Italian Rainbow Cookies
As an amazon associate I earn from qualifying purchases.
My Italian Rainbow Cookies are soft, almond-flavored cake layers colored red, white, and green, sandwiched with apricot jam, and topped with a chocolate glaze. These are also known as seven-layer cookies, tricolor cookies, and Venetian cookies. Whatever you call them, they are an impressive addition to any dessert table.
These cookies take about 9 hours from start to finish, but the active time is only about an hour and 15 minutes, so don't let that scare you off! The rest is cooling and an overnight rest in the fridge, which is what makes them easy to slice.
These are the cookies that show up on every holiday dessert table at an Italian bakery, and for a long time I assumed they were too fussy to try at home. They're not. The batter comes together in one pan, the layers stack up quickly, and the fridge does most of the work while you sleep.
Here's Why You'll Love This Recipe
- They're soft and almond-rich. Almond paste and almond extract flavor the cake layers.
- They look impressive. The red, white, and green layers show beautifully when you cut them.
- The batter bakes in one pan. All three colors go side by side in a 10-by-15-inch pan, so you don't bake three separate layers.
- They're a make-ahead cookie. They need to chill overnight under a weight, so there's no last-minute work.
- The recipe makes 32 servings. The little squares are good for cookie trays and holiday gifts.
- The glaze is simple. It's just cream, chocolate, corn syrup, and vanilla.
Ingredients You'll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you're cooking.
For the cake layers
- Large eggs, separated: Whip the whites into a meringue and fold them in for a light cake. Add the yolks after blending the almond paste, butter, and sugar to enrich the batter.
- Granulated sugar: Some goes into the meringue and the rest into the batter.
- Pure almond paste: Gives the cookies their almond flavor and moist texture. Look for pure almond paste, not marzipan.
- Unsalted butter, softened: Makes the batter rich.
- Almond extract: Boosts the almond flavor.
- All-purpose flour: The structure of the cake.
- Kosher salt: Balances the sweetness. Use a scant amount.
- Red and green food coloring: Add a few drops of each color to two-thirds of the batter. The third portion stays white.
For the filling and glaze
- Apricot jam: Spread between the layers. Stir it vigorously until it's smooth so it spreads easily.
- Heavy cream: Warm it up and pour it over the chocolate to make the glaze.
- Semisweet chocolate: This melts into a smooth glaze.
- Corn syrup: Use light or dark. It helps make the glaze shiny.
- Vanilla bean paste or vanilla extract: Whisk this into the glaze.
In Photos: How To Make Italian Rainbow Cookies
Step 1: Make Batter
Preheat the oven to 325°F, and line a 10-by-15-inch pan with parchment paper.
Whip the egg whites in a large, clean bowl with a clean whisk attachment until they're foamy.
Slowly add ÂĽ cup of the sugar while whipping the egg whites.
Once all the sugar is added, turn the mixer to high and whip until the meringue holds stiff peaks.
Transfer the meringue to a separate bowl.
With the paddle attachment, beat the almond paste, butter, almond extract, and the remaining Âľ cup sugar until the mixture is smooth and fluffy.
Next, add the egg yolks and mix until combined.
Mix in the flour and salt until fully incorporated.
Fold the meringue into the batter by hand with a silicone spatula, adding it in 2 or 3 parts.
Step 2: Add Color
Divide the batter into 3 equal portions, about 13.6 ounces each. Tint one portion red, one green, and leave the last one white.
Carefully spread the three batters into the prepared pan in an even layer, keeping the colors separate.
Bake until set, about 10 to 12 minutes. Don't let the cake brown.
Step 3: Layer Cake
Let the cake cool completely, then lift it out of the pan and cut the colors apart along their borders.
Spread half the jam over the green layer, then top with the white layer.
Spread the remaining jam over the white layer, then top with the red layer.
Place another sheet pan on top of the stack, weigh it down with a skillet or cans, and refrigerate overnight.
Step 4: Glaze & Cut
Gently heat the cream until it's steamy, either in a small pot over low heat or in a glass measuring cup in the microwave.
Put the chocolate and corn syrup in a medium bowl, then pour the hot cream over them. Let it sit for about 5 minutes.
Add the vanilla and whisk until smooth. (Here's more on making a chocolate glaze.)
Pour the warm glaze over the cake and use a spatula to spread it over the top and down the edges.
Refrigerate until the glaze sets, then trim away the outside edges.
Use a sharp knife to cut 1 ÂĽ-inch squares, rinsing the blade with hot water and drying it after each cut.
