No one knows exactly where Italian rainbow cookies came from, but everyone’s happy when they show up on the dessert table. Also known as Venetians, tricolor cookies, and seven-layer cookies, these cake-like confections are typically credited to Italian American immigrants in the New York area circa 1900. Some say the colorful cakes mirror the green, white, and red of the Italian flag. Others theorize that a similarly vibrant Sicilian dessert, gelato di Campagna, was a precursor.
This Italian rainbow cookie recipe produces a buoyant, sophisticated confection with deep almond flavor. Customize it by swapping seedless raspberry preserves for the apricot; dye the cake layers in an ombré of red or green for Christmas; or ditch the gel food coloring entirely so the entire almond cake retains its natural creamy hue. One area where it’s best to stick to the recipe as written is the melted chocolate. Using chopped bittersweet or semisweet chocolate bars rather than milk chocolate or chocolate chips keeps the flavors balanced and texture silky. Store the rainbow cookies in airtight containers at room temperature for up to two weeks.
Want to go big this holiday season? Turn rainbow cookies into a sliceable tricolor loaf cake →
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What you’ll need
Stand Mixer
$450 At Amazon
Mixing Bowls
$40 At Target
Half-Sheet Pan (2-Pack)
$48 $38 At Amazon
Serrated Knife
$26 At Amazon
Offset Spatula
$14 $13 At Amazon
Recipe information
Total Time
11 hours (includes chilling)
Yield
Makes about 5 dozen cookies
Ingredients
Preparation
Step 1
Place oven rack in middle position; preheat oven to 350°F. Butter a 13x9" baking pan and line bottom with parchment paper, leaving a 2" overhang on both ends, then butter paper.
Step 2
Beat the egg whites from 4 large eggs, separated, in a stand mixer fitted with whisk attachment at medium-high speed until they just hold stiff peaks. Add ¼ cup (50 g) granulated sugar a little at a time, beating at high speed until stiff, slightly glossy peaks form. Transfer to large bowl.
Step 3
Switch to paddle attachment, then beat 1 (8-oz.) can almond paste with remaining ¾ cup (150 g) granulated sugar on medium speed until well blended, about 3 minutes. Add 2½ sticks (1¼ cups) unsalted butter, softened, and beat until pale and fluffy, about 3 minutes. Add the yolks from 4 large eggs, separated, 1 tsp. almond extract, and ½ tsp. Diamond Crystal or ¼ tsp. plus ⅛ tsp. Morton kosher salt and beat until combined well, about 2 minutes. Reduce speed to low, then add 2 cups (250 g) all-purpose flour and mix until just combined.
Step 4
Fold half of egg white mixture into almond mixture to lighten, then fold in remaining whites gently but thoroughly.
Step 5
Divide batter among 3 small bowls. Stir 25 drops red food coloring into one and 25 drops green food coloring into another, leaving the third batch plain. Set white batter aside. Refrigerate white batter, covered. Pour red batter into prepared pan and spread evenly with offset spatula (layer will be about ¼" thick).
Step 6
Bake red layer 8–10 minutes, until just set. (It is important to undercook.) Using parchment paper overhang, transfer layer to a wire rack to cool, about 15 minutes. Clean pan, then line with fresh parchment paper and butter paper in same manner as above. Bake green layer in prepared pan until just set. As green layer bakes, bring white batter to room temperature. Transfer green layer to a wire rack. Prepare pan as above, then bake white layer in same manner as before. Transfer to a wire rack to cool.
Step 7
When all layers are cool, invert green onto a parchment-paper-lined large baking sheet. Discard paper from layer and spread with half of 1 (12-oz.) jar apricot preserves, heated and strained. Invert white on top of green layer, discarding parchment. Spread with remaining preserves. Invert red layer on top of white layer and discard parchment paper.
Step 8
Cover with plastic wrap and weight with a large baking pan. Refrigerate at least 8 hours.
Step 9
Remove weight and plastic wrap. Bring layers to room temperature. Melt 7 oz. fine-quality bittersweet chocolate, chopped, in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove from heat. Keep chocolate over water.
Step 10
Trim edges of assembled layers with a long serrated knife. Quickly spread half of chocolate in a thin layer on top of cake. Refrigerate, uncovered, until chocolate is firm, about 15 minutes. Cover with another sheet of parchment paper and place another baking sheet on top, then invert cake onto sheet and remove paper. Quickly spread with remaining chocolate. Refrigerate until firm, about 30 minutes.
Step 11
Cut lengthwise into 4 strips. Cut strips crosswise into ¾"-wide cookies.
Do ahead: Cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 2 weeks.
Editor’s note: This recipe for Italian rainbow cookies was first printed in the December 2005 issue of ‘Gourmet’ as ‘Seven-Layer Cookies.’ Head this way for more of our favorite Christmas cookie recipes →
Recipe notes
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