Italian Rainbow Cookies: A Colorful Delight for Your Taste Buds

What are Italian Rainbow Cookies?

Italian rainbow cookies, also known as tri-color cookies or seven-layer cookies, have a rich history and are a popular dessert in Italian-American cuisine. The exact origin of these cookies is a bit unclear, but they are believed to have their roots in Italy, and their popularity grew in the United States. Over time, these cookies have become a favorite at various celebrations, including holidays, weddings, and other special occasions.

The traditional Italian rainbow cookie recipe consists of three layers of almond-flavored sponge cake, each dyed in the colors of the Italian flag: green, white, and red. These layers are typically held together with apricot or raspberry jam and coated with a thin layer of chocolate on the top and bottom. 

Unlike Pignoli Cookies, Cornetti, Ciambellone Cake, and Torta De La Nonna, these Italian cookies are not commonly found in Italy itself, they became particularly popular in the United States, especially in areas with significant Italian-American and Italian-Jewish communities, mainly in New York City.

Ingredients

The complete Italian rainbow cookies recipe, including measurements, can be found below in the recipe card. 

For the Cookies

• Almond paste. Stored bought, or make your very own homemade Almond paste (It’s super fast and more economical). Use your leftovers to make this amazing Almond Cake or Almond Pear Cake.
• Sugar, divided.
• Unsalted butter, soft. For a dairy-free option, use vegan butter.
• Vegetable oil.
• Egg yolks, at room temperature.
• Milk. For a dairy-free option, use water or plant-based milk.
• Vanilla extract.
• Almond extract.
• All-purpose flour
• Egg whites 
• Cream of tartar
• Red and green food coloring

Filling and coating

• Raspberry jam.
• Chopped dark chocolate
• Vegetable shortening 

How to Make Rainbow Cookies

Make the Batter

1. In a large bowl, whip the egg whites and cream of tartar, until frothy. Gradually add 1/4 cup of sugar and whip until stiff peaks, about 3-4 minutes.
2. In a bowl of a stand mixer fitted with the paddle attachment beat the butter, almond paste, and one cup of the sugar until light and fluffy, about four minutes.
3. Slowly drizzle in the vegetable oil and beat to blend.
4. Add the egg yolks followed by the milk and extracts.
5. Mix in the flour, 1/2 cup at a time, then fold on the whipped egg whites and spread 1/3 of the batter into a 1/4 size baking sheet.
6. Divide batter into two bowls, then fold 4-6 food coloring drops, each a different color. Gently fold, then spread into the prepared pans and bake.

Assemble

1. Melt the chocolate and shorten it in the microwave or a double boiler.
2. Place one layer of cake (green layer or red) on a large cutting board over a parchment paper and spread 1/4 cup of the jam using an offset spatula.
3. Line the white layer over and spread the rest of the jam.
4. Top with the third layer, then pour half of the melted chocolate. Allow it to completely set, then turn it over and spread the rest of the melted chocolate.
5. Use a serrated knife to slice the cake layers.

Tips

• For this Italian flag cookies recipe use 3 quarter sheet pans or three 9×13-inch pans.
• Make sure the ingredients are at room temperature, and use a kitchen scale to measure the ingredients accurately for the best results.
• Classic Rainbow cookies recipe calls for 1:1 flour: almond paste, this is why the cake turned into a cookie. To make the cookies, lighter and more cakey, reduce the almond paste amount by up to 50% (minimum of 150g)
• Do not assemble or slice the cookie layers before they have completely cooled. The layers will break if not cooled and will dry out and lose their moisture.
• No need to invert the cakes over a wire rack, allow them to cook in the pans. This will maintain the moisture of the cakes.
• Pay attention to the type of food coloring you are using, a gel food coloring might dry the batter, best to use a simple brand you find at your local market.

Storing

Rainbow Cookies can be stored in an airtight container at room temperature for up to a week. For longer storage, wrap the cookies in plastic wrap, place them in a freeze bag, and freeze for up to four weeks.