Helpful Tips and Tricks
- Make sure your bowl and whisk are clean when making the meringue. Any grease will keep the whites from whipping up.
- Add the sugar slowly to help the meringue hold stiff peaks.
- Fold the meringue in gently by hand, in 2 or 3 additions, so the cake stays light.
- Use pure almond paste, which has more almond and less sugar than marzipan.
- Weigh the layers down so they press together and the cookies slice cleanly.
- Let the cookies rest overnight so the layers settle and the cake is easier to cut.
- Stir the jam before spreading so it goes on smoothly and doesn't tear the soft cake.
- Don't overbake. The cake should be set but not brown.
- Clean your knife between cuts by rinsing it in hot water and drying it, so the glaze and jam don't smear.
Recipe FAQ
Store the cut cookies in an airtight container in the fridge, with parchment between the layers so they don't stick together.
They're layered almond cake cookies in red, white, and green, filled with apricot jam and covered in chocolate. They're also called seven-layer cookies, tricolor cookies, and Venetian cookies.
This recipe has three almond cake layers (green, white, and red), two layers of apricot jam between them, and a chocolate glaze on top.
The recipe calls for pure almond paste, so use that for the best flavor and texture.
Pressing the stack overnight packs the layers together so the cookies are easy to slice.
The recipe uses apricot jam. Stir it until smooth before spreading.
Stirring it vigorously until smooth makes it spread more easily over the cake.
Trimming the glazed edges gives you clean, even squares.
Use a sharp knife and rinse the blade with hot water, then dry it after every cut.
Yes. They need an overnight rest in the fridge, so they're a good make-ahead cookie.
It makes 32 squares, each about 1 ÂĽ inches wide.
Ingredients
- 4 (176 g) eggs, (large), separated
- 1 cup (200 g) granulated sugar, divided
- 8 ounces (226.8 g) pure almond paste
- 1 ÂĽ cups (283.75 g) unsalted butter, softened
- 1 teaspoon (4 g) almond extract
- 2 cups (250 g) all-purpose flour
- Âľ teaspoon (4.5 g) kosher salt, (scant)
- a few drops red and green food coloring
- 8 ounces (226.8 g) apricot jam, stirred vigorously until smooth
- Âľ cup (178.5 g) heavy cream
- 6 ounces (170.1 g) semisweet chocolate
- â…“ cup (113.67 g) corn syrup, (light or dark)
- 1 teaspoon (5 g) vanilla bean paste, or vanilla extract
Instructions
- Preheat the oven to 325 degrees F and line a 10x15-inch pan with parchment.
- In a large, very clean mixing bowl with a very clean whisk attachment, whip the egg whites until foamy.
- Add ÂĽ cup of the sugar into the whites very slowly, while continuing to whip.
- When all the sugar has been added, turn the mixer up to high speed and whip until the meringue can hold a stiff peak.
- Transfer the meringue to a separate bowl, then beat the almond paste, butter, almond extract, and remaining Âľ cup of sugar together with the paddle attachment until smooth and fluffy.
- Beat in the egg yolks until combined.
- Mix in the flour and salt until combined, then fold in the meringue in 2 or 3 additions by hand with a silicone spatula.
- Divide the batter into 3 equal portions (approx. 13.6 ounces each), tinting one with red food coloring, one with green food coloring, and leaving the third white.
- Carefully transfer the batters to the prepared pan, spreading them into an even layer but keeping the colors separate from one another.
- Bake until set (approx. 10 to 12 minutes).*
- Cool completely, then lift out of the pan and cut the different colors apart along their borders.
- Spread half the jam over the green layer, then stack the white layer on top.
- Spread the remaining jam over the white layer, then stack the red layer on top.
- Place another sheet pan on top of the layered cake and weigh it down with a skillet or cans, then refrigerate overnight.
- Warm the cream gently (in a small pot on the stove over low heat, or in a glass measuring cup in the microwave) until steamy.
- Place the chocolate and corn syrup in a medium bowl, and pour the hot cream on top.
- Allow the hot cream/chocolate mixture to stand for about 5 minutes.
- Add the vanilla and whisk the mixture until smooth.
- Pour the warm chocolate glaze over the cake, using a spatula to spread it out and over the edges.
- Refrigerate to set the chocolate glaze, then trim away the outside edges.
- Use a sharp knife to cut 1 ÂĽ- by 1 ÂĽ-inch squares, rinsing the blade with hot water and drying it after each cut.
Notes
Author
More Cakes and Cupcakes
Have a question about this recipe? Ask AI:
