It's cake disguised as a cookie!

Italian Rainbow Cookies

Recipe Snapshot



Total Time

1 hour




– Position a rack in the oven and preheat. Grease, flour, and line the bottoms of three sheet pan with paper. – Beat egg whites at medium-high speed until they just hold stiff peaks.  Add sugar a little at a time, beating until whites hold stiff, glossy peaks.

Prepare the sheet pans & beat egg whites


– Switch the mixer to the paddle attachment and beat together the almond paste and remaining sugar until well-mixed. 

Mix sugar & almond paste


– Add softened butter and beat until pale and fluffy. Add egg yolks and almond extract and beat until well combined. Reduce speed to low, then add flour and Kosher salt.

Incorporate butter


– Fold half of the egg white mixture into the almond mixture to lighten, then fold in remaining whites gently but thoroughly.

Fold in egg whites


– We recommend weighing the batter on a food scale, then dividing equally in thirds into three separate bowls. – Stir drops of red food coloring into one bowl and green food coloring into another, leaving the third bowl plain. 

Divide batter among 3 bowls & color the cookies


– Bake the layer for 8 to 10 minutes, until just set. Repeat with the remaining bowls of cake batter and sheet pans.

Bake the individual layers


– 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.

Assemble the layers with preserves


– Cover tightly with plastic wrap and place another quarter sheet pan on top. Place in the fridge to chill. – Remove the weights and plastic wrap and let the layer sit on your counter. Melt the chocolate wafers.

Chill overnight & bring the cake to room temperature


– Trim the edges. Use a small offset spatula to quickly spread half of the melted chocolate in a thin layer. Place the cake back in the fridge to firm up the chocolate. Freeze the chocolate-covered cake until just slightly firm.

Pour on melted chocolate


– Cut lengthwise into strips, then cut each strip crosswise into pieces. The cookies are much easier to cut when cold.

Slice cookies


Serve & enjoy!


– The cookies can be stored in an airtight container in the fridge or freezer.

Meet Author


More Recipes

Chocolate-Dipped Biscotti Cookies with Pecans

Creamy Dulce de Leche Cheesecake