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Italian Rainbow Cookies are dense almond scented cake layers with raspberry and apricot jams nestled between the sheets of sponge cakes.
This three layer cake is then topped with melted chocolate and a generous sprinkle of festive nonpareils for a truly eye catching and special holiday treat. They’re almost too pretty to eat and totally irresistible!
This post was originally published in December of 2015 and republished December 14, 2018 with updated photos and content.
When planning my Christmas baking, these pretty Italian rainbow cookies are one of my very first to make.
You can bake them up to two weeks before Christmas as this allows the flavours to mellow. Also, both the raspberry and apricot jams layered between the sponge cakes keeps these rainbow cookies moist and packed full of yummy flavours.
I love them not only for their almond scent but also for their visual appeal. They’re bright and cheerful adorned with festive sprinkles and instantly put me in my happy place! They’re little morsels of deliciousness on a platter!
These Italian Rainbow Cookies have graced my Christmas cookie tray for many years and have always been one of the first to disappear.
Italian Rainbow Cookies with Homemade Almond Paste
I had always made these cookies with store bought almond paste before but where I live a good almond paste is always hard to find. Nowadays I much prefer making my very own.
You’re going to find it so so easy to make! And, I’ve simplified it from the original recipe I posted a few years back from Kristina Castella’s cookbook titled Crazy About Cookies.
I’ve omitted the simple syrup as this made the paste a little too loose which had some readers skeptical. Although it had worked wonderfully, it yielded more than you would need to make these rainbow cookies. My revised version makes just enough to use in this recipe.
Ingredients for Homemade Almond Paste
All you need are a few simple ingredients.
- blanched almonds (see note below for blanching your own)
- powdered sugar
- almond extract
- water
How to Blanch Almonds
Place the almonds in a pot of boiling water and allow to simmer for about 60 to 70 seconds. The almonds will start to rise and bob on the surface. The skin will have a shrivelled up appearance.
Drain the almonds and run under cold water then pat dry with a clean dish towel.
One at a time, gently press on the almond between your thumb and index finger to release the nut from its skin.
Allow the blanched almonds to dry at room temperature, on a clean dish towel, before proceeding with the recipe. This can also be done overnight.
If you’re pressed for time you can dry the almonds in a low heated oven for 5 minutes or so.
Once the almonds are dry simply pulse them in a food processor with powdered sugar, almond extract, some water and your good to go!
However if making your own seems somewhat daunting, by all means go for the store bought almond paste…whatever works for you is fine.
They’re absolutely wonderful any time of the year but are extra special for Christmas and will impress your guests!
Simply plate, serve and enjoy with your favourite cup of coffee or tea!
If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!
Italian Rainbow Cookies
Ingredients
ALMOND PASTE
- 1 1/4 cup blanched almonds (To blanch your own see note below)
- 1 1/4 cup icing sugar
- 1 1/2 teaspoons almond extract
- 3 tablespoons water
CAKE LAYERS
- 1 1/4 cups almond paste
- 1 cup butter (softened)
- 1 cup sugar
- 4 large eggs (separated)
- 2 cups all-purpose flour
- 10-12 drops red food colouring
- 10-12 drops green food colouring
- 1/2 cup seedless raspberry jam
- 1/2 cup apricot jam
- 1 1/2 cups semisweet chocolate chips
- chocolate sprinkles (of your choice)
Instructions
ALMOND PASTE
- Place the almonds and 1/4 cup of the icing sugar in a food processor and pulse until the mixture has the appearance of coarse sand.
- Add in the remaining sugar and pulse until the mixture is very fine.
- Add the almond extract and water then pulse again until thoroughly combined. Set aside.
CAKE LAYERS
- Butter three, 13 inch by 9 inch baking pans. Line the pans with parchment paper and grease the paper.
- Preheat oven to 350*F
- In a large bowl, cream together the almond paste, butter, sugar and egg yolks until fluffy and smooth.
- Stir in the flour.
- In a small mixing bowl, beat the egg whites (with clean beaters) until soft peaks form.
- Fold the beaten egg whites into the cake batter until it is thoroughly blended.
- Divide the cake batter equally among three small bowls.
- Colour one portion with the red food colouring and one with the green and leave the third portion uncoloured.
- Spread each portion of cake batter into the prepared pans, smoothing the top with an offset spatula.
- Bake in preheated oven for about 10-12 minutes, until the edges are a light golden brown.
- Transfer the pans on a cooling rack.
- Once cooled, invert the green layer onto a cookie sheet and peel off the parchment paper. Spread the raspberry jam evenly all over.
- Top with the uncoloured layer and spread evenly with the apricot jam.
- Top with the pink layer and cover with saran wrap or cling wrap.
- Set a cookie sheet on top to compress the layers together. Refrigerate overnight.
- The next day, melt the chocolate in the microwave, in 15 second intervals until melted. Spread the melted chocolate over the pink layer and top with sprinkles of your choice.
- Set aside and allow the chocolate to harden.
