Italian Rainbow Cookies with Almond Cake Layers

The edges of these thin cake layers start to turn golden while the centers are only just set, and there isn’t much room between tender and dry. I watch the…

By Julia • November 8, 2026 • Reading time: 11 min

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The edges of these thin cake layers start to turn golden while the centers are only just set, and there isn’t much room between tender and dry. I watch the color at the pan’s edge instead of waiting for a browned top. These Italian rainbow cookies with almond cake layers get their distinct red, plain, and green stripes from three separate bakes, with raspberry and apricot preserves tucked between them. Almond paste gives each layer a rich almond taste and a soft, close crumb.

Once the layers are stacked, a weighted chill does more than firm them up. It presses the preserves into an even, tidy seam, so the cake holds together when you coat it in chocolate and cut it into portions. I like making these ahead because the long rest happens in the refrigerator, not at the counter. The finished squares have tender almond layers, bright fruit between them, and a thin chocolate shell.

Why These Almond Layers Need a Night Under Pressure

The preserves do more than add fruit flavor. They sit between three delicate cake sheets, and a loose stack can shift when you move it or spread chocolate across the top. A second pan and a couple of cans press the layers together evenly, bringing the jam into contact with both neighboring surfaces. That makes the finished slab easier to handle and gives each slice a clear stripe instead of a sliding stack.

The long chill matters for the same reason. The almond layers firm up, the preserves settle into place, and the whole cake becomes sturdy enough to turn over for coating. Don’t rush straight from assembly to chocolate: a soft, uncompressed stack is harder to invert neatly. After the overnight rest, the layers feel compact when you lift the cake from the pan, and the cut edges show distinct bands of red, plain, and green.

Almond Paste, Gel Color, and the Ingredients That Shape the Layers

• Almond paste — This is the main source of the cake’s concentrated almond flavor and tender texture. Break it into small pieces before mixing so it blends more evenly with the butter and sugar. Marzipan isn’t a direct swap; it’s sweeter and has a different consistency, so the layers won’t turn out the same.
• Eggs, separated — The yolks enrich the batter, while whipped whites lighten it enough to spread into thin layers. Separate carefully: even a little yolk in the whites makes it harder to whip them to stiff peaks. Fresh eggs from an ordinary grocery store work well here.
• Red and green gel food coloring — Gel color gives the layers a vivid hue without adding much liquid to the batter. Liquid coloring can thin the portions and usually gives a paler result, so stick with gel for the strongest stripes.
• Raspberry and apricot preserves — Their smooth, spreadable texture makes tidy filling layers without extra preparation. Standard grocery-store preserves are fine; stir each one until it spreads easily. Other smooth fruit preserves can work, but they’ll change the familiar raspberry-and-apricot flavor.
• Semisweet chocolate — Chopped chocolate melts into a smooth coating, and the neutral oil helps it spread in a thin layer. A good baking bar is worth choosing here because the coating is visible on both sides. Bittersweet chocolate works if you prefer a less-sweet finish.

How to Bake, Press, and Coat Three Thin Almond Layers

Beat the almond base until smooth

Heat the oven to 350°F and position racks in the upper and lower thirds. Beat the almond paste, softened butter, and sugar on medium for 3 to 4 minutes, until the mixture is well combined and mostly smooth. Add the yolks and almond extract, then mix in the flour and salt on low just until no dry flour remains. Don’t keep beating once the flour disappears; overmixing can make these delicate layers less tender.

Fold in the whites and tint each portion

In a clean bowl, beat the egg whites on medium-high until stiff peaks form. Fold them into the almond batter in three additions, using a broad, gentle motion so you keep the air in the mixture. Divide the batter evenly among three bowls, tint one red, tint one green, and leave one plain. Spread each portion evenly in a prepared pan so the layers bake to a similar thickness.

Bake the layers without drying their edges

Bake all three pans for 10 to 12 minutes, rotating them and switching rack positions halfway through. Look for centers that are set and edges just beginning to turn golden; the tops don’t need to brown. Pulling the pans when the centers are set keeps the thin cake from drying out. Cool the layers in their pans for 10 minutes, then lift them out by the parchment and cool completely on wire racks.

Stack the colors and compress the cake

Stir the raspberry and apricot preserves in separate bowls until smooth and spreadable. Line a cooled baking pan with fresh parchment, leaving an overhang, then layer green cake, raspberry preserves, plain cake, apricot preserves, and red cake. Cover the top with parchment, set a second 9×13-inch pan on top, and weigh it down with two cans. Refrigerate for at least 8 hours or overnight, until the layers are compressed and firm.

