Rainbow Cookies Recipe

 Italian Rainbow Cookies Recipe

In the early 1900s, Italian immigrant communities in the United States created rainbow cookies in remembrance of their home country. Because of its white, red, and green colour scheme, which is similar to the Italian flag, they are also known as "tricolore." The cookie is made up of layers of vibrantly coloured sponge cake with an almond foundation, raspberry and apricot jam, and a chocolate coating. Over the years, the cookies have gone by several names, including Napoleon, Venetian, tricolour, or seven-layer cookie or cake.

Any cookie platter's saviour has always been the Italian rainbow cookie. It is the ideal cookie, with bright layers of almond cake, raspberry jam, and chocolate coating.At the turn of the 20th century, as Eastern European refugees migrated in New York in neighbourhoods where there was also an Italian presence, the cookie also became a popular.

Preparation:45 mins
Cooking Time:45 mins
Refrigerate:30 mins
Total:2 hrs
Servings:36 servings
Yield:36 cookies


  • Almond paste, 8 ounces
  • 12 ounces (1 1/2 cups) of softened unsalted butter
  • One sugar cup
  • Four huge eggs, divided
  • 14 teaspoon of salt
  • 2 cups of general-purpose flour
  • 10 drops of red food dye
  • 10 drops of food colouring, green
  • apricot preserves, half a cup
  • a half-cup of seedless raspberry jam
  • Semisweet chocolate chips, 6 ounces


Step 1:

Gather the components. Set the oven to 350 degrees.

Step 2:

Three identical 9 x 13-inch baking pans should be greased. Wax paper should be greased and placed inside the pans.

It is ideal to have 3 similar baking pans for ease. If you bake one batch of dough at a time, you can still make the cookies using just one pan. after each bake, letting the pans cool and washing them.

Step 3:

Put the almond paste in a sizable mixing basin and crumble it. Add the butter, egg yolks, salt, and 1/2 cup of sugar. Beat till fluffy and light.

Step 4:

Add the flour and mix just until combined.

Step 5:

The egg whites should be beaten until frothy in another big basin using a medium speed. Beat the remaining 1/2 cup sugar in gradually. speed up to a very high level. Beat the egg whites until they form soft peaks when the beaters are raised.

Step 6:

Gently combine the yolk mixture with one-third of the whisked egg whites. Fold in the remaining whites gradually after that.

Step 7:

Divide the batter equally among the 3 bowls. In one of the dishes, fold the red food colouring in. Mix one with the green food colouring. The third batch of batter should be empty of any food colouring.

Step 8:

With a spatula, distribute the batter evenly into each prepared pan from a separate bowl. Layers should be baked for 10 to 12 minutes, or until the cake is barely firm and faintly tinted all over.

Step 9:

After five minutes of chilling in the pan, lift the layers with the waxed paper still attached onto cooling racks. Allow to totally cool.

Step 10:

Gently invert the red cake, lifting one layer with the paper, and setting it paper-side up on a big tray. Peel the paper off with caution.

Step 11:

Spread raspberry jam thinly over the surface.

Step 12:

Place the white layer on top of the red layer, paper side up. After removing the paper, spread the apricot jam on the cake.

Step 13:

Put the green layer on top, paper-side up. Peel the paper away.

Step 14:

In the bottom half of a double boiler or a small saucepan, heat up about 2 inches of water to a simmer. The chocolate chips should be put in the top of the double boiler or in a small heatproof bowl that can be placed conveniently over the pot. In front of the simmering water, place the bowl. Once the chocolate is softened, allow to stand uncovered. until smooth, stir. With a spatula, distribute the melted chocolate evenly over the cake layers.

Step 15:

Refrigerate for about 15 minutes, or until the chocolate is just starting to set. Avoid letting it become too solid; cutting it will cause it to crack.

Step 16:

Take the cake out of the fridge. Trim the cake's edges using a large knife and a ruler as a guide to ensure that the layers are straight and uniform all the way around.

Again, cutting the cake lengthwise into 9 strips by first dividing it into thirds, then dividing each third into thirds while using a straight edge as a guide. Then, divide into 4 pieces by cutting across. Refrigerate the cut cake in the pan until the chocolate is set.

Step 17:

The cookies can either be served immediately or transferred to a refrigerator-safe container. In the refrigerator, these last for a number of weeks.

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