The Ultimate Guide to Authentic Italian Rainbow Cookies: Recipes, Tips & Dipping Secrets

Italian Rainbow Cookies, also fondly known as Tri-Color Cookies or Italian Wedding Cookies, are a beloved classic in many bakeries and homes, especially during holidays. These vibrant, layered confections of pink, yellow, and green almond cakes, sandwiched with sweet preserves and coated in rich chocolate, might appear intricate, but they are surprisingly achievable with the right guidance. Having explored multiple recipes and techniques over the years, I’ve gathered invaluable insights and tips that I’m excited to share to help you master these beautiful treats. (Note: This is an updated and expanded post from my initial foray into Rainbow Cookies. For another great recipe, check out my friend Marisa’s Rainbow Cookies.)

Exploring Popular Rainbow Cookie Recipes

My journey to perfecting Rainbow Cookies involved testing several highly-rated recipes. Each offered a unique approach, leading to distinct textures and flavors. Here’s a look at some of the prominent recipes I experimented with and what I learned from each.

Food.com Rainbow Cookies: A Cake-Like Delicacy

The first recipe I tackled was a highly-rated option from Food.com. This particular recipe calls for baking the layers in 8-inch pans, which tends to yield a thicker, more cake-like consistency. A key differentiator in this recipe is its use of almond pastry cake filling instead of traditional almond paste. The result is a wonderfully soft, dense, and incredibly flavorful cookie that blurs the lines between a cookie and a petit four. My very first batch, pictured below, came from this recipe. While not absolutely perfect, I was thrilled with the outcome at the time, and it truly showcased the potential of these delightful treats. If you prefer a richer, more substantial texture, this recipe is an excellent starting point.

Culinary in the Desert Seven Layer Bars (Joe’s Recipe): Pan Size Matters

Next up was Joe’s Culinary in the Desert Seven Layer Bars. This recipe is designed for a larger 13×9 inch pan, which, as I quickly discovered, produces quite thin layers. While delicious, I personally prefer a more generous cake-to-jam-to-chocolate ratio in each bite. To achieve this, I decided to bake Joe’s recipe again, this time using a slightly smaller 11×9 inch disposable pan. The change made a significant difference, resulting in thicker, more satisfying layers. Joe’s recipe is consistently reliable, and it’s a solid choice for its flavor and texture. Whether you opt for the classic 13×9 inch pan for thinner layers or a slightly smaller pan for a more substantial cookie, this recipe delivers.

Allrecipes.com and Gourmet: Balancing Almond and Butter

My third culinary exploration involved a recipe found on Allrecipes.com, which shared similarities with a Gourmet magazine version. The Allrecipes.com rendition, titled Italian Wedding Cookies II, stood out because it called for an extra ounce of almond paste compared to its Gourmet counterpart. Given the generous amount of butter (three sticks!) in the recipe, I reasoned that the additional almond paste would be crucial for balancing the rich flavors. My only modification was to again use the 11×9 inch pans for baking, aiming for those preferred thicker layers.

After baking all three, I had a chance to compare the outcomes. The image below showcases three Rainbow Cookie bars: one made with Joe’s recipe in a 13×9 inch pan, another with Joe’s recipe in an 11×9 inch pan (which I admittedly sliced a bit too thin, oops!), and the third from the Allrecipes.com/Gourmet recipe with its 24 tablespoons of butter. Ultimately, my personal favorite was Joe’s recipe, specifically when baked in the 11×9 inch pans (the middle bar). It struck the perfect balance of cake thickness, almond flavor, and overall texture.

Mastering the Art of Dipping Rainbow Cookies in Chocolate

Once the colorful cake layers are baked, assembled, and chilled, the real fun begins: the chocolate coating! You might anticipate this step to be challenging, but with a clever trick, it becomes quite enjoyable. The secret? Freeze the cake block before cutting and dipping. A huge thank you to Eric in AZ for this brilliant tip!

