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Italian Rainbow Cookies, also known as Rainbow Cookies, Tricolor Cookies, Tricolore Cookies, or Seven Layer Cookies, are a beloved Italian-American bakery treat made with tender almond cake layers, raspberry jam, and a rich chocolate coating. Their bright red, white, and green layers are inspired by the colors of the Italian flag, making them especially popular during the holidays.
While they take a little more time than an ordinary cookie recipe, each step is simple and the results are absolutely worth it. The almond-flavored layers stay incredibly moist, the raspberry preserves add just the right amount of sweetness, and the chocolate brings everything together for that classic bakery-style flavor people remember from Italian bakeries.
If you love traditional Italian cookies, be sure to try my Italian Christmas Cookies, Italian Fig Cookies, and Italian Wedding Cookies next. For even more holiday baking inspiration, browse my full Christmas Cookie Recipes collection.
What Are Italian Rainbow Cookies?
Italian Rainbow Cookies, also known as Rainbow Cookies, Tricolor Cookies, Tricolore Cookies, or Seven Layer Cookies, are a classic Italian-American bakery treat made with almond-flavored cake layers, raspberry jam, and a rich chocolate coating. Their signature red, white, and green layers are inspired by the colors of the Italian flag.
Despite being called cookies, they’re actually more like thin layers of almond sponge cake stacked together with jam and finished with chocolate. They’re especially popular during Christmas and other holidays and have become a staple in Italian bakeries throughout the United States.
Before You Begin
✨ Use parchment paper in every pan: It makes removing the cake layers much easier and helps prevent sticking or tearing.
✨ Bring your eggs to room temperature: Room-temperature eggs whip up with more volume, helping create the light, tender texture these cookies are known for.
✨ Measure the batter carefully: Dividing the batter evenly ensures all three layers bake to the same thickness and stack neatly.
✨ Don’t rush the chilling time: Chilling the assembled layers helps the cookies hold together and makes slicing much cleaner.
✨ Use a long, sharp knife for cutting: Wipe the blade clean between cuts for bakery-style edges and neat layers.
✨ Let the chocolate set completely: It may be tempting to cut right away, but allowing the chocolate coating to fully firm up prevents cracking and smearing.
✨ Binder clips make life easier: Use small metal binder clips to hold the parchment sling in place while spreading the batter. Just remove them before baking
✨ These are even better the next day. The almond cake layers, jam, and chocolate have time to meld together, giving the cookies their classic bakery-style flavor and texture..
✨ Food Safety: Because these cookies contain eggs, avoid leaving them at room temperature for extended periods and store them according to the storage instructions below.
Ingredients + Key Notes
Almond paste: The key to authentic Italian Rainbow Cookies. It provides the rich almond flavor and moist texture that make these bakery favorites so distinctive. Be sure to use almond paste, not marzipan.
Eggs: Separate the eggs carefully. The yolks add richness while the whipped egg whites create the light, sponge-like texture these cookies are known for.
Granulated sugar: Sweetens the layers without overpowering the almond flavor.
Unsalted butter: Adds richness and helps create a tender crumb.
Almond extract: Enhances the flavor of the almond paste and gives these cookies their classic bakery-style taste.
All-purpose flour: Provides structure while keeping the layers soft and delicate.
Food coloring: Traditional rainbow cookies use red and green coloring to create the signature tricolor layers inspired by the Italian flag.
Seedless raspberry preserves: The sweet-tart filling that binds the layers together. Seedless preserves spread more evenly and create the smoothest layers.
Bittersweet chocolate: Creates the classic chocolate coating on top and adds the perfect balance to the sweet almond cake and raspberry filling.
Salt: A small amount sharpens the flavors and balances the sweetness throughout the cookies.
🥣 How to Make Italian Rainbow Cookies
Prepare the pans and batter. Line three 9×13-inch baking pans with parchment paper, leaving enough overhang to create a sling. Beat together the almond paste, sugar, butter, egg yolks, and almond extract until smooth. Mix in the flour, then gently fold in the whipped egg whites.
Color and bake the layers. Divide the batter evenly among three bowls. Leave one portion plain, tint one red, and tint one green. Spread each color into its prepared pan and bake until set and lightly golden around the edges. Allow the layers to cool completely.
Assemble the cookies. Carefully remove the cake layers from the pans. Place the green layer on a baking sheet or cutting board, spread with raspberry preserves, then top with the plain layer. Add another layer of preserves and finish with the red layer.
Chill until firm. Cover the layers and place a baking sheet or cutting board on top with a few heavy cans to gently compress them. Refrigerate until firm and easy to slice.
