Italian Rainbow Cookies

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Learn how to make Italian Rainbow Cookies with this easy recipe! These colorful, almond flavored treats may look intimidating to make, but they are surprisingly simple and perfect for any occasion.

Italian Rainbow Cookies, also known as Tri-Color Cookies, are a delightful treat made up of three layers of almond cookie, with jelly sandwiched in between and a chocolate coating on the top and bottom (sometimes just on the top). Commonly referred to as tri-color cookies among Italian Americans, they often resemble the colors of the Italian flag: red, white, and green. Growing up, we called them tri-color cookies, but over time, they’ve also been affectionately dubbed rainbow cookies and even seven-layer cookies.

You can find these cookies in almost every Italian bakery—and even in some non-Italian bakeries—throughout New York, and I would venture to say New Jersey as well. In my area, Italian Rainbow Cookies are a beloved favorite. Many families have their own traditional recipes or favorite bakeries to buy them from. Personally, I love not only making them but also indulging in them! I’ve even enjoyed experimenting with different colors for various themed events, which led to my creation of Candy Corn Inspired Italian Rainbow Cookies several years ago.

What Ingredients do I need for Rainbow Cookies

INGREDIENTS Flour Sugar Baking Powder Eggs Butter Almond Filling Almond Extract Rum Extract Bakers Chocolate   Other Supplies Offset Spatula 1/4 Sheet Jelly Roll Pan (9 x 13 x 2) * Cutting Board  Mixing Bowls   Cheftini's Pick Amazon Storefront You can find some of the supplies and ingredients I use for these Rainbow Cookies on my Amazon S... Buy Now We earn a commission if you make a purchase, at no additional cost to you.

 

One thing that never gets old is my passion for baking cookies during the holidays, Italian tri-color (or rainbow) cookies still rank among my absolute favorites to make and eat!

Fast forward to today, and I’ve received countless requests for the recipe or for me to make them. I can assure you that while it may seem overwhelming, sharing the recipe is far simpler than baking thousands of rainbow cookies for everyone, LOL!

Trust me, even the most novice baker can successfully create these treats, so I encourage you to give them a try!

Commonly asked Questions and Answers

What is the difference between Almond Filling and Almond Paste? 

The main difference according to the SOLO Foods website (which is the brand that I use) is as follows: 

The almond paste and almond filling are very different products and should not be used interchangeably in a recipe. The Almond Filling is a jam-like filling for cakes, pastries, and cookies. Th Almond Paste is usually mixed or cut into a rice for am almond flavor, or as layer in tarts and pies. 

 

Can I use almond paste Instead of almond filling? 

The short answer is, no. Almond paste and almond filling can not be swapped out for each other in this recipe (or any other for that matter). If you prefer to use almond paste there are many recipes on the internet that are made specifically that way. In my Italian family we use Almond Filling which produces a spongier, cake like cookie with a less intense almond flavor. Which is how we prefer it.

Do I need to seperate the egg yolks from the egg whites for these Italian Rainbow Cookies?

I have honestly seen recipes where you can do this either way. I prefer to keep it simple and not separate the yolks and the whites which is why this recipe calls for baking powder instead. 

Can I freeze these cookies? 

Yes! Not only do rainbow cookies freeze well, I actually prefer to cut them from frozen rather than at room temperature. Make sure when you freeze them you really wrap them well. I use a layer of parchment paper, to cover first, then plastic wrap, next aluminum foil and then into a self sealing freezer bag. 

What size baking pans are good for rainbow cookies?

For this recipe I prefer to use disposable, aluminum 1/4 cookie sheet pans. They are aprox. 13″ x 9″ x 1 3/4″ – I purchase them at my local supermarket. I found them in bulk on the Webstaurant website for a visual:

 

What flavor Jelly is in Rainbow Cookies? 

I took a lot of criticism over on TikTok for using strawberry jelly in my recipe for tri-color cookies, but that is how I was taught. With that said, the more traditional jelly is raspberry and/or apricot. It is totally customizable in my opinion. Use the flavors you like.

How to cut rainbow cookies without cracking the chocolate?

I find there are 3 components to helping stop the chocolate from cracking: 1. Use a higher quality Bakers Chocolate; 2. Using a sharp knife is also very important; 3. Run the blade under warm water before slicing through the chocolate. I prefer to freeze my tri-color layers and freeze that way and I get minimal to no cracking. Another tip I was recently given that I have not tried is only coating one side of the layered cookies and cut through from the uncoated side down. I would still make sure the cookies are cold when doing this. 

Can I freeze cookies?

Absoutley, yes! I only store my tri-color cookies in the freezer, uncut and wrapped really well. The best way to store them is to cut the strips you wanto use and then wrap the remaining layers, uncut and place in the freezer. They don’t last long in my house but it is the only way I prefer to store them and cut them. 

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Rainbow Cookies

Cheftini

5 from 1 vote

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Course Dessert

Ingredients

  

• 2 Cups Flour
• 1 Cup Sugar
• 12.5 Oz can Almond FILLING (not paste!)
• 3 Sticks Unsalted Butter
• 5 Large Eggs
• 3 Tsp Pure Almond Extract
• 1 Tsp Rum Extract
• 10 Oz Bakers Chocolate
• 1 Jar Strawberry Jelly / Jam
• Red, Yellow, Green Food Coloring

Instructions

 

• Cream together the butter & sugar for a few mins. Add the Almond filling and mix well until fluffy. Add the extract. Mix again
• Sift together flour and baking powder.
• Add eggs one at a time then add flour and baking powder. Once fully combined and fluffy STOP. Do not overmix.
• Evenly Seperate batter into 3 bowls. Put 12 drops of food coloring in each (Red in one, yellow in the other and then green)
• Spray 3 disposable rectangular cake pans. Pour each bowl into one of the pans. So you have 1 red pan, 1 green and 1 yellow. Evenly spread out the batter, gently tap and bake in a preheated oven at 350 F. Alternating the pans while they bake. Apron. 15 mins.
• Remove and let cool slightly
• Starting with the red layer, flip it out onto a board with wax paper. Spread strawberry jelly over (not too much though). NOW flip out the YELLOW layer on top of the red, spread more jelly (again not too much). Now flip over the green layer and let set.
• Melt chocolate
• Pour half the chocolate over the top layer and spread it out evenly with a knife or offset spatula.
• Pop in the freezer until set (like 10 mins.) Then carefully flip over and spread more melted chocolate on that side. Allow to set before slicing into strips and then squares of your choice.

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