Italian Rainbow Cookies
Italian Rainbow Cookies are a delightful and colorful treat that bring a touch of elegance to any dessert table. These layered cookies, also known as Tricolor Cookies or Seven-Layer Cookies, are a staple in Italian-American bakeries and beloved for their vibrant appearance and rich, almond-flavored taste.
The cookies are composed of three thin layers, each dyed in festive shades of red, green, and natural, which are sandwiched together with sweet raspberry preserves.
A luscious coating of semisweet chocolate envelops these layers, adding a decadent touch. Perfect for holidays, special occasions, or as a delightful homemade gift, these cookies are as pleasing to the eye as they are to the palate.
Why You’ll Love This Recipe:
Vibrant and Eye-Catching: With their colorful layers of red, green, and natural hues, these cookies are visually stunning and add a festive flair to any dessert spread. Their bright appearance makes them particularly popular during holidays and celebrations.
Rich Almond Flavor: The use of almond paste gives these cookies a distinctive and aromatic flavor that is both rich and satisfying. This almond essence pairs beautifully with the sweet and tangy raspberry preserves.
Decadent Chocolate Coating: The semisweet chocolate layer adds a touch of indulgence, providing a perfect balance to the sweet and fruity layers beneath. This chocolate coating not only enhances the taste but also offers a delightful textural contrast.
Perfect Blend of Textures: These cookies offer a harmonious blend of soft, moist cake-like layers with the smoothness of raspberry preserves and the slight crunch of chocolate, making each bite a delightful experience.
Timeless and Nostalgic: Italian Rainbow Cookies are a beloved classic, often evoking nostalgia and fond memories of family gatherings and bakery visits. They have a timeless appeal that resonates with both young and old.
Key Ingredients:
Almond Paste: This is the star ingredient, providing a rich and aromatic almond flavor that forms the signature taste of these cookies. It adds a moist and dense texture to the layers, making them irresistibly flavorful.
Eggs: Separated into yolks and whites, the eggs contribute to the structure and lightness of the cookies. The whipped egg whites are crucial for providing the airy texture in each layer.
Raspberry Preserves: These sweet and tangy preserves act as the glue between the layers, adding a fruity contrast to the almond flavor. They enhance both the taste and moisture of the cookies.
Food Coloring: Red and green food coloring lend the iconic vibrant hues to the cookie layers, making them visually appealing and perfect for festive occasions.
Semisweet Chocolate: A smooth coating of semisweet chocolate envelops the layered cookies, adding a decadent touch that perfectly complements the almond and raspberry flavors.
Italian Rainbow Cookies
Ingredients
4 large eggs, separated
1 cup sugar, divided
8 ounces almond paste or a 7-oz tube
1 ¼ cups (2 ½ sticks) unsalted butter, softened
1 tsp almond extract
2 cups all-purpose flour
½ tsp Kosher salt
Red food coloring
Green food coloring
10 ounces raspberry preserves, warmed
7 ounces semisweet chocolate chunks, chips, or melting wafers
Instructions
Prepare the baking pans: Preheat your oven to 350°F and position the oven rack in the center. Grease, flour, and line the bottoms of three quarter sheet pans (9×13 inches) with parchment paper, leaving a 2-inch overhang on each.
Whip the egg whites: Using a stand mixer with the whisk attachment, beat the 4 egg whites on medium-high speed until they form stiff peaks. Gradually add ¼ cup of sugar with the mixer on high speed, beating until the whites are glossy and hold stiff peaks, about 2-3 minutes. Transfer the egg whites to another bowl and wipe the mixing bowl dry.
Mix sugar and almond paste: Attach the paddle attachment to the mixer and combine the almond paste with the remaining ¾ cup sugar. Beat on low speed initially, then increase to medium, until the mixture is well-blended, about 3 minutes.
Add the butter: Incorporate the softened butter and beat until the mixture is pale and fluffy, about 3 minutes. Add the egg yolks and almond extract, beating until everything is well combined, about 2 minutes. Reduce the speed to low and add the flour and Kosher salt, mixing until just combined.
Fold in the egg whites: Gently fold in half of the egg white mixture into the almond mixture to lighten it, then carefully fold in the remaining egg whites until thoroughly combined.
Divide and color the batter: Divide the batter equally into three bowls using a food scale for accuracy. Add 6-8 drops of red food coloring to one bowl, and 6-8 drops of green food coloring to another, leaving the third bowl plain. Keep in mind the color will darken as it bakes.
Bake the layers: Pour one bowl of batter into a prepared pan and spread evenly with a small offset spatula. Bake for 8 to 10 minutes, until just set. Repeat for the other bowls of batter and pans, then let the layers cool completely on a wire rack.
Assemble with preserves: Once cooled, invert the green layer onto a baking sheet lined with parchment or wax paper. Remove the parchment and spread half of the warmed raspberry preserves on top. Place the plain layer on top, peel off the paper, and spread with the remaining preserves. Invert the red layer on top and discard the paper.
Chill overnight: Cover the layers tightly with plastic wrap and place a sheet pan on top. Add a heavy weight, like cookbooks, evenly on top, and refrigerate for at least 8 hours or overnight.
