Italian Rainbow Cookie Recipe
Ingredients
- 1 csugar
- 1can almond paste
- 3 sticksunsalted butter
softened and divided
- 4eggs
separated
- ¼ cmilk
- 2 tspalmond extract
- 2 call-purpose flour
- ¼ tspred food coloring
- ¼ tspgreen food coloring
- ½ craspberry jam
divided
- 1 ½ csemisweet chocolate chips
melted
Directions
- 1
Preheat the oven to 325 F, and grease three 9x13-inch quarter sheet pans with cooking spray, then line each with parchment.
- 2
In a stand mixer fitted with the paddle attachment, combine the sugar, almond paste and 1 stick of the butter. Mix until smooth and lump free, being sure to break down the almond paste as best you can. Add the remaining 2 sticks of butter and continue to mix until smooth, scraping down the sides of the bowl as needed.
- 3
Gradually add the egg yolks, followed by the milk and almond extract. Mix until combined. Add the flour and slowly mix until combined, scraping down the sides of the bowl as needed. Once the flour is combined, set aside.
- 4
In a separate bowl, whip the egg whites until they form stiff, fluffy peaks. Fold the whipped egg whites into the flour mixture to form a smooth batter, then divide equally between 3 bowls.
- 5
Stir the red food coloring into the first bowl of batter until evenly pink colored, then stir the green color into the second bowl of batter until evenly green colored, leaving the third bowl untouched. Keeping the batters separate, evenly spread them into the greased and parchment-lined quarter sheet pans, and bake, rotating halfway through, until set, 10 to 12 minutes. Then let cool completely.
- 6
Once cooled, spread half of the jam to cover the surface of the green cake and place the undyed layer, making sure the parchment is discarded, directly on top, sandwiching the jam. Repeat this step by spreading the remaining jam on top of the undyed layer and placing the pink layer directly on top of it, discarding the parchment.
- 7
Cover the cake with plastic wrap and top with another sheet pan. Weigh down the layers with heavy plates or cans, and refrigerate for at least 4 hours, or overnight.
- 8
Remove the weights and plastic wrap. Spread half of the melted chocolate over the top of the cake and refrigerate until set, 30 minutes.
- 9
Once solid, flip the cake onto a cutting board, discarding the bottom layer of parchment, and spread the remaining melted chocolate in a even layer over the surface.
- 10
Return to the refrigerator and chill until set, 30 minutes.
- 11
Once set, trim the cake into a 7 ½x10 ½-inch rectangle, reserving all trim for snacking or rainbow cookie ice cream. Cut the cake into 1 ½-inch squares, then serve.
Italian Rainbow Cookie Recipe
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About this Recipe
Craving a classic, beautiful pastry that's as delightful to look at as it is to eat? Our Italian Rainbow Cookie recipe delivers those iconic vibrant layers and rich flavors, perfect for any special occasion or a beloved bake sale.
Why This Recipe Works
This recipe shines by layering tender, flavorful almond cake with bright, sweet-tart raspberry jam, all sealed with a generous coating of rich semisweet chocolate. The use of real almond paste ensures an authentic, deep almond flavor that is the hallmark of these cherished cookies. It's a true celebration of texture and taste, creating a harmonious balance that keeps you coming back for more.
What to Expect
You can anticipate a truly rewarding baking project that culminates in a batch of stunning, multi-colored treats. Each bite offers a delightful journey through moist almond cake layers, subtly fragrant with almond extract, brightened by the fruity tang of raspberry jam, and finished with the satisfying snap of chocolate. These cookies are a labor of love, but the impressive yield and unforgettable taste make every moment spent worthwhile. Prepare for a rich, sweet, and slightly fruity pastry experience that feels both indulgent and nostalgic.
Customization & Variations
While raspberry jam is traditional, feel free to experiment with other fruit preserves like apricot or cherry for a different flavor profile. For the chocolate coating, you can easily swap semisweet chocolate chips for dark chocolate for a more intense finish, or even use white chocolate for an alternative look. You can also adjust the intensity of the red and green food coloring to achieve your desired vibrancy.
Serving & Context
These Italian Rainbow Cookies are ideal for dessert platters, holiday gatherings, special celebrations, or as elegant additions to a bake sale. Serve them alongside a cup of coffee or tea for a perfect sweet treat.