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Italian Rainbow Cookies

My family has made these classic Italian cookies for generations, and this homemade version is so much better than the bakery version. They are always a special treat during the holidays or any time of year!—Cindy Casazza, Hopewell, New Jersey
  • Total Time
    Prep: 35 min. Bake: 10 min./batch + chilling
  • Makes
    about 11 dozen


  • 4 large eggs
  • 1 cup sugar
  • 3-1/2 ounces almond paste, cut into small pieces
  • 1 cup all-purpose flour
  • 1 cup butter, melted and cooled
  • 1/2 teaspoon salt
  • 1/2 teaspoon almond extract
  • 6 to 8 drops red food coloring
  • 6 to 8 drops green food coloring
  • 1/4 cup seedless raspberry jam
  • GLAZE:
  • 1 cup semisweet chocolate chips
  • 1 teaspoon shortening


  • Preheat oven to 375°. In a large bowl, beat eggs and sugar 2-3 minutes or until thick and lemon-colored. Gradually add almond paste; mix well. Gradually add 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 11x7-in. baking dishes.
  • Bake 7-11 minutes or until a toothpick inserted in center comes out clean and edges begins to brown. Cool 10 minutes before removing from pans to wire racks 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 20 minutes or until set. Turn over; spread remaining glaze over red layer. Refrigerate 20 minutes or until set.
  • With a sharp knife, trim edges. Cut rectangle lengthwise into fourths. Cut each portion into 1/4-in. slices.
Nutrition Facts
1 cookie: 35 calories, 2g fat (1g saturated fat), 10mg cholesterol, 21mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 0 protein.

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  • aug2295
    Dec 29, 2019

    I was impressed with how easily this came together. I've always thought that rainbow cookies must be really difficult to make, but actually this was straightforward. I didn't glaze them the same day, I put the layered cookies in the fridge with a weight on top to try to tighten the layers up. It kind of worked, then glazed the next day. I will say - cut them before you put them back in the fridge to hard the chocolate glaze, otherwise it might crack when you cut it.

  • Shawn
    Dec 13, 2018

    My mom always made these, but never had a written recipe. I was so happy to find this! So moist and flavorful, the almond, raspberry, and chocolate flavors take me back to childhood.

  • Karen
    Feb 5, 2018

    Is this more of a cake texture or cookie texture. It just appears to look more like cake.

  • dflack628
    Feb 3, 2018

    Knuj003, I feel like 11" x 7" is the correct size. I have one pan that size. The cookies are slice quite thin.

  • knuj003
    Feb 3, 2018

    It calls for an 11x7 pan. Is that the correct size or should it be 11 x 17? Thanks!

  • Becky
    Feb 3, 2018

    Has anyone made these with gluten free flour?

  • sandysilver46
    Mar 20, 2017

    Got a lot of compliments on this one due to taste and attractiveness. Cutting through the chocolate topping is best done with a hot, serrated knife.

  • Tcherubin
    Dec 17, 2016

    No comment left

  • Darlene7
    Dec 16, 2013

    Made for the first time today, they are cooling and will freeze when done. They look great!