Italian Rainbow Cookies Recipe
Better Than An Italian Bakery
These delicious colorful-as-a-rainbow three-layered cookies with a delicate almond flavor are one of the most popular offerings in Italian bakeries. A favorite of young and old alike, you will be surprised at how easy it is to create these confections at home!
We call then Venetians because the colors remind us of Venetian glass (and we've a particular fondness for the city of Venice). Some call them Neopolitans. They are also called (obviously) Tricolor and Rainbow cookies. Whatever you call them, we're sure you'll agree these traditional Italian cookies taste great!
Festive enough for Christmas and other holidays, special enough for weddings, and easy enough to make for gifts, layered Venetian cookies with a rich chocolate topping are guaranteed crowd pleasers!
Are you familiar with these cookies?
Have you ever tried these cookies?
* Measuring Cups
* Measuring Spoons
* Wooden Spoon
* 2 Bowls
* Wax Paper
* 3 Pans (13" x 9" x 2")
* Wood Cutting Board or Heavy Flat Plate
* Electric Mixer
* Double Boiler
* Small Saucepan
- 8 ounces Almond Paste
- 1 1/2 cups Butter, Softened
- 4 Eggs, Separated
- 1 teaspoon Almond Extract
- 2 cups Flour
- 1/4 teaspoon Salt
- 1 cup Sugar
- 8 ounces Apricot Preserves
- 8 ounces Raspberry Preserves, (I prefer seedless)
- Green & Red Food Coloring
- 12 ounces Chocolate Bits
- OR 3 squares Semi-sweet Bakers Chocolate
- Preheat oven to 350 degrees
- Grease three 13" x 9" x 2" pans. Line each with wax paper and grease again.
- Using a fork, break up almond paste in large bowl (see photo in above section).
- Add butter, sugar, egg yolks and almond extract. Beat with an electric mixer until light and fluffy (at least 5 minutes).
- Beat in flour and salt. Set aside.
- Beat egg whites in separate bowl until stiff peaks form. (See photo.)
7. With a wooden spoon, stir egg whites into almond mixture using a turning motion similar to folding. (See photo.) Continue "folding" egg whites into other mixture until completely blended.
8. Remove 1 1/2 cups of batter and spread evenly into prepared pan.
9. Remove another 1 1/2 cups of batter and add 10 drops of green food coloring. Mix until color is evenly blended and spread evenly into second prepared pan.
10. Add 8 drops of red food coloring to remaining 1 1/2 cups of batter and blend until color is an even pink. Spread into last pan.
11. Bake in 350 degree oven about 15 minutes or just until edges are golden brown. Cakes will be about 1/4" thick.
11. Remove cakes from pan immediately onto large wire racks and cool thoroughly.
1. Place green layer on jelly roll pan or flat tray.
2. Heat apricot preserves in saucepan over low heat and strain.
3. Spread warm preserves over green layer to edges.
4. Slide yellow layer on top.
5. Heat raspberry preserves in saucepan over low heat and strain.
6. Spread warm preserves over yellow layer.
7. Slide pink layer, right side up, onto yellow layer.
8. Cover with plastic wrap. Weight down with a large wooden board or heavy plate.
9. Refrigerate overnight.
• Melt chocolate in top of small double boiler.
• Remove layers from refrigerator and unwrap.
• Spread melted chocolate to edges of cake
and let dry.
• Trim edges and cut into individual cookies.
NOTE: Cookies can be frozen. Place cookies in plastic containers with wax paper between layers.
Cover with plastic wrap before sealing with container's cover.
Enjoy Your Cookies with Espresso or Cappuccino
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