Italian Rainbow Cookies (Italian flag cookies, Venetians, Neapolitans)
Classic Italian rainbow cookies recipe, homemade with simple ingredients. Colorful layers of almond cookies with raspberry jam and topped with chocolate.
Servings: 25 Cookies
Calories: 223kcal
Ingredients
- 1 cup Granulated sugar
- 1 package Almond paste 8 oz. package
- 1.5 cups Butter Unsalted, Room temperature
- 4 Eggs Large, Separated
- ¼ cup Milk Whole or 2%
- 1.5 teaspoon Almond extract
- 2 cups All-purpose flour
- Red food coloring
- Green food coloring
- ½ cup Raspberry jam
- ¾ cup Chocolate chips Semisweet, Melted
Instructions
- In a large mixing bowl, add sugar, almond paste, butter and mix until smooth and creamy with no lumps. Be sure to scrape down the sides of the bowl.
- Add egg yolks and mix until smooth.
- Mix in milk and almond extract until combined.
- Add flour gradually and mix until just combined. Keep aside.
- In a separate mixing bowl, add egg whites and whip until they form stiff peaks.
- Add these whipped egg whites into the flour mixture and mix until just combined.
- Divide batter into 3 bowls.
- Mix red food coloring into the first bowl of batter until evenly colored.
- Then, mix in green food coloring to the second bowl of batter until evenly colored.
- Leave the third bowl as is and don't add any food coloring.
- Spread each color of batter into 3 separate pans (Dimensions: 9 x 13), lined with parchment paper.
- Bake at 325 degrees F for 10 to 12 minutes. Be sure to rotate the pans halfway trhough baking.
- Allow the cookies to cool completely.
- Remove parchment papers.
- Spread jam on top of the green layer.
- Place the undyed layer on top.
- Then, spread jam on top again.
- Finally, place the pink layer on top.
- Gently press the layers together.
- Cover this cake sandwich with plastic wrap (saran wrap).
- Weigh down the layers with heavy plates and chill in the fridge overnight.
- Remove the plastic wrap and spread melted chocolate on top of the cake.
- Use a decorating comb to create a pattern, if you like.
- Chill in fridge for about 30 minutes until chocolate sets.
- Use a sharp knife to cut small square slices (2 inch x 2 inch). Enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Nutrition
Calories: 223kcal | Carbohydrates: 24g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 57mg | Sodium: 114mg | Potassium: 32mg | Fiber: 1g | Sugar: 15g | Vitamin A: 394IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg