Italian Rainbow Cookies, also known as “Tricolore Cookies,” are a vibrant and delicious dessert that’s a staple in many Italian-American bakeries.
If you’ve ever walked past a bakery display and been captivated by their colorful layers, you’re not alone! These cookies are not only visually striking but also packed with rich flavors that will satisfy your sweet tooth.
Whether you’re baking for the holidays, a special occasion, or just because, these cookies are sure to impress.
We’ll show you how to recreate these beautiful treats right in your own kitchen.
Let’s dive into the world of Italian Rainbow Cookies!
Ingredients Needed for Italian Rainbow Cookies
To make Italian Rainbow Cookies, you’ll need a few essential ingredients that come together to create their iconic flavor and texture:
- Almond paste: The key ingredient that gives the cookies their signature almond flavor and moist texture.
- Butter: For richness and a tender crumb.
- Sugar: To sweeten the dough and balance the flavor.
- Eggs: To bind the dough together and provide structure.
- Flour: To create the cookie base.
- Jam: Apricot or raspberry jam is commonly used to sandwich the layers together.
- Food coloring: To create the iconic red, green, and yellow layers.
- Optional ingredients: A splash of almond extract or liqueurs like amaretto can enhance the almond flavor.
Tips for Sourcing Quality Almond Paste
For the best flavor, look for high-quality almond paste. Avoid marzipan, which is sweeter and has a different texture. You can find almond paste in specialty grocery stores or online.
Step-by-Step Instructions
Ready to start baking? Here’s a simple step-by-step guide to making these gorgeous, flavorful cookies.
1. Prepping Your Baking Pans and Oven
- Preheat your oven to 350°F (175°C). Line three 9×13-inch baking pans with parchment paper, making sure the paper hangs over the sides for easy removal later.
2. Mixing and Layering the Dough
- In a large bowl, cream together the butter, sugar, and almond paste until smooth. Add the eggs one at a time, mixing well after each addition.
- Gradually mix in the flour until the dough is well combined.
- Divide the dough into three equal portions. Add a few drops of red food coloring to one portion, green to the second, and leave the third portion plain (yellow).
3. Baking Each Layer
- Spread the red dough into one of the prepared pans, smoothing the top with a spatula. Bake for 10-12 minutes, or until the top is slightly golden. Remove from the oven and cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
- Repeat the same process for the green and yellow layers, baking each in a separate pan.
4. Assembling and Cooling the Cookies
- Once all three layers have cooled completely, spread a thin layer of apricot or raspberry jam on top of the yellow layer. Carefully place the green layer on top, followed by more jam, and then the red layer.
- Press the layers together gently and chill the stacked layers in the refrigerator for at least 2 hours to set.
5. Cutting the Cookies
- After the layers have chilled and set, use a sharp knife to cut the cookies into small, square or rectangular pieces. Clean the knife between cuts for clean edges.
Tips for Perfecting Your Italian Rainbow Cookies
To make sure your cookies turn out perfect, here are a few tips:
- Smooth, even layers: Be sure to spread the dough evenly in the pans for smooth, uniform layers. A spatula can help smooth the top of each layer.
- Chill the dough: Let each layer cool completely before assembling to prevent the colors from mixing together.
- Clean knife for cutting: Use a sharp knife and clean it between each cut to keep the layers from smearing.
Common Variations of Italian Rainbow Cookies
While traditional Italian Rainbow Cookies are made with almond paste, there are many ways to add your personal touch to these treats:
- Chocolate ganache: For an added layer of indulgence, drizzle or spread chocolate ganache on top of the stacked layers before cutting.
- Mini versions: You can make mini rainbow cookies by baking the layers in smaller pans, perfect for parties or as bite-sized treats.
- Vegan or gluten-free options: Substitute almond paste with a vegan-friendly version and use gluten-free flour to accommodate dietary preferences.
How to Store and Serve Italian Rainbow Cookies
These cookies are best enjoyed fresh, but they can be stored for up to one week if kept in an airtight container at room temperature. To keep them fresh for longer, store them in the refrigerator.
Freezing tips: You can also freeze Italian Rainbow Cookies for up to three months. Wrap the stacked layers tightly in plastic wrap, then place them in a freezer-safe bag or container.
When serving, slice the cookies into small squares and arrange them on a festive platter. They make a beautiful addition to any dessert table or holiday spread!
Recipe FAQ’s
Can I substitute the almond paste?
Yes! If you’re allergic to almonds, you can use a nut-free marzipan substitute, or you can try a sunflower seed paste. The flavor will differ, but the texture should remain similar.
How do I prevent the layers from separating when slicing?
Make sure the layers are fully chilled before cutting, and use a sharp knife to ensure clean slices.
Can I make these cookies in advance?
Yes! These cookies actually taste even better after resting for a day or two. You can make them ahead of time and store them in an airtight container.
Italian Rainbow Cookies
Ingredients
- 8 oz Almond paste about half a can
- ½ cup Unsalted butter 1 stick, softened
- 1 cup Granulated sugar
- 4 large Eggs
- 1 cup All-purpose flour
- ¼ tsp Baking powder
- ½ cup Jam apricot or raspberry
- Red food coloring few drops
- Green food coloring few drops
- Yellow food coloring few drops
- 1 tsp Vanilla extract
- ½ tsp Almond extract optional
- ¼ tsp Salt
Instructions
Preheat the Oven and Prepare Pans
- Preheat your oven to 350°F (175°C).
- Line three 9×13-inch baking pans with parchment paper, allowing the paper to overhang for easy removal of the cookies.
Mix the Dough
- In a large bowl, cream together the softened butter and sugar until smooth and fluffy.
- Add the almond paste and mix until fully incorporated.
- Beat in the eggs one at a time, ensuring each is well combined before adding the next.
- Stir in the flour, baking powder, and salt. Mix until a thick dough forms.
- Add vanilla extract and almond extract (if using) for extra flavor.
Divide the Dough and Add Food Coloring
- Divide the dough into three equal portions.
- Add a few drops of red food coloring to one portion, green food coloring to another, and leave the third portion plain (yellow). Mix each portion until the colors are fully incorporated.
Bake the Layers
- Spread the red dough evenly into one of the prepared pans. Smooth the surface with a spatula.
- Bake for 10-12 minutes, or until the top is slightly golden.
- Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Repeat the same process for the green and yellow dough portions, baking each layer separately in the other pans.
Assemble the Layers
- Once the layers are completely cool, spread a thin layer of apricot or raspberry jam over the yellow layer.
- Carefully place the green layer on top of the jam, followed by another layer of jam. Then, top with the red layer.
- Press gently to ensure the layers stick together.
- Refrigerate the stacked layers for at least 2 hours to set.
Slice and Serve
- After the layers have chilled, remove the stacked cookies from the refrigerator.
- Use a sharp knife to slice them into small squares or rectangles. Clean the knife between cuts for neat edges.
Notes
Tips for Perfecting Your Italian Rainbow Cookies
- Smooth, Even Layers: Use a spatula to spread the dough evenly in the pans for a smooth, uniform look.
- Cool Layers Completely: Let each layer cool completely before stacking to prevent the colors from mixing.
- Chill After Assembling: Be patient and let the assembled layers chill in the fridge for at least 2 hours before cutting.