Italian Rainbow Cookies

Italian Rainbow Cookies

These Italian Rainbow Cookies are a colorful, almond-flavored treat with layers of raspberry jam and a smooth chocolate glaze. Perfect for holiday trays or special occasions, their vibrant red, green, and plain layers are as festive as they are delicious!

Course Dessert

Cuisine Italian American

Prep Time 30

Cook Time 7

Total Time 37

Servings Cookies

Calories 92kcal

Author Meghan Birnbaum

Equipment

Food processor
Mixer with paddle attachment
Three 11x7-inch baking dishes
Parchment paper or waxed paper
Offset spatula
Wire cooling racks
Sharp knife

Ingredients

1 cup sugar
3-½ ounces almond paste cut into small pieces
4 large eggs room temperature
1 cup all-purpose flour
1 cup butter melted and cooled
½ teaspoon salt
½ teaspoon almond extract
6 to 8 drops red food coloring
6 to 8 drops green food coloring
¼ cup seedless raspberry jam

Glaze

1 cup semisweet chocolate chips
1 teaspoon shortening

Get Recipe Ingredients

Instructions

Prepare the batter: Add sugar and almond paste to the food processor, processing until well combined and crumbly. Transfer to a mixing bowl and, using a mixer with a paddle attachment, beat in eggs until thick and pale, about 2-3 minutes. Gradually add the flour, melted butter, salt, and almond extract, mixing until smooth.
Divide and color the batter: Divide the batter into three equal portions. Tint one portion red, another green, and leave the third plain.
Bake the layers: Spread each portion into a greased 11x7-inch baking dish, smoothing the tops evenly. Bake in a preheated oven at 375°F (190°C) for 7-11 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Assemble the layers: Place the red layer on a piece of waxed paper. Spread 2 tablespoons of raspberry jam evenly over the top. Top with the plain layer and spread with the remaining jam. Add the green layer on top, pressing gently to ensure the layers stick together. Refrigerate for 20 minutes to set.
Prepare the glaze: Melt the chocolate chips and shortening in the microwave, stirring until smooth. Spread half the glaze over the top (green) layer and refrigerate for 20 minutes. Flip the cake over and spread the remaining glaze over the bottom (red) layer. Chill again for 20 minutes.
Trim and slice: Using a sharp knife, trim the edges of the cake for clean sides. Cut the rectangle lengthwise into four equal strips. Slice each strip into ¼-inch pieces to form individual cookies.

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