Italian rainbow cookies are the little striped squares you find in every Italian American bakery at Christmas. Each one has three thin layers of moist almond sponge colored red, white, and green, glued together with apricot or raspberry jam, then sealed top and bottom with dark chocolate.
They look fancy, but the method is straightforward. You make one almond paste batter, divide it into three, bake the thin layers, then stack, press, and coat. The overnight press in the fridge is the secret to perfect, even stripes and that dense, almost marzipan-like bite.
Love Italian holiday treats? Try my pizzelle, the cranberry pistachio biscotti, and this pumpkin tiramisu. For more cookie tray favorites, bake spritz cookies.
JUMP TO
- Why You’ll Love This Italian Rainbow Cookies
- What Is Italian Rainbow Cookies?
- Ingredients
- Kitchen Equipment
- Ingredient Tips
- How to Make Italian Rainbow Cookies
- Expert Tips for Perfect Italian Rainbow Cookies
- Delicious Variations
- What to Serve with Italian Rainbow Cookies
- Storage Instructions
- Can You Make It Ahead?
- Common Mistakes to Avoid
- Estimated Nutrition
- Frequently Asked Questions
- Conclusion
Why You’ll Love This Italian Rainbow Cookies
These cookies are a showstopper on any holiday cookie tray.
Bakery Quality
Real almond paste gives that rich, moist bakery flavor.
Festive Colors
The red, white, and green stripes look like Christmas.
Make Ahead
They get better after a day or two in the fridge.
Lots of Cookies
One batch makes about 60 small squares.
Freeze Beautifully
Perfect for spreading holiday baking over several weeks.
What Is Italian Rainbow Cookies?
Rainbow cookies, also called tricolor cookies, seven layer cookies, or Venetians, were created by Italian American bakers in New York. The colors honor the Italian flag.
Despite the name, they are more like a mini layer cake than a cookie. The sponge is made with almond paste, butter, and whipped egg whites, so it stays tender and moist for days.
The name seven layer cookie comes from counting all the layers: three sponges, two jam layers, and two chocolate coatings.
Ingredients
Almond Sponge
| Ingredient | Amount | Purpose |
|---|---|---|
| Almond paste, crumbled | 8 ounces | Rich almond flavor |
| Granulated sugar, divided | 1 cup | Sweetness |
| Unsalted butter, softened | 1 cup | Moist texture |
| Large eggs, separated | 4 | Structure and lift |
| Almond extract | 1 teaspoon | Extra almond flavor |
| All-purpose flour | 2 cups | Body |
| Salt | ¼ teaspoon | Balance |
| Red gel food coloring | 10 drops | Red layer |
| Green gel food coloring | 10 drops | Green layer |
Filling
| Ingredient | Amount | Purpose |
|---|---|---|
| Apricot jam, warmed and strained | ¾ cup | Sweet glue between layers |
Chocolate Coating
| Ingredient | Amount | Purpose |
|---|---|---|
| Semisweet chocolate, chopped | 8 ounces | Coating |
| Coconut oil | 1 teaspoon | Smooth, shiny finish |
Kitchen Equipment
- Three 9×13-inch baking pans (or bake one layer at a time)
- Parchment paper
- Stand mixer or hand mixer
- Kitchen scale for dividing batter
- Offset spatula
- Plastic wrap
- A heavy book or pan for pressing
- Serrated knife
Ingredient Tips
Almond Paste, Not Marzipan
Almond paste has less sugar and more almond. Marzipan makes the layers too sweet.
Gel Food Coloring
Gel gives bright colors without thinning the batter.
Strain the Jam
Smooth jam spreads in a thin, even layer.
Room Temperature Butter
It blends smoothly with the almond paste.
Good Chocolate
Use a chocolate bar you would enjoy eating for a glossy coating.
How to Make Italian Rainbow Cookies
Step 1: Prepare
Heat the oven to 350°F. Grease three 9×13-inch pans and line with parchment.
Step 2: Beat the Almond Paste
Beat the almond paste with ½ cup sugar until crumbly and fine. Add the butter and beat until fluffy. Beat in the egg yolks and almond extract, then mix in the flour and salt.
Step 3: Whip the Whites
In a clean bowl, whip the egg whites to soft peaks. Gradually add the remaining ½ cup sugar and whip to stiff, glossy peaks. Fold into the almond batter in three additions.
Step 4: Divide and Color
Weigh the batter and divide it evenly into three bowls. Tint one red, one green, and leave one plain.
Step 5: Bake the Layers
Spread each batter thinly and evenly in its pan. Bake 10 to 12 minutes, just until set and barely golden at the edges. Cool completely.
Step 6: Stack
Place the green layer on a parchment-lined tray. Spread with half the jam. Add the plain layer, the remaining jam, then the red layer.
