Soft almond sponge layers with a smooth chocolate coating and a hint of fruity jam.
These homemade rainbow cookies are a nostalgic treat featuring almond sponge cake layers in vibrant green, white, and red, sandwiched with raspberry jam and coated in a rich chocolate layer. Perfect for holidays or any time you crave a slice of Italian-American tradition.
Why you'll want it now, Nostalgic and colorful, with layers of flavor and a satisfying chocolate finish.
Why this recipe works
The almond paste gives the sponge layers a rich, nutty flavor while keeping them moist. The raspberry jam adds a fruity tang that balances the sweetness, and the chocolate coating provides a satisfying crackle.
Equipment
3 mixing bowls
Electric mixer with paddle attachment
Three 9 x 13 in (23 x 33 cm) baking pans
Parchment paper
Offset spatula
Cooling rack
How to make it
Preheat the oven to 350°F (175°C). Line three 9 x 13 in (23 x 33 cm) baking pans with parchment paper.
In a mixing bowl, beat almond paste and sugar until smooth. Add butter and beat until fluffy.
Add eggs one at a time, mixing well after each addition. Mix in almond extract.
In a separate bowl, whisk together flour and salt. Gradually add to the almond mixture until combined.
Divide batter evenly into three bowls. Tint one portion green and another red, leaving the third plain.
Spread each batter into the prepared pans, smoothing the tops with an offset spatula.
Bake each layer for 10 minutes, or until set. Let cool completely on a cooling rack.
Once cooled, spread raspberry jam evenly over the green layer, top with the plain layer, then spread more jam and top with the red layer.
Melt chocolate in a heatproof bowl over simmering water. Spread evenly over the top layer.
Chill in the refrigerator for 1 hour, or until chocolate is set.
Trim edges and cut into 24 bars.
Enjoy these colorful, nostalgic treats that bring a touch of joy and flavor to any occasion.
How you'll know it's ready
You'll know it's ready when the chocolate has set and the layers hold together when sliced.
Convection oven? (and if you don't have one)
Standard oven users, the written temperature is perfect for you. Convection users, reduce the temperature by 25°F and check each layer a minute or two early.
Frosting, filling & glaze notes
The chocolate should be melted and spreadable, setting into a firm but smooth layer over the cookies.
Troubleshooting
If the layers are uneven, use an offset spatula to spread the batter smoothly.
If the chocolate is too thick, add a teaspoon of vegetable oil to thin it slightly.
If the layers are too dry, ensure you don't overbake them.
Storage
Store in an airtight container at room temperature for up to 5 days or refrigerate for up to 2 weeks.
Make ahead
Prepare the layers and assemble the cookies up to 2 days in advance, storing them in the refrigerator before slicing.
Variations
Use apricot or cherry jam for a different flavor.
Add a layer of white chocolate for extra sweetness.
Sprinkle chopped nuts over the chocolate before it sets for added texture.
Frequently asked questions
Can I freeze rainbow cookies?
Yes, you can freeze them in an airtight container for up to 3 months. Thaw in the refrigerator overnight before serving.
What if I don't have almond paste?
You can make your own by blending blanched almonds with powdered sugar and a bit of egg white until smooth.
How can I ensure the colors are vibrant?
Use gel food coloring for more intense colors without adding extra liquid.
Can I use different jams?
Absolutely! Apricot, cherry, or even orange marmalade can be used for a flavor twist.
This homemade recipe is inspired by nostalgic snack-style desserts and is not affiliated with any brand.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