- Once the chocolate is set, trim off the edges with a sharp knife.
- When ready to serve, cut 1/2 inch strips across the width and then each strip into 4 pieces. Store in airtight container and keep refrigerated.
Notes
Beautiful cookies and recipe Marisa! Thanks for sharing.
Thank-you Lili 🙂
These are so festive and happy!
Yes, festively delicious…thanks Diana 🙂
And so versatile! The colors can change for fun all year! Can you explain why the 2-week wait is better (other than mellowing the flavor out)? You completely finish the whole recipe and then wait?
Hi Kera, the cookies are ready to eat the following day, right after the chocolate has set. However if you bake a lot during the holidays this is a good tip to know, that the cookies only get better as they mellow in the fridge and still remain fresh. Hope this helps 🙂
Should they be in the fridge or freezer?
They keep well in the fridge for two weeks. But for longer storage I would freeze them!
They are too pretty to eat!
Lol…thanks Tony 🙂
These are the most beautiful cookies I have ever seen! I love this special recipe Marisa! They must be hard to make! I would love to try them and they would be impressive for sure!
Thanks dear Lynz! They are not difficult at all, just a few simple steps and the end results are really quite pretty and festive around this time of the year. If making your own almond paste seems somewhat complicated you can easily use the store bought variety. This was the first time I made my own and it worked perfectly in the recipe. Let me know if you ever give it a go 🙂 Hugs Lynz!
They are simply lovely and would be so beautiful any time but especially this time of year! Very special Marisa!
Thanks Lynz…I think serving them to family and friends will certainly make them feel special. 🙂
I think so too, I love this Marisa!
xoxo 🙂
xoxo
These are simply gorgeous, Marisa! I’ve always wanted to make them. Lovely work as always ♥
Thanks Lana…that is so kind of you! They are a must every Christmas 🙂
Beautiful…..and I can taste them from here!!! Buon Natle!!! Kat
lol!!! Thanks Kat 🙂
These are beautiful Marisa, I have always wondered how to make the rainbow cookies. I always get them when I go to the Italian bakery but never thought of making them myself, this is much better. I also love how soft the color is. I know it can be more vibrant but love how yours look.
I initially sent off to make them vibrant but then loved the shade I achieved especially the pistachio color. Thank you for visiting 🙂
Thank-you…yes quite delicious and they disappear pretty quickly. Thanks for visiting 🙂
Marisa, these cookies look picture perfect! Wow! they sure are impressive. thanks for sharing the recipe and the step by step photos!
Thanks Sandyha…they really stand out on a cookie platter and what fun they are to make!!!
I really like this blog! The pix and recipes are great. I like these cookies and get them at a nearby Italian bakery.
Thank-you so much, that is very kind! The rainbow cookies are fairly easy to make……looking forward to following your blog?
So pretty Marisa and perfectly festive for this season!
Thanks Annika, they’ll brighten up any cookie platter for sure!
Can I use a casserole 9×13 dish?
Hey Olivia, I don’t see why not!
Dear Marisa,
Your desserts are picture perfect and inspiring!
I made the Italian rainbow cookies for the first time this week.
Your directions were easy and precise. I even blanched my own almonds to make a paste as instructed.
It was super intimidating to conquer the recipe let alone have it taste delicious and be moist but not gummy.
Guess what?! I did it! Right out of the gate, it’s a keeper! The only edit was adding a bit of organic palm shortening to my milk chocolate and semisweet chocolate to make it glossy. And I glazed both sides with the chocolate; milk on one, semisweet on the other.
Your so talented, a culinary inspiration and the sort of lady I would love to be neighbors with!
Thank you for sharing your heritage and amazing recipes! Your Arancini recipe is next!
Happy Holidays!🎄
Hi Kimberly, you made my day with your very lovely comment and I’m so happy to hear it was a success!
I love your tweak with the organic palm shortening…I may just have to give that a go one day!
You sound like the neighbour I’d love to have…everyday would be a tea party! Enjoy the arancini, they’re delicious and happy holidays!
Hi
I would like to make these cookies but was wondering if there was a healthier way to colour the batter. Do you think I could use jello powder…?…
I’m assuming you are referring to an all natural jello product… but I have no idea if it would work!
You can try some raspberry jam for the red colour and pistachio paste for the green!
Hope this helps. Do let me know if you give it a try!
Hi , can this cake be made with custard instead of apricot jam , I had it at a bakery with it in it , but this cake was a request from a customer, if so can you please tell me how I can make it
Josie, I’ve never had or even come across rainbow cookies with custard between the layers. It sounded intriguing so I googled it hoping I could help you with that but nothing came up.
Has anyone tried cherry preserves instead of raspberry? I know almond and cherries are a great combo but wasn’t sure if it’s right for this cake?
Julie cherry jam would be wonderful!
If we are using store bought almond paste, how many ounces are needed for this recipe? Thank you!
Hi Rita, that would be 8 ounces!