Italian Tri Color Cookies Rainbow Cookies
Bring vibrant color and delicious flavor to your dessert table with these classic Italian Tri-Color Cookies, also known as Rainbow Cookies. A beloved Italian-American treat, these layered confections feature soft, almond-infused sponge cake dyed in festive red, green, and white hues, symbolizing the Italian flag. Sandwiched with sweet apricot jam and enveloped in a luscious chocolate glaze, every bite offers a perfect harmony of nutty, fruity, and chocolatey goodness. Made by pressing and chilling the layers together for optimal texture, these cookies are as delightful to make as they are to eat. Whether you’re celebrating the holidays or craving a nostalgic indulgence, these bite-sized beauties are a show-stopping dessert that’s guaranteed to impress! Perfect for gifting or adding charm to your cookie platter, they’re a must-try for any baking enthusiast.
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 4 large Eggs
- 8 ounces Almond paste
- 1.5 teaspoons Pure almond extract
- 2 cups All-purpose flour
- 0.25 teaspoons Red food coloring
- 0.25 teaspoons Green food coloring
- 0.5 cups Apricot jam
- 1 cup Semisweet chocolate chips
- 1 tablespoon Butter or shortening (for chocolate glaze)
Instructions
Preheat your oven to 350°F (175°C) and line three 9x13-inch baking pans with parchment paper, leaving some overhang to easily lift out the layers post-bake.
In a large bowl, cream together the unsalted butter and granulated sugar using an electric mixer, until light and fluffy.
Add the eggs one at a time, mixing thoroughly after each addition.
Break the almond paste into small pieces and add it to the mixture along with the almond extract. Beat until smooth and well combined.
Gradually add the all-purpose flour to the mixture and mix until a smooth batter forms.
Divide the batter evenly into three bowls. Leave one portion plain, dye one portion with red food coloring, and dye the other with green food coloring until desired hues are achieved.
Spread each colored batter into its own prepared baking pan, using an offset spatula to ensure an even layer.
Bake the layers for 10-12 minutes, or until the edges are lightly golden. Allow the layers to cool completely in their pans.
Once cooled, assemble the cookie layers: place the green layer on a large sheet of plastic wrap. Spread half of the apricot jam evenly over the green layer. Place the plain (white) layer on top and spread the remaining jam over it. Finally, top with the red layer.
Wrap the assembled layers tightly in plastic wrap, place a cutting board or baking sheet on top, and weigh it down with something heavy (like cans or a cast-iron skillet). Refrigerate for at least 4 hours or overnight.
After chilling, make the chocolate glaze by melting the semisweet chocolate chips and butter/shortening in a heatproof bowl over a double boiler or in short increments in the microwave, stirring until smooth.
Spread half of the melted chocolate evenly over the top of the red layer, then refrigerate until set (about 10-15 minutes). Flip the stack over onto another piece of parchment paper and spread the remaining chocolate over the green layer. Refrigerate again until the chocolate is firm.
Trim the edges of the cookie layers to reveal clean sides, then slice into 1-inch-wide strips and cut each strip into bite-sized rectangles, approximately 1x2 inches.
Store the cookies in an airtight container with parchment paper between layers to prevent sticking. They can be refrigerated for up to a week or frozen for longer storage.
Nutrition Facts
Calories |
5673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 311.7 g | 400% | |
| Saturated Fat | 177.8 g | 889% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1291 mg | 430% | |
| Sodium | 333 mg | 14% | |
| Total Carbohydrate | 675.8 g | 246% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 469.7 g | ||
| Protein | 77.1 g | 154% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 448 mg | 34% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 1704 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
