Perfect Italian Rainbow Cookies Recipe with Easy Chocolate Coating Steps
A classic Italian layered almond cookie with vibrant colored cake layers, tart jam, and a smooth bittersweet chocolate coating. This recipe is approachable, rewarding, and perfect for celebrations.
- Prep Time: 20 minutes
- Cook Time: 36 minutes
- Total Time: 1 hour 50 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: Italian
Ingredients
Scale
- 7 ounces almond paste (about 200g)
- 3/4 cup granulated sugar (about 150g)
- 1/2 cup unsalted butter, softened (about 115g)
- 4 large eggs, room temperature
- 1 cup all-purpose flour (about 125g)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Seedless raspberry or apricot jam, about 1/2 cup total (divided between layers)
- Red, yellow, and green gel food coloring
- 8 ounces bittersweet chocolate chips (about 225g)
- 1 tablespoon vegetable oil or coconut oil
Instructions
- Line a 9×13-inch baking pan with parchment paper, letting excess hang over edges for easy removal. Lightly grease the parchment to prevent sticking. (5 minutes)
- In a large bowl, cream together almond paste and granulated sugar using a mixer on medium speed until smooth, about 3-5 minutes.
- Beat in softened unsalted butter until creamy. Then add eggs one at a time, beating well after each addition for smooth consistency.
- In a separate bowl, sift together all-purpose flour, baking powder, and salt.
- Gradually fold the flour mixture into the wet batter using a rubber spatula. Mix gently until just combined.
- Stir in vanilla extract and almond extract.
- Divide the batter evenly into three bowls. Add red gel food coloring to one, yellow to another, and green to the last. Mix gently to combine.
- Spread the red batter evenly in the bottom of the pan using an offset spatula. Bake at 350°F (175°C) for 10-12 minutes until just set and lightly golden. Let cool slightly.
- Spread a thin layer (about 1/4 cup) of seedless raspberry or apricot jam over the red layer. Spread the yellow batter evenly over the jam and bake another 10-12 minutes.
- Repeat with jam and the green batter for the final layer, baking the same way.
- Cool the entire cake in the pan for at least 30 minutes, then chill in the fridge for 1-2 hours to firm up for clean slicing.
- Using a sharp serrated knife, cut into rectangular cookies about 1-inch wide. Wipe the knife between cuts for neat edges.
- Melt bittersweet chocolate with vegetable or coconut oil in a double boiler or microwave in 30-second bursts, stirring until smooth.
- Dip each cookie into the melted chocolate, covering the top and sides. Place on a parchment-lined cooling rack. Chill until chocolate is firm, about 30 minutes.
Notes
Use quality almond paste for best flavor and texture. Keep batter layers even for neat appearance. Melt chocolate gently and add oil to prevent seizing. Chill cake thoroughly before slicing for clean edges. For dairy-free, swap butter and chocolate accordingly. Gluten-free flour can be used but expect denser texture.
Nutrition
- Serving Size: 1 cookie (about 2 in
- Calories: 200
- Sugar: 15
- Sodium: 90
- Fat: 12
- Saturated Fat: 5
- Carbohydrates: 22
- Fiber: 1
- Protein: 4
Keywords: Italian rainbow cookies, layered cookies, almond cookies, chocolate coated cookies, festive cookies, almond paste cookies