Before we dive into this vibrant treat, I just want to say thank you. Thank you for being here, for sharing this little moment with me, and for bringing your own joy and curiosity into the kitchen. These connections, even across screens and spatulas, mean the world to me.
Now, onto the star of today’s sweet show—the iconic Italian Rainbow Cookie. This isn’t just a cookie, it’s a triumph. Bold colors, rich almond flavor, tender sponge, and that crisp chocolate coating? Say less. Every year, they make a statement on my holiday cookie trays, and yet somehow, they vanish within minutes! I can’t believe I waited so long to capture this one!
Let’s walk through it together—it’s simpler than it looks, and the results are anything but boring!!
Ingredients
Here’s everything you’ll need to create these layered beauties:
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4 large egg whites + 1 extra egg white, room temperature
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1½ cups (12 oz / 341 g) butter, softened
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1 cup (8 oz / 225 g) granulated sugar
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1 cup + 2 tbsp (4½ oz / 128 g) almond flour
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1 cup (4 oz / 115 g) powdered sugar
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4 large egg yolks
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¼ cup (2 fl oz / 60 ml) whole milk, room temperature
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1 tbsp almond extract
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2 cups (10 oz / 284 g) all-purpose flour
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¼ tsp red gel food coloring
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¼ tsp green gel food coloring
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½ cup (5 oz / 142 g) seedless raspberry jam, warmed
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1½ cups (9 oz / 255 g) semisweet chocolate, chopped
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¼ tsp vegetable oil
How to Make Italian Rainbow Cookies
Step-by-Step Instructions:
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Set your oven to 325°F (165°C) and get three 9×13-inch quarter-sheet pans ready by lining them with parchment paper and greasing them thoroughly.
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Whip egg whites to stiff peaks (about 3–5 minutes) and set aside.
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In a large bowl or stand mixer, cream butter and granulated sugar until pale and fluffy (around 3 minutes).
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Reduce the mixer speed and gradually mix in the almond flour, powdered sugar, egg yolks, milk, the last egg white, and almond extract.
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Gently fold in all-purpose flour, then incorporate the whipped egg whites—this gives the cookie its delicate sponge texture!
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Divide the batter evenly into 3 bowls:
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Tint one red
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One green
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Leave one plain
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Spread each batter into your prepared pans and bake for 10–12 minutes, rotating halfway. Don’t overbake—they should remain pale and soft.
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Once cooled, assemble the layers:
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Start with green, spread half the jam
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Add white, spread remaining jam
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Top with pink
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Wrap tightly with plastic, weigh down with a pan + some heavy cans, and refrigerate at least 4 hours or overnight. (This step really helps the layers meld together.)
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Melt chocolate and oil until smooth. Spread half on one side, chill until set, then flip and coat the other side.
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Once set, trim edges and slice into 1×2-inch rectangles. Picture-perfect and totally irresistible!
Helpful Tips
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Use gel food coloring for vibrant layers without altering texture.
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Don’t skip the weighting down step—it’s the secret to that perfect layered finish.
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A serrated knife works best when slicing—wipe clean between cuts for sharp edges!
Substitutions & Variations
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Jam swap: Apricot jam or cherry preserves work beautifully if raspberry isn’t your jam 😉.
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Dairy-free? Use plant-based butter and almond milk. Still dreamy!
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Want to amp up the almond? Add a dash of amaretto to the batter.
Frequently Asked Questions
Can I make these ahead of time?
Absolutely! They’re actually better the next day after chilling. Make up to 3 days in advance.
Do they freeze well?
Yes! Wrap tightly in plastic, then foil, and freeze for up to 1 month. Thaw overnight in the fridge.
What’s the texture like?
Soft, moist sponge with a bit of bite from the chocolate coating. Like a cake-cookie hybrid—truly one-of-a-kind.
Storage Instructions
Store your Italian Rainbow Cookies in an airtight container at room temperature for up to 3 days, or refrigerated for up to 1 week. They taste even better as the layers meld!
More Recipes You’ll Love
From my kitchen to yours, I hope these Italian Rainbow Cookies add a splash of joy to your baking adventures. Have you made these before? Let me know how yours turned out—I’d love to hear your twists and tips too!
Happy baking!
Print
Italian Rainbow Cookies: A Colorful Classic Bursting with Almond Flavor
- Total Time: 4 hours 42 minutes
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
Italian Rainbow Cookies are colorful almond sponge cake layers stacked with raspberry jam and coated in rich chocolate. A festive favorite that adds a wow factor to any dessert table! Perfect for holidays, parties, or gifting—this homemade version is as beautiful as it is delicious!
Ingredients
4 large egg whites + 1 additional egg white, room temperature
1½ cups (12 oz / 341 g) butter, softened
1 cup (8 oz / 225 g) granulated sugar
1 cup + 2 tablespoons (4½ oz / 128 g) almond flour
1 cup (4 oz / 115 g) powdered sugar
4 large egg yolks
¼ cup (2 fl oz / 60 ml) whole milk, room temperature
1 tablespoon almond extract
2 cups (10 oz / 284 g) all-purpose flour
¼ teaspoon red gel food coloring
¼ teaspoon green gel food coloring
½ cup (5 oz / 142 g) seedless raspberry jam, warmed
1½ cups (9 oz / 255 g) semisweet chocolate, chopped
¼ teaspoon vegetable oil
Instructions
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Set your oven to 325°F (165°C). Line and grease three 9×13-inch quarter-sheet pans.
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Whip 4 egg whites until stiff peaks form. Set aside.
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Cream butter and granulated sugar until pale and fluffy.
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Reduce mixer speed; add almond flour, powdered sugar, egg yolks, remaining egg white, milk, and almond extract.
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Fold in all-purpose flour, then gently fold in whipped egg whites.
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Divide batter into 3 bowls. Color one red, one green, and leave the third plain.
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Spread each batter in separate pans. Bake for 10–12 minutes until just set. Let cool.
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On the green layer, spread half the warmed jam. Add the plain layer, spread the rest of the jam, and top with the red layer.
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Wrap tightly in plastic. Weigh down with a baking sheet and chill at least 4 hours or overnight.
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Melt chocolate with oil until smooth. Spread on top, chill to set. Flip and coat the other side.
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Trim edges and slice into 1×2-inch rectangles. Enjoy!
Notes
Use gel food coloring for bold colors without affecting texture.
Raspberry jam is traditional, but cherry or apricot work great too!
Make-ahead friendly—these actually taste even better the next day.
Freeze leftovers for up to 1 month for easy holiday prep!
- Prep Time: 30 minutes (Chill Time: 4 hours)
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Protein: 2g
- Cholesterol: 25mg