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