FAQ

Chocolate Rolled Cookies, Mohn Bars (poppyseeds), Fig Rugelach

Don’t forget to tag @OneSarcasticBaker on Instagram whenever you bake this recipe. Would love to see your creations!

Print

Italian Rainbow Cookies Recipe

Layers of green white and red almond cakes sandwich with raspberry jam and topped with chocolate.

Course Dessert

Cuisine Italian

Keyword italian rainbow cookies

Prep Time 25 minutes

Cook Time 1 minute

Servings 40 cookies

Author Dikla

Ingredients

• 5 Large Egg whites
• 1/2 teaspoon Cream of tartar
• 1/4 Cup Sugar
• 1 1/4 Cup Almond paste (280g) Or 1 1/2 store- bought 7oz pkg
• 1 Cup Unsalted butter, soft (224g)
• 1 Cup Sugar (200g)
• 1/3 Cup Vegetable oil (70 ml)
• 5 Large Egg yolks, at room temperature
• 1/4 Cup Milk, at room temperature (60ml)
• 1 tablespoon Almond extract
• 1 teaspoon Vanilla extract
• 2 1/3 Cups All-purpose flour (270g)
• Green food coloring
• Red food coloring

Filling and Coating

• 1 Cup Raspberry jam
• 1 1/2 Cups Chopped dark chocolate
• 1 Tablespoon Vegetable shortening

Instructions

1. Preheat oven to 350F (180C). Grease and line with parchment paper 3, quarter- size baking sheets.

2. In a large bowl, whip the egg whites and cream of tartar until frothy, about one minute.

3. Gradually add the 1/4 cup of sugar while whipping on high, and whip until the meringue reaches a stiff peak. Set aside.

4. In a bowl of a stand mixer, fitted with the paddle attachment, beat one cup of sugar, butter, and almond paste, until creamy, about 3 minutes.

5. Slowly drizzle in the vegetable oil, with the mixer on medium-high speed. Scrape the bottom and sides of the bowl.

6. Add the egg yolks, one at a time followed by the milk and extracts. Mix to blend

7. Reduce speed to low, then add the flour, 1/2 cup at a time.

8. Turn the mixer off, and use a rubber spatula to gently fold the meringue into the batter.

9. Measure 1/3 of the batter (about 450g), then spread it into one of the prepared baking sheets.

10. Divide the rest of the batter into two separate bowls, dot 4-6 drops of food coloring in each bowl and gently fold until the color is cohesive.

11. spread each batter in the prepared pans and bake over the middle rack of the oven for 15-18 minutes.

12. Remove from the oven, and allow the cakes to completely cook before inverting and assembling.

Assemble

1. Melt the chopped chocolate and vegetable shortening in the microwave, or over a double boiler.

2. Place the green layer over a large baking sheet, lined with parchment paper.

3. Spread 1/2 cup of the raspberry jam.

4. Top with the plain layer and spread with the rest of the jam.

5. Top with the red layer then spread with the half of the melted chocolate. Allow the chocolate to completely set.

6. Carefully invert the cake over a large baking sheet lined with parchment paper, and spread the rest of the chocolate (you'll need to re-melt the chocolate)

7. Allow the chocolate to set, trim the sides of the cakes, then cut the cakes into 40 cookies. (i CUT

Recipe Notes

• Use 3 quarter sheet pans or three 9×13-inch pans.
• Make sure the ingredients are at room temperature, and use a kitchen scale to measure the ingredients accurately for the best results.
• To make the cookies, lighter and more cakey, reduce the almond paste amount by up to 50% (minimum of 140g). To replace the almond paste, mix 1.5-2 cups (150-200g) of almond flour with the flour, and add an extract egg white (total of 6).
• Do not assemble or slice the cookie layers before they have completely cooled. The layers will break if not cooled and will dry out and lose their moisture.
• No need to invert the cakes over a wire rack, allow them to cook in the pans. This will maintain the moisture of the cakes.
• Store the cookies are room temperature in an airtight container for up to one week. To freeze, wrap the cookies in plastic wrap, place them in a freeze bag, and freeze for up to one month.