Italian Rainbow Cookies
Prep time
Cook time
Total time
Prepare 4- 1/8 sheet pans with pan grease and parchment paper as shown in the video.
Serves: 4dz
  • Almond Paste 1lb (454g)
  • Unsalted Butter 16 Tablespoons (226g)
  • Eggs large 6 (300g)
  • Vanilla Extract 2 teaspoons (10ml)
  • Cake Flour ½ cup (60g)
  • Raspberry Jam ¾ cups
  • Merckens Chocolate approximately 8oz
  • Red, Green and Yellow Gel Paste Food Coloring
  1. Soften the almond paste with the mixer to a smooth paste
  2. If it seems to be a little on the dry side, add one of the eggs to get it nice and creamy before adding the softened butter.
  3. Add the butter all at once and cream until all is mixed thoroughly, stopping to scrape the sides of the bowl from time to time.
  4. Add the vanilla extract
  5. Add the eggs slowly, one at a time, stopping to scrape the bowl periodically.
  6. Add the sifted cake flour all at once and mix just until combined.
  7. Divide the batter evenly between 4 bowls.
  8. One will remain white, 1 will be red, 1 yellow and 1 green.
  9. Spread the batter evenly in the pans and bake in preheated 350°F oven for 16 minutes DO NOT OVERBAKE or these delicate cake layers will be DRY!
  10. Cool completely
  11. Take the first layer of cake and spread ¼ cup of jam very thin and evenly.
  12. Top with the next layer of cake and repeat with the jam and the next layer of cake and jam until you end with the last layer of cake.
  13. Freeze the entire stack for 15 - 30 minutes.
  14. Slice the entire sheet of cake into 3 strips
  15. Each strip will be brushed with a very thin coating of Merckens Chocolate and then sliced into the size cookie you desire.
Store cookies in an airtight container for about a week.

These cookies tend to dry out quickly.

Freeze wrapped well for up to 1 month
Recipe by Gretchen's Bakery at