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
Italian Rainbow 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.
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.
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I just finished making these cookies for Christmas. I must say that they are the best rainbow cookie I have ever tasted. You are right when you say better than the bakery! I made the almond paste and it came out great and was simple to do.
With your instructions and video there was no guessing. You explain everything so well.
I just discovered your site less than 2 weeks ago and I’ve already made 4 recipes. I plan on making many more. You have one of the best sites ever. Thank you!
Thank you very much, Carol!! I appreciate you and welcome to our community!!!
I want to make these rainbow cookies. The recipe calls for 16 oz of almond paste, but the Odense almond paste is only 14 oz. (2 boxes). Do I have to open a 3rd box?
No, just use the 14 ounces. It will work perfectly. You can make your own almond paste next time. It’s super easy and if you have any leftovers, fill it in a croissant and enjoy!! All the best
These look great and I would love to make them. I don’t have a stand mixer, though. Can I use a hand mixer instead?
Yes, that will work 🙂
Video shows 1/2 (one half cup) confectioners sugar, but your printed recipe shows 1 (ONE) CUP confectioners sugar.
I would think the difference makes a difference? ???????????
I just made these. I am new to baking. I didn’t pay attention to the size pan I bought. I was sold bc it was larger for cookies and came w cooling racks! It turned out to be 11×17”. I came to your website off YouTube. the batter was harder to spread across the larger. Luckily I checked the first one at 10m. I should have stopped it sooner but that’s my fault. It’s harder but I’m still going to continue. I wish you could help me adjust the ingredients for my size pans as I just bought 3 specifically to make these cookies :(.
Also, I am using smuckers red raspberry seedless jam. I couldn’t find any other except a fresher looking one but it had seeds.
Hi. I just made your almond paste recipe, but it only made 12 oz. Should I make another batch and add some to equal 16 oz? Thanks!
Hi! Have you ever cut the recipe in half? If so, can you share with me? These are amazing
Hello! I do not recommend cutting the recipe in half because it will be hard to find the correct tray to bake them in. These cookies freeze well so, it’s worth the effort of making the full batch and saving the rest for later 🙂
Do you have to put the cookies in the freezer for the chocolate to set? Or can you let them sit and wait for the chocolate to harden. Trying to prevent cracking if the chocolate and greying of the chocolate.
Great question! You don’t *have* to put the cookies in the freezer to set the chocolate. Letting the cookies sit at room temperature works just fine, though it will take a bit longer for the chocolate to harden. Allowing the chocolate to set gradually at room temperature can help prevent cracking and avoid the dreaded “chocolate bloom” (greying), which sometimes occurs due to temperature changes.
If you’re short on time and need to speed up the process, you can refrigerate them instead of freezing. Just be sure to remove the cookies once the chocolate is firm, as prolonged refrigeration can sometimes lead to condensation, which might affect the chocolate’s appearance. Let me know how they turn out! 😊
Do you have to let the chocolate set in the freezer?
Absolutely better than ANY Bakery on EARTH! Whatta wonderful recipe. I made my own almond paste with almond emulsion, extract and my homemade vanilla and used the entire amount in the dough. Nice seedless Raspberry and ultra-condensed CA Apricot/Plum jams between the layers = INCREDIBLE. After weighting, chilling, trimming and freezing briefly just to set the chocolate fast without smashing all the jam out, I brushed the “top” and “bottom” of the layer stack with a blend of semi and dark chocolates with a little coconut oil. Perfection. Friends and family raved. I’m down to four left and planning my next, PERFECTED batch, after this first, MOST successful run to include various cutting techniques, “generous” jam test 😉 and pressing nearly 24 hours before the chocolate. Don’t think I’ll change a thing but will add this tip: Cut the stack into bars either length OR crosswise then SLICE on their sides! Keeps it all together. Thank you SO MUCH for sharing your recipe! Beautiful. I won’t use another and like the “whole egg” thing. No need to beat and fold whites! These cookies have the perfect texture.
Thank you for the enthusiastic feedback! Your adjustments sound incredible, especially the homemade almond paste and unique jam combinations. I’m thrilled to hear that everyone enjoyed the cookies and that the tips worked well for you. Cutting the stack into bars and then slicing on their sides is a brilliant suggestion. Thank you for sharing your success and happy baking with your next batch!