Italian Rainbow Cookies: Better than the Bakery!!

These Italian Rainbow Cookies will brighten up any cookie platter. Layers of almond cake are sandwiched together with raspberry and apricot jam and then iced with a layer of chocolate. These cookies are so easy to make and taste way better than the ones sold in bakeries.

Homemade Rainbow Cookies are WAY Better!

These cookies were one of the most popular cookies that we sold at our bakery. Sidenote: We ran our bakery for 10 years before selling it and made everything with high quality ingredients and a lot of love.

Everyone that tried them would say that they were the best that they ever had. The reason for that is that we never skimped on high-quality ingredients and never over-baked them. Many times the rainbow cookies that I’ve recently tried from bakeries tend to be very dry and lack almond flavor. The key flavor in these cookies is almond and it comes from both the almond paste and pure almond extract. You need both!!

Pure almond extract is key because the imitation does not taste like almond.

As for the almond paste, you can usually buy it in the baking section of your supermarket. It should be soft. I have bought rock hard almond paste in the past and it ruined my recipes. Making almond paste at home is super easy and all you need is a handful of ingredients and a few minutes.

Homemade Almond Paste

• 2 cups (160 grams) of blanche almond flour
• 1 cup confectioner’s sugar
• 1/4 teaspoon salt
• 2 egg whites
• 1 teaspoon pure almond extract

Combine all of the ingredients together in a bowl or in a tabletop mixer and beat until a dough is formed. The almond paste can be used immediately for the rainbow cookies or stored in an airtight container in the refrigerator for a few days. Bring it to room temperature before adding it to the rainbow cookie dough.

Make-Ahead Instructions

This recipe makes a big batch of cookies. I would make a double batch especially around the Holiday season as they make delicious gifts and/or additions to a cookie platter. They freeze beautifully!! Up to 2-3 months. Truth be told, they’ve never made it past the first month in this house, but, we made large batches of these at the bakery and they tasted delicious 2 months later too!

To make the cookies ahead of time, bake the almond cake layers and assemble them with the jam in between. Then, wrap them tightly in a few layers of plastic wrap and freeze! I would spread the chocolate on them right before serving as chocolate tends to crack and turn grey in the freezer.

Watch the Video Tutorial

More Cookie Recipes

• Italian Butter Cookies (Bakery-Style) for the Holidays
• Baci di Dama Cookies (Lady’s Kisses): Italian Hazelnut Cookies filled with Chocolate
• Greek Koulourakia: Vanilla & Chocolate Easter Butter Cookies
• KOURABIEDES: GREEK ALMOND COOKIES

Continue to Content

Italian Rainbow Cookies

Yield: makes about 50-60 cookies

These Italian Rainbow Cookies will brighten up any cookie platter. Layers of almond cake are sandwiched together with raspberry and apricot jam and then iced with a layer of chocolate. These cookies are so easy to make and taste way better than the ones sold in bakeries.

Print

Ingredients

• 1 pound almond paste
• 1 and 1/2 cups granulated sugar
• 12 ounces unsalted butter, softened
• 1 teaspoon pure almond extract
• 6 eggs at room temperature
• 2 cups of all-purpose flour
• 1/4 teaspoon salt
• red and green gel food coloring
• apricot jam
• raspberry jam
• 6 ounces semi-sweet chocolate plus 1 tablespoon unsalted butter

Homemade Almond Paste:

• 2 cups 260 grams) blanched almond flour
• 1 cup confectioner's sugar
• pinch of salt
• 2 egg whites
• 1 teaspoon pure almond extract

Instructions

Preheat the oven to 350 °F, 180 °C.

Line 3 quarter-sheet baking trays (9 by 13-inches) with parchment paper.

If using homemade almond paste, it can be made 2-3 days ahead and refrigerated.

To make the Almond Paste:

In a large bowl, combine all of the almond paste ingredients together and beat until combined. Set aside.

In the bowl of a tabletop mixer that has been fitted with the paddle attachment, combine the butter, sugar, almond extract, and almond paste. Beat on high speed until thick and fluffy.

Add the eggs and beat until fluffy.

Combine the flour and salt in a bowl and whisk them together. Add them in a few batches to the mixer and beat on low speed until combined.

Divide the batter equally into three bowls.

Add some red food coloring to one of the bowls and mix together until the color is even. Color the second bowl with green food coloring.
Spread the batter evenly into the prepared pans.
Bake until set and a toothpick that is inserted in the center comes out clean. About 12-15 minutes.
Let them cool completely.
Place a piece of parchment paper onto the back of a tray or on a cutting board. Transfer the green cookie layer onto the paper and spread apricot jam evenly over the top.
Place the white layer on top and remove the parchment paper from it. Spread raspberry jam on top and then place the pink layer on top. Remove the parchment from the pink layer.
Melt the chocolate in the microwave or over a double boiler. Add the butter and whisk together until smooth. Spread the chocolate evenly over the top of the pink layer.
Refrigerate or freeze the cookie until the chocolate sets.
Cut into little rectangles.
Store the cookies in the refrigerator or the freezer.

Notes

Make-Ahead Instructions: The cookie layers can be prepared and layered with jam then, wrapped with plastic wrap and stored in the freezer for up to 2 months. Glaze them with chocolate when ready to serve.

Softer Chocolate top: Use chocolate ganache and spread it across the cookies for a softer chocolate topping.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Odense Pure Almond Paste, 7 oz.
• 
  Nordic Ware Natural Aluminum Commercial Baker's Quarter Sheet, 2-Pack
• 
  SMARTAKE 200 Pcs Parchment Paper Baking Sheets, 12x16 Inches Non-Stick Precut Baking Parchment, Perfect for Baking Grilling Air Fryer Steaming Bread Cup Cake Cookie and More (Unbleached)