Italian Rainbow Cookies
The Italian rainbow cookie: where did it come from?
You may love Italian rainbow cookies, but do you know their backstory? I didn’t either, but I did some research and now I’m going to share it with you!
So, “Italian” Rainbow Cookies aren’t technically Italian; they’re Italian-American. According to my research, this cookie was invented by Italian-Americans to represent the colors of the Italian flag- red, white, and green.
However, you can find a version of these cookies in Italy around Christmastime, called Pasticcini arcobaleno (little rainbow pastries).
What are Italian rainbow cookies?
First of all, rainbow cookies aren’t technically cookies. It’s a triple-layer sponge cake, with jam between two of the layers. It’s topped with chocolate (and sometimes coated with chocolate on the bottom as well).
The cake is flavored with almond paste so the whole cookie has a beautiful almond flavor (one of my personal favorites!)
The initial cake batter is made, and then separated into three equal portions. One of the portions is colored with red food coloring, one with green, and the third is left alone to be the white layer for the middle.
The batters are then cooked in three separate 9x13 inch sheet/baking pans, and then assembled with the jam and the chocolate.
What do I need to make these?
So, we know what they are, but what’s in rainbow cookies? Here’s everything you’ll need to make them:
- Granulated sugar
- Almond paste
- Unsalted butter, room temperature
- Eggs, separated
- Milk
- Almond extract
- All-purpose flour
- Red food coloring
- Green food coloring
- Apricot or Raspberry jam
- Semisweet chocolate, melted
How to make Italian rainbow cookies
Here’s all the main steps, plus some tips and tricks on how to make these!
STEP ONE: make the batter
Start by preheating the oven and preparing three 9x13 inch baking pans with parchment paper.
TIP: to keep the parchment in place, spray the pan first and then lay the parchment on it so it sticks.
Next, in a stand mixer fitted with the paddle attachment, cream together the sugar, almond paste, and one stick of the butter (1/2 cup).
TIP: Break up the almond paste before adding it into the mixer so that it breaks up easier. You can cut it into pieces, or rip off pieces with your fingers.
Once the almond paste and one stick pf butter are combined, add the remaining 2 sticks (1 cup) of butter and continue to mix until it’s smooth.
Gradually add in the egg yolks, then the milk and almond extract.
Lastly, gradually add in the flour. Once that’s combined, set aside.
In a separate bowl, whip the egg whites until they form fluffy, stiff peaks.
Gently fold the egg whites into the first bowl of batter, and then divide the batter equally between 3 bowls.
STEP TWO: color the batter
Stir red food coloring into one bowl, then stir green into another. Leave the third bowl untouched.
TIP: use as much or as little food coloring as you want for this part. Add the food coloring, mix, and then see if you want to add more for a more vibrant color. You can use either gel or liquid food coloring.
STEP THREE: bake
Evenly spread the batters into separate parchment-lined 9x13 inch pans.
TIP: the batter will be thick, and the easiest way I’ve found to evenly spread the batter all over the pan is to use an offset spatula.
Bake the cakes in the preheated oven until set, about 12-15 minutes. Let them cool completely.
STEP FOUR: assemble
Once the cakes have cooled, spread half of the jam to cover the surface of the green cake, then place the white cake layer on top. Spread the other half of the jam on top of the white layer, then stack the red layer on top of that.
TIP: you can use whatever flavor of jam you like best. I used apricot because that’s what I had on hand! I used the whole jar of jam for these cookies.
TIP: if your cakes crack or rip a little bit, don’t panic! they’re going to be covered with chocolate so you won’t see the cracks. But be gentle handling the cakes, and make sure they’re completely cool before assembling to avoid excess cracking.
Cover the cake with plastic wrap, and then place a sheet pan on top of the cake. Weigh the cake down using heavy plates, canned foods, or even cook books, and placing them on the sheet pan that’s on top of the cake.
