Italian Rainbow Cookies — also called Tricolor or Seven Layer Cookies — consist of three almond-flavored sponge layers (green, white, red) sandwiched with jam and coated in chocolate. Bright, tender, and rich with almond and raspberry notes, they are a favorite for holidays and celebrations.
What are Italian Rainbow Cookies?
Italian Rainbow Cookies, also known as tri-color or seven-layer cookies, are an Italian-American confection made from almond-flavored sponge layers colored green, white, and red. The thin cake layers are spread with jam—commonly apricot or raspberry—and topped and bottom-coated with chocolate. While their precise origin is unclear, these cookies became especially popular in Italian-American and Italian-Jewish bakeries in the United States, where they are a classic for holidays, weddings, and other festive occasions.
The traditional version uses almond paste in the batter, which gives the layers a dense, cookie-like texture. Adjusting the almond paste and folding technique can create a lighter, more cake-like result if desired.
Ingredients
Below is a concise ingredient overview. Exact measurements and steps follow in the recipe card.
For the Cookies
- Almond paste (store-bought or homemade)
- Sugar, divided
- Unsalted butter, softened (or vegan butter)
- Vegetable oil
- Egg yolks, room temperature
- Milk (or plant-based milk)
- Vanilla and almond extracts
- All-purpose flour
- Egg whites
- Cream of tartar
- Red and green food coloring
Filling and coating
- Raspberry jam
- Chopped dark chocolate
- Vegetable shortening (optional, to thin chocolate)
How to Make Rainbow Cookies
Make the batter
- Preheat the oven to 350°F (180°C). Grease and line three quarter-sheet pans (or three 9×13-inch pans) with parchment paper.
- Whip the egg whites with cream of tartar until frothy. Gradually add 1/4 cup sugar and continue whipping to stiff peaks.
- In a stand mixer fitted with the paddle attachment, beat the almond paste, butter, and 1 cup sugar until light and creamy.
- Slowly drizzle in the vegetable oil while mixing to incorporate. Scrape the bowl as needed.
- Add egg yolks one at a time, then mix in the milk, almond extract, and vanilla.
- Reduce the mixer speed and add the flour in increments, blending until combined.
- Turn the mixer off and gently fold the whipped egg whites into the batter with a rubber spatula, keeping the mixture airy.
- Portion about one-third of the batter into a baking sheet and divide the remaining batter between two bowls. Add green food coloring to one bowl and red to the other, folding gently until evenly tinted. Leave one portion plain (white).
- Smooth each batter into its prepared pan and bake on the middle oven rack for about 15–18 minutes, until set. Allow the layers to cool completely in the pans to retain moisture.
Assemble
- Melt the chopped chocolate with a tablespoon of vegetable shortening in short bursts in the microwave or over a double boiler, stirring until smooth.
- Place the green layer on parchment. Spread about half of the jam evenly over it.
- Gently set the white layer on top and spread the remaining jam.
- Top with the red layer. Pour half of the melted chocolate over the top and spread smoothly. Let it set completely.
- Carefully invert the stacked cake onto a parchment-lined baking sheet and spread the remaining melted chocolate on the other side. Allow the coating to set.
- Trim the edges for even sides and slice into about 40 rectangular cookies using a serrated knife.
Tips
- Use three quarter-sheet pans or three 9×13-inch pans for even, thin layers.
- Work with room-temperature ingredients and consider using a kitchen scale for accurate measurements.
- Classic recipes use a 1:1 ratio of flour to almond paste, which yields a denser texture. To make the layers lighter, reduce almond paste by up to 50% or replace some with almond flour and an extra egg white.
- Do not assemble or slice the layers until they are fully cooled; warm layers will break or crumble.
- Avoid inverting hot cakes: letting them cool in the pans helps retain moisture.
- Use a reliable liquid or gel food coloring; some concentrated gels can slightly dry the batter if overused.
Storing
Store cookies in an airtight container at room temperature for up to one week. For longer storage, wrap individual cookies in plastic wrap, place them in a freezer bag, and freeze for up to four weeks.
FAQ
Yes. Apricot, strawberry, or other firm jams work well—choose a flavor you enjoy.
Yes. Substitute a gluten-free all-purpose flour blend in place of the all-purpose flour and adjust liquid as needed.
You can replace almond paste by adding almond flour (about 150–200 g) to the dry ingredients and using an extra egg white to help with structure.
More Recipes You Might Enjoy
Chocolate Rolled Cookies, Mohn Bars (poppy seed bars), Fig Rugelach.
Tag @OneSarcasticBaker on Instagram if you bake this recipe—we’d love to see your results!
Italian Rainbow Cookies Recipe
Layers of green, white, and red almond cakes sandwiched with raspberry jam and coated in chocolate.
Ingredients
- 5 large egg whites
- 1/2 tsp cream of tartar
- 1/4 cup sugar (for meringue)
- 1 1/4 cups almond paste (about 280 g)
- 1 cup unsalted butter, soft (224 g)
- 1 cup sugar (200 g)
- 1/3 cup vegetable oil (70 ml)
- 5 large egg yolks
- 1/4 cup milk (60 ml)
- 1 tbsp almond extract
- 1 tsp vanilla extract
- 2 1/3 cups all-purpose flour (270 g)
- Green and red food coloring
Filling and coating
- 1 cup raspberry jam
- 1 1/2 cups chopped dark chocolate
- 1 tbsp vegetable shortening (optional)
Instructions (summary)
- Preheat oven to 350°F (180°C). Line three pans with parchment.
- Whip egg whites with cream of tartar; add 1/4 cup sugar to stiff peaks.
- Beat almond paste, butter, and 1 cup sugar until creamy. Add oil, then egg yolks, milk, and extracts. Add flour gradually.
- Fold meringue into batter. Divide batter into three portions; color two portions green and red.
- Spread each batter into a prepared pan and bake 15–18 minutes. Cool completely in the pans.
- Assemble: spread jam between layers, coat top and bottom with melted chocolate, allow to set, then trim and slice into cookies.
Notes
- Use three similarly sized pans for even layers.
- Allow layers to cool completely before assembling or slicing.
- Store in an airtight container up to one week or freeze up to four weeks.