Description
These Italian Rainbow Cookies (also known as Tricolor or Seven-Layer Cookies) feature soft almond-flavored cake layers sandwiched with jam and coated in rich chocolate—a festive and delicious classic!
Ingredients
Units
Scale
For the Cookie Layers:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs, separated
- 1 tsp almond extract
- 2 cups all-purpose flour
- 1/2 tsp salt
- Red and green food coloring
For the Filling & Topping:
- 1/2 cup apricot jam (or raspberry jam)
- 8 oz semi-sweet chocolate, melted
Instructions
1. Prepare the Batter:
- Preheat oven to 350°F (175°C). Grease and line three 9×13-inch baking pans with parchment paper.
- In a bowl, cream butter and sugar until fluffy.
- Add egg yolks and almond extract, mixing well.
- Stir in flour and salt until combined.
2. Whip Egg Whites & Fold In:
- In a separate bowl, beat egg whites until stiff peaks form.
- Gently fold into the batter to keep it light and airy.
3. Color & Bake:
- Divide batter evenly into three bowls.
- Color one batch red, one green, and leave one plain.
- Spread each into a separate prepared pan.
- Bake for 10-12 minutes, or until set.
- Let them cool completely.
4. Assemble the Layers:
- Place the green layer on a tray and spread half the jam over it.
- Add the plain (white) layer on top and spread the remaining jam.
- Place the red layer on top.
- Press down gently and refrigerate for at least 4 hours to set.
5. Add Chocolate Topping:
- Spread melted chocolate over the top layer and let it set.
- Flip and coat the other side with chocolate.
- Once firm, cut into 1-inch squares and serve!
Notes
- Jam Alternatives: Raspberry or apricot jam works best, but you can use strawberry or cherry for a twist.
- Make Ahead: Best when refrigerated overnight for flavors to meld.
- Storage: Keep in an airtight container in the fridge for up to 1 week, or freeze for 2 months.
