Italian Rainbow Cookies

May 27, 2011

These technicolor cookies are popular around the holidays but I say why wait!  You can change the color of these cookies to whatever suits the event or mood.  Maybe red, white and blue for July 4th or pink, white, and yellow for a baby shower.  Despite their looks, these cookies are easy to make, it is more of an assembly thing.  The cake is dense and almondy with a splash of fruitiness from the jam and wrapped in a chocolate coating.


Italian Rainbow Cookies


2 cups unsalted butter, cubed, at room temperature + 2 Tablespoons for greasing pans

6 large eggs, separated

1 ⅓ cups sugar, divided

12 ounces almond paste (not marzipan), chopped

2 ¾ cups all-purpose flour + 1 Tablespoon

1 teaspoon red food coloring

1 teaspoon salt (fine)

¾ cup apricot jam, heated, strained

4 ounces bittersweet chocolate (70% cocoa) chopped, melted

1 teaspoon green food coloring


For full recipe, click below

Italian Rainbow Cookies

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Andie Mitchell's picture

I love these! Festive any time of year :)

Barnaby's picture

Cool colors, remind of Italian ices I used to get in NY as a kid.