Step 7: Press Overnight
Cover with plastic wrap, set a baking sheet on top, and weigh it down with heavy cans or books. Refrigerate overnight.
Step 8: Coat and Cut
Melt the chocolate with the coconut oil. Spread half over the top and chill until set. Flip and coat the other side. Chill, trim the edges, and cut into 1-inch squares with a warm serrated knife.
Expert Tips for Perfect Italian Rainbow Cookies
Weigh the Batter
Equal layers make clean, even stripes.
Do Not Overbake
Thin layers dry out fast. Pull them as soon as they spring back.
Press Firmly
Pressing glues the layers and gives a dense, bakery texture.
Use a Hot Knife
Dip the knife in hot water and wipe dry before each cut.
Comb the Chocolate
Run a fork through the soft chocolate for the classic wavy pattern.
Delicious Variations
Raspberry Filling
Use seedless raspberry jam instead of apricot.
Rainbow Cookie Cake
Bake in round pans and frost with chocolate ganache.
Holiday Colors Only
Make all layers red and green for Christmas.
White Chocolate Coating
Swap dark chocolate for white chocolate.
Rainbow Cookie Bars
Cut into larger rectangles for dessert bars.
What to Serve with Italian Rainbow Cookies
Arrange the squares on a holiday cookie tray with biscotti, pizzelle, and butter cookies.
They pair beautifully with espresso, cappuccino, or a small glass of amaretto.
Storage Instructions
| Storage Method | How Long | Best Practice |
|---|---|---|
| Refrigerator | 1 week | Airtight container, parchment between layers |
| Room Temperature | 2 days | Airtight container |
| Freezer | 3 months | Wrap the uncut slab tightly |
Rainbow cookies stay moist for a long time thanks to the almond paste.
For best results, freeze the slab before cutting, then thaw in the fridge and cut.
Can You Make It Ahead?
The layers need to press overnight, so plan to start one day before you want to serve them.
You can make the entire batch up to 3 weeks ahead and freeze.
Common Mistakes to Avoid
Using Marzipan
It makes the sponge too sweet and less moist.
Deflating the Whites
Fold gently or the layers will be dense and flat.
Uneven Layers
Spread the batter right to the corners.
Skipping the Press
The layers may slide apart when cut.
Cutting Cold Chocolate with a Cold Knife
The chocolate will crack.
Estimated Nutrition
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 95 |
| Carbohydrates | 11g |
| Protein | 1g |
| Fat | 5g |
| Saturated Fat | 2g |
| Fiber | 0g |
| Sugar | 8g |
| Sodium | 15mg |
| Cholesterol | 20mg |
Estimate per square, based on 60 cookies.
Frequently Asked Questions
Conclusion
Italian rainbow cookies take a little time, but each step is simple and the result is a tray of bakery-perfect cookies.
Make a batch this Christmas and watch them disappear first from the cookie platter.
PrintItalian Rainbow Cookies: Tricolor Almond Layer Cookies
Three layers of moist almond sponge in red, white, and green, sandwiched with apricot jam and coated in dark chocolate. The Italian bakery classic at home.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Total Time: 13 hours
- Yield: 60 cookies 1x
- Category: Desserts
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Almond Sponge
8 ounces almond paste, crumbled
1 cup granulated sugar, divided
1 cup unsalted butter, softened
4 large eggs, separated
1 teaspoon almond extract
2 cups all-purpose flour
¼ teaspoon salt
10 drops red gel food coloring
10 drops green gel food coloring
Filling
¾ cup apricot jam, warmed and strained
Chocolate Coating
8 ounces semisweet chocolate, chopped
1 teaspoon coconut oil
Instructions
Heat the oven to 350°F. Grease three 9×13-inch pans and line with parchment.
Beat the almond paste with ½ cup sugar until crumbly and fine. Add the butter and beat until fluffy. Beat in the egg yolks and almond extract, then mix in the flour and salt.
In a clean bowl, whip the egg whites to soft peaks. Gradually add the remaining ½ cup sugar and whip to stiff, glossy peaks. Fold into the almond batter in three additions.
Weigh the batter and divide it evenly into three bowls. Tint one red, one green, and leave one plain.
Spread each batter thinly and evenly in its pan. Bake 10 to 12 minutes, just until set and barely golden at the edges. Cool completely.
Place the green layer on a parchment-lined tray. Spread with half the jam. Add the plain layer, the remaining jam, then the red layer.
Cover with plastic wrap, set a baking sheet on top, and weigh it down with heavy cans or books. Refrigerate overnight.
Melt the chocolate with the coconut oil. Spread half over the top and chill until set. Flip and coat the other side. Chill, trim the edges, and cut into 1-inch squares with a warm serrated knife.
Notes
Press overnight before coating.
Use almond paste, not marzipan.
Cut with a warm knife.
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 8g
- Sodium: 15mg
- Fat: 5g
- Saturated Fat: 2g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
