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Italian Rainbow cookies
Italian Rainbow Cookies: A Festive Tribute to Heritage and Holiday Cheer
Italian Rainbow Cookies or Tri-Color cookies are a beloved treat in Italian-American baking, instantly recognizable by their vibrant red, white, and green layers. These soft, almond-flavored sponge cake layers are traditionally sandwiched together with thin spreads of raspberry or apricot jam, then finished with a rich coating of dark chocolate on the top and bottom. The three colorful layers not only reflect the colors of the Italian flag, but they also evoke the festive spirit of Christmas, making them a popular dessert during the holiday season. While these cookies may look like petite pastries, their bold colors and rich flavors pack a nostalgic punch, honoring Italian roots while delighting cookie lovers everywhere.
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Prep Time 45 minutes
Cook Time 10 minutes
Cooling Time 6 hours
Total Time 6 hours 55 minutes
Servings: 36 Cookies
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Cake Layers
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 4 large eggs, separated
  • 1 (8-ounce) can almond paste (not marzipan)
  • ¼ teaspoon salt
  • 1 teaspoon almond extract
  • 1 ¼ cups all-purpose flour
  • Red and green gel food coloring (not liquid)
Filling & Topping
  • ⅓ cup raspberry jam (seedless preferred)
  • ⅓ cup apricot jam (or use just one flavor)
  • 1 ½ cups semi-sweet chocolate chips or chopped dark chocolate
  • 1 tablespoon unsalted butter (optional, for melting chocolate)

Equipment

  • Electric mixer (stand or hand mixer)
  • 3 9x13-inch pan
  • Microwave-safe bowl (for melting chocolate)
  • rimmed baking pans

Instructions
 

  1. Prepare the Oven & Pans
    Preheat oven to 350°F (175°C). Line 3 rimmed 9x13-inch pans with parchment paper, leaving overhang for easy removal. If using one pan, bake layers one at a time.
  2. Make the Batter
    In a large bowl, cream butter and sugar until light and fluffy (3–5 minutes).
    Add egg yolks, one at a time, beating well after each.
    Crumble in almond paste and beat until smooth.
    Mix in almond extract and salt.
    Gradually beat in flour until fully incorporated.
  3. Whip Egg Whites
    In a separate bowl, beat egg whites to stiff peaks. Gently fold into the batter until fully combined (this keeps the layers light).
  4. Divide & Color the Batter
    Divide batter evenly into 3 bowls.
    Leave one bowl uncolored (white). Tint one bowl red, and the other green, using gel food coloring. Mix until evenly colored.
  5. Bake the Layers
    Spread each colored batter into a prepared 9x13-inch pan.
    Bake each layer at 350°F for 10–12 minutes, or until just set (do not overbake).
    Let cool completely on wire racks.
  6. Assemble the Layers
    Place green layer on a piece of parchment.
    Spread with half of the raspberry or apricot jam.
    Top with white layer. Spread with remaining jam.
    Add red layer on top.
  7. Compress and Chill
    Wrap the layered cake tightly in plastic wrap.
    Place a cutting board or baking sheet on top to compress. Weigh it down with cans or books.
    Chill for at least 4 hours or overnight to set layers.
  8. Coat with Chocolate
    Melt chocolate (and butter if using) in a microwave-safe bowl in 30-second bursts. Stir until smooth.
    Unwrap the chilled cake and spread melted chocolate evenly on top using an offset spatula.
    Let set slightly (about 15 minutes in fridge), then flip over and coat the other side.
  9. Trim & Slice
    Once chocolate is fully set, trim edges for clean sides.
    Slice into 1-inch by 1.5-inch rectangles using a sharp serrated knife. You should get around 48 cookies.

Notes

Use Almond Paste, Not Marzipan: Almond paste is less sweet and more pliable than marzipan. It gives the cookies their classic nutty flavor and texture. Look for it in the baking aisle or online—brands like Odense are reliable.
Gel Food Coloring: Vibrant Layers Gel food coloring works best because it provides intense color without thinning the batter. Liquid food dye can water down the mix and create duller tones.
Don’t Skip the Chilling: Compressing and chilling the cookie layers is key to getting clean, even slices and helping the flavors meld. For best results, chill overnight with a heavy object (like a cutting board with canned goods) on top.
Chocolate Coating Tips: Let the chocolate firm up slightly before flipping and coating the other side—about 10–15 minutes in the fridge is perfect. If it sets too hard, it may crack when you flip.
Optional: add a tablespoon of butter or shortening to the chocolate for a smoother, shinier finish.
Clean Cuts: Use a sharp serrated knife. Wipe the blade clean between cuts.
Slightly warm the knife under hot water and dry it off—this helps avoid cracks in the chocolate.