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 Better Than the Bakery
These Italian rainbow cookies feature three colorful layers of soft almond cake filled with apricot and raspberry jam, then finished with a smooth layer of semisweet chocolate. With plenty of rich almond flavor and a tender texture, these classic Italian bakery cookies are perfect for Christmas cookie trays, special occasions, and homemade gifts.
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 all-purpose flour
- 1/4 teaspoon salt
- Red gel food coloring
- Green gel food coloring
- Apricot jam
- Raspberry jam
- 6 ounces semisweet chocolate
- 1 tablespoon unsalted butter
For the Homemade Almond Paste
- 2 cups (260g) blanched almond flour
- 1 cup confectioner’s sugar
- Pinch of salt
- 2 egg whites
- 1 teaspoon pure almond extract
Instructions
Prepare the Oven and Pans
Preheat the oven to 350°F (180°C). Line three 9 by 13-inch quarter-sheet baking pans with parchment paper.
Make the Almond Paste
If using homemade almond paste, combine the almond flour, confectioner’s sugar, salt, egg whites, and almond extract in a large bowl. Beat until a dough forms and set aside.
The almond paste may be made 2 to 3 days ahead and stored in the refrigerator. Bring it to room temperature before making the cookie batter.
Make the Almond Cake Batter
Add the softened butter, granulated sugar, almond extract, and almond paste to the bowl of a tabletop mixer fitted with the paddle attachment. Beat on high speed until thick and fluffy.
Add the eggs and continue beating until fluffy.
Combine the flour and salt in a separate bowl and whisk together.
Add the flour mixture to the batter in a few batches. Beat on low speed just until combined.
Color and Bake the Layers
Divide the batter evenly among three bowls.
Add red gel food coloring to one bowl and mix until the color is even. Add green gel food coloring to the second bowl and mix until evenly colored. Leave the third bowl uncolored.
Spread each portion of batter evenly into a prepared baking pan.
Bake for 12 to 15 minutes, or until the layers are set and a toothpick inserted into the center comes out clean.
Allow the cake layers to cool completely.
Assemble the Rainbow Cookies
Place a sheet of parchment paper on the back of a baking tray or on a cutting board.
Transfer the green cake layer onto the parchment and spread the apricot jam evenly over the top.
Place the uncolored cake layer over the apricot jam and carefully remove its parchment paper. Spread the raspberry jam evenly over the top.
Place the red cake layer over the raspberry jam and carefully remove its parchment paper.
Add the Chocolate Topping
Melt the semisweet chocolate in the microwave or over a double boiler.
Add the tablespoon of butter and whisk until smooth.
Spread the chocolate evenly over the top of the red layer.
Refrigerate or freeze the assembled cookies until the chocolate is set.
Slice and Serve
Cut the layered cake into small rectangles.
Store the Italian rainbow cookies in the refrigerator or freezer.
Notes
Pure almond extract is essential for the best almond flavor. Avoid using imitation almond extract.
The almond paste should be soft. If using store-bought almond paste, a 14-ounce package will also work.
Do not overbake the layers. Removing them as soon as they are set keeps the cookies soft and prevents them from becoming dry.
Gel food coloring works best because it adds vibrant color without thinning the batter.
Allow all three layers to cool completely before assembling the cookies.
The assembled cake layers may be filled with jam, wrapped tightly in plastic wrap, and frozen for up to 2 months. Add the chocolate topping after thawing and before serving.
For a softer chocolate topping, use chocolate ganache instead of the melted chocolate and butter.
The chocolate may be allowed to set at room temperature. This takes longer but can help prevent cracking or chocolate bloom. If refrigerating, remove the cookies once the chocolate is firm.
Filoxenia Hosting Tip
Prepare and assemble the almond cake layers ahead of time, then add the chocolate and slice the cookies before your gathering. Arrange the colorful cookies in neat rows on a serving platter or pack them into a decorative tin for a beautiful homemade holiday gift.
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Odense Pure Almond Paste, 7 oz.
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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)
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!