Italian Rainbow Cookies Recipe

Prepare pan and preheat

Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on two opposite sides to lift the cake out. Lightly grease the parchment.

Cream butter and sugar

In a large bowl using a hand mixer or in a stand mixer fitted with the paddle attachment, beat the room-temperature butter and granulated sugar on medium-high speed until light and fluffy, about 3–4 minutes.

Add eggs and extracts

Add the eggs one at a time, beating well after each addition. Scrape down the bowl. Beat in the vanilla and almond extract until combined.

Combine dry ingredients

In a separate bowl whisk together the all-purpose flour, almond flour, baking powder, and salt until evenly distributed.

Alternate flour and milk

With the mixer on low, add about one-third of the dry ingredients, then half the milk (1 tablespoon), then another third of the dry ingredients, the remaining milk, and finally the last of the dry ingredients. Mix until just combined; do not overmix.

Divide batter and color

Divide the batter into three equal portions (about 1 1/3 cups each). Leave one portion uncolored for the top (or bottom) layer. Into one portion add the red gel food coloring and fold gently until uniformly pink/red. Into another portion add the green gel food coloring and fold gently until uniformly green.

Bake layers in sequence

Working with one color at a time, spread the first color (red) in an even, thin layer (about 1/3 of the pan height) in the prepared pan, smoothing to the edges. Bake in preheated oven for 8–10 minutes, or until the top springs back slightly and a toothpick comes out with a few moist crumbs. Remove and immediately cover with a sheet of parchment to protect surface while remaining layers bake. Repeat with the uncolored batter for the middle layer, then with the green batter for the final layer, reusing the same pan (no need to re-grease if parchment remains) and baking each layer 8–10 minutes. If you prefer, bake each layer separately in thinner pans, but time will be similar.

Cool and trim

Once all layers are baked, allow the entire stack to cool in the pan for 10 minutes, then use the parchment overhang to lift the layered cake onto a wire rack. Cool completely to room temperature (about 1 hour). Trim any uneven edges with a sharp knife to form straight edges.

Slice the layered cake horizontally into three even thin sheets (each layer you baked is already thin; if the layers are stacked as baked, separate carefully). If you baked the layers stacked in the pan, slice the whole cake into bars about 1/2-inch thick (traditional Italian rainbow cookie bars are thin).

If using apricot jam for glazing, warm it gently in a small saucepan or microwave for 10–20 seconds and strain if needed to remove lumps. Brush a thin layer of apricot glaze on each cake layer—this helps jam adhere and gives a shine. Spread about 1/3 cup raspberry jam evenly over the first layer, place the second layer on top, press gently, spread jam again, and top with the final layer. Press lightly to adhere layers. Use remaining jam for any gaps.

Transfer the assembled stacked cake to the refrigerator for 30 minutes to firm up and make slicing easier.

After chilling, trim the edges for neatness and cut the stack into rectangles or diamond-shaped cookies about 2 x 1-inch (or desired size). Place cut pieces on a parchment-lined tray.

Prepare chocolate: Place the finely chopped semisweet chocolate in a heatproof bowl. Melt gently using a double boiler (bowl over simmering water, making sure bowl doesn't touch water) or in 20–30 second bursts in the microwave at 50% power, stirring between bursts, until smooth. If desired, stir in the vegetable shortening or 1 tsp neutral oil to give the coating a shinier finish and a thinner consistency for dipping.

Dip cookies: Using tongs or a fork, dip each cut cookie into the melted chocolate, ensuring the long sides are coated. Allow excess chocolate to drip back into the bowl, then place cookie on parchment. For fully coated bottoms, double-dip or spoon extra chocolate on the underside. If you prefer a single chocolate edge like traditional cookies, dip only the top and long sides.

Set chocolate: Once all pieces are coated, let them sit at room temperature until chocolate is set (about 30–60 minutes) or speed up setting by chilling them on a tray in the refrigerator for 10–15 minutes. Store cookies in an airtight container layered with parchment at room temperature for up to 3 days or refrigerated for up to 1 week.