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Italian Rainbow Cookies Easy Tricolor Recipe with Almond Layers

Italian rainbow cookies - featured image
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These classic Italian rainbow cookies feature three colorful almond cake layers, apricot jam filling, and a glossy chocolate glaze. Moist, tender, and bursting with almond flavor, they’re perfect for holidays, celebrations, or everyday treats.

Ingredients

Scale
  • 8 oz almond paste (not marzipan)
  • 1 cup granulated sugar
  • 1 cup unsalted butter, softened
  • 4 large eggs, room temperature
  • 1 cup all-purpose flour
  • 1/4 tsp salt
  • 1 tsp almond extract
  • Red food coloring (gel or liquid)
  • Green food coloring (gel or liquid)
  • 1/2 cup apricot jam or preserves, strained if chunky (raspberry jam as alternative)
  • 6 oz bittersweet or semisweet chocolate, chopped or chips
  • 2 tbsp unsalted butter

Instructions

  1. Line a 9×13-inch pan with parchment paper, leaving an overhang. Preheat oven to 350°F (175°C). Let butter and eggs come to room temperature.
  2. Crumble almond paste into a bowl. Add sugar and beat with an electric mixer on medium until fine, sandy crumbs form (1-2 minutes).
  3. Add softened butter and beat until smooth and fluffy (2-3 minutes). Scrape down sides as needed.
  4. Beat in eggs one at a time, mixing well after each. Add almond extract and salt; mix until creamy and pale.
  5. Add flour and gently mix until just combined. Do not overbeat.
  6. Divide batter evenly into three bowls. Tint one bowl pink with red food coloring, one green, and leave the third plain. Mix until colors are vivid.
  7. Spread each colored batter into a thin, even layer in the prepared pan (bake separately if using one pan, or all at once if using three pans). Bake each layer for 10-12 minutes, until just set and edges are lightly golden.
  8. Cool layers completely in the pan, then gently lift out using parchment.
  9. Place green layer on a tray, spread half the apricot jam on top. Add plain (yellow) layer, spread remaining jam, then top with pink layer.
  10. Cover stacked layers with plastic wrap or foil. Place a baking sheet on top and weigh down with canned goods. Chill for at least 2 hours or overnight.
  11. Melt chocolate and 2 tbsp butter together in a double boiler or microwave (20-second bursts, stirring in between) until smooth and glossy.
  12. Spread half the melted chocolate over the top layer. Chill until set (about 15 minutes), then flip, peel off parchment, and glaze the other side. Chill again until firm.
  13. Trim edges with a sharp knife. Cut into 1-inch squares or rectangles, dipping knife in hot water between cuts for clean lines.
  14. Store in an airtight container, layered with wax paper.

Notes

For gluten-free, substitute a 1-to-1 gluten-free flour blend. Dairy-free? Use vegan butter and check chocolate labels. Chill layers thoroughly and weigh down for neat slices. Use natural colorings like beet juice and spinach powder for a dye-free version. Cookies taste better after a day or two as flavors meld.

Nutrition

Keywords: Italian rainbow cookies, tricolor cookies, almond layer cookies, seven-layer cookies, holiday cookies, chocolate glaze, apricot jam, easy Italian dessert

Find it online: https://norasfoods.com/italian-rainbow-cookies-easy-tricolor-recipe-with-almond-layers/