Ready to learn How to Make the Best Italian Rainbow Cookies, you have come to the right place. Easy and delicious with tips I have learned from many years of making these delicious cookies! Italian Rainbow Cookies, some call Italian Wedding Cookies or 7 layer cookies! Personally, call them whatever you want, but be sure to make them! Perfect year round and always a hit at a Holiday Cookie Exchange! #ChristmasCookies
Italian Rainbow Cookies, are so popular and quite expensive in the bakeries in my area! As a child, I didn’t love these cookies! I think because they were always store-bought! I am no cookie snob but sometimes a cookie just has to be home-made! Many years ago, I was given an amazing batch of Homemade Italian Rainbow Cookies! No joke, I heard Angels singing because I was in heaven over these cookies! Trust me, people, this is the perfect way to learn How To Make the Best Italian Rainbow Cookies!
Tips on How to Make the Best Italian Rainbow Cookies:
- Many recipes call for separating the eggs. I find it unnecessary, the batter gets worked enough when adding the food coloring.
- I weigh down my cake with a cutting board.
- If you have extra time, swirl the chocolate coating with a fork. This makes a great design.
- When slicing the ends to make an even side, freeze the extra pieces…a great addition to ice cream.
Italian Rainbow Cookies
The popular bakery cookie is a perfect bake at home cookie. Great for Holiday cookie exchange or any day. Always a party favorite!
- 7-8 ounces almond paste *see note
- 1 cup unsalted butter
- 1 cup sugar
- 4 large eggs
- 1 teaspoon almond extract
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 15- 20 drops red food coloring
- 15-20 drops green food coloring
- 1/4 cup apricot preserves
- 1/4 cup raspberry preserves
- 12 ounces semi-sweet chocolate chips
- non-stick butter spray
To make the Italian Rainbow Cake
Preheat oven to 350 degrees. Spray 3 9x13 baking pans with non-stick butter spray. Line bottom of each pan with parchment paper and spray parchment paper with spray.
In a stand mixer using the paddle (or a large bowl using a hand-held mixer) add in the almond paste and break apart into pieces. Add in the butter and sugar to cream ingredients together, About 4-5 minutes. Add in the eggs one at a time. Mix briefly after adding each egg. Add in the almond extract and salt. Mix another 30 seconds. Add in the flour and use a wooden spoon to combine flour into the batter.
The dough needs to be split into 3 equal portions. I weigh the dough and then split 3 even ways. This can be done by the eye as well. Add red food coloring to the first bowl of batter and combine well. Add the green to the second bowl, again a well. Leave the third bowl as is.
Spread each portion into the prepared baking pans. Bake about 10-12 minutes. The sides will be slightly brown and a toothpick should be inserted into the cake and come out clean.
Remove from oven, place on cooling rack for about 10 minutes. Remove from pan and place the cakes on the rack to cool completely.
Assemble the cake
On a large sheet pan, place a large piece of plastic wrap (large enough to cover all three layers of cake. On top of that place a slice of wax paper to place cakes on so they do not stick to plastic wrap.
Invert green layer cake onto the wax paper and cover with apricot jelly. Top with place cake. Cover plain cake with raspberry jelly and top with red cake.
Wrap the cakes with the plastic wrap and place a cutting board on top of the cake. Refrigerate from 4-8 hours or overnight. Remove from fridge, remove the cutting board, plastic wrap and wax paper. Trim the sides all around to make straight edges. Set cake aside.
Make the glaze
Microwave the chocolate pieces about 1 minute. Stir to melt and smooth the chocolate. Or, use a double boiler. Fill bottom pan three fourths full of water and place chocolate pieces in the double boiler. Heat over medium heat, stirring often.
Once the chocolate is melted, use a knife to spread half the chocolate on top of the cake. If desired, use a fork to make swirls in the chocolate. Place cake back in the fridge for about 30 minutes to harden chocolate. Remove from fridge and carefully turn cake over. Top with remaining chocolate and if desire, make the swirls with a fork or leave solid chocolate. Place back in the fridge for about 30 minutes to harden chocolate.
To slice the Rainbow Cookies, use a serrated knife to cut the cake. Have warm water in a large cup ready to dip knife in for easy slicing. I prefer 1-inch slices.
- The almond paste, Odense comes in 8 ounce paste and others brands are in 7 ounce packaging. I have used both. If using 7 ounce. feel free to up the almond extract to 2 teaspoons.
- The cake can be frozen after step 3 in Assemble the Cake.
- When ready to to eat, place frozen cakes in fridge to defrost. Usually takes a few hours. continue with chocolate glaze step.
- Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.
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t is my favorite week, it’s Christmas Cookie Week for myself and a fantastic group of bloggers. This amazing week was organized by the very wonderful Ellen who runs Family Around the Table We are sharing amazing cookie recipes everyday this week. Click through to check out all these amazing recipes!
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