Classic Italian Rainbow Cookies Recipe (2024)

I have never met anyone who didn’t love Italian Rainbow cookies. The soft and colorful layers of almond cake surrounded by chocolate make them hard to resist!

You may know these cookies as Italian flag cookies, Tri-color cookies, Venetian cookies, Neapolitan cookies, or seven-layer cookies. Whatever you call them, they are everyone’s favorite cookies. They are part of every Italian Christmas cookie platter along withCuccidati,Anginetti,Chocolate Spice Cookies, andItalian Butter cookies.

Are they cookies or cakes? The cookie layers are actually very thin almond cakes that are held together by either apricot, strawberry, or raspberry jam and then topped with another thin layer of semi-sweet chocolate. Because, they are cut into small bite-size pieces they resemble cookies, but they have the texture of little cakes.

I am not sure if there is really a version of this cookie in Italy, or if they were made popular by Italian immigrants in the United States. For many years we would only get Italian rainbow cookies from an Italian bakery at Christmas time. But then my mom started making them at home and they became part of every holiday and family celebration.

These cookies are a labor of love, but you will be rewarded with a truly special treat!

Ingredients You Need

Almond paste: Either store-bought or homemade is fine to use. It is easiest to work with when it is at room temperature and grated or broken into small pieces with your fingers.

Granulated Sugar

Unsalted Butter: The butter should be at room temperature.

Large Eggs: Separate the yolks and the whites. Let the yolks come to room temperature before starting to make your batter. I recommend keeping the egg whites cold until you are ready to use them.

Milk: Also at room temperature.

Almond extract: For extra almond flavor!

Flour: All-purpose flour works best for this recipe.

Red and Green Food Coloring: You can use either liquid or gel food coloring.

Jam, preserves or lemon curd: Typically raspberry or apricot jam is used, but my mom also likes to use lemon curd between the cake layers. I love the lemon curd because it is light and delicious!

Semisweet Chocolate Chips:You can also use milk chocolate or dark chocolate if you prefer.If you use a chocolate bar in place of the chips, you will need to chop it.

Step by Step Instructions

​1. Make Batter:

• Beat the sugar, almond paste, and 1 stick of butter until the almond paste is broken down.
• Add the remaining butter and beat until smooth. Add egg yolks one at a time, mixing well between each addition. Mix in the milk and extract.Slowly add in the flour and salt.
• In another bowl, beat the egg whites until stiff peaks form.
• Fold the whipped egg whites into the batter until it is completely blended in.

2. Bake and Assemble the Cakes:​

• Divide the batter evenly into 3 bowls. Add red food coloring to one bowl and mix well. Add green food coloring to another bowl and mix well. Leave one bowl of plain batter.
• Grease or spray three 9″ x 13″ inch baking pans with cooking spray, then line them with parchment paper. Spread each of the three cake batters in separate baking sheets and bake for 10-12 minutes in a preheated 350 degree oven. The cakes are done when a toothpick inserted in the center of the cake comes out clean. Cool completely.
• Spread a thin layer of jam or lemon curd on either the red or green cake layer. Carefully invert the plain layer on top of the bottom layer and remove the parchment paper. Spread another thin layer of jam or lemon curd on the white layer, then top it with the remaining cake layer.
• Wrap the entire cake with plastic wrap, top it with one of the baking sheets, and set some heavy cans on top to weigh it down. Refrigerate for at least 4 hours or overnight.

3. Top with Chocolate

• Using a double boiler, melt the chocolate and whisk until completely smooth.
• Remove the parchment paper from the top layer of the cake and spread the melted chocolate evenly across the top of the cake. Return the cake to the refrigerator for about 30 minutes.
• When the chocolate has hardened, use a sharp serrated knife to trim the cakes so that you create straight edges all around.
• Cut the cake into about 1 1/2″ by 3/4″ pieces.

​Baking Tips

• To make sure the cake layers bake evenly, rotate them halfway through the baking time.
• ​To make cutting the cookies easy, use a serrated knife and run hot water over it for a few seconds, then dry it off before making a slice. Repeat this with each slice you make to get nice clean cuts.
• You can coat both the top and bottom of the cakes with chocolate if you like. Once the top layer of chocolate has completely hardened, place a piece of parchment or waxed paper on it, cover it with a baking sheet, and flip the cake over. Remove the parchment from the bottom, spread a thin layer of chocolate on it and refrigerate it for at least 30 minutes.

Storage Recommendations

​Italian Rainbow Cookies can be stored in the refrigerator for up to a week. Place them in an airtight container with wax paper between layers.

​This is a perfect cookie to make ahead and freeze. I store them in a freezer-safe plastic container as I would in the refrigerator and then I wrap the whole thing in plastic wrap to avoid freezer burn. They last in the freezer for about 3 months.

Other Italian Cookiesand Desserts You Will Love

If you are looking for more Italian cookies to try you will love my easyPizzicati cookies (Italian Pinch Cookies), they are so pretty and they are perfect for any time of the year. Another Italian classic cookie recipe isPignoli cookies. These pine nut cookies are often found in Italian bakeries, but they are so expensive, and making your own is really easy.

​Since I am a chocoholic, two of my favorite desserts areChocolate Budino (Italian Pudding)andItalian Chocolate Mousse! Both are so creamy and decadent!

For the cheesecake lovers out there, I have two recipes that will hit the spot! Italian Cheesecake with RicottaandNutella Swirl Cheesecake.

I love to get your feedback so if you tried this Italian Rainbow Cookies Recipeor any other recipes on this website, please leave me a comment below. I hope you enjoy our recipes and look forward to hearing from you!

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