Prepare for chocolate coating: Remove the weights and plastic wrap, and let the assembled layers sit at room temperature briefly. Melt the chocolate wafers in a microwave-safe bowl in 30-second increments until smooth.
Apply the chocolate coating: Trim the edges of the assembled layers with a serrated knife to even them out. Quickly spread half of the melted chocolate over the top with a small offset spatula. Refrigerate until firm, about 10-15 minutes. Cover with wax paper, place another sheet pan on top, invert the layers, and remove the paper. Spread with the remaining chocolate and freeze until just firm, about 10 minutes.
Slice the cookies: Cut lengthwise into 6 strips, then slice each strip into 16 pieces. If completely frozen, allow to thaw slightly before cutting to prevent the chocolate from cracking.
Store the cookies in an airtight container in the fridge or freezer.
Notes:
Almond Paste: Ensure the almond paste is fresh and soft for easier mixing. If it’s a bit dry, you can break it into smaller pieces before mixing with the sugar to help it blend smoothly.
Separating Eggs: Make sure to separate the eggs carefully, as even a small amount of yolk in the egg whites can prevent them from whipping to stiff peaks. Use room temperature eggs for better volume when whipping.
Food Coloring: The intensity of food coloring can vary by brand, so start with a few drops and add more as needed to achieve the desired shade. Remember that the colors will darken slightly during baking.
Layer Assembly: Ensure each layer is completely cool before assembling the cookie. This prevents the preserves from soaking into the layers and keeps the colors vibrant. Use a gentle hand when inverting and stacking the layers to avoid cracking.
Chilling Time: Allowing the assembled layers to chill overnight is crucial. This helps the flavors meld together and makes the layers easier to trim and handle when applying the chocolate coating.
Chocolate Coating: Melt the chocolate slowly in a microwave or over a double boiler to prevent scorching. Spread it quickly over the layers to ensure a smooth finish, and refrigerate briefly to set the chocolate before slicing.
Slicing the Cookies: Use a sharp, serrated knife to trim the edges and slice the cookies. If the chocolate layer is too hard, let it sit at room temperature for a few minutes to prevent cracking while cutting.
Nutrition Information:
YIELDS: 48 cookies | SERVING SIZE: 1 cookie
Calories: 110 kcal | Protein: 1 grams | Fat: 7 grams | Saturated Fat: 3 grams | Carbohydrates: 10 grams | Fiber: 0-1 gram | Sugars: 7 grams | Cholesterol: 15 mg | Sodium: 20 mg
Frequently Asked Questions:
Can I substitute almond paste with something else?
Almond paste is essential for the authentic flavor and texture of Italian Rainbow Cookies.
However, if you cannot find almond paste, you might try making a homemade version using ground almonds and sugar, but the taste and texture might differ slightly from the traditional version.
How can I prevent the layers from sticking together?
To ensure the layers do not stick together accidentally, make sure each layer is completely cooled before assembly.
When layering with raspberry preserves, spread them evenly and avoid using too much, as excess preserves can cause slipping or sogginess.
What if my chocolate layer cracks when slicing?
If the chocolate cracks while slicing, allow the assembled cookies to sit at room temperature for a few minutes before cutting.
Use a sharp, serrated knife to make clean cuts, and apply gentle pressure to avoid shattering the chocolate.
Can I freeze these cookies for later use?
Yes, Italian Rainbow Cookies freeze well.
After the chocolate has fully set, you can store them in an airtight container, separating layers with parchment paper to prevent sticking.
They can be frozen for up to 2-3 months. Thaw them in the refrigerator before serving.
How do I adjust the food coloring for more vibrant colors?
The intensity of food coloring can vary, so start with a few drops and gradually add more until you reach the desired color.
Keep in mind that the colors will darken slightly during baking.
Gel food coloring often provides more vibrant results than liquid coloring.
How do I ensure the layers bake evenly?
To ensure even baking, spread the batter in each pan as evenly as possible using a small offset spatula.
Make sure the batter reaches all corners and edges of the pan.
It’s also important to rotate the pans halfway through baking to promote uniform heat distribution.
What can I do if my almond paste is too hard or dry?
If your almond paste is hard or dry, try breaking it into small pieces before mixing to make it easier to blend with the sugar.
You can also warm it slightly in the microwave for a few seconds to soften it.
Be careful not to overheat, as it can become sticky.
Why is it important to chill the assembled layers overnight?
Chilling the assembled layers overnight helps the flavors meld together and allows the layers to firm up, making them easier to handle when applying the chocolate coating and slicing.
The resting time also ensures the preserves adhere properly to the layers.
How can I prevent the food coloring from altering the taste?
Use high-quality food coloring, and add it gradually to achieve the desired intensity.
Gel food coloring is often preferred for its vibrant colors and minimal impact on taste.
Avoid using too much coloring, as excessive amounts can introduce a slight bitter taste.
How can I achieve a smooth chocolate coating?
To achieve a smooth chocolate coating, melt the chocolate gently using a microwave or double boiler to prevent scorching.
Spread the melted chocolate quickly and evenly over the layers with a small offset spatula.
Refrigerate briefly to set the chocolate, but don’t leave it too long, as it can become brittle and crack during slicing.