Add the chocolate. Spread melted bittersweet chocolate over the top layer and allow it to set. If desired, flip the stack and coat the opposite side with chocolate as well.
Slice and serve. Once the chocolate has completely hardened, trim the edges and cut into small rectangles or squares for that classic Italian bakery look.
See the recipe card below for complete instructions and measurements.
⭐ Pro Tips
⭐ Use a 9×13-inch pan. Many rainbow cookie recipes use half-sheet pans, which creates much thinner layers. This recipe is specifically designed for 9×13-inch pans.
⭐ Weigh the batter if possible. Dividing the batter evenly helps create neat, uniform layers.
⭐ Chill before slicing. Cold layers are much easier to cut cleanly and help prevent the preserves from squeezing out.
⭐ Try apricot preserves. While raspberry preserves are traditional, apricot preserves are another classic bakery variation.
⭐ Let the chocolate fully set. Cutting too early can cause the chocolate to crack or smear.
⭐ Use a hot knife for clean cuts. Dip a sharp knife in hot water, wipe it dry, and clean the blade between slices for bakery-style edges.
Storing + Freezing + Make-Ahead
Storing: Store Italian Rainbow Cookies in an airtight container in the refrigerator for up to 1 week. Chilling helps keep the layers firm and makes the cookies easier to handle.
Freezing: These cookies freeze beautifully. Arrange them in an airtight container with parchment paper between layers and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Make-Ahead: Italian Rainbow Cookies are actually better after a day or two. The almond cake layers soften slightly, the preserves meld with the cake, and the flavors become even richer. They’re a perfect make-ahead dessert for holidays, cookie exchanges, and special occasions.
Serving: For the best flavor and texture, let the cookies sit at room temperature for 15–20 minutes before serving. This allows the almond flavor to shine and softens the chocolate coating slightly.
Storing + Freezing + Make Ahead
Do These Need To Be Refrigerated? No. They can be stored in an airtight container at room temperature for 3-5 days.
How Long Can You Keep This In The Fridge? This recipe will hold for up to 7 days in the fridge.
Can You Freeze This? Yes, you can freeze this. Wrap it well, and you can freeze it for up to 6 months.
Make-Ahead: Bake this ahead and refrigerate.
FAQs About Italian Rainbow Cookies
◆ Why are Italian Rainbow Cookies also called Seven Layer Cookies?
Italian Rainbow Cookies are known by several names, including Rainbow Cookies, Tricolor Cookies, Tricolore Cookies, and Seven Layer Cookies. The “seven layer” name comes from the way the cookies are assembled: three almond cake layers separated by two layers of jam, then finished with a chocolate coating on both the top and bottom. No matter what you call them, they’re the same beloved Italian-American bakery cookie known for their colorful layers, rich almond flavor, and chocolate finish.
◆ Why Are They Called Seven Layer Cookies?
Despite the name, Italian Rainbow Cookies aren’t made with seven separate cake layers. The name comes from counting the three cake layers, the two layers of preserves, and the chocolate coatings. Depending on the bakery, the exact layer count can vary slightly, but “Seven Layer Cookies” remains a common nickname.
◆ Are Italian Rainbow Cookies Actually Italian?
Italian Rainbow Cookies are considered an Italian-American creation. Their red, white, and green layers are inspired by the colors of the Italian flag, and they’ve become a beloved staple in Italian bakeries throughout the United States.
◆ Do Italian Rainbow Cookies Need To Be Refrigerated?
Yes. Because of the preserves and chocolate coating, Italian Rainbow Cookies are best stored in the refrigerator in an airtight container. Chilling also helps maintain their neat layers and firm texture.
◆ Is Almond Paste the Same as Marzipan?
No. While both are made from almonds and sugar, almond paste is less sweet and has a coarser texture than marzipan. Almond paste is designed for baking and gives these cookies their signature almond flavor and texture. Marzipan is much sweeter and is typically used for candies and decorative cake toppings.
◆ Can Italian Rainbow Cookies Be Frozen?
Yes! Place the cookies in an airtight container with parchment paper between layers and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
◆ What Flavor Are Italian Rainbow Cookies?
Italian Rainbow Cookies have a rich almond flavor balanced by sweet-tart raspberry preserves and a thin layer of bittersweet chocolate. The combination creates the classic bakery-style flavor that makes these cookies so memorable.
Still have questions? Drop them in the comments — I love helping you bake with confidence! 💗
More Italian Bakery Favorites
Lemon Ricotta Cookies — Soft, tender cookies topped with a sweet lemon glaze and plenty of bright citrus flavor.
