Italian Rainbow Cookies, also known as Tri-Color Cookies or Lombardi Cookies, are believed to have originated with Italian immigrants in the United States, particularly in New York.  These cookies reflect the Italian tradition of using simple, high-quality ingredients while also serving as a symbol of Italian pride and heritage.  These delightful confections, often referred to as “cookies,” blur the lines of classification and can more accurately be described as little cakes.

The cookies are characterized by their three distinct layers, often colored in red, green, and white, resembling the colors of the Italian flag.  Though they might seem intricate to make, they have grown in popularity due to their vibrant appearance and delicious flavor profile.

Rich, festive, and bursting with flavor, Italian rainbow cookies bring a touch of sweetness and nostalgia to our family; as they are inspired by my niece Colleen, and her family who live in Italy.

Whether you choose raspberry, apricot, or any filling that sings to your heart, these cookies are a delicious way to share love and joy this Christmas!

Ingredients and Preparation

While there are many variations, a traditional recipe for Italian Rainbow Cookies consists of the following basic ingredients:

• Almond Paste: This is the star ingredient that gives the cookies their unique flavor and moist texture.
• Eggs: The eggs provide structure and richness, contributing to the tender crumb of the cookie.
• Butter: Adds flavor and richness.
• Sugar: Sweetens the dough and balances the flavors.
• Flour: Forms the base for the cookies.
• Food Coloring: Typically red and green, with yellow coming from the natural color of the batter.

The preparation process involves making a thick batter and dividing it into three portions.  Each portion is colored differently and baked in layers. Once cooled, the layers are assembled with a layer of apricot or raspberry jam in between and are then coated with a rich chocolate glaze.

Ingredients:

• 8 ounces (230 grams) almond paste
• 1 cup (200 grams) granulated sugar
• 1½ cups (340 grams) unsalted butter, softened to room temperature
• 4 eggs, separated (room temperature)
• 1 teaspoon pure almond extract
• 1 teaspoon pure vanilla extract
• 2¼ cups (280 grams) all-purpose flour
• 1/8 teaspoon kosher salt
• 1/4 cup (60 grams) milk, room temperature
• red food coloring
• green food coloring
• ¼ cup apricot jam (60 grams)
• ¼ cup raspberry jam (60 grams)
• 6 oz. semi-sweet baking chocolate, melted

1. Preheat your oven to 350°F (175°C).  Grease three 9-by-13 inch quarter sheet pans with baking spray, then line with parchment paper.
2. In a mixing bowl, break up the almond paste and blend it with softened butter until smooth. Gradually add in sugar and egg yolks, mixing well. Then add extracts and flour, mixing until just combined.  Add milk and mix until combined.
3. Whip egg whites to stiff peaks and add to batter.  Mix on low speed just until combined.
4. Divide the batter into three equal portions. Leave one portion uncolored, adding red food coloring to one and green to another, ensuring you achieve a deep, vibrant color.
5. Spread each colored batter into its respective baking pan. Bake each layer for approximately 15-18 minutes, or until a toothpick comes out clean. Allow the layers to cool in their pans.
6. Once cooled, spread a thin layer of jam over the uncolored layer, place the green layer on top, add another layer of jam, and top with the red layer. Press gently to adhere the layers.
7. Refrigerate the assembled cookies for at least 4 hours or up to overnight. After chilling, melt chocolate in a heatproof bowl in the microwave or set over a pan of simmering water; pour over the cake.
8. Smooth over the top with an offset spatula. Cut into pieces (see pictures below↓).
9. These cookies are best served chilled or at room temperature with a cup of coffee or tea.  Their textures and flavors shine through after a day in the refrigerator.

In a stand mixer fitted with the paddle attachment, combine the sugar, almond paste and ½ cup of  the butter. Mix on medium/high speed until smooth and lump free (about 5 minutes), being sure to break down the almond paste as best you can.

Add the remaining 1 cup of butter and continue to mix until smooth (2 minutes), scraping down the sides of the bowl as needed.

Gradually add the egg yolks, vanilla and almond extracts. Mix until combined.

Add the milk and mix until fully incorporated.  Add the flour and salt and slowly mix until combined, scraping down the sides of the bowl as needed. Once the flour is mixed in, set aside.

In a separate bowl, whip the egg whites until they form stiff, fluffy peaks.  Gently mix the whites into the flour mixture to form a smooth batter.

Divide the batter evenly among 3 bowls (approximately 430 grams of batter per bowl).  Stir enough red food coloring into 1 bowl to make a deep salmon color. Stir enough green food coloring into another bowl to make a medium green color.  Leave the third bowl uncolored.

Evenly spread the batter into the greased and parchment lined quarter sheet pans. Bake, until set, 15 to 18 minutes.  Let them cool completely in the pans (about 1/2 hour).

Line a quarter sheet cake pan with plastic wrap, allowing enough on the sides to wrap up around the layers when you finish putting the filling (s) between the cakes.

Put the red layer bottom side up in the lined 1/4 sheet pan.  Spread 1/4 cup of apricot jam evenly over the red cake layer all the way to the edges.

Unmold the plain cake layer by inverting it onto the red layer.  Peel off the parchment.

Spread 1/4 cup of cherry jam evenly on the plain layer (spreading to the edges).

Top the plain layer with the green layer.

Cover the cake with plastic wrap and top with an empty 1/4 sheet pan.

Put a couple of heavy cans on top to weigh down the layers. Refrigerate at least 4 hours or overnight.

Remove the cans and plastic wrap. Place a cutting board on top of the cake and flip to unmold it onto a cutting board.

Trim the sides with a knife to make straight edges.

Melt the chocolate in a heatproof bowl in the microwave or set over a pan of simmering water; pour over the cake.  Smooth over the top with an offset spatula.

Cut into pieces.  Score the top crosswise into 6 strips, then cut each strip into 8 rectangular pieces. For clean edges, dip the knife in warm water and wipe it with a cloth between cuts.

These cookies are best served chilled or at room temperature with a cup of coffee or tea. Their textures and flavors shine through after a day in the refrigerator.

Store leftovers in an airtight container at room temperature (or in the refrigerator) for up to 1 week.

I hope you make these delicious cookies, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!