Italian Rainbow Cookies are bright and colorful bites of layered almond cake, sandwiched together with raspberry jam and coated in chocolate!
These tri-colored cookies are meant to resemble the Italian flag, but the red, white, and greenlayers also make them perfect for Christmas!
One of my favorite local Italian restaurants brings a plate of Italian Rainbow Cookies to the table at the end of every meal. These little Italian almond cookies are the perfect dessert!
They’re sweet with the rich flavor of almonds and the fruity flavor of raspberry jam. The coating of chocolate on the outside is just enough, and it cracks when you bite into it.
Yum! These have always been one of my favorites, and I often pick up a few when I’m at an Italian bakery. You’ll see them there, next to the cannoli and the classic Italian butter cookies in fun shapes.
I dare you to make it all the way home without eating one or two!
Now you can make these Italian Rainbow Cookies (that are technically miniature cakes) at home! They’ll be the perfect addition to an Italian style dinner or as a colorful feature on your holiday cookie platters.
Never heard of Italian Rainbow Cookies? You might know them by one of their other names, like Neapolitans, Venetian Cookies, Italian Flag Cookies, or 7 Layer Cookies.
Italian Rainbow Cookie Recipe Highlights
- Layers of Flavor – In each little bite-sized cookie there are three layers of nutty almond sponge cake, two layers of sweet-tart raspberry filling and two layers of rich chocolate. That’s 7 layers of deliciousness!
- A Fun Recipe – Forget everything you know about baking cookies – this recipe is completely different. Italian Rainbow cookies are in fact made of cake, so we’ll be making a delicious almond cake recipe and baking three colorful layers of it to make these.
- Enough to Feed a Crowd – This recipe makes 48 cubes, and you can technically cut them even smaller if you need to. This recipe makes wonderful edible Christmas gifts too!
Key Ingredients
Here’s what you need to make these 7 Layer Italian Almond Cookies:
Complete list of ingredients and amounts can be found in the recipe card below.
- All Purpose Flour: No need for fancy cake flour here. AP flour works perfectly.
- Butter: The base of this cake batter starts with softened, unsalted butter. It adds the perfect amount of
- Almond Paste: This sweet almond dough gives these cookies tons of nutty flavor.
- Eggs: Allow your eggs to come to room temperature, and carefully separate the whites and the yolks. We will use both in the cake batter, but they’re added at different times.
- Food Coloring: To get bold, bright colors, use gel food coloring rather than liquid food color drops.
- Jam: Raspberry jam is spread in a thin layer between the cake layers. Seedless raspberry preserves or jam is ideal. Some make this recipe with Apricot jam too!
- Chocolate Chips: Semisweet chocolate chips work great as the top and bottom layer of these cookies. You can also use a dark chocolate or semi-sweet chocolate bar, broken into pieces before melting.
How To Make Italian Rainbow Cookies
Tip!
To get clean, neat cuts, use a large serrated knife. Clean it under hot water before each slice so that it cuts through the chocolate layer easily. I also like to trim away the outside edges (they make a wonderful snack!)
Recipe Tips
- Pan Size: This recipe is designed to be baked in 3 9×13-inch baking pans, or quarter-size sheet pans. Using a different size pan is not recommended, as the layers will not be the right height.
- Layering: When moving the cake layers to stack them, you want to be gentle so that they don’t break. I like to use the parchment paper to help guide the cake sheets, then flip them over like I’m turning the page of a book. It’s also important that the cakes are completely cooled, as warm cake is much more delicate.
- Chilling: It’s important that the layered cakes are chilled under some weight. Add a piece of parchment to the top, then cover with a sheet pan and add a few cans or books to press everything down evenly. Then chill for at least 4 hours before adding the chocolate.
Storing Tips
- Keep at room temperature in an airtight container for up to 3 days. For slightly longer storage, you can keep them in the fridge for up to 5-7 days.
- If you need to layer the cookies, use pieces of parchment paper in between layers to keep the cookies from sticking together.
- To freeze rainbow cookies, wrap the cookies in a single layer in plastic wrap, then place in a freezer bag or container. Freeze for up to 2 months. Thaw at room temperature before enjoying.
More Fun and Colorful Christmas Cookies
Put those bottles of red and green gel food coloring to work with these other holiday cookie recipes!
- Peppermint Shortbread Cookies
- Cream Cheese Mints
- Church Window Cookies
- Peppermint Chocolate Macarons
- Christmas Tree Meringue Cookies
- Christmas Pinwheel Cookies
- Classic Spritz Cookies
- Grinch Cookies
Recipe FAQs
Why aren’t my eggs whipping to Stiff Peaks?
