Italian Rainbow Cookies

These cookies are not as complicated as they look to make. I love this cookie. It is a cookie and a little piece of cake all in one! Also, get creative with the colors!


•​2 1/2 sticks unsalted butter, cut into pieces and softened

•​2 cups all-purpose flour

•​8 ounces almond paste

•​1 cup sugar

•​4 large eggs, separated

•​1/2 teaspoon salt

•​Red and green food coloring 

•​1 15-ounce jar smooth apricot jam

•​16 oz bittersweet chocolate 


1. Grease and line three 9×12 baking pans with parchment paper

2. Preheat oven to 350 degrees

3. Whip up egg whites with 2 tablespoons sugar until stiff and set aside

4. Whisk together flour and salt, set aside

5. In mixer add almond paste, using paddle attachment break it up into smaller pieces

6.. Add in ¾ cup plus 2 tablespoons sugar and mix until resembles fine crumbs

7. Add butter and blend until creamy

8. Add egg yolks

9. Add flour and salt mixture

10. Take off mixing stand and fold in whipped egg whites, about 1/3 at a time 

12. Divide the batter into 3 bowls, color 1 bowl red, 1 green and leave the 3rd as is ( you can just put the plain batter directly onto the baking sheet)

13. Spread the batter into each of the prepared pans

14. Dip an offset spatula in some water to help spread out as evenly as possible

15. Bake in oven for 10 minutes – edges might brown a little

16. Spread half of the jam evenly over the green cake layer almost all the way to the edges. Place the plain layer on top

17. Spread the remaining jam on the plain layer

18.  Place the red layer on top of the plain 

19. Wrap in plastic wrap and top with several heavy cans to weigh down the layers

20. Refrigerate overnight

21. Unwrap the cake – remove the cans and plastic wrap. 

22. Place a cutting board or large cookie tray on top of the cake and flip over. Red layer should be on bottom

23. Trim the sides of the cake – just a little bit

24. Slide onto a wire cookie rack that is on top of a baking sheet before pouring chocolate

25. Melt chocolate in microwave in 30 seconds increments, make sure to stir it in between 

26. Pour melted chocolate over cake, spread with offset spatula

27. Let set for about 5 minutes and then using the back of a fork make lines in the chocolate

28. Let set for another 5 minutes until it is just slightly hardened

29. Cut the cake into little squares – If you prefer you can let it harden completely before cutting but I find that this causes the chocolate to break 

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