Home » Recipes » Cookies » Italian Rainbow Cookies: A Colorful Delight for Your Taste Buds
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Last updated on January 3rd, 2024.
Italian Rainbow Cookies, also known as Tricolor Cookies or Seven Layer Cookies (two layers of chocolate, three layers of cake, two layers of jam), are a delightful and visually appealing treat that originated in Italy. These vibrant cookies are not only a feast for the eyes but also a burst of flavors that combine almond, raspberry, and chocolate. Traditionally served during festive occasions, these cookies have become a symbol of joy and celebration.
Contents hide
1 What are Italian Rainbow Cookies?
2 Ingredients
3 How to Make Rainbow Cookies
4 More Recipes You Might Enjoy
5 Italian Rainbow Cookies Recipe
What are Italian Rainbow Cookies?
Italian rainbow cookies, also known as tri-color cookies or seven-layer cookies, have a rich history and are a popular dessert in Italian-American cuisine. The exact origin of these cookies is a bit unclear, but they are believed to have their roots in Italy, and their popularity grew in the United States. Over time, these cookies have become a favorite at various celebrations, including holidays, weddings, and other special occasions.
The traditional Italian rainbow cookie recipe consists of three layers of almond-flavored sponge cake, each dyed in the colors of the Italian flag: green, white, and red. These layers are typically held together with apricot or raspberry jam and coated with a thin layer of chocolate on the top and bottom.
Unlike Pignoli Cookies, Cornetti, Ciambellone Cake, and Torta De La Nonna, these Italian cookies are not commonly found in Italy itself, they became particularly popular in the United States, especially in areas with significant Italian-American and Italian-Jewish communities, mainly in New York City.
Ingredients
The complete Italian rainbow cookies recipe, including measurements, can be found below in the recipe card.
For the Cookies
- Almond paste. Stored bought, or make your very own homemade Almond paste (It’s super fast and more economical). Use your leftovers to make this amazing Almond Cake or Almond Pear Cake.
- Sugar, divided.
- Unsalted butter, soft. For a dairy-free option, use vegan butter.
- Vegetable oil.
- Egg yolks, at room temperature.
- Milk. For a dairy-free option, use water or plant-based milk.
- Vanilla extract.
- Almond extract.
- All-purpose flour
- Egg whites
- Cream of tartar
- Red and green food coloring
Filling and coating
- Raspberry jam.
- Chopped dark chocolate
- Vegetable shortening
How to Make Rainbow Cookies
Make the Batter
- In a large bowl, whip the egg whites and cream of tartar, until frothy. Gradually add 1/4 cup of sugar and whip until stiff peaks, about 3-4 minutes.
- In a bowl of a stand mixer fitted with the paddle attachment beat the butter, almond paste, and one cup of the sugar until light and fluffy, about four minutes.
- Slowly drizzle in the vegetable oil and beat to blend.
- Add the egg yolks followed by the milk and extracts.
- Mix in the flour, 1/2 cup at a time, then fold on the whipped egg whites and spread 1/3 of the batter into a 1/4 size baking sheet.
- Divide batter into two bowls, then fold 4-6 food coloring drops, each a different color. Gently fold, then spread into the prepared pans and bake.
Assemble
- Melt the chocolate and shorten it in the microwave or a double boiler.
- Place one layer of cake (green layer or red) on a large cutting board over a parchment paper and spread 1/4 cup of the jam using an offset spatula.
- Line the white layer over and spread the rest of the jam.
- Top with the third layer, then pour half of the melted chocolate. Allow it to completely set, then turn it over and spread the rest of the melted chocolate.
- Use a serrated knife to slice the cake layers.
Tips
- For this Italian flag cookies recipe use 3 quarter sheet pans or three 9×13-inch pans.
- Make sure the ingredients are at room temperature, and use a kitchen scale to measure the ingredients accurately for the best results.
- Classic Rainbow cookies recipe calls for 1:1 flour: almond paste, this is why the cake turned into a cookie. To make the cookies, lighter and more cakey, reduce the almond paste amount by up to 50% (minimum of 150g)
- Do not assemble or slice the cookie layers before they have completely cooled. The layers will break if not cooled and will dry out and lose their moisture.
- No need to invert the cakes over a wire rack, allow them to cook in the pans. This will maintain the moisture of the cakes.
- Pay attention to the type of food coloring you are using, a gel food coloring might dry the batter, best to use a simple brand you find at your local market.
Storing
Rainbow Cookies can be stored in an airtight container at room temperature for up to a week. For longer storage, wrap the cookies in plastic wrap, place them in a freeze bag, and freeze for up to four weeks.
FAQ
Can I use other flavors of jam?
Absolutely! Feel free to experiment with different jam flavors to suit your taste.
Can I make these cookies gluten-free?
