Italian Rainbow Cookies


2 cups unsalted butter, cubed, room temperature (plus 2 tbsp) 

6 large eggs, separated

1 ⅓ cups sugar, divided

12 oz. almond paste (not marzipan), cubed

2 ¾ cups AP flour (plus 1 tbsp) 

½ tsp kosher salt

1 tsp red food coloring

1 tsp green food coloring

¾ apricot marmalade

4 oz. bittersweet chocolate, chopped, melted


Preheat oven to 350°F

Line 3, 13x9x2 baking pans with parchment paper; grease with 2 tbsp. Butter; set aside

Put egg whites in a bowl of a stand mixer; beat until soft peaks form

Slowly add ⅓ cup sugar, beating until still peaks form

Transfer to a large bowl; cover and chill


Using a paddle attachment, beat almond paste and remaining sugar on medium-low until mixed evenly (roughly 4-5 minutes)

Increase speed to medium-high; gradually adding remaining butter; beat until fluffy

Beat in yolks, then flour and salt

Fold in beaten egg whites 

Divide and color. Divide batter evenly among 3 bowls.

Mix red coloring into one, green coloring into the second, and leave the third plain (no coloring) 

Spread 1 bowl of batter into each prepared pan; smooth tops evenly

Bake, rotating pans halfway through, until just set, 9-11 minutes

Let cool in pans


With a pastry brush or small offset spatula, spread half of the marmalade over green cake layer

Lift the plain layer out of the pan, and place on the green cake layer

Brush remaining marmalade over the plain layer

Lift the red layer out of pan; place onto the plain layer; cover this top layer with parchment paper and tin foil

Top the 3 cake layers with a 13x9x2 pan; weigh down the pan with several heavy cans to compress the layers together

Refrigerate 4 hours to overnight 

Remove cans, top pan, and foil. Transfer cake to waxed paper-lined baking sheet

Spread half of the chocolate over cake in a thin layer; freeze for 10 minutes

Cover with wax paper, invert the baking sheet on top and flip the cake

Uncover and glaze with remaining melted chocolate; freeze for an additional 10 minutes 


Trim edges of the cake to make a rectangle; cut crosswise into 2”-wide strips; cut each strip crosswise into ½”-wide cookies

Store in an airtight container

Written by:

Rachel Gramuglia


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