Italian Rainbow Cookies Recipe

If you’ve ever admired the colorful layers of Italian Rainbow Cookies, you’re in for a treat. These cookies, also known as Tri-Color Cookies or Seven-Layer Cookies, are a delightful combination of almond cake, fruit preserves, and chocolate. While they’re technically more like a layered cake than a cookie, they’re a must-have on any holiday cookie platter or special occasion.

Making these cookies requires a bit of patience and precision, but the result is absolutely worth it. Vibrant, flavorful, and visually stunning, Italian Rainbow Cookies are a show-stopping dessert that tastes just as good as they look.

Let’s bake these colorful classics and bring a slice of nostalgia to your kitchen!

Quick Overview in Todd Wilbur’s Style

These Italian Rainbow Cookies combine almond-flavored sponge cake, fruit preserves, and chocolate glaze for a layered, bakery-quality treat. Vibrant colors and rich flavors make them a holiday favorite and a true crowd-pleaser.

Why You’ll Love This Recipe

Colorful, Almond-Flavored, and Bakery-Worthy

• Vibrant and Beautiful: Perfect for holidays and celebrations.
• Rich Almond Flavor: Enhanced by the use of almond paste or extract.
• Customizable Layers: Use your favorite fruit preserves for a personal touch.
• Impressive Yet Doable: Requires care but yields bakery-quality results.

What You Need for Italian Rainbow Cookies

Ingredients:

For the Cake Layers:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs, separated (yolks and whites)
• 1 tsp almond extract
• 2 cups all-purpose flour
• ½ tsp salt
• ½ tsp red food coloring
• ½ tsp green food coloring

For the Filling:

• ¾ cup apricot preserves, strained
• ¾ cup raspberry preserves, strained

For the Chocolate Glaze:

• 8 oz semi-sweet chocolate, chopped
• 1 tbsp unsalted butter

How to Make Italian Rainbow Cookies

Step 1: Prepare the Cake Batter

1. Preheat your oven to 350°F (175°C). Line three 9×13-inch baking pans with parchment paper and grease the paper.
2. In a large bowl, cream the butter and sugar until light and fluffy. Add the egg yolks and almond extract, mixing until smooth.
3. In a separate bowl, sift together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing until combined.
4. In another bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.

Step 2: Color the Batter

1. Divide the batter evenly into three bowls. Leave one plain, tint one with red food coloring, and the other with green food coloring.

Step 3: Bake the Cake Layers

1. Spread each colored batter evenly into the prepared pans. Bake for 10–12 minutes, or until the cakes are just set and lightly golden. Let the cakes cool completely.

Step 4: Assemble the Layers

1. Place the green layer on a large piece of plastic wrap. Spread half of the apricot preserves evenly over the top.
2. Place the plain (white) layer on top and spread the raspberry preserves evenly over it.
3. Place the red layer on top. Wrap the assembled layers tightly in plastic wrap and refrigerate for at least 4 hours, or overnight, to set.

Step 5: Add the Chocolate Glaze

1. Melt the chocolate and butter together in a heatproof bowl over simmering water, stirring until smooth.
2. Remove the chilled cake from the fridge and unwrap it. Spread the chocolate glaze evenly over the top layer. Let the glaze set at room temperature for about 1 hour.

Step 6: Trim and Slice

1. Trim the edges of the cake to create clean sides. Slice into small, rectangular cookies or squares.

Tips for Perfect Rainbow Cookies

1. Use a Scale: Weigh the batter for even layers.
2. Chill Time is Key: Refrigerating the layers ensures they hold together while slicing.

Substitutions and Variations

• Flavor Swap: Use orange marmalade, cherry preserves, or strawberry jam for the filling.
• Dairy-Free Option: Use plant-based butter and chocolate.
• Nut-Free Version: Replace almond extract with vanilla extract for a nut-free alternative.

Make a Healthier Version

• Reduce Sugar: Use low-sugar preserves and reduce the sugar in the batter by ¼ cup.
• Whole Grain Option: Replace half the all-purpose flour with whole wheat pastry flour.

Frequently Asked Questions for Italian Rainbow Cookies

1. Can I make these cookies ahead of time?
   Yes! They taste even better after a day or two and can be stored in the fridge for up to a week.
2. Do I need three pans?
   Using three pans ensures even layers, but you can bake in batches if needed.
3. How do I prevent the layers from sliding?
   Chill the layers thoroughly before slicing to help them stay intact.
4. Can I freeze these cookies?
   Absolutely! Wrap tightly and freeze for up to 3 months. Thaw in the fridge before serving.
5. What if I don’t have almond extract?
   Use vanilla or lemon extract for a different flavor profile.
6. What’s the best way to slice these cookies?
   Use a sharp knife and clean it between cuts for neat edges.
7. Can I use food gel instead of liquid food coloring?
   Yes, food gel provides vibrant colors with less liquid.
8. What can I use instead of apricot preserves?
   Any smooth, seedless jam or jelly works well.
9. Why are these cookies called “seven-layer cookies”?
   The layers consist of three cakes, two preserves, and two chocolate layers.
10. How do I store leftovers?
    Keep in an airtight container in the fridge for up to a week.
11. Can I skip the chocolate glaze?
    The glaze is traditional, but you can skip it or replace it with powdered sugar for a simpler version.
12. What’s the yield for this recipe?
    This recipe makes about 30–40 small cookies, depending on size.

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Closing Thoughts

And there you have it—Italian Rainbow Cookies, a stunning, flavorful dessert that’s as much a treat for the eyes as it is for the palate. Perfect for holidays, special occasions, or anytime you want to impress, these cookies are sure to be a hit.

Happy baking, and enjoy every colorful bite! 😊🌈🍪