Coat both sides, score, and slice

Lift the chilled cake onto a parchment-lined rimmed baking sheet. Melt the chocolate and oil in a microwave-safe bowl at 50% power in 20-second bursts, stirring between bursts until smooth, then spread half in a thin layer over the cake. Refrigerate for 10 to 15 minutes until set, cover with parchment and a second rimmed baking sheet, and carefully invert the cake. Spread the remaining chocolate on the exposed side; when it begins to set after 5 to 10 minutes, score 36 portions, then refrigerate for 20 to 30 minutes until firm. Cut along the scores with a warm, dry serrated knife, wiping it between cuts.

Easy Ways to Change the Preserves, Chocolate, or Flour

Questions That Come Up When Making Italian Rainbow Cookies

Italian Rainbow Cookies with Almond Cake Layers

Italian rainbow cookies are made with three tender almond cake layers, raspberry and apricot preserves, and a thin semisweet chocolate coating. Chill the stacked layers until firm, then score and cut them into 36 colorful portions.

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Prep Time 45 minutes mins

Cook Time 12 minutes mins

Cooling and chilling 8 hours hrs 45 minutes mins

Total Time 9 hours hrs 42 minutes mins

Servings: 36 servings

Course: Dessert

Cuisine: Italian

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

For the almond cake layers

• 1 can (8 oz) almond paste broken into small pieces
• 1 cup unsalted butter softened
• 1 cup granulated sugar
• 4 eggs large, separated
• 1 tsp almond extract
• 2 cups all-purpose flour
• 0.5 tsp salt fine
• 0.25 tsp red gel food coloring
• 0.25 tsp green gel food coloring

For the filling and assembly

• 0.33 cup raspberry preserves
• 0.33 cup apricot preserves

For the chocolate coating

• 8 oz semisweet chocolate chopped
• 2 tsp neutral oil

Equipment

• 3 9x13-inch metal baking pan
• 2 rimmed baking sheet
• 1 electric mixer
• 1 microwave

Method

 

Make the almond cake layers

1. Heat the oven to 350°F and position racks in the upper and lower thirds.
2. Grease three 9x13-inch metal baking pans, line them with parchment paper, and grease the parchment.
3. Beat the almond paste, butter, and sugar in a large bowl with an electric mixer on medium speed for 3 to 4 minutes, until well combined and mostly smooth.
4. Beat in the egg yolks and almond extract until incorporated.
5. Mix in the flour and salt on low speed just until no dry flour remains.
6. In a clean bowl, beat the egg whites on medium-high speed until stiff peaks form.
7. Fold the egg whites into the batter in three additions.
8. Divide the batter evenly among three bowls.
9. Tint one portion red with the red gel food coloring, tint one green with the green gel food coloring, and leave the third portion plain.
10. Spread each portion evenly in a prepared pan.
11. Bake all three layers for 10 to 12 minutes, rotating the pans and switching rack positions halfway through, until the centers are set and the edges are just beginning to turn golden.
12. Cool the layers in the pans for 10 minutes.
13. Lift them out by the parchment and cool completely on wire racks.

Assemble and chill

1. Stir the raspberry preserves in a bowl until smooth and spreadable.
2. Stir the apricot preserves in a separate bowl until smooth and spreadable.
3. Line one cooled baking pan with fresh parchment, leaving an overhang.
4. Set the green layer in the pan and spread the raspberry preserves over it.
5. Add the plain layer and spread the apricot preserves over it.
6. Top with the red layer.
7. Cover the top with parchment, set a second 9x13-inch pan on top, and weigh it down with two cans.
8. Refrigerate for at least 8 hours or overnight, until the layers are compressed and firm.

Coat and cut

1. Lift the chilled cake from the pan and set it on a parchment-lined rimmed baking sheet.
2. Melt the chocolate and oil in a microwave-safe bowl at 50% power in 20-second bursts, stirring between bursts until smooth.
3. Spread half of the chocolate in a thin, even layer over the top of the cake.
4. Refrigerate for 10 to 15 minutes, until the chocolate is set.
5. Cover the chocolate with parchment and a second rimmed baking sheet, then carefully invert the cake and remove the upper sheet and parchment.
6. Spread the remaining chocolate in a thin, even layer over the exposed side.
7. Let stand for 5 to 10 minutes, until the chocolate begins to set, then score it into 36 portions.
8. Refrigerate for 20 to 30 minutes, until the chocolate is firm.
9. Cut along the scores with a warm, dry serrated knife, wiping the knife between cuts.

Notes

For clean cuts, use a warm, dry serrated knife and wipe it between cuts. Store covered in the refrigerator for up to 5 days; freeze the cut cookies for up to 2 months. For a gluten-free variation, use a cup-for-cup gluten-free flour blend.