Allow me to introduce you to my absolute favorite holiday cookie: Italian rainbow cookies! They’re an Italian-American invention, created by immigrants in New York as a nod to the Italian flag. I think my family likes them so much because they’re actually cake. You know… disguised as cookies. 😏
I’ve been making this tri-color cookie recipe for over a decade at this point. You might know them as Venetian cookies, seven layer cookies, or Italian flag cookies, but whatever you call them, they are so worth the effort. And I’d argue that they’re better than the cookies from your favorite Italian bakery…
My Other Top 3 Foolproof Holiday Bakes
- This ultra rich, creamy pecan pie cheesecake!
- A perfect, decadent Italian tiramisu—is anything better?!
- My flourless chocolate cake with a crinkly top!
What’s In Italian Rainbow Cookies?
There’s surprisingly few ingredients in these Italian cookies.
You’ll need eggs (separate the whites and the egg yolks), sugar, almond paste, pure almond extract, butter, flour, salt, food coloring, and raspberry preserves. The chocolate shell that coats the layered cookies is made with melted semi-sweet chocolate. I love dark chocolate, but find it too bitter here.
This recipe is made easier with a stand mixer, but you can whip the egg whites by hand if you’re feeling strong. 💪🏻
Is Almond Paste Necessary? Yes.
Sorry, but you cannot make this recipe without almond paste. Substituting the jam is an easier swap. Many rainbow cookie recipes use a combination of seedless raspberry jam and apricot preserves (one layer of each), but you can use other flavors too. Last winter (2025), I made these with leftover homemade strawberry preserves and my kids went nuts!
How To Make Rainbow Cookies
Be sure to read through the entire recipe before you begin (always a good habit, but especially important when baking). Don’t let the length of the instructions intimidate you—the effort is well worth it. You’ll end up with nearly 100 beautiful cookies, plus plenty of delicious scraps to snack on as you go! Here’s the quick overview:
- Divide the batter evenly into three large bowls.
- Tint two portions with food coloring—one red, one green—mixing each until the color is uniform and vibrant, while leaving the third portion plain.
- Line each pan with a single sheet of parchment paper—no need to grease it!
- Bake the layers one at a time. This is the trickiest part: carefully spreading the thin batter evenly onto rimmed baking sheets. It takes patience, but those distinct, colorful layers are what make Italian tri color cookies so special.
Once the layers have cooled, spread half the jam between each layer.
When assembling, stack the layers with the yellow cake (plain) in the center so the finished cookie resembles the Italian flag: green, white, and red.
Store overnight in a refrigerator. It’s helpful to weigh down the cake with a couple heavy cookbooks on top (yes, really).
The next day, coat both sides with melted semi-sweet chocolate, then set until firm. Transfer the slab to a cutting board and slice into the most adorable bite-sized tricolore cookies you’ve ever seen. Whenever I make holiday cookie boxes for family and friends, these always top my must-bake list.
(If you’re wondering, spots #2 and #3 go to my flaky, buttery chocolate raspberry rugelach and buttery rosemary shortbread cookies, respectively!)
Storage Tips
Keep the cookies in an airtight container in the fridge for up to 1 week or freeze.
Just be sure to layer the cookies with sheets of parchment in between (so they don’t stick together). Allow them to defrost for 10-15 minutes before serving. I actually love to eat them straight out of the freezer!!
Tips For Cutting Them Without Cracking The Chocolate
To make cutting rainbow cookies easier, use a knife that’s been run under hot water first.
And those scraps that are left on the cutting board? Do not throw them away! 😋 Eat them as a little snack or swirl into ice cream.
Dairy-Free Rainbow Cookies
This is a hugely popular recipe on Well Seasoned and while I, myself, am not dairy-free, one of my wonderful readers tested the recipe using Miyokos vegan butter and said the recipe turned out perfect. Who knew?!
(But also, this is why it’s incredibly helpful to leave reviews! Thanks in advance, friends! 😘)
If you’ve ever considered making Italian rainbow cookies at home, rest assured, this recipe is foolproof. I absolutely cannot wait to hear what you think, so be sure to leave a ⭐️⭐️⭐️⭐️⭐️ review and rating below.
And make sure to sign up for our newsletter and follow along on Instagram, TikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! Don’t forget to tag us on social channels when you make a recipe at #wellseasonedstudio and upload your photos below! We love seeing what you’re up to in the kitchen!
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Foolproof Italian Rainbow Cookies Recipe
Video
Equipment
Ingredients
- 4 large eggs, separated
- 1 cup (200g) granulated sugar, divided
- 8 ounces (227g) almond paste, or a 7-oz tube
- 1¼ cups (2½ sticks; 280g) unsalted butter, softened
- 1 tsp almond extract
- 2 cups (240g) all-purpose flour
- ½ tsp Kosher salt
- red food coloring
- green food coloring
- 10 ounces raspberry preserves warmed
- 7 ounces (200g) semisweet chocolate chunks, chips, or melting wafers
Instructions
- Prepare the sheet pans. Position a rack in the middle of the oven and preheat to 350°F (175°C). Grease, flour, and line the bottoms of three 9×13-inch (quarter sheet pan) with parchment paper, leaving a 2-inch overhang.
