The classic Italian rainbow cookies are made from almond-paste–flavored sponge layers tinted green, white, and red. After baking, the thin layers are stacked with seedless raspberry preserves, wrapped and weighted so they fuse, then glazed with apricot and coated in semisweet chocolate for a jewel-like finish.
TL;DR (Quick-Answer Box)
- What it is: A classic Italian layered cookie: almond-paste sponge tinted in the colors of the Italian flag, stacked with raspberry jam and finished in chocolate.
- Why you’ll love it: These elegant cookies are rich, festive, and a standout addition to holiday cookie platters, Passover dessert spreads, or special-occasion trays.
- How to make it: Bake three thin colored sponge layers, cool and stack with seedless raspberry preserves, wrap and weight for at least 24 hours. Trim, cut into strips and slices, brush with warm apricot glaze, then coat with melted semisweet chocolate.
Featured Review
I have been using this recipe for years. It is a perfect recipe. I couldn’t conceive of eating a commercially made rainbow cookie, ever, after making these. This is the cookie everyone looks for in the cookie tray. As I type this, I have my triple batch being weighted down. I feel like we are all in this little exclusive club. The club for those that make Carole Walter rainbow cookies. An elite club for an elite cookie lol!
Leeann Miceili
There’s a reason Italian rainbow cookies appear on nearly every Italian‑American dessert platter: they announce celebration. With three thin almond sponge layers in green, white, and red, sandwiched with raspberry preserves and finished in chocolate, they deliver almond, jam, and chocolate in each bite—essentially a tiny, elegant dessert.
Think of them as a delicate confection rather than a drop cookie. The batter becomes a soft, dense sponge when baked in very thin sheets; stacking and weighting the layers overnight is the key to their signature texture. Weighing the wrapped slab compresses the layers so the preserves glue them together and the flavors meld. A thin layer of apricot glaze seals the surface so the melted chocolate adheres smoothly. Once chilled and trimmed, the stack is sliced into small bars that keep well and often taste even better after a few days.
These cookies go by other names—Neapolitan or Venetian cookies—and while they’re a Christmas staple, they’re versatile. Use matzo cake meal instead of flour for Passover, or cut the finished bars into hearts for Valentine’s Day. The recipe calls for a few steps—three pans, color, and a bit of patience—but the technique is straightforward, forgiving, and ideal for making ahead. You can freeze the uncut slab or the finished cookies and slice as needed.
Chow,
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If you make this recipe, or any dish on LC, consider leaving a review, a star rating, and your best photo in the comments below. I love hearing from you.–David
Featured Review
Rainbow cookies, what a delight. Colorful, smell so good, the taste delicious, thank you ever so much for this most precious recipe. For years I searched and tried every recipe I found. Tried them once and never again. Last year I found this one and asked everyone to have only one so everyone could at least have a taste. This year I have made two batches. I hope it will be enough, I really don’t think so. Next year there will be three batches. Thank you, again, and again. Happy holidays with blessings!!!
Marta
Italian Rainbow Cookies
Ingredients
- 12 ounces (1½ 8-ounce cans) almond paste
- 1 cup unsalted butter, slightly firm
- 1 cup sugar
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour, spooned and leveled (or 1½ cups sifted matzo cake meal)
- ½ teaspoon salt
- 6–8 drops green food coloring
- 8–10 drops red food coloring
- ¼ cup seedless raspberry preserves
- Up to 1 cup apricot preserves
- 10 ounces semisweet chocolate, coarsely chopped
Instructions
Make the layers
- Position oven racks in the upper and lower thirds and preheat to 350°F (175°C). Lightly butter three 12¼ x 8¼ disposable aluminum pans (or three quarter-sheet pans). Line with parchment, then butter the parchment and sides.
- Break almond paste into pieces and process in a food processor until finely chopped, or grate it.
- In a mixer fitted with the paddle, beat butter on medium-low until smooth. Increase speed to medium, add almond paste and beat until lighter in color, about 2 minutes. Add sugar in a steady stream and beat 1 minute. Add egg yolks and vanilla, beating to combine; scrape down bowl as needed.
- Combine flour and salt; add to batter in three additions at low speed, mixing just until incorporated.
- In a clean bowl with the whip attachment, beat egg whites until frothy, then on medium-high until firm peaks form. Fold one-third of the whites into the batter to lighten, then fold in the remaining whites in two additions. The final batter will be a stiff dough.
- Divide batter into three equal portions (about 1⅔ cups each). Tint one portion green, one portion red, and leave one uncolored. Spread each portion evenly in its prepared pan using an offset spatula; wetting the spatula lightly helps if the batter is stiff.
- Bake 10–12 minutes, until tops are set but not browned. Cool in pans on wire racks until cool enough to handle, then invert and peel off parchment.
Assemble the layers
- Place a large sheet of plastic wrap on a cookie sheet. Invert the green layer onto the plastic, top side down. Spread 2 tablespoons raspberry preserves over it. Place the plain layer, top side down, on top and press to align. Spread another 2 tablespoons preserves and top with the pink layer, top side up. Align and press the three layers together.
- Wrap the stack tightly in plastic, place on a cookie sheet, top with another sheet and weight with heavy books to compress. Let stand at room temperature for at least 24 hours, turning once or twice while weighting.
Glaze and finish
- Unwrap the compressed stack and trim ¼ inch from all sides. Cut the stack into five equal strips (about 1¼ inches wide) and place on a wire rack set over a cookie sheet.
- To make apricot glaze, heat apricot preserves with 2 tablespoons water until boiling, simmer 1 minute, then strain and discard pulp. Brush a thin layer of warm glaze on top and sides of each strip; let stand 30 minutes or longer.
- Melt the chocolate in a bowl set over simmering water, stirring gently until smooth and tepid. Working one strip at a time, spoon chocolate down the length and spread evenly over top and sides. Let chocolate set at room temperature (this can take several hours), then slice each strip into 5/8-inch cookies.
Notes
Storage
Store in an airtight container, layered between wax paper, for up to three weeks. These cookies freeze well (preferably before slicing) and improve with a day or two of resting.
Adapted From
Great Cookies
Nutrition
Calories: 88 kcal
Carbohydrates: 10 g
Protein: 1 g
Fat: 5 g
Nutrition information is an approximation.
Recipe Testers’ Reviews
Only a portion of tested recipes make it onto the site; this one passed rigorous blind testing and earned the Leite’s Culinaria stamp of approval.
Ellen Fuss
These Italian rainbow cookies are wonderful. Yes, they require effort and a few special ingredients, but the result is worth it. I’ve made them with both flour and matzo cake meal for Passover; both versions turned out great. Weighed batter and extended weighting gave even layers and excellent texture. They keep well in an airtight container and freeze nicely. Follow the steps patiently and the rewards are amazing.