Italian Rainbow Cookies Recipe

Italian Rainbow Cookies

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


My family has made these classic Italian cookies for generations.  This homemade version is so much better than what you’ll find on the bakery shelf – I promise!

Cindy Casazza                                                                 Hopewell, New Jersey


Italian Rainbow Cookies Recipe

Italian Rainbow Cookies

4 eggs

1 cup sugar

3 ½ oz. almond paste, cut into small pieces

1 cup all-purpose flour

1 cup butter, melted and cooled

½ tsp. salt

½ tsp. almond extract

6 to 8 drops red food coloring

6 to 8 drops green food coloring

¼ cup seedless raspberry jam

Glaze:   1 cup (6 oz.) semisweet chocolate chips

1 tsp. shortening

In a large bowl, beat eggs and sugar for 2 to 3 minutes or until thick and lemon-colored.  Gradually add almond paste; mix well.  Gradually add the flour, butter, salt and extract.

Divide batter into thirds.  Tint one portion red and one portion green; leave remaining portion plain.  Spread one portion into each of three well-greased 11 inch x 7 inch baking dishes.

Bake at 375 F. for 7 – 11 minutes or until a toothpick inserted near center comes out clean and edges begin to brown.  Cool for 10 minutes before removing from pans to wire rack to cool completely.

Place red layer on waxed paper; spread with 2 tablespoons jam.  Top with plain layer and remaining jam.  Add green layer; press down gently.

For glaze, in a microwave, melt chocolate chips and shortening; stir until smooth.  Spread half over green layer.  Refrigerate for 20 minutes or until set.  Turn over; spread remaining glaze over red layer.  Refrigerate for 20 minutes or until set.

With a sharp knife, trim edges.  Cut rectangle lengthwise into fourths.  Cut each portion into ¼ inch slices.


(Recipe for Italian Rainbow Cookies was in Taste of Home Best Loved Cookies & Candies, December 31, 2012 issue)

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