Italian Rainbow Cookies are a beloved Italian-American treat that aren’t traditional cookies in the usual sense. They consist of three thin almond cake layers colored red, white, and green, sandwiched with jam and finished with a thin chocolate coating.
History
Also called Venetians, tri-color cookies, seven-layer cookies, Italian flag cookies, or Neapolitans, rainbow cookies are an Italian-American creation. They emerged in immigrant communities in the United States during the 20th century and were inspired by the colors of the Italian flag.
Are rainbow cookies really Italian?
They are best described as Italian-American—created by Italian immigrants in the U.S. to celebrate their heritage, with the red, white, and green layers echoing the Italian flag.
Why You’ll Love These
After testing many versions, I settled on a method that balances flavor and ease. The almond taste is the star—delicate, fragrant, and similar to amaretti—while the cake-like layers, fruity jam, and chocolate coating create an irresistible texture and flavor combination.
They’re a festive addition to holiday cookie trays, especially at Christmas, and are impressive despite being straightforward to prepare.
Recipe Ingredients
- Unsalted butter – softened (omit added salt if using salted butter).
- Almond paste – provides the classic almond flavor.
- Granulated sugar and kosher salt – enhance the overall taste.
- Eggs – room temperature.
- Pure almond extract – intensifies the almond profile.
- All-purpose flour – for structure.
- Seedless raspberry jam – I prefer raspberry, though apricot is traditional.
- Dark chocolate chips – 72% cacao works well; semi-sweet or bittersweet are fine.
- Red and green gel food coloring – use gel for more vibrant color without thinning the batter.
How to Make Italian Rainbow Cookies
The process is straightforward but involves several steps and some chilling time. Most of the active work is mixing and baking; chilling is inactive.
Preheat the oven to 350°F and position two racks to divide the oven into thirds. Line three 9×13 pans (or quarter-sheet pans) with parchment, leaving a 2-inch overhang to help lift the layers out later.
In a stand mixer fitted with the paddle (or in a large bowl with a hand mixer), beat the softened butter, shredded almond paste, sugar, and salt on medium-high until smooth, about 5 minutes. Scrape the bowl as needed.
Add the eggs and almond extract and beat on medium until combined, about 2 minutes. With the mixer on low, add the flour in three additions and mix until just combined.
Divide the batter evenly into three bowls (about 14 ounces or 1 3/4 cups each). Tint one portion red and another green with gel coloring, leaving the third uncolored.
Spread each color into its prepared pan with an offset spatula. Bake, rotating pans halfway, 12–14 minutes—tops should look dry but not browned. Cool layers completely on wire racks.
On a large cutting board lined with fresh parchment, place the green layer, then spread half the jam (about 1/2 cup) in a thin even layer. Place the uncolored layer on top, remove its parchment, and spread the remaining jam. Top with the red layer, remove the parchment, cover with a new sheet of parchment or wax paper, and wrap tightly in plastic wrap.
Place a baking sheet or a similarly sized flat weight on top and refrigerate overnight (or up to 24 hours) to compress the layers and set the jam.
Unwrap and remove the weight. Trim the edges to square the block. Melt half the chocolate (about 4 ounces) with 1/4 tsp vegetable oil in short microwave bursts, stirring until smooth. Spread evenly over the top and chill until set, about 30 minutes.
Cover the set chocolate with parchment, flip the block, and melt the remaining chocolate with 1/4 tsp oil. Spread the chocolate over the other side and chill again until set. Optionally, coat the sides in chocolate as well.
How to Cut Rainbow Cookies
To slice cleanly, fill a tall glass with hot water, dip a sharp knife, dry it, and cut into 1″ or 2″ squares or rectangles. Reheat and wipe the knife between cuts to prevent cracking and smearing.
Tips
- Some recipes separate eggs and whip the whites. I used whole eggs and achieved excellent results.
- Shredding almond paste on the large holes of a box grater makes it easy to incorporate.
- You don’t need to spray the pan to hold parchment; the batter spreads easily.
- Warming jam slightly helps it spread more smoothly.
- I found painting chocolate on the top and sides is sufficient; skipping the bottom layer of chocolate is fine if desired.
- Weighing the batter into three equal portions (about 14 ounces or 1 3/4 cups each) yields consistently even layers.
- For deeper colors I used many drops of gel coloring; you can reduce the amount to taste.
FAQs
Yes. Make them through the weighing-down step, then wrap tightly in several layers of plastic and in freezer paper or a large freezer bag. Thaw in the refrigerator overnight when ready to finish, then spread the melted chocolate.
Store in an airtight container in the refrigerator for up to one week. For best flavor, bring to room temperature before serving.
Yes. Layer cookies in a flat container with wax paper between layers so the chocolate doesn’t stick. Wrap the container or place it in a freezer bag and freeze up to three months. If freezing before chocolate is applied, follow the make-ahead instructions and finish after thawing.
More Cookie Recipes
Eggnog Cookies (cut out)
Amaretti Cookies Recipe
Italian Fig Cookies (Cucidati)
Italian Rainbow Cookies Recipe
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