Servings: 50 cookies
Calories: 172 kcal
Course: Dessert
Cuisine: Italian

Ingredients

  • 4 eggs separated
  • 7 ounces almond paste
  • 1 cup (200g) sugar divided
  • 1 1/4 cups (282g) butter room temperature
  • 1 teaspoon almond extract
  • 1/2 teaspoon salt
  • 2 cups (260g) all-purpose flour
  • Red and green food coloring
For Assembly
  • 1 1/2 cups (226g) semi-sweet chocolate chips
  • 3/4 cup (240g) apricot or raspberry jam warmed, see notes below

Instructions

    Cup of Yum
  1. Preheat oven to 350°F and line three 9x13" baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with a whisk attachment, beat the 4 egg whites at medium speed, increasing to high speed until stiff peaks are formed. Add a 1/4 cup of sugar, a little at a time, beating until the whites are glossy in appearance, about 3 minutes. You can also use an electric hand mixer and a large bowl.
  3. In a medium-sized bowl, beat together the almond paste and remaining 3/4 cup sugar until combined, about 4 minutes on low to medium speed.
  4. Add the butter and beat until pale and fluffy, about 3 minutes. Add the egg yolks and the almond extract and beat until combined, about 3 minutes. On low, add the flour and salt, mixing until just combined.
  5. Fold half of the egg white mixture into the almond mixture, then fold in the remaining whites gently, until just combined.
  6. Divide the batter into three different bowls. Use a kitchen scale to ensure equal measurements for each bowl. Leave one bowl of batter plain, add 1 drop at a time of red and green food coloring to the other bowls until the desired color is achieved.
  7. Pour each bowl of batter into each baking sheet lined with parchment paper. Spread the batter evenly throughout the pan to ensure even and level cake layers.
  8. Bake the layers for 8-10 minutes, rotating at the halfway point.
  9. Once cooled, lay out a new piece of parchment paper. Invert the green layer onto the parchment, then spread about half of the warmed jam evenly across the cake. Then, invert the white layer on top. Spread the remaining jam on top. Finally, invert the red layer on top of the white layer.
  10. Place the layered cake with the parchment paper on the bottom onto a quarter sheet pan. Place another piece of parchment or saran wrap on top. Finally, place another quarter sheet on top, with weights (ie. books). Refrigerate for a minimum of 6 hours, but preferably overnight.
  11. Once chilled, remove the sheet with the weights, along with the parchment or saran wrap. Invert the cake, in an extremely careful manner, ensuring that the cake doesn't break. The green layer will now be on top. Trim each side of the cake to ensure evenness.
  12. Melt the chocolate chips in the microwave in 10 second bursts. Alternatively, you can melt in a pan on the stovetop over low heat. Once melted, let it sit until room temperature, about 12 minutes.
  13. Pour the chocolate on top of the cake, spreading it out evenly with an offset spatula. If desired, you can spread the chocolate on the sides of the cake, and/or use a fork and create a lengthwise wave pattern in the chocolate. Refrigerate for 1 hour or until fully set. Note: You can also add chocolate to the bottom red layer; to do so, allow the top layer to chill and set completely, then repeat the process.
  14. Once fully set, place the cake on top of a cutting board. Using either a serrated knife or a chef's knife, score the chocolate in the way in which you plan to slice the cookies, ensuring that breakage doesn't occur. Then, once scored, cut the cookies into about 5-6 equal sections, width-wise, then cut them into 10-12 sections lengthwise, cleaning your knife after each slice to ensure neat cuts.
  15. The rainbow cookies should be refrigerated in an air-tight container and will keep for about 1-2 weeks.

Notes

  • Makes approximately 50 1 1/2 x 3/4" cookies or up to 100 if they are cut smaller.
  • Refrigerating time should be at least 6 hours, but best overnight.
  • Apricot or raspberry jam can be used.  It is far easier to spread a seedless version. The jam should be warmed for 10-20 seconds in the microwave to make it spreadable. 
  • This recipe was written for a conventional oven.  For convection ovens, reduce the temperature by 25 degrees and begin checking for doneness at the 75% mark.

Nutrition Information

Calories 172kcal (9%) Carbohydrates 20g (7%) Protein 2g (4%) Fat 9g (14%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.2g Cholesterol 26mg (9%) Sodium 69mg (3%) Potassium 74mg (2%) Fiber 1g (4%) Sugar 11g (22%) Vitamin A 170IU (3%) Vitamin C 0.3mg (0%) Calcium 18mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 50cookies

Amount Per Serving

Calories 172

% Daily Value*

Calories 172kcal 9%
Carbohydrates 20g 7%
Protein 2g 4%
Fat 9g 14%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.2g 10%
Cholesterol 26mg 9%
Sodium 69mg 3%
Potassium 74mg 2%
Fiber 1g 4%
Sugar 11g 22%
Vitamin A 170IU 3%
Vitamin C 0.3mg 0%
Calcium 18mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.