For my very first batch, I simply spread melted chocolate over the top surface, as you might see in some older recipes. While functional, it wasn’t the ideal method for a clean, professional finish. For all subsequent batches, I streamlined the process. Instead of refrigerating the stacked layers, I tightly wrapped the cooled, assembled layers and placed them directly into the freezer. When I was ready to coat them, I’d remove the frozen block, slice it into uniform, butter-stick-sized pieces, typically about 1 inch wide and 4.5 inches long, and then experiment with various chocolate coating methods.

Choosing and Preparing the Perfect Chocolate for Dipping/Coating

For truly excellent results when dipping, using high-quality chocolate or couverture that melts thinly and maintains the perfect temperature is key. I experimented with various chocolates available at the grocery store, including chocolate chips and almond bark. After numerous tests involving different ratios of chocolate to butter, chocolate to shortening, and chocolate chips to both, I discovered that a 2:1 ratio of good quality bar chocolate (not chips) to butter yielded the best dipping consistency and flavor. Specifically, 6 ounces of chocolate combined with 3 ounces of unsalted butter worked beautifully.

While chocolate chips do perform better with shortening than with butter for dipping, I found the flavor of shortening undesirable, so that version was quickly discarded, despite its excellent dipping properties. Couverture chocolate would undoubtedly be the ideal choice if available. An important update: you can also achieve great results by melting any brand of chocolate bar with a small amount of coconut oil. I don’t have the exact ratio perfected for that yet, but it’s a promising alternative for a smooth, glossy finish.

Here’s a batch beautifully dipped in a mixture of 4 ounces of Ghirardelli Intense Chocolate (60%) combined with 2 ounces of butter. The rich, dark chocolate perfectly complements the almond notes of the cookies.

Having accumulated significant experience in making these Rainbow Bars, I now confidently recommend either the Food.com recipe (especially if you enjoy a more cake-like texture, using almond pastry cake filling like Solo) or Joe’s recipe (for a classic cookie texture, using quality almond paste such as Odense, Solo, or even homemade). If you opt for almond paste that comes in a tube, like Odense, a crucial step is to **grate it finely before adding it to the sugar**. Neglecting this step can result in noticeable lumps of almond paste throughout your otherwise smooth cake layers, which you can unfortunately see in some of my earlier attempts.

Key Ingredients for Perfect Rainbow Cookies

Understanding each ingredient’s role is vital for baking success. Here’s a closer look at the components of these delightful cookies:

• Eggs: This recipe typically calls for four large eggs. The good news is that you do not need to separate them. However, it’s often recommended to beat them separately until thick and foamy before incorporating them into the creamed mixture. This aeration contributes to the light texture of the cake layers. Ensure they are at room temperature for optimal emulsification.
• Sugar: Standard granulated white sugar is all you need. Its fine crystals dissolve easily, contributing to a smooth batter.
• Almond Paste: This is the star ingredient that gives Rainbow Cookies their distinctive flavor. While not a common staple in every American pantry, it’s readily available in baking aisles. Always opt for almond paste that comes in a roll or block, as opposed to a can, which is often a thinner filling. Grating the almond paste before mixing is critical for even distribution and to prevent lumps. If you’re feeling adventurous, making your own almond paste can be a rewarding experience; I’ve successfully used Taste of Home’s recipe with excellent results.
• Butter: Use unsalted butter, softened to room temperature. This allows it to cream properly with the sugar and almond paste, creating a light and airy base for the cake.
• Almond Extract: This intensifies the almond flavor, working in harmony with the almond paste. Use a good quality extract for the best taste.
• Salt: A pinch of salt balances the sweetness and enhances all the flavors. If using table salt or Morton Kosher salt, the specified amount will work. If you’re using Diamond Crystal kosher salt, you’ll need 1½ times the amount due to its coarser grain.
• Flour: Regular all-purpose flour is perfect for providing structure to these tender cake layers.
• Food Coloring: For vibrant and distinct layers, gel or paste food colorings are highly recommended over liquid drops. Brands like Wilton offer excellent saturation without thinning the batter.
• Jam or Preserves: A thin layer of seedless raspberry or apricot jam is traditionally used. The tartness of the fruit provides a beautiful contrast to the sweet almond cake and rich chocolate. Ensure it’s seedless for a smooth texture.
• Chocolate: For the best coating, avoid chocolate chips, as they contain stabilizers that make them melt thicker. Instead, use good quality bar chocolate, melted with a small amount of unsalted butter or coconut oil for a glossy, smooth finish.