Yes, you can substitute gluten-free flour for the all-purpose flour to make a gluten-free version.
Can I make this recipe without the almond paste?
Yes, add to the flour two cups of almond flour (200g), and use an extra egg white (A total of 6 egg whites).
How are Rainbow Cookies related to the Jewish Baker?
In Jewish-American communities, these cookies are often featured alongside traditional Jewish desserts, and they have become a staple in many Jewish bakeries, right next to Mandel bread cookies, Jewish apple cake, and Chocolate Babka.
The reasons for this connection are likely tied to the shared immigrant experiences of Italian and Jewish communities in the United States. Both groups have a history of migration to the U.S., bringing with them their culinary traditions. Over time, these culinary traditions have mingled, and certain pastries and desserts, including Italian rainbow cookies, have found a place in the diverse landscape of American bakeries.
More Recipes You Might Enjoy
Chocolate Rolled Cookies, Mohn Bars (poppyseeds), Fig Rugelach
Don’t forget to tag@OneSarcasticBakeron Instagram whenever you bake this recipe. Would love to see your creations!
Italian Rainbow Cookies Recipe
Layers of green white and red almond cakes sandwich with raspberry jam and topped with chocolate.
CourseDessert
CuisineItalian
Keyworditalian rainbow cookies
Prep Time 25 minutes
Cook Time 1 minute
Servings 40 cookies
Author Dikla
Ingredients
- 5LargeEgg whites
- 1/2teaspoonCream of tartar
- 1/4CupSugar
- 1 1/4CupAlmond paste (280g) Or 1 1/2 store- bought 7oz pkg
- 1CupUnsalted butter, soft(224g)
- 1CupSugar(200g)
- 1/3CupVegetable oil(70 ml)
- 5LargeEgg yolks, at room temperature
- 1/4CupMilk, at room temperature(60ml)
- 1tablespoonAlmond extract
- 1teaspoonVanilla extract
- 2 1/3CupsAll-purpose flour(270g)
- Green food coloring
- Red food coloring
Filling and Coating
- 1CupRaspberry jam
- 1 1/2CupsChopped dark chocolate
- 1TablespoonVegetable shortening
Instructions
Preheat oven to 350F (180C). Grease and line with parchment paper 3, quarter- size baking sheets.
In a large bowl, whip the egg whites and cream of tartar until frothy, about one minute.
Gradually add the 1/4 cup of sugar while whipping on high, and whip until the meringue reaches a stiff peak. Set aside.
In a bowl of a stand mixer, fitted with the paddle attachment, beat one cup of sugar, butter, and almond paste, until creamy, about 3 minutes.
Slowly drizzle in the vegetable oil, with the mixer on medium-high speed. Scrape the bottom and sides of the bowl.
Add the egg yolks, one at a time followed by the milk and extracts. Mix to blend
Reduce speed to low, then add the flour, 1/2 cup at a time.
Turn the mixer off, and use a rubber spatula to gently fold the meringue into the batter.
Measure 1/3 of the batter (about 450g), then spread it into one of the prepared baking sheets.
Divide the rest of the batter into two separate bowls, dot 4-6 drops of food coloring in each bowl and gently fold until the color is cohesive.
spread each batter in the prepared pans and bake over the middle rack of the oven for 15-18 minutes.
Remove from the oven, and allow the cakes to completely cook before inverting and assembling.
Assemble
Melt the chopped chocolate and vegetable shortening in the microwave, or over a double boiler.
Place the green layer over a large baking sheet, lined with parchment paper.
Spread 1/2 cup of the raspberry jam.
Top with the plain layer and spread with the rest of the jam.
Top with the red layer then spread with the half of the melted chocolate. Allow the chocolate to completely set.
Carefully invert the cake over a large baking sheet lined with parchment paper, and spread the rest of the chocolate (you'll need to re-melt the chocolate)
Allow the chocolate to set, trim the sides of the cakes, then cut the cakes into 40 cookies. (i CUT
Recipe Notes
- Use 3 quarter sheet pans or three 9×13-inch pans.
- Make sure the ingredients are at room temperature, and use a kitchen scale to measure the ingredients accurately for the best results.
- To make the cookies, lighter and more cakey, reduce the almond paste amount by up to 50% (minimum of 140g). To replace the almond paste, mix 1.5-2 cups (150-200g) of almond flour with the flour, and add an extract egg white (total of 6).
- Do not assemble or slice the cookie layers before they have completely cooled. The layers will break if not cooled and will dry out and lose their moisture.
- No need to invert the cakes over a wire rack, allow them to cook in the pans. This will maintain the moisture of the cakes.
- Store the cookies are room temperature in an airtight container for up to one week. To freeze, wrap the cookies in plastic wrap, place them in a freeze bag, and freeze for up to one month.
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