Soft, almond-flavored sponge layers in festive red, yellow, and green, sandwiched with raspberry jam and coated in rich dark chocolate—Classic Rainbow Cookies, also known as Italian Tri-Color Cookies, are a nostalgic staple in Italian-American bakeries. Their vibrant colors and rich flavor make them a standout dessert for holidays and celebrations.

Why You’ll Love This Recipe

These cookies are as beautiful as they are delicious. With three distinct almond sponge layers and a delicate jam filling, each bite delivers a perfect blend of flavor and texture. Topped with a glossy chocolate coating and cut into elegant bars, they’re ideal for gift boxes, cookie platters, and festive gatherings. The recipe uses almond paste for an authentic flavor and yields a cookie that’s soft, tender, and bakery-quality.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 cup unsalted butter, softened
1 cup sugar
4 large eggs, separated
8 oz almond paste (not marzipan)
1 teaspoon almond extract
2 cups all-purpose flour
Red and green food coloring
1/2 cup raspberry or apricot jam
8 oz dark chocolate, chopped

directions

Preheat oven to 350°F (175°C). Line three 9×13-inch pans with parchment paper. If baking in batches, reuse the same pan after cooling and cleaning.
In a large mixing bowl, beat the almond paste with sugar until smooth. Add softened butter and beat until light and fluffy.
Add egg yolks and almond extract to the mixture. Mix well until fully incorporated.
Fold in the flour until just combined.
In a separate bowl, beat egg whites until stiff peaks form. Gently fold into the batter to maintain lightness.
Divide the batter evenly into three bowls. Tint one bowl with red food coloring, one with green, and leave one plain.
Spread each colored batter into its own prepared baking pan, smoothing the surface evenly.
Bake each layer for 10–12 minutes, or until just set but not browned. Let cool completely on wire racks.
On a parchment-lined tray, carefully stack the layers: place the green layer on the bottom, spread a thin layer of raspberry or apricot jam over it, add the plain (yellow) layer, spread with more jam, then top with the red layer.
Cover with plastic wrap and place a heavy baking dish or books on top to compress the layers. Chill in the refrigerator for at least 4 hours, or overnight.
Melt the dark chocolate in a heatproof bowl over simmering water or in short microwave intervals until smooth.
Spread the melted chocolate over the top of the chilled cookie stack. Let set until firm.
Flip the stack carefully and coat the bottom with remaining melted chocolate. Allow to set completely.
Once the chocolate is fully set, trim the edges with a sharp knife and cut into 1-inch-wide bars.

Servings and timing

Prep Time: 30 minutes
Baking Time: 30 minutes
Chill Time: 4 hours
Total Time: 5 hours
Servings: 24 cookies
Calories: 180 kcal per cookie

Variations

Flavor Twist: Use orange or cherry preserves instead of raspberry or apricot for a new take.
Chocolate Swap: Use white or milk chocolate for the coating instead of dark.
Nut-Free: Substitute the almond paste with a nut-free pastry cream for those with allergies (flavor will vary).
Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour.
Mini Version: Cut into bite-sized squares instead of bars for smaller servings.

storage/reheating

Store these cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 10 days. For longer storage, freeze the cookies (well-wrapped) for up to 2 months. Thaw in the refrigerator or at room temperature before serving. These cookies do not require reheating.

FAQs

What is the difference between almond paste and marzipan?

Almond paste is less sweet and has a coarser texture than marzipan. It’s essential for the authentic flavor and structure of these cookies.

Can I make these cookies without almond paste?

No, almond paste is key to the flavor and texture. However, homemade almond paste can be substituted if needed.

Do I need to chill the cookie stack with a weight?

Yes, pressing the layers while chilling ensures a dense, even texture and helps the layers adhere together.

Can I use store-bought jam?

Absolutely. Choose a high-quality raspberry or apricot jam, and strain it if needed to remove seeds.

Can I make this recipe in one pan and slice the layers?

It’s not recommended. Baking each layer individually ensures even texture and color separation.

Can I use gel food coloring?

Yes, gel coloring provides more intense color with less liquid, which helps maintain the batter’s consistency.

How do I cut the cookies cleanly?

Use a sharp, thin knife dipped in hot water and wiped dry between cuts to create clean edges.

Are these cookies suitable for gifting?

Yes, they travel well and make a beautiful addition to cookie boxes or gift tins.

Can I skip the chocolate coating?

You can, but the chocolate adds both flavor and visual appeal. It also helps seal in moisture.

Do the layers dry out while cooling?

Not if covered properly with plastic wrap and chilled promptly after assembly.

Conclusion

Classic Rainbow Cookies are a time-honored favorite that combine festive colors, rich almond flavor, and luxurious chocolate into one beautifully layered dessert. Whether you’re baking for a holiday, celebration, or simply to indulge in a nostalgic treat, these cookies are sure to impress. With a little patience and attention to detail, you can recreate this beloved bakery staple in your own kitchen.