An Italian-American home version of red, ivory and green almond cake cookies, layered with apricot jam and dark chocolate.
Italian Rainbow Cookies
Follow the tray sizes, portions and baking intervals in the instructions below.
Allow about 672 minutes: 50 hands-on, 480 chilling or resting, 42 whole-batch cooking and 100 cooling/setting. Cooling includes tray rest. Follow the method for batch sizes and doneness cues.
Kitchen tools you’ll need
- Kitchen scale and US measures
- Electric mixer and two mixing bowls
- Three 8-inch square metal pans
- Parchment paper
- Small offset spatula
- Cooling rack
- Two flat boards and a 1-pound weight
- Microwave-safe bowl
- Sharp knife
An Italian-American home version of red, ivory and green almond cake cookies, layered with apricot jam and dark chocolate.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
Prepare the pans and batter
- 1Prepare the pans and batterLine three 8-inch square metal pans with parchment slings. Heat the oven to 350°F (177°C) conventional or 325°F (163°C) fan. Beat crumbled almond paste with 100 g sugar until fine, then beat in butter, yolks, extract and salt. Stir in flour. In a clean bowl whip whites to soft peaks, gradually add the remaining 50 g sugar and whip to glossy peaks. Fold into the almond mixture.
Color and bake three layers
- 2Color and bake three layersWeigh the batter into three equal portions, about 300 g each. Mix red coloring into one, green into another and leave one plain. Spread each in its own pan. Bake one pan at a time for 12–14 minutes, allowing 42 minutes for all three. The center should spring back lightly without wet batter.
Cool and compress
- 3Cool and compressRest each layer in its pan 10 minutes, then lift onto a rack and cool another 30 minutes. Put green cake on a parchment-lined board, spread with 80 g jam, add ivory cake, spread with 80 g jam and add red cake. Wrap, cover with a flat pan and a evenly distributed 1-pound weight, and refrigerate 8 hours.
Coat and cut
- 4Coat and cutGently melt half the chocolate in short microwave bursts, about 3 minutes of hands-on time. Spread over the red layer and let set 30 minutes. Turn over with a second board, melt and spread remaining chocolate over the green layer, then set 30 minutes. Cooling and setting total 100 minutes including the layer rest. Trim only ragged edges and cut the square into 4 rows by 8 columns for 32 pieces with all three colors visible.
Chef’s Science & Pro Tips
Ingredient science
Use firm almond paste with roughly equal almond and sugar content; soft canned almond filling behaves differently.
Technique & texture
Spread batter right into the corners so the three sheets align.
Finishing & serving
For cleaner cuts, let refrigerated chocolate lose its brittle chill and wipe a warm, dry knife between slices.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Serving only | Bring out only the portions to be served; keep the remainder refrigerated. |
| Refrigeration | Up to 5 days | Keep finished pieces airtight with parchment between layers. |
| Raw freezing | Not recommended | Bake the aerated batter promptly. |
| Baked freezing | Up to 1 month | Freeze the compressed jam-filled slab before chocolate coating, wrapped airtight. |
| Restoring | Overnight | Thaw wrapped in the refrigerator, then coat and slice. |
Notes
- Use firm almond paste with roughly equal almond and sugar content; soft canned almond filling behaves differently. Spread batter right into the corners so the three sheets align. For cleaner cuts, let refrigerated chocolate lose its brittle chill and wipe a warm, dry knife between slices. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 32; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
THE COOKIE INDEXITALIANCHRISTMAS COOKIES
Frequently Asked Questions
Are these a regional Italian cookie?
This is an Italian-American bakery style, presented here as a home adaptation.
Can I use one pan?
Yes, but cool the pan fully and reline between layers; add that waiting time to the schedule.
Why did my chocolate crack when sliced?
A very cold thick coating fractures easily. Let the slab stand briefly and cut with a warm, dry knife.
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Send this recipe to someone who loves to bake.
