Italian Rainbow Cookies (2024)

Whether you call these authentic Italian cookies Neapolitan Cookies, Tricolor Cookies or Rainbow Cookies, they are so delicious and are a gorgeous addition to any cookie platter! These are perfect for Christmas or any other holidays and special occasions.

Rainbow Cookies

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It’s rare that I post a recipe that is labor intensive. I’m all about keeping things simple, but some recipes are too good not to share and this is one recipe where your hard work pays off!

You may recognize these Italian rainbow cookies from those lovely trays of Italian cookies that seem to make their way onto every wedding dessert table. Or maybe that's just around here (we have a large Italian population in these parts!).

These were always a fixture on my family's Christmas dessert table. They are another of my Grandma Rose's confections and a favorite of most everyone that tries them. I totally get why! They look super impressive, with all of the pretty colors and layers. They're have a rich almond flavor and you really can't go wrong with anything topped with chocolate.

But I'd be lying if I said that I love to make them. Admittedly, they’re a bit of work than my usual go-to dessert options. Making these is a two day process that involves dealing with with temperamental things like whipping up egg whites and tempering chocolate, both of which are hit-or-miss for me and both of which required a couple of tries this weekend.

I know I'm really knocking it out of the park in terms of selling this recipe. But that’s why I broke these down and shared all my tips and tricks to help streamline the process and make it easy for you. They truly are a beautiful addition to any holiday or celebratory table and I encourage you to give them a shot!

Tips for making Italian Rainbow Cookies

• The pan size is pretty specific for these, it’s a 15.5 Inch x 10.5 Inch Pan- this recipe has not been tested with another size pan so I couldn’t tell you if it would work in a different size. That said, most people have at least one pan this size in their kitchen, I actually have 4 and didn’t even realize it.
• Cooking spray and pan liners are your friend! Grandma used wax paper, but I’ve had excellent results with parchment. I lightly spray down the pan first, which acts as a sort of “adhesive” and helps the parchment stick to the pan. Then I spray it on top of the parchment as well to help avoid any sticking.
• I wrote a post sharing a few ways to make separating eggs easier, which you should check out!
• Make sure that when you whip your egg whites, you do them in a separate bowl with separate mixer attachments. Egg whites can be a bit temperamental when it comes to whipping them up and the times they wouldn’t whip up for me were a direct result of trying to reduce the amount of dishes and using utensils that already had batter on them. Lesson learned.
• In terms of food coloring, Grandma only added it to make the pink and green batter. If you’d prefer a really vibrant yellow, you’re welcome to add some yellow food coloring to the batter for that layer, but I didn’t. Gel food coloring is also an option if you want extra vibrant colors.
• For baking the cakes, all ovens are different. Mine were perfect at 12 minutes, but yours could go quicker. You want them cooked through, but not browned. That said, if they brown a touch on the edges, it’s ok because they get trimmed off.
• Weigh down the layers well once they’re assembled. My grandma used to use phone books but since they don’t really make those too much anymore, I use heavy cookbooks and weigh them down overnight.
• Melting chocolate can be tricky because chocolate can be very temperamental. There are two ways to do this successfully. If you want to do it in the microwave, check out my post about how to melt chocolate in the microwave. If you want to do it on the stove, use a double boiler over low heat and stir often.
• Around the end of the melting time, I like to stir in a teaspoon of coconut oil to add a little shine to the chocolate. The original recipe called for 3 tablespoons of margarine, but I don't think that much is necessary. Don't add it at the beginning or the chocolate might seize. You can also use butter or vegetable oil.
• Be sure to score the chocolate while it is still wet- this will make it easier to get cleaner cuts later.
• The recipe makes quite a few cookies; I encourage you to cut them into smaller pieces, as they are pretty rich.

Frequently asked questions about Italian cookies with almond paste

• Can you freeze rainbow cookies? Yes, these freeze very well! I typically make these shortly after Thanksgiving and then freeze until Christmas in an airtight container.
• How long do rainbow cookies last? They last around a week in the refrigerator but for several months in the freezer.
• What if one of the colored layers breaks when turning the pan onto the other layers? That’s totally ok! As you can see in my video tutorial below, my pink layer broke. I simply pressed the cracks together. This works out fine because when the large books weigh down the layers, it pushes them together and help to fix the cracks.
• Do I really need that much almond paste? Yes! It’s part of what makes this cookie so rich and delicious!

Helpful tools:

1. 15.5 Inch x 10.5 Inch Pan
2. Mixing bowls
3. Spatula
4. Offset spatula
5. Stand mixerorHand mixer
6. Measuring cups
7. Measuring spoons

Video Tutorial for making Italian Rainbow Cookies

If you tried this recipe please comment and rate it 🙂 I love hearing your feedback and answering your questions!And if you make this please tag me on Instagram with @thelifejolie so I can share it <3

Other delicious holiday cookies include:

• Pecan Tarts
• Slice and Bake Cookies
• Chocolate Crinkles
• Sour Cream Cookies

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