Ricotta Cookies — A classic Italian bakery cookie with a cake-like texture that’s perfect for holidays and family gatherings.
Almond Biscotti — Crunchy twice-baked cookies loaded with almond flavor and perfect for dunking in coffee.
Chocolate Biscotti — Rich chocolate flavor paired with the signature crisp texture that makes biscotti so irresistible.
Amaretti Cookies — Crisp on the outside, chewy in the center, and packed with rich almond flavor. These classic Italian cookies are simple, elegant, and perfect with coffee or espresso.
Tried This Recipe?
I’d love to hear how your Italian Rainbow Cookies turned out! Please leave a comment and star rating below to let me know what you think.
Did you stick with the traditional raspberry preserves or try the classic apricot variation? However you make them, these colorful bakery-style cookies are always a showstopper on holiday dessert trays.
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Thanks for stopping by my kitchen today — happy baking, friends! ❤️ Kathleen
Italian Rainbow Cookies
Ingredients
Cookie Layer:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 1/2 cups granulated sugar
- 8 ounces almond paste, cut into 1-inch pieces
- 7 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, melted and cooled slightly
- 1/4 teaspoon red food coloring
- 1/4 teaspoon green food coloring
Assembly:
- 2/3 cup seedless raspberry jam
- 1 cup bittersweet chocolate chips
Instructions
- Before beginning, place an oven rack in the middle position. Preheat oven to 350°F (177°C). Make a parchment paper sling to line a 9X13-inch baking pan. Be sure to crease and fold in the corners. I use small metal binder clips to hold the sling in place.
- In a mixing bowl, whisk together the flour (2 cups) and baking powder (1/2 teaspoon); set aside.
- In a food processor, process granulated sugar (1 ½ cups) and almond paste (8 ounces) until combined, 20 to30 seconds
- Transfer the almond paste mixture to the bowl of a stand-up mixer. Add eggs (7), vanilla (1 teaspoon), and salt (1/2 teaspoon).
- Attach the whisk attachment to the mixer and set the mixer to medium-high speed and whip until the mixture is pale and thick about 5-7 minutes. Turn the mixer to low speed and pour in melted butter (8 tablespoons).
- Gradually add the flour mixture to the mixer, and beat on low just until combined.
- Pour 2 cups (measure-do not approximate) of batter into the prepared parchment-lined baking dish. Smooth out the top of the batter with an offset spatula.
- Bake 11-14 minutes, or until the edges are just beginning to become golden and the center is set (touch center, if it leaves an indentation, the batter is not done.) My layers were baked for 12-13 minutes.
- Allow the layer to cool in the pan for 7 minutes. Remove the layer from the baking pan, and continue to cool on a wire rack. Allow the baking pan to cool. Allow the cake layer to cool completely,
- Divide the remaining batter between 2 bowls. Add the remaining batter between 2 small mixing bowls. Stir red food coloring (1/4 teaspoon) into one bowl then green food coloring (1/4 teaspoon) into the other bowl.
- Make a new parchment sling for the now-empty and cooled baking pan and repeat baking with each colored batter. Allow the baking pan to cool after each batch.
Assemble:
- On a cutting board, invert the red layer and remove the parchment paper. Spread 1/3 cup of jam evenly over top. Invert the plain colored layer on top of the red layer, remove the parchment, and spread the remaining 1/3 cup jam evenly over top. Invertgreen layer onto the plain layer and gently remove the parchment.
Make Topping:
- Add chocolate chips (1 cup) to a microwave-safe bowl. Set the microwave to 50% power and heat for 2-4 minutes, stirring occasionally until chips are melted when stirred vigorously.
- Spread melted chocolate over the top layer, green layer. Allow to set for about 2 minutes. Then run a fork through the chocolate in a wavy pattern. Allow to cool at room temperature until chocolate has set, about 1 to 2 hours.
- Trim edges off layers, to create a neat edge, with a serrated knife. Cut lengthwise into 5 equal strips (about 1 1/2 inches wide) and then crosswise into 12 equal strips (about 1 inch wide). Serve.
Fans Also Made:
Notes
- Preserves: You can use either seedless red raspberry or apricot.
- Pan size: Use a 9X13 inch baking pan. I make a point of this because some other recipes are written to use half sheet baking pans.
- Binder Clips: I use little binder clips to keep the parchment paper sling in place. They’re all metal and do just fine in the oven.
Me and my nonna made this together!
Yaaay! Thanks, Sylvia 🙂