There are a few reasons why your eggs aren’t behaving properly. The most common one is that there is some fat in the egg whites, either from a bit of egg yolk or from a bowl that isn’t clean. Separate your eggs carefully! If even a speck of egg yolk is there you need to start over with new eggs.
The other two common reasons for eggs not whipping are the eggs are too old, or the eggs are too cold. Use fresh eggs, and let them sit out at room temperature before beating them.
Can I make these in other colors?
Sure! Instead of using Christmas colors or the colors of the Italian flag, dye your cake layers into whatever colors you like, or in colors that match the occasion.
Where do I buy almond paste?
You can usually find almond paste in the baking aisle of large American grocery stores, or in an aisle near the nut butters. In some stores, almond paste might be found in the international section, grouped with other European foods.
More Holiday Cookie Recipes
All Christmas Desserts →
These Italian Rainbow Cookies will be even better than the ones you find at the Italian bakery because you made them yourself!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Italian Rainbow Cookies
Equipment
- 3 9×13 inch baking pans
Ingredients
- 4 large eggs separated
- 1 cup (200 g) granulated sugar
- 7 oz. (200 g) almond paste
- 1 cup (225 g) unsalted butter
- 1 teaspoon almond extract
- 2 ¼ cups (270 g) all-purpose flour
- ½ teaspoon salt
- ¼ cup (60 ml) whole milk
- ¼ teaspoon green food coloring
- ¼ teaspoon red food coloring
- ½ cup (160 g) seedless raspberry jam
- 2 cups (340 g) semi-sweet chocolate chips
Instructions
- Preheat the oven to 325°F (160°C), or 140°C for a fan oven. Grease and line with parchment three 9×13 baking tins or quarter sheet trays. Leave the parchment paper overhanging so it’s easier to remove the cookies.
- In the bowl of a stand mixer fitted with the paddle attachment, whip the egg whites until stiff peaks form, and set aside.
- In a separate bowl, beat together the sugar and almond paste until the almond paste has been uniformly distributed through the sugar and no large lumps remain, about 3 minutes.
- Add the butter and beat until pale and fluffy, 3-4 minutes. Add the egg yolks and almond extract and mix well.
- Add the flour and salt and mix. Add the milk and stir until just combined. Gently fold in the reserved whipped egg whites in three batches.
- Divide the batter into three bowls, then add red color to one, green to another, and leave the third one plain. Mix until the batters are uniformly colored, then spread into the prepared baking tins in a thin, even layer.
- Bake in the preheated oven for 9-12 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool for 10 minutes before transferring to a wire rack to cool completely.
- Use the microwave to warm the jam, then spread half of it over the green layer.
- Top with the white layer and spread the remaining jam evenly over the top. Add the red layer on top. Transfer the three layers to a baking sheet, cover with parchment, and place another baking sheet overtop. Place some heavy cans or cookbooks on top and chill in the fridge for at least 4 hours.
- Melt the chocolate in 30-second intervals in the microwave, stirring well after each. Spread half over the top of the cookies, then allow to harden in the fridge before flipping over and spreading the remaining chocolate on the other side of the cookies. Allow to harden once more.
- Slice into 1.5” cookies by carefully using a warm knife to cut through the chocolate and cookie layers.
Notes:
- Pan Size: This recipe is designed to be baked in 3 9×13-inch baking pans, or quarter-size sheet pans. Using a different size pan is not recommended, as the layers will not be the right height.
- Layering: When moving the cake layers to stack them, you want to be gentle so that they don’t break. I like to use the parchment paper to help guide the cake sheets, then flip them over like I’m turning the page of a book. It’s also important that the cakes are completely cooled, as warm cake is much more delicate.
- Chilling: It’s important that the layered cakes are chilled under some weight. Add a piece of parchment to the top, then cover with a sheet pan and add a few cans or books to press everything down evenly. Then chill for at least 4 hours before adding the chocolate.
- To Store: Keep at room temperature in an airtight container for up to 3 days. For slightly longer storage, you can keep them in the fridge for up to 5-7 days.
- If you need to layer the cookies, use pieces of parchment paper in between layers to keep the cookies from sticking together.
- To freeze rainbow cookies, wrap the cookies in a single layer in plastic wrap, then place in a freezer bag or container. Freeze for up to 2 months. Thaw at room temperature before enjoying.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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