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Italian Rainbow Cookies

Italian Rainbow Cookies are delightful, layered cookies with sweet jam between colorful layers of almond cake topped with chocolate. Try now!

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 24 Servings
Calories: 259 kcal
Course: Dessert
Cuisine: Italian-American Fussion

Ingredients

Rainbow Cookie Dough:
  • 4 large eggs
  • 1 cup sugar
  • 4 ounces almond paste
  • 1 cup unsalted butter , softened
  • 1/2 teaspoon almond extract
  • 1 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon Red food coloring , more if needed for vibrant color
  • 1/2 teaspoon green food coloring , more if needed for vibrant color
To Assemble:
  • 1/4 cup seedless raspberry jam
  • 1/4 cup apricot preserves
  • 2 cups semi-sweet chocolate melting disks
  • 2 teaspoons shortening

Instructions

    Cup of Yum
  1. Preheat oven to 375 degrees and line a 10x8 pan with parchment paper (cut three pieces of parchment paper, you'll be baking three times unless you have three similar sized pans).
  2. To your stand mixer add the eggs and sugar on medium speed then up to high speed.
  3. Beat for 3-4 minutes until eggs are lightened in color and the mixture makes a thick ribbon.
  4. Mash the almond paste in your hand to break it apart then add to the stand mixer with the softened butter and almond extract.
  5. On medium speed, beat until well mixed in.
  6. Sift together flour and salt and add to the stand mixer on the lowest speed setting until just combined.
  7. Separate the batter into three different bowls evenly (we use a small kitchen scale for this).
  8. Pour the first bowl into the prepared baking pan and bake for 8-10 minutes until just done, with edges barely browning.
  9. While the first one is baking add in the food coloring to the other two bowls, one with red and one with green.
  10. When the first one is done baking, let it cool for 5 minutes.
  11. Remove the layer, add next piece of parchment paper and bake the second layer 8-10 minutes.
  12. Cool again for 5 minutes then add third piece of parchment paper and baked the third layer, 8-10 minutes.
  13. When all three layers are done baking and cooled add the red layer to a cooling rack.
  14. Spread raspberry jam over the red layer.
  15. Add the uncolored layer carefully on top (the easiest way would be to carefully invert the layer with the parchment paper still attached, then pull the layer off the back once you've flipped it.
  16. Spread the apricot preserves over the uncolored layer.
  17. Carefully add the green top layer and press down gently.
  18. Cut the layers into 4 even long pieces.
  19. Melt the chocolate in the microwave in a large glass bowl in 30 second increments.
  20. Stir between each heating cycle until smooth.
  21. Stir in the shortening until well mixed in.
  22. Spread each piece our on the cooling rack.
  23. Pour the melted chocolate in a thin layer over each piece so the top and sides are covered (don't cover the front and back of the pieces.
  24. Let the excess chocolate drip down the sides.
  25. Let harden for 20 minutes then remove each piece to a clean cutting board.
  26. Slice the rainbow cookies in 1/2" thick slices.
  27. Store in a covered container.

Nutrition Information

Calories 259kcal (13%) Carbohydrates 27g (9%) Protein 3g (6%) Fat 16g (25%) Saturated Fat 9g (45%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 1g Cholesterol 52mg (17%) Sodium 66mg (3%) Potassium 124mg (4%) Fiber 2g (8%) Sugar 18g (36%) Vitamin A 294IU (6%) Vitamin C 1mg (1%) Calcium 26mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 24Servings

Amount Per Serving

Calories 259

% Daily Value*

Calories 259kcal 13%
Carbohydrates 27g 9%
Protein 3g 6%
Fat 16g 25%
Saturated Fat 9g 45%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 52mg 17%
Sodium 66mg 3%
Potassium 124mg 3%
Fiber 2g 8%
Sugar 18g 36%
Vitamin A 294IU 6%
Vitamin C 1mg 1%
Calcium 26mg 3%
Iron 1mg 6%

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