Classic Italian Rainbow Cookies: Step-By-Step Recipe & Guide
Almond sponge, tart jam, and silky chocolate come together for festive homemade bars.
Classic Italian Rainbow Cookies: An Essential Guide
The appeal of rainbow cookies goes far beyond their striking, tri-colored layers. With rich almond flavors, a tart stripe of raspberry jam, and smooth dark chocolate, these iconic bakery treats are a beloved favorite at holiday gatherings and celebrations year-round. Homemade versions are entirely achievable—and absolutely remarkable!
If you’ve ever gazed longingly at these festive cookies behind a glass bakery counter, get ready to create them in your own kitchen. Each step, from mixing richly flavored batter to assembling delicate layers, is covered in detail below.
What Are Rainbow Cookies?
Rainbow cookies—also known as Italian rainbow cookies, seven-layer cookies, or tricolor cookies—originated in Italian-American bakeries. Although called cookies, they are more like cake bars:
- Three thin, vibrant layers of almond-flavored sponge cake
- Fruit jam sandwiched between each layer for sweetness and structural integrity
- Chocolate coating top and (sometimes) bottom for a crisp finish
Traditionally, the colors mimic the Italian flag: green, white, and red.
Rainbow Cookie Overview: Why You Should Make Them
- Impressive and festive: Their striking appearance brightens any dessert tray.
- Deep almond flavor: Almond extract infuses all the layers—no need for expensive marzipan.
- Make-ahead friendly: Cookies must chill for hours, so you can work ahead for parties or holidays.
- Endless variations: Change jam flavors, play with chocolate types, or use different food colorings for other occasions.
- Great for gifting: They hold up beautifully and stack neatly in boxes.
Gather Your Ingredients
| Ingredient | Amount | Tips |
|---|---|---|
| Unsalted butter (softened) | 2 cups | Room temperature ensures smooth mixing |
| Granulated sugar | 1 3/4 cups + 1 1/2 tbsp | Divided use |
| Eggs, separated | 6 large | Whites beaten separately |
| Almond extract | 1 Tbsp | Key for classic flavor |
| Kosher salt | 1 tsp | |
| All-purpose flour | 3 1/4 cups | Sift for fluffier layers |
| Red & green food coloring | As needed | Gel or liquid types both work |
| Seedless raspberry jam | 2/3 cup | Divided for layers |
| Semi-sweet chocolate chips | 2 cups | For melting and coating |
| Nonstick baking spray | – | For greasing pans |
| Parchment paper | – | Prevents sticking, aids in handling layers |
Equipment Checklist
- Electric mixer (stand or handheld)
- 3 baking pans or quarter sheet pans (9×13-inch)
- Parchment paper
- Mixing bowls
- Offset spatula or large regular spatula
- Serrated knife
- Wire rack
- Double boiler or microwave (for melting chocolate)
Step-by-Step Instructions: Making Rainbow Cookies
1. Preparation & Pan Setup
Preheat your oven to 3506F with racks in the upper and lower third. Grease three 9×13-inch pans with nonstick spray and line each bottom with parchment, leaving some overhang for easier removal.
2. Make Almond Cake Batter
- Beat butter and sugar: Using a mixer with a paddle, beat the butter with 1 3/4 cups sugar on medium speed (about 3 minutes) until fluffy and pale.
- Add yolks: Beat in egg yolks, one at a time, mixing well after each. Stir in almond extract and salt.
- Add flour: Reduce mixer speed to low. Gradually add flour until just combined—do not overmix. Set aside.
3. Whip Egg Whites Separately
- Beat egg whites: In a clean bowl, beat the 6 egg whites with a handheld mixer on medium-high until foamy (30 seconds).
- Add sugar and whip to peaks: Gradually add in remaining 1 1/2 tablespoons sugar and continue beating until stiff peaks form (when lifted, the mixture holds a peak).
- Fold in whites: With a spatula, gently fold one third of whipped egg whites into the butter-flour batter to lighten. Continue folding in remaining whites, just until smooth and completely combined—do not overmix.
4. Color the Batter & Spread in Pans
- Divide: Evenly separate batter into three bowls.
- Dye two bowls:
- Add red coloring to one bowl for a bold, festive layer.
- Add green coloring to another bowl for the iconic tricolor look.
- Leave the third bowl plain for the white layer.
- Spread: Scrape each colored batter into a prepared pan and smooth with an offset spatula for even thickness. The batter will be thinly spread.
