Festive Italian Layered Rainbow Cookies

Classic Italian Rainbow Cookies layered with almond cake, fruity jam, and rich chocolate. Perfect for holidays and special celebrations.

Jump to Recipe Print Recipe

Italian Rainbow Cookies, also called Venetian cookies or seven-layer cookies, were created by Italian-American bakers in the early 1900s. The vibrant red, green, and natural layers represent the Italian flag and these cookies quickly became a festive favorite in Italian-American communities, especially for holidays, parties, and bakery displays. Though they look fancy, they are surprisingly easy to make at home with a little patience.

These layered almond cakes, filled with jam and topped with a rich chocolate glaze, are as beautiful as they are delicious. Each bite combines soft almond sponge, sweet fruitiness, and smooth chocolate, making them a favorite for holidays, celebrations, or just a cozy coffee break.

While they may look fancy, these cookies are surprisingly approachable to make at home. With a few simple ingredients and some patience, you can create vibrant layers that are tender, flavorful, and irresistibly chocolatey. Whether you’re baking for family, gifting during the holidays, or adding a pop of color to your dessert table, these Italian Rainbow Cookies are sure to impress.

Why You’ll Love These Cookies

Layers of flavor. The almond cake, sweet jam, and chocolate topping balance each other beautifully.
Showstopping look. Those bright Italian flag colors make every tray look festive.
Great for sharing. This recipe makes plenty, so it’s perfect for holidays, parties, or gifting.

Tips for Success

Mix well, but handle gently. An electric mixer helps create a smooth base, but fold the egg whites in by hand so the batter stays light.
Plan ahead. These cookies work best when made over two days. The layers need time to rest and compress before the chocolate goes on.
Use a sharp knife. Dip the knife in hot water before slicing to get neat, clean cuts.

Ingredients

You’ll Need:

• Cooking spray
• All-purpose flour (or a gluten-free blend)
• 8 oz almond paste
• Granulated sugar (divided)
• Unsalted butter, room temperature
• 4 large eggs, separated
• Almond extract
• Gel food coloring (red and green)
• Apricot jam or raspberry jam
• Semi-sweet or bittersweet chocolate chips

Helpful Tools

• Three 9×13-inch baking pans
• Offset spatula
• Heavy cans or weights
• Sharp knife

How to Make Italian Rainbow Cookies

1. Prepare the Cake Layers

1. Prep the pans. Preheat the oven to 325°F. Spray three 9×13-inch pans, line them with parchment, then spray again.
2. Cream the base. In a mixing bowl, blend almond paste, sugar (set aside 2 tablespoons), and 1 stick of butter until smooth.
3. Mix. Add the remaining butter, egg yolks, milk, and almond extract. Mix in the flour on low speed.
4. Whip the egg whites. In a separate bowl, beat egg whites with the reserved sugar until stiff peaks form. Fold them gently into the batter.
5. Divide and color. Split the batter into three bowls. Keep one plain, tint another red, and tint the last green.
6. Bake. Spread the batters into the prepared pans and bake for 10–12 minutes, just until set. Let them cool completely.

2. Assemble the Layers

1. Layer. Spread jam over the red layer. Add the plain layer on top, spread with more jam, and finish with the green layer.
2. Compress. Wrap the stacked layers in plastic. Place a sheet pan on top and weigh it down with heavy cans. Refrigerate for at least 4 hours or overnight.

3. Add the Chocolate Coating

1. Top layer. Melt half the chocolate and spread it over the top. Chill for 30 minutes.
2. Flip. Turn the cookie slab over, remove the parchment, and cover the other side with the remaining chocolate. Chill again.
3. Slice. Trim the edges for clean sides, then cut into small squares or rectangles.

Tips for Perfect Rainbow Cookies

• These cookies pair wonderfully with espresso, cappuccino, or tea.
• Arrange on dessert boards, holiday platters, or gift boxes for an impressive presentation.
• Slice into smaller pieces for parties or buffet tables.

Ingredients tips

Almond Paste vs Almond Extract: Using almond paste in the batter gives the cookies their traditional moist texture and nutty depth. If you use only almond extract, the flavor can be sharper and less rich, lacking the same soft, tender quality.

Choosing the Jam: While apricot jam is the classic choice, you can use raspberry for a slightly tart, fruity contrast. Smooth jams work best to keep the cookie layers clean and even.

Food Coloring Tips: Gel-based food coloring is ideal for achieving bright, vibrant layers without changing the consistency of the batter. Liquid colorings can sometimes make the batter too thin or alter the texture.

Chocolate Selection: For coating, opt for high-quality semi-sweet or bittersweet chocolate. It melts smoothly, sets nicely, and adds a rich finish that balances the sweet almond and jam layers.

Storage

Short term: Keep in an airtight container for 2 days at room temperature or up to 5 days in the fridge.
Long term: Freeze for up to 2 months. Thaw in the fridge before serving.

Frequently Asked Questions

What makes rainbow cookies Venetian?

The three colorful almond cake layers with a jam filling and chocolate coating are a classic Venetian design, inspired by traditional Italian pastries.

Can I make them ahead of time?

Yes! These cookies actually taste better after a day or two as the flavors meld. Store in an airtight container at room temperature or in the fridge.

Can I change the filling?

Absolutely. Raspberry, apricot, or cherry jam all work well. You can also try nut butter for a different twist.

Are rainbow cookies gluten-free?

Traditional recipes use flour, so they aren’t gluten-free. However, you can substitute with a gluten-free flour blend to make a safe alternative.

How long do they last?

Properly stored, they can last up to a week at room temperature and up to two weeks in the fridge. Make sure they’re covered to keep the layers soft.