Italian Rainbow Cookies Recipe

Name: Italian Rainbow Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups unsalted butter cubed, at room temperature + 2 Tablespoons for greasing pans; 6 large eggs separated; 1 1/3 cups sugar divided; 12 ounces almond paste not marzipan, chopped; 2 3/4 cups all-purpose flour + 1 Tablespoon; 1 teaspoon red food coloring; 1 teaspoon salt fine; 3/4 cup apricot jam heated, strained; 4 ounces bittersweet chocolate 70% cocoa chopped, melted; 1 teaspoon green food coloring

Servings: persons

1
["Preheat oven to 350u00b0", "Line three 13x9x2"" metal baking pans with foil, leaving overhang and grease with 2 tablespoons butter. Put egg whites in bowl of a stand mixer fitted with a whisk; beat until soft peaks form. Make sure there is no fat in the bowl or the whites will not beat into stiff peaks. Slowly add 1/3 cup sugar, beating until stiff peaks form. Transfer to a large bowl. Cover and chill egg whites. In a separate, bowl beat almond paste and remaining sugar on medium-low until incorporated. Increase speed and gradually add remaining butter. Beat until fluffy. Beat in yolks, then flour and salt. Fold in whites in 2 additions. Divide batter evenly among 3", "With a pastry brush, spread half of marmalade over green cake.", "Using foil overhang, lift plain layer out of pan. Invert onto green layer. Brush remaining marmalade over plain layer. Lift red layer out of pan; invert onto plain layer and cover cake with foil.", "Top with a 13x9x2"" pan. Weigh down pan with several heavy canned goods to compress cake layers.", "Refrigerate at least 4 hours and up to 1 day.", "Remove cans, top pan, and foil. Transfer cake to a waxed paper-lined baking sheet.", "Spread half of chocolate over cake in a thin layer. Freeze for 10 minutes.", "Cover with waxed paper, invert the baking sheet on top, and flip cake. Uncover and glaze with remaining chocolate. Freeze 10 additional minutes."]

2234

kcal

Calories

159

Fat

168

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups unsalted butter cubed, at room temperature + 2 Tablespoons for greasing pans, 6 large eggs separated, 1 1/3 cups sugar divided, 12 ounces almond paste not marzipan, chopped, and more.

Yes, Italian Rainbow Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Italian Rainbow Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions