A classic in Italian bakeries, seven layer rainbow cookies are stacked with an almond sponge, a thin layer apricot jam and covered with chocolate.
What are Italian Rainbow Cookies
Ohh...Rainbow cookies! This takes me back to my childhood. The sweet smell of Jewish and Italian bakeries in New York, rainbow cookies were bought by the dozen by this one! For a sweet Jewish treat, try my Chocolate Matzo Toffee.
These little rainbow cookie bites are more like a petite cake bite. And let me tell you, this was no easy task! Three individual layers of almond cake, gently folded with egg whites.
Strained apricot preserves snugly smears in between the cozy layers of almond cake and gives you that little bit of sweet fruit finish. Decadent melted bittersweet chocolate coats the entire masterpiece and harden to a thin shell. Sweet fruit, moist cake, almond and thin chocolate reveal my absolute favorite childhood treat.
How to Make Italian Rainbow Cookies
- Beat egg whites and sugar to stiff peaks and set aside in another bowl.
- In a mixing bowl or stand mixer bowl, beat almond paste, sugar and butter. Add egg yolks and almond extract and mix to combine well.
- Fold in egg whites in batches until just combined.
- Divide batter among three bowls and add food coloring and mix well.
- Line a baking sheet with parchment paper and visually divide into third and spread a thin layer of batter of each color onto the baking sheet. So each color is next to each other.
- Bake at 350 degrees Fahrenheit for 10-12 minutes until cooked through and just lightly browned on top.
- Once done, let cool then flip entire cake upside down so the flat end is facing up and cut between each color, separating the three colors.
- Spread a thin layer of apricot jam on the green later, then place the white layer on top, then more apricot ham and finish with the red layer.
- Cover everything with plastic wrap and place another baking sheet on top and weigh down with a few cans and place in fridge for at least 8 hours or overnight.
- The next day, melt chocolate over a double boiler and spread a thing layer of chocolate over the entire italian rainbow cookie cake. If you want both sides with chocolate, place back in the fridge to harden chocolate and repeat on the other side.
- Cut rainbow cookies into squares and serve.
How to Cut Italian Rainbow Cookies
I've found a serrated knife works best here. Keep the cookies cold so the chocolate is hardened and gently cut through the chocolate so it doesn't shatter.
After each cut, clean knife under warm water. This will help with clean cuts.
More Favorite Cookie Recipes
- Italian Wedding Cookies
- Italian Anise Cookies
- Cinnamon Bun Rugelach
- Lemon Pistachio and White Chocolate Biscotti
Seven Layer Rainbow Cookies
LittleFerraroKitchen.com
A classic in Italian bakeries, seven layer rainbow cookies are stacked with an almond sponge, a thin layer apricot jam and covered with chocolate.
Ingredients
- 4 large eggs separated
- ½ teaspoon cream of tartar
- 1 cup sugar separated
- 1 8 ounce tube of almond paste
- 1 ¼ cups unsalted butter softened
- 1 teaspoon almond extract
- 2 cups all purpose flour
- ½ teaspoon salt
- 25 drops red food coloring *I used natural food coloring, see notes
- 25 drops green food coloring *I used natural food coloring, so it was blue and yellow, see notes
- 1 12 ounce jar apricot preserves heated and strained
- 7 ounces bittersweet chocolate
Instructions
- Preheat oven to 350 degrees Fahrenheit and butter a 13 x 9 inch baking pan and line bottom with parchment paper, leaving a 2 inch overhang, then butter the paper as well.
- Beat egg whites and cream of tartar in mixer fitted with whisk attachment at medium-high speed until they just hold stiff peaks.
- Stream in ¼ cup sugar and continue beating at high speed until whites hold stiff glossy peaks, then transfer to another bowl.
- In the same (now empty) mixing bowl, switch to a paddle attachment and beat the almond paste and remaining ¾ cup sugar until well blended, about 3 minutes.
- Add butter and beat until pale and fluffy. Add yolks and almond extract and beat until combined well, for another 2 minutes. Then reduce speed to low, then add flour and salt and mix until just combined.
- Fold half of the egg white mixture into almond mixture in batches until just combined.
- Divide batter among three bowls. Stir red food coloring into one , green food coloring into another, and leave the third batch plain. Set white batter aside.
- Line a baking sheet with parchment paper and visually divide into thirds and spread a thin layer of batter of each color onto the baking sheet. So each color is next to each other.
- Bake at 350 degrees Fahrenheit for 10-12 minutes until cooked through and just lightly browned on top.
- Once done, let cool then flip entire cake upside down so the flat end is facing up and cut between each color, separating the three colors. Spread a thin layer of apricot jam on the green later, then place the white layer on top, then more apricot jam and finish with the red layer.
- Cover entire sheet with plastic wrap and place another baking sheet on top with a few cans to weigh down. Chill for 8 hours or overnight.
- Remove weight and plastic wrap and bring layers to room temperature. Melt chocolate in a double boiler with a heat safe bowl set over a saucepan of barely simmering water, stirring until smooth.
- Trim edges of the cookie with a long serrated knife. Quickly spread half of chocolate in a thin layer on top of cake.
- Chill, uncovered, until chocolate is firm, about 15 minutes. Cover with another sheet of wax paper and place another baking sheet on top, then invert cake onto sheet and remove paper. Quickly spread with remaining chocolate. Chill until firm, about 30 minutes.
- Freeze entire cake for a few hours until everything is firm. Then it is much easier to cut with a sharp knife into squares.
- Cut lengthwise into 4 strips then cut strips cross wise into squares and serve.
Notes
I used organic food coloring and needed to use more drops of coloring then with gel food coloring. Because it was organic, I had to mix blue and yellow together, so I used 40 drops-blue and 5 drops-yellow.
I heated a jar of preserves and strained the entire jar through a sieve to remove any small chunks of fruit and make a smooth jam.
If using gel food coloring, start with 2 drops of each color and mix in well. Add more until desired color.
Nutrition
Calories: 78kcalCarbohydrates: 12gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 17mgSodium: 36mgPotassium: 47mgFiber: 1gSugar: 7gVitamin A: 27IUCalcium: 7mgIron: 1mg
Did you make this recipe?Let us know by leaving a comment and 5 star rating!
Debbie Caraballo says
I'm a transplanted Texan living in NJ for the past 7 years - I had never seen one of these or eaten one, but decided I would learn to make them. Had great success, and make them quite frequently! I tend to make it into a 2 day task. When I put mine together, I do it in reverse order, ice the bottom, let it chill, then turn it over, and ice the rest! Thanks for posting, love the Spring colors!
Deb
Samantha says
How interesting Deb! I grew up in NY and always saw them in the NJ and NY bakeries! I need to make these again..it is a 2 day task but so worth it!
Pete Figlozzi says
Those look great! I love Rainbow Cookies and like you living in SoCal I cannot find them. Got them from Famighetti Italian Pantry (italianpantry.com) online though and they were the best I have ever had! Really moist and full of that almond flavor. I am def going to try making your recipe though looks great!
thanks for the recipe!