Expert Tips for Rainbow Cookie Success

Achieving bakery-quality Rainbow Cookies involves a few key techniques and careful attention to detail:

• Pan Preparation is Paramount: Always thoroughly spray your pans with cooking spray and line them with parchment paper, leaving an overhang on the long sides. This makes lifting the delicate baked layers out of the pans much easier, preventing breakage.
• Even Batter Distribution: The batter for Rainbow Cookies is quite thick, making it a challenge to spread evenly. Using a scale to divide the batter into three equal portions before coloring ensures consistent layer thickness. A rubber scraper or offset spatula is your best tool for carefully spreading the batter right to the edges of the parchment-lined pans. Patience is key here.
• Don’t Overbake: These thin cake layers bake quickly, typically between 10-14 minutes. Overbaking will result in dry, crumbly layers that are difficult to work with. Look for a lightly golden edge and a toothpick inserted into the center coming out clean.
• Cooling and Freezing for Stability: Allow the baked layers to cool completely on a wire rack before handling. Once cooled, stack them with the jam/preserves in between, wrap tightly in plastic wrap, and freeze. Freezing is the secret to cutting perfectly neat bars and ensuring the layers don’t shift or crumble during the chocolate coating process.
• The “Weighing Down” Debate: Many traditional recipes suggest weighing down the stacked layers overnight in the refrigerator to compress them. While this can result in slightly denser layers, I’ve found that tightly wrapping and freezing the layers achieves similar stability for cutting without the extra step.
• Trimming for Perfection: Don’t be afraid to trim the edges of your baked layers or the final bars. These trimmings can be a delicious chef’s treat! Trimming ensures perfectly straight edges and a professional appearance. If you plan to dip, leave the longer sides untrimmed initially to act as a “handle,” then trim them after the chocolate sets for perfectly uniform squares.

Rainbow Cookies Recipes and Tips

Classic Italian Rainbow Cookies with Chocolate Coating

By Anna

Experience the joy of baking Italian Rainbow Cookies (also known as Tri-Color or Italian Wedding Cookies). This recipe guides you through creating three vibrant layers of almond cake, sandwiching them with sweet preserves, and finishing with a rich chocolate coating.

5 from 1 vote

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Prep Time 1 hour hr

Cook Time 12 minutes mins

Setting Etc. 2 hours hrs

Total Time 3 hours hrs 12 minutes mins

Course Dessert

Cuisine Italian

Servings 54

Ingredients

 

• 4 large eggs (room temperature)
• 1 cup granulated sugar (200 grams)
• 8 ounces almond paste (homemade, Odense, or Solo, finely grated)
• 2 ½ sticks unsalted butter, softened (280 grams)
• 1 teaspoon almond extract
• ½ teaspoon salt (use 1½ tsp if using Diamond Crystal kosher salt)
• 2 cups all-purpose flour (260 grams)
• Green gel food coloring
• Yellow gel food coloring (optional, for classic tri-color)
• Red gel food coloring

Assembly & Chocolate Coating

• 1 jar 12-ounce seedless raspberry or apricot jam, gently heated
• 6 oz unsalted butter
• 12 oz good quality chocolate (bar chocolate, not chips, finely chopped)

Instructions

 

