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! #ChristmasCookiesJump to Recipe
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.
It 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!
- Alfajores (dulce de leche sandwich cookies) by Caroline’s Cooking
- Candy Cane Tassies by Cindy’s Recipes and Writings
- Cranberry White Chocolate Chip Cookies by The Bitter Side of Sweet
- Crystallized Gingerbread Chocolate Chip Cookies by Faith, Hope, Love and Luck Survive Despite a Whiskered Accomplice
- Dutch Speculaas Cookies by Palatable Pastime
- Easy Sugar Cookies by Bear & Bug Eats
- Empire Cookies by Red Cottage Chronicles
- Gingerbread Gooey Butter Cookies by Making Miracles
- Gingerbread Men Cookies by The Freshman Cook
- Graham Cracker Chocolate Chip Cookies by Books n Cooks
- Holiday Sugar Sprinkle Butter Cookies by Family Around the Table
- Italian Rainbow Cookies by Everyday Eileen
- Loaded Festive Chocolate Chip Cookies by Daily Dish Recipes
- Makrut Macaroons by Culinary Adventures with Camilla
- Mocha filled Sandwich Cookies by Jolene’s Recipe Journal
- Peppermint Macarons by House of Nash Eats
- Oatmeal Raisin Peanut Butter Chocolate Chip Cookies by A Kitchen Hoor’s Adventures
- Pecan Caramel Turtle Bars by Tip Garden
- Pepparkakor (Swedish Ginger Cookies) by The Redhead Baker
- Peppermint Candy Canes by Karen’s Kitchen Stories
- Peppermint Crinkle Cookies by Strawberry Blondie Kitchen
- White Chocolate Dipped Ginger Cookies by Kate’s Recipe Box
- Peppermint Mocha Shortbread Cookies by Cooking with Carlee
- Peppermint Shortbreads by A Day in the Life on the Farm
- Pistachio Wedding Cookies by Soulfully Made
- Raspberry Filled Coconut Snowflakes by Making The Most of Naptime
- Raspberry Thumbprint cookies by Simple And Savory
- Rum Logs by Corn, Beans Pigs and Kids
- Vanilla Bean Pizzelles by Love and Confections
These cookies are a bit time-consuming but the effort is worth it, trust me. I love super easy recipes but when I share one with a few more steps, there is a reason and you won’t be disappointed in the results. Once you make them, the process, going forward is a breeze. These Italian Rainbow Cookies will be requested by friends and family all the time!
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 reserves
- 12 ounces semi-sweet chocolate chips
- non-stick butter spray
To make the 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 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 combining well. Leave 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 center of 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 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 with water and place chocolate pieces in top pan. 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 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 fork or leave solid chocolate. Place back in fridge for about 30 minutes to harden chocolate.
To slice cake, 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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