Layered Italian Rainbow Cookies
These stunning Italian Rainbow Cookies, also known as Tri-Color Cookies, are a delicious holiday tradition that anyone can make at home. Each layered cookie features distinct colors of red, green, and uncolored batter, all filled with a sweet apricot preserves layer and topped with a rich chocolate glaze. Inspired by recipes from authentic Italian bakeries in New York, this recipe brings the festive taste of the holiday season to your kitchen, where family and friends can enjoy these delightful treats. Don’t let the detailed instructions intimidate you; once you start, you'll see how fun and rewarding they are to prepare! Perfect for sharing, these cookies make great gifts or delightful additions to your holiday cookie platter.
N/A
Servings
61
Calories
12
Ingredients
Ingredients
almond paste
7 ounces (softened)
sugar
3/4 cup (granulated)
almond extract
1/2 teaspoon (liquid)
margarine or butter
3/4 cup (room temperature)
eggs
3 (large)
all-purpose flour
1 cup (sifted)
salt
1/4 teaspoon (fine)
green food coloring
15 drops (liquid)
red food coloring
15 drops (liquid)
apricot preserves
2/3 cup (sieved)
semisweet chocolate
3 ounces (chopped)
vegetable shortening
1 teaspoon (butter flavored Crisco preferred)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Grease three 8-inch square metal baking pans. Line the bottoms with wax paper, then grease the wax paper and flour the pans lightly. Set aside.
3
In a large mixing bowl, combine the almond paste, sugar, almond extract, and butter. Beat on medium-high speed until well blended; it’s okay if some small lumps of almond paste remain.
4
Reduce the mixer speed to medium and add the eggs one at a time, mixing until fully incorporated.
5
Lower the mixer speed to low. Gradually add the sifted flour and salt, mixing until just combined.
6
Divide the batter into three equal parts: place one rounded cup in each of two small bowls, leaving a cup of untinted batter in the original bowl. Color one bowl with 15 drops of red food coloring and the other with 15 drops of green food coloring. Mix until fully blended.
7
Spoon the untinted (white) batter into the first prepared pan and spread it evenly to about 1/4 inch thick. Repeat with the red batter in the second pan and the green batter in the third pan.
8
Bake the layers in the preheated oven for 10-12 minutes, or until a toothpick inserted in the center of each layer comes out clean. Allow the layers to cool in the pans on a wire rack for about 30 minutes or until cool to the touch.
9
Once cooled, run a knife around the edges of the pans to loosen the layers.
10
Prepare a clean flat surface by laying down a piece of wax paper that will fit in your refrigerator.
11
Flip the green layer out onto the wax paper, gently peeling off the wax paper. Spread 1/3 cup of apricot preserves evenly over the green layer.
12
Next, remove the untinted layer from its pan and place it on top of the green layer, wax paper side up. Press down gently and then remove the wax paper.
13
Spread another 1/3 cup of apricot preserves on the untinted layer before taking the red layer out of its pan and placing it on top, again wax paper side up. Press down gently and remove the wax paper.
14
In a small saucepan, melt the semisweet chocolate and vegetable shortening together over low heat, stirring frequently. Once melted, spread the chocolate mixture evenly on top of the red layer, ensuring not to cover the sides.
15
Refrigerate the layered creation until the chocolate is firm, at least one hour. You can also cover it and refrigerate for up to 3 days before serving.
16
To serve, trim about 1/4 inch from the edges with a sharp knife. Cut the stacked layers into 6 long strips, then cut each strip crosswise into 6 pieces to yield 36 square cookies.
17
Store the cookies in a single layer within a waxed paper-lined container. They can be refrigerated for a week or frozen for up to 3 months; remember, these cookies must be kept refrigerated.
Nutrition Information
3g
Fat
8g
Carbs
0.83g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Italian Rainbow Cookies?
Italian Rainbow Cookies, also known as Tri-Color Cookies, are a holiday tradition featuring layers of red, green, and white almond-flavored sponge cake filled with apricot preserves and topped with chocolate.
What is another name for these cookies?
These cookies are also commonly referred to as Tri-Color Cookies.
How many layers are in this recipe?
This recipe features three distinct layers: one red, one green, and one untinted (white) layer.
What flavor is the base of the cookie?
The cookie base is flavored with almond paste and almond extract for an authentic Italian bakery taste.
What temperature should the oven be set to?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
How many pans are needed for this recipe?
You will need three 8-inch square metal baking pans to bake all three layers simultaneously.
How do I prepare the baking pans?
Grease the pans, line the bottoms with wax paper, then grease the wax paper and flour the pans lightly.
How much almond paste is required?
The recipe requires 7 ounces of softened almond paste.
Can I use butter or margarine for this recipe?
You can use either 3/4 cup of margarine or butter, as long as it is at room temperature.
How many eggs does this recipe use?
This recipe requires 3 large eggs, added one at a time.
What type of flour is recommended?
Use 1 cup of all-purpose flour that has been sifted.
How much food coloring is needed for the layers?
Add 15 drops of red food coloring to one portion of batter and 15 drops of green food coloring to another.
How long should the cake layers bake?
Bake the layers for 10 to 12 minutes or until a toothpick comes out clean.
What type of preserves are used as a filling?
The recipe uses 2/3 cup of sieved apricot preserves to bind the layers together.
How do I assemble the layers?
Stack the green layer first, spread preserves, add the white layer, spread preserves, and top with the red layer.
What is the topping made of?
The topping is a mixture of 3 ounces of melted semisweet chocolate and 1 teaspoon of vegetable shortening.
How long must the cookies be refrigerated before serving?
Refrigerate the layers for at least one hour or until the chocolate is firm.
How many cookies does this recipe yield?
When cut as directed, this recipe yields 36 square cookies.
What is the best way to cut the cookies?
Trim 1/4 inch from the edges first, then cut into 6 long strips and cut each strip crosswise into 6 pieces.
How should these cookies be stored?
Store the cookies in a single layer in a waxed paper-lined container inside the refrigerator.
Can Italian Rainbow Cookies be frozen?
Yes, they can be frozen for up to 3 months.
How long do they stay fresh in the fridge?
The cookies can be kept refrigerated for up to one week.
What are the calories per cookie?
Each cookie contains approximately 61 calories.
How much fat is in one serving?
There are 3 grams of fat per cookie.
How many carbohydrates are in a cookie?
Each cookie has approximately 8 grams of carbohydrates.
Is there protein in these cookies?
Yes, each cookie contains approximately 0.83 grams of protein.
Should the apricot preserves be prepared in any special way?
Yes, the apricot preserves should be sieved for a smooth consistency.
Do I need to remove the wax paper from the layers?
Yes, gently peel off the wax paper from each layer as you stack them.
What is the purpose of adding shortening to the chocolate?
Vegetable shortening helps the chocolate melt smoothly and creates a glaze that is easier to cut without cracking.
Where does the inspiration for this recipe come from?
This recipe is inspired by authentic Italian bakeries in New York.