Refrigerate for at least 4 hours, or overnight.
STEP FIVE: pour the chocolate
Melt the chocolate in the microwave in 30 second intervals, stirring in between each until chocolate is smooth and liquid.
TIP: You can use semisweet chocolate chips, a chocolate bar, or any chocolate of your choice (I used 2 dark chocolate bars).
Remove the weights and the plastic wrap from the cake, and slowly pour the chocolate over the top of the cake. Refrigerate the cake until the chocolate has set, about 30 minutes.
TIP: I’ve seen rainbow cookies that have chocolate on both the bottom and the top, and ones that only have chocolate on the top. I only put chocolate on the top, but if you’d like it on the bottom as well, double the amount of chocolate for this recipe, and after the top of the cake is hardened from the fridge, flip the cake repeat step five for the bottom of the cake.
I used an offset spatula to smooth out the chocolate before refrigerating.
STEP SIX: trim, slice, and serve!
Once the chocolate is completely set, trim off the edges of the cake to make a 7 1/2-by 10 1/2 -inch rectangle. Cut into 2x1 1/2 in rectangles and serve.
TIP: to make cutting as clean and easy as possible, I recommend freezing the cake and then cutting it. You can pop it into the freezer after applying the chocolate.
Use your sharpest knife, and cut, tip down first. This keeps the chocolate from cracking too much.
You can even run your knife in hot water first, then dry it off and cut for the cleanest slices. Wipe the knife clean between cuts.
How long do these take to make?
Making the batter: 20 minutes
Cook time: 12-15 minutes
Chill time: 4.5 hours (+30 minutes, if also adding chocolate to bottom)
Total time: about 5 hours
Thanks so much for following along! Hopefully this recipe walked you through all the steps to make baking these beauties as simple as possible. Enjoy!
If you made this or any of my other recipes, leave a comment down below or tag me on Instagram, I’d love to see! :)
Click here to see the whole 12 Days of Cookies Collection!
Rainbow Cookies
Rainbow Cookies are sure to be the star of any cookie platter. With their gorgeous colored layers of red, white, and green, these almond flavored cookies are irresistible!
- 1 cup granulated sugar
- 7 ounces almond paste
- 1 1/2 cups unsalted butter (softened and divided)
- 4 eggs (separated)
- 1/4 cup milk
- 2 1/2 teaspoons almond extract
- 2 cups all-purpose flour
- 1/2 teaspoon red food coloring (or more)
- 1/2 teaspoon green food coloring (or more)
- 1/2 cup apricot or raspberry jam (divided)
- 7 ounces chocolate (chopped and melted)
- Preheat oven to 325°F. Grease three 9x13-in pans with cooking spray, then line with parchment paper. In a stand mixer fitted with the paddle attachment, combine sugar, almond paste, and one stick of the butter. Mix until smooth. Add remaining 2 sticks of butter and continue to mix until smooth.
- Gradually add in the egg yolks, followed by milk and almond extract; combine. Gradually add flour and mix until combined. Set aside.
- In a separate bowl, whip egg whites until stiff peaks form. Gently fold egg whites into batter until incorporated. Divide batter equally between 3 bowls.
- Mix red food coloring into first bowl of batter, then mix green into second bowl of batter. Leave the third untouched. Spread batters into 3 separate prepared pans. Bake for 12-15 minutes, until cake is set. Allow to cool completely.
- Once cooled, spread half the jam onto the top of the green cake. Place white cake on top. Spread remaining half of jam on top of the white layer, and top with red cake.
- Cover with plastic wrap and top the cake with a sheet pan, weighed down with cans, books, or plates. Refrigerate for 4 hours or overnight.
- Remove weights and plastic wrap. Spread melted chocolate over top of cake. Refrigerate until set. Once set, trim the cake into a 7 1/2-by10 1/2-inch rectangle. Cut individual cookies to 2x1 1/2-in rectangles and serve.