1/6 Photos of Italian Tri-Color Cookies (Rainbow Cookies)
1 hr 10 mins
When I lived in New York, I used to get this delicious tri-color cookie from the Italian Bakery every year for the holidays. Once I moved down south, I was no longer able to get them. I found this recipe in Good Housekeepings "100 best Italian Recipes". The directions seem long and scary, but these cookies are actually very easy to make. I hope you enjoy them as much as my family and friends do.
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Units: US | Metric
- 7 ounces almond paste
- 3/4 cup sugar
- 1/2 teaspoon almond extract
- 3/4 cup margarine or 3/4 cup butter, room temp
- 3 eggs
- 1 cup all-purpose flour, Sifted
- 1/4 teaspoon salt
- 15 drops green food coloring
- 15 drops red food coloring
- 2/3 cup apricot preserves (pressed into a coarse sieve to remove any large pieces of fruit)
- 3 ounces semisweet chocolate
- 1 teaspoon vegetable shortening (butter flavored Crisco preferably)
- 1Preheat Oven to 350 degrees.
- 2Grease 3 8"x8" metal baking pans. After greasing, line the bottoms of the pans with wax paper, smoothing the paper down onto the pan. Grease the tops of the wax paper and then flour the pans. Put aside.
- 3In a large mixing bowl, Beat together on medium-high speed the Almond Paste, Sugar, Almond Extract and butter until well blended. (there might be some small lumps of Almond Paste remaining and that's fine.).
- 4Reduce speed to medium and beat in the eggs one at a time until blended.
- 5Reduce speed to low and then add the flour and salt slowly to the mixture until combined.
- 6Take two small bowls and add 1 rounded cup of batter into each bowl. (there should be another rounded cup of batter still in the original mixing bowl.).
- 7Add 15 drops of red food color to one bowl and 15 drops of green food color to the other. Stir each bowl until evenly blended with color.
- 8Spoon the untinted batter into one pan. With metal spatula spread batter evenly (layer will be about 1/4 inch thick). Repear with red batter in second pan and green batter in remaining pan.
- 9Bake until set and toothpick inserted in center of layers comes out clean. 10-12 minutes.
- 10Cool in pans on wire rack about 1/2 hour. Cake should be cool to the touch.
- 11Run tip of knife around side of pans to loosen layers.
- 12Lay a piece of wax paper on a flat surface that will be able to fit in refrigerator.
- 13Take the green layer and flip over pan onto wax paper. Gently pull off the wax paper. Spread 1/3 cup of apricot preserves onto the green layer.
- 14Take the untinted layer and remove from pan. Place it onto the green layer with the wax paper side up. Press down gently and then remove the wax paper.
- 15Spread remaining 1/3 cup of Apricot preserves onto the untinted layer.
- 16take the remaining red layer and remove from pan and place upon the white layer again with the wax paper side up. Press down gently and remove the wax paper.
- 17In a 1 quart saucepan, heat chocolate and butter flavored crisco over low heat, stirring frequently, until melted.
- 18Spread melted chocolate mixture on top of the red layer evenly. Do not put mixture on sides.
- 19refrigerate until chocolate is firm, at least 1 hour. (at this point, if you want, you can cover and refrigerate for up to 3 days before serving).
- 20To serve, with a large sharp knife, trim about 1/4 inch from the edges. Cut the stacked layers into 6 strips. Cut each strip crosswise into 6 pieces. You will get 36 square cookies from this.
- 21Place the cookies in a single layer in a waxed paper lined container. They can be refrigerated for up to one week or freeze up to 3 months. These cookies must be kept in the fridge.
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Nutritional Facts for Italian Tri-Color Cookies (Rainbow Cookies)
Serving Size: 1 (1143 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 123.0
- Calories from Fat 65
- Total Fat 7.2 g
- Saturated Fat 1.8 g
- Cholesterol 15.5 mg
- Sodium 69.9 mg
- Total Carbohydrate 14.2 g
- Dietary Fiber 0.7 g
- Sugars 8.9 g
- Protein 1.8 g