• Preheat your oven to 350°F (175°C). Prepare three 13×9 inch or 11×9 inch baking pans by generously spraying them with cooking spray, then lining each with parchment paper, allowing an overhang on the longer sides for easy lifting.
• In the bowl of a stand mixer fitted with the whisk attachment, beat the room temperature eggs until they are thick and foamy, approximately 3 minutes. Transfer the beaten eggs to a separate bowl. In the same stand mixer bowl (now clean), add the granulated sugar and grated almond paste. Beat with the paddle attachment until thoroughly combined. Incorporate the softened butter and beat until creamy. Gradually beat in the reserved frothed eggs. Continue mixing as you add the almond extract and salt. Finally, with the mixer on low speed (or by hand), gently fold in the all-purpose flour until just combined. Do not overmix.
• Divide the batter evenly among three medium bowls. For precision, use a kitchen scale to weigh the total batter and divide by three. Mix green food coloring into one portion, yellow into another (if using, otherwise keep natural), and red into the third. Spread each colored batter evenly into its prepared parchment-lined pan. The batter is quite thick, so use a rubber scraper or offset spatula to carefully spread it from edge to edge. Bake for 10-14 minutes, or until a toothpick inserted into the center of each cake comes out clean. Let the cake layers cool completely on a wire rack.
• Once the layers are completely cool, carefully loosen them from their pans by grasping the parchment paper overhang. Transfer the green layer onto a large sheet of plastic wrap. Evenly spread the green layer (which will be the bottom) with a portion of the heated preserves. Gently top with the yellow layer, spread it with preserves, and then cap with the pink layer. Wrap the stack of cakes tightly in the plastic wrap and place the entire stack back into one of the original baking pans. Transfer the pan to the freezer. (Note: While many recipes suggest weighing down the layers, I’ve found this step isn’t strictly necessary if you wrap them tightly and freeze for stability). Freeze until firm and ready to use, ideally for at least 2 hours or overnight.
• On the day you plan to serve the bars, remove the frozen cake stack from the freezer. Place it on a large cutting board. Using a sharp, thin knife, slice the frozen cakes into uniform bars, approximately 1 inch wide and 4.5 inches long (about the size of a stick of butter). You can trim the ragged edges either before or after slicing the bars. If you intend to dip them in chocolate, it’s often best to trim only the short sides of the main rectangle first, leaving the long sides slightly untrimmed to provide a better “handle” for dipping. These will be trimmed later.
• Keep the cut cake sticks in the freezer while you prepare the chocolate coating to maintain their firmness.
• Melt the unsalted butter in a microwave-safe bowl. Add the finely chopped good quality chocolate to the melted butter and stir well. Return to the microwave and heat at 50% power in 30-second intervals, stirring thoroughly after each interval, until the chocolate is completely melted and smooth. I often do this in a 2-cup Pyrex measuring cup for smaller batches (e.g., 3 oz chocolate to 1.5 oz butter) for better control.
• Now, coat your frozen cake sticks! If your melted chocolate is thin enough (which depends on the chocolate brand and how much it was heated), you can gently dip each stick. Alternatively, for a more controlled application, use a silicone pastry brush to paint the chocolate coating evenly over all sides of the sticks. Place the coated sticks on a wire rack set over parchment paper to allow the excess chocolate to drip off and the coating to set. If the coating looks a little uneven, you can sprinkle with chocolate “Jimmie’s” (soft sprinkles) while the chocolate is still wet to hide imperfections and add a festive touch.
• Once the chocolate coating on your cake sticks has completely set, trim any remaining ragged ends for a clean, professional finish. Then, cut each stick into approximately 4 neat, bite-sized squares.
• While yield can vary slightly based on cutting, if you typically get about 18 butter-stick-sized pieces from an 11×9 inch pan, and cut each into 3-4 pieces (after trimming the ends), you should yield at least 54 beautifully presented, nice-sized Rainbow Cookie squares. Enjoy!

Keyword Rainbow Cookies, Italian Cookies, Tri-Color Cookies

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Bringing Rainbow Cookies to Your Home

Baking Italian Rainbow Cookies is a rewarding endeavor that combines a bit of challenge with a whole lot of deliciousness. From selecting the right almond paste to perfecting that glossy chocolate coating, each step contributes to the iconic look and unforgettable taste of these beloved treats. While my early attempts, like many home bakers, had their quirks, the journey of experimenting with different recipes and techniques has been incredibly fulfilling. I hope these detailed insights, combined with the comprehensive recipe, empower you to create your own batches of perfect, vibrant Rainbow Cookies that will impress friends and family alike. Happy baking!