- Bake: Bake in two racks, rotating halfway, for approximately 10-12 minutes or until just set with barely any color. Layers should be soft but not browned.
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5. Cool Layers & Stack with Jam
- Cool in pans: Let cake layers cool fully in their pans on wire racks.
- Loosen and peel: Using the parchment overhang, carefully lift each layer out when cool.
- Jam time: Place green layer (or your chosen base color) on a large piece of plastic wrap. Remove parchment, then spread half the jam evenly over it.
- Stack white layer: Carefully transfer the white layer atop the green. Remove its parchment, and spread remaining jam on top.
- Finish with red layer: Place red layer on top. Remove parchment. You should now have a neat 3-color stack with jam between each.
- Compress and chill: Wrap the stack tightly in plastic wrap. Top with a baking sheet and weigh down with cans. Refrigerate at least 4 hours, preferably overnight. This step fuses the layers and sets up clean slicing.
6. Chocolate Coating
- Melt chocolate chips: Use a double boiler or microwave at low power, heating chips with frequent stirring until just melted and smooth.
- Remove chilled stack: Unwrap and invert onto a cutting board. Remove plastic wrap and parchment.
- Spread chocolate: Pour half the melted chocolate over the top and smooth into an even layer with an offset spatula. Let set at room temperature or briefly in the fridge.
- Optional bottom coating: If desired, flip and repeat with remaining chocolate for chocolate on both sides, which makes very neat, bakery-style cubes.
7. Cutting the Bars Like a Pro
- Chill first: Let the whole, uncut cookie sheet chill until firm (this prevents crumbs and chocolate cracking).
- Hot knife trick: To cut cleanly through the chocolate, dip your sharp knife blade in very hot water, wipe dry, then press gently through the chocolate before slicing down. Repeat for each slice.
- Cut squares: Trim any ragged edges, then cut into 1-inch squares or rectangles, as desired.
Baker’s Tips & Variations
- No marzipan, no problem: Almond extract delivers flavor with less cost and effort.
- Parchment is crucial: Removing thin cake layers is easy if pans are lined.
- Only one pan? Bake layers sequentially and cool the pan under cold water before starting the next to keep batter from overbaking.
- Jam options: Raspberry is classic for its tartness, but apricot, strawberry, or cherry work well too.
- Chocolate varieties: Try milk or dark chocolate chips for slightly different sweetness and snap.
- Double-coat in chocolate: Classic bakery versions coat both sides—upscale and extra delicious.
Make-Ahead & Storage
- Storage: Store rainbow cookies in an airtight container, layers separated by parchment or wax paper, for up to 1 week at room temperature, or up to 2 weeks in the fridge.
- Freezing: They freeze beautifully—wrap tightly and store up to 2 months. Defrost in the refrigerator overnight before serving.
Serving Suggestions
- Holiday trays: A must for Christmas, Hanukkah, or Italian cookie assortments.
- Gifts: Stack in cellophane bags or boxes for hostess gifts.
- Dessert tables: Arrange with biscotti, pignoli, or amaretti for an Italian-themed platter.
Frequently Asked Questions (FAQs)
Q: How do you get such thin, even layers?
A: Use three separate 9×13-inch pans, spread batter evenly, and dont overbake. If you only have one pan, cool thoroughly with cold water in between bakes.
Q: My chocolate cracks when I cut the cookies. What am I doing wrong?
A: Chilling the sheet before slicing and using a hot, dry knife will gently melt the chocolate before cutting, preventing cracks and giving you clean lines.
Q: Do I have to use raspberry jam? Can I substitute?
A: Raspberry is classic for its sharp contrast against the sweet cake, but apricot, strawberry, cherry, or orange marmalade all make beautiful alternatives.
Q: How long do rainbow cookies keep?
A: Up to a week at room temperature (in an airtight container), two weeks in the fridge, or two months in the freezer.
Q: Can I use artificial almond flavor?
A: Yes. Pure extract is best, but artificial almond flavor also works. Use sparinglyits strong!
Nutrition Facts (Approximate Per 1-Inch Square)
| Calories | Fat | Carbs | Sugar | Protein |
|---|---|---|---|---|
| 120 | 7g | 14g | 10g | 2g |
Summary
Rainbow cookies are a showstopping Italian-American classic. Their secret? Carefully stacked cake layers, vibrant colors, a tangy jam center, and crisp chocolate shell. Follow these step-by-step instructions and pro tips for bakery-quality results. Roll up your sleeves, gather your ingredients, and let your creativity shine—the rainbow awaits!
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