Real Recipes From Real Home Cooks ®

rainbow cookies

★★★★☆ 11
a recipe by
Thea Pappalardo
Queens Village, NY

A good friend gave me this recipe and I make these every Christmas. Everyone loves them and says they are better than those from the bakery. They are a bit of work but are worth it.

Blue Ribbon Recipe

Rainbow cookies are found at Italian bakeries and with this recipe, you can make them at home. With their layers of colors, they'll be the star of your cookie plate. The almond cake layers have raspberry jam spread in-between. We love the almond paste and almond extract. They add a nutty and sweet flavor to the cake. On top is a layer of chocolate that just adds to the yumminess of this Italian cookie.

— The Test Kitchen @kitchencrew
★★★★☆ 11
prep time 2 Hr 15 Min
cook time 10 Min
method Bake

Ingredients For rainbow cookies

  • 8 oz
    almond paste
  • 3 stick
    butter, softened
  • 1 c
  • 4
    eggs, separated
  • 1 tsp
    almond extract
  • 2 c
    all-purpose flour
  • 1/4 tsp
  • 1/2 tsp
    baking powder
  • 8 oz
    seedless raspberry preserves
  • 6 oz
    semi-sweet chocolate chips
  • red, green, and yellow food coloring
  • chocolate sprinkles

How To Make rainbow cookies

  • Oven preheating and preparing pans.
    Preheat oven to 350. Grease and line 3 10x15" cookie sheets with parchment paper.
  • Beating egg whites.
    In a medium bowl, beat egg whites until fairly stiff but not dry.
  • Almond paste, butter, sugar, egg yolks, and almond extract in a bowl.
    In a large bowl, grate almond paste. Add butter, sugar, egg yolks, and almond extract. Mix well.
  • Folding in flour, salt, and baking powder.
    Combine flour, salt, and baking powder. Add to mixture. Beat well.
  • Folding in egg whites.
    Gently fold in egg whites.
  • Coloring the batter.
    Divide dough into three parts and color one red, one green, and the other yellow.
  • Cakes baking in the oven.
    Spread batter into prepared cookie sheets. Bake 10 minutes.
  • Spreading jam onto the cake.
    Immediately invert one color onto 4th cookie sheet and spread with a thin layer of raspberry preserves.
  • Three cakes layered.
    Invert the next color on top of the first and spread with preserves. Top with the third color. Cool in refrigerator for 1 hour.
  • Melted chocolate and sprinkles spread on top of cake.
    Melt chocolate chips in a double boiler or microwave. Spread chocolate quickly over the top layer and top with sprinkles. Refrigerate until chocolate hardens. Cut into small rectangles and store in an air-tight container.