- Beat egg whites. In the bowl of a standard electric mixer fitted with the whisk attachment, beat 4 large egg whites at medium-high speed until they just hold stiff peaks. With the mixer running on high speed, add ¼ cup (50g) sugar a little at a time, beating until whites hold stiff, glossy peaks, about 2-3 minutes. Transfer to another bowl, and wipe the bowl dry with a paper towel.
- Mix sugar and almond paste. Switch the mixer to the paddle attachment and beat together 8oz (227g) almond paste and remaining ¾ cup (150g) sugar until well-mixed, about 3 minutes. Start with the mixer on slow, then increase speed to medium, otherwise the mixture will fly out of the bowl.
- Incorporate butter. Add 2½ sticks (280g) softened butter and beat until pale and fluffy, about 3 minutes. Add 4 large egg yolks and 1 tsp almond extract and beat until well combined, about 2 minutes. Reduce speed to low, then add 2 cups (240g) flour and ½ tsp Kosher salt, mixing until just combined.
- Fold in egg whites. Fold half of the egg white mixture into the almond mixture to lighten, then fold in remaining whites gently but thoroughly.
- Divide batter among 3 bowls. I recommend weighing the batter on a food scale, then dividing equally in thirds into three separate bowls.
- Color the cookies. Stir 6-8 drops of red food coloring into one bowl and 6-8 drops of green food coloring into another, leaving the third bowl plain. Different food colorings have different intensities. Keep in mind the batter will bake up darker than it looks raw. Pour the batter from one of the bowls into one of the prepared pans. Using a small offset spatula, spread the batter into an even layer. It will be extremely thin, but there is enough!
- Bake the individual layers. Bake the layer for 8 to 10 minutes, until just set (the cake may look undercooked, but this is what you want). Repeat with the remaining bowls of cake batter and sheet pans, transferring each baked cake to a wire rack to cool completely.
- Assemble the layers with preserves. When all the layers are cool, invert the green layer onto a parchment- or wax paper-lined baking sheet. Peel off the paper from the layer and brush on half of the heated preserves. Flip the white layer on top of the green layer and peel off the paper. Spread with remaining preserves. Invert the red layer on top of white layer and discard the paper.
- Chill overnight. Cover tightly with plastic wrap and place another quarter sheet pan on top, right side up. Evenly distribute a heavy weight on top of the sheet pan — I place heavy cookbooks on top! — and place in the fridge to chill for at least 8 hours or overnight.
- Bring the cake to room temperature. Remove the weights and plastic wrap and let the layer sit on your counter for a few minutes to come to room temperature. Melt the chocolate wafers in a microwave-safe bowl in 30-second increments, until smooth.
- Pour on melted chocolate. Trim the edges of the assembled layers with a long serrated knife to even them out. Use a small offset spatula to quickly (like REALLY quickly) spread half of the melted chocolate in a thin layer on top of the cake. Place the cake back in the fridge to firm up the chocolate, about 10-15 minutes. Place a sheet of wax paper on top of the chocolate layer, place another quarter sheet pan on top, then invert the cake and remove the paper. Quickly spread with the remaining chocolate. Freeze the chocolate-covered cake until just slightly firm, about 10 minutes.
- Slice cookies. Cut lengthwise into 6 strips, then cut each strip crosswise into 16 pieces. The cookies are much easier to cut when cold, but if they're completely frozen solid (like you forget them in the freezer and came back to them the next day), allow to thaw slightly or the chocolate will crack as you slice into it.
- The cookies can be stored in an airtight container in the fridge or freezer.
Notes
- To freeze: store baked, sliced Italian rainbow cookies between layers of parchment paper in freezer-safe containers. Cookies will keep up to 3 months.
- To defrost: allow cookies to sit at room temperature for 15 minutes before serving. The cake layers defrost pretty quickly!
Nutrition
*Recipe adapted slightly from Nina Caldas via Food52.
Hi! I’ve been baking all of my life, but never attempted rainbow cookies. My daughter is celebrating a milestone birthday and rainbow cookies are her favorite, so I had to at least try to make them for her. Your instructions are excellent! I followed them exactly, except I used natural food dyes. The natural dyes didn’t really show up, but the cookies still look pretty and they are delicious. I am never buying rainbow cookies in the store or bakery again! (PS I will try to cut them straighter next time. I got a little less than the yield in the recipe.)
Isn’t that the best feeling: when you know you can make something better than a bakery from the comfort of home? I hope your daughter loved them! Thanks for sharing a photo too!