Italian rainbow cookies, also known as tricolore or seven-layer cookies, originated in Italian-American communities in the early 20th century, rather than in Italy itself. Created by Italian immigrants in the United States, these colorful confections were designed to honor the Italian flag with layers of green, white, and red almond-flavored sponge cake, typically separated by thin layers of apricot or raspberry jam and topped with a smooth chocolate coating. Inspired by Italian almond pastries and marzipan-based sweets, the rainbow cookie was a way for immigrants to celebrate their heritage in a new land, often appearing in bakeries and at festive gatherings. Today, they are a nostalgic staple in Italian-American bakeries, cherished for both their vibrant appearance and rich, layered flavor.

Italian Rainbow cookies, sometimes called Neapolitans, or Tri-color cookies. The red, white, and green colors of the almond sponge cake with raspberry jam or apricot jam and coated in chocolate represent the Italian flag and are the colors of Christmas.  
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Prep Time 30 minutes
Servings: 36 Cookies
Ingredients Method

Ingredients
  

  • 1 cup sugar
  • 8 ounce almond paste
  • 2 ½ cups unsalted butter
  • ¼ cup milk
  • 2 cups all-purpose flour
  • 4 eggs
  • 2 teaspoons almond extract
  • ¼ teaspoon red food coloring
  • ¼ teaspoon green food coloring
  • ½ cup raspberry jam
  • 1½ cups semisweet chocolate chips
  • 1 teaspoon salt

Method
 

  1. Preheat the oven to 350 F
  2. Equipment needed: (3) 13 x 9 rimmed baking pans (quarter sheet pans), spatula, stand mixer, Nonstick cooking spray, parchment paper
  3. Spray the top of the parchment paper.
  4. In a stand mixer, combine the sugar, almond paste and 1 stick of the butter. Mix until smooth. Add the remaining 2 sticks of butter and salt continue to mix until smooth.
  5. Gradually add the egg yolks, milk and almond extract. Add the flour and slowly mix until combined and set aside.
  6. In a separate bowl, whip the egg whites until they form stiff, fluffy peaks. Fold the whipped egg whites into the flour mixture to form a smooth batter, then divide equally between 3 bowls.
  7. Stir the red food coloring into the first bowl of batter until desired color, then stir the green color into the second bowl of batter until until desired color, Spreadp them into the greased and parchment sheet pans, and bake for 10 -12 minutes. Then let cool completely.
  8. Wrap the cake with plastic wrap and top with another sheet pan. Weigh down the layers with heavy plates or cans, and refrigerate for at least 4 hours.
  9. Melt the chocolate chips in a small bowl in the microwave for 1-2 minutes until smooth. Whisk in the oil until the chocolate has a glossy shine. Let the chocolate cool a bit.
  10. Pour the chocolate over the top the cake and spread it evenly from edge to edge with spatula.
  11. Allow the chocolate to harden in the refrigerator for at least an hour.
  12. Cut the cake into 1½-inch squares, then serve.