Rainbow Cookies Recipe

Penney, you have saved me a BUNDLE of money since I no longer need to fly back to New York to get these cookies!! I can't believe how great these taste - my visiting NYC relatives don't believe I MADE them! I'm not crazy about other reviewers' ideas of cutting these before coating with chocolate - though it's difficult for me to admit there could ever be such a thing as too much chocolate, these cookies have such a great flavor, it's a shame to cover it up entirely. I've found that, after coating the uncut cookies with chocolate and letting the chocolate firm up a bit, you can cut through the chocolate neatly if you dip the knife in hot water before each cut. Just make sure you wipe the knife off with a towel so that it is still hot but not wet. I am GRATEFUL for this recipe - thanks again!

Great recipe but It definitely needs some adjusting. I read through the reviews and it was really helpful, I made the necessary changes and I’m very pleased! I’m from NY and I love rainbow cookies! As one reviewer had suggested I did add almond filling, however, please note, it does not have the same flavor as almond paste, I don’t feel it is an adequate substitution- rainbow cookies should Have a marzipan taste to them. I added 6oz of almond filling in addition to 8oz of almond paste (as one reviewer suggested, grate the paste so it distributes evenly within the batter, this will avoid clumps). I also added about 1 Tbsp of Almond extract to batter. I did not separate the eggs, not sure separating them is a necessary step as I prefer my rainbow cookies to be a little denser, just like they are in NY bakeries. I separated the dough and weighed it to make sure I had equal amounts for each layer. I highly recommend spraying your 9x13 pan with Pam then lining with parchment paper and spreading dough directly onto parchment paper. The dough is the consistency of a thick icing, it is manageable and not as bad as these reviews make it seem. The Layers are very thin so an even spread is important. Watch your bake time and check your dough, this cooks very fast because of how thin it is. As one reviewer suggested, I omitted the apricot jam as it’s traditionally made with raspberry jam. I placed saranwrap on a baking tray then assembled the layers and jam on top of saranwrap,

My kids like these better than the bakery's! I took other reviewers advice and subbed a whole can of Solo almond filling for the almond paste, added 1 tbs almond extract and I used smaller disposable pans lined with parchment paper. I also added 2 tbs butter and 1/4 cup heavy cream to the chocolate and used bittersweet instead of semi sweet. I let the chocolate harden in the fridge then flipped the cake over, cut it into bars and coated the back and one side each so 3 sides of each cookie would have chocolate. Once that side was hard I cut it into pieces. So happy to have a true rainbow cookie recipe!

Very cute and yummy. I found them easy to make, just a little time consuming. I replaced the almond paste with almond filling (Solo brand). It comes in a 12oz can, but I only used 8oz. I only used raspberry preserves and added 2 T butter and 1/4 heavy cream to the chocolate. I cut logs out (6 of them) before pouring the chocolate on top. That way I ended up with chocolate on three sides. I eyeballed the food coloring until the colors looked bright and vibrant. To compress the layers while they rested in the refrigerator, I put a pan (one of the 9x13 I used) on top and inside I placed a 5 pound bag of rice to apply pressure for 8 hours. UPDATE: I made these again and used raspberry jam instead of preserves and they tasted even better. I also went ahead and added 1 tsp almond extract and it was great. I added the entire can of almond filling this time (12oz Solo brand) and will not do so in the future. It came out too soft/gooey even though the volume it added helped manage the batter better. I'll stick to 8oz of filling, raspberry JAM and definitely add cream and butter to the chocolate. I experimented doing it both ways (with and without) and without cream and butter, the chocolate does crack when u cut them up. They are absolutely delicious.

I made these cookies for my sons confirmation sweet table and everyone loved them, especially the almond and apricot jam tastes. They are relatively easy to make, but you do need time to make them. I bake a lot so I had three baking sheets of the right size ready to go in the oven at once. I did not grease my sheets, but instead sprayed a small bit of Pam on them to help hold down the parchment paper I lined each pan with. Using a thin frosting spatula helped to spread the dough out evenly. The baked cookie sponge/dough popped out beautifully when I flipped them out once they were cool. I put only a very thin layer of apricot jam between each layer, and I found heating it up in the microwave for a few seconds helped spread it easily. I then wrapped the entire cake in plastic wrap and put them in the fridge overnight with a cookie tray on top of them weighed down with a few cans of fruit to tighten up the layers. Next morning I let the cake come to room temperature and then coated them with the melted semi-sweet chocolate. I added 1/2 teaspoon of vegetable oil to help keep the chocolate from cracking when it hardened up. Before the chocolate was set, I ran a fork across the top in a wavy pattern, and then put the whole thing back in the fridge to set. Cutting them up with a serrated knife dipped and dried in hot water helped to keep the chocolate from cracking and the crumbs from the cake from spreading. They’re a really delicious cookie and a real show stopper.

My best friend recommended this — now I see why.

I've made these cookies 5 or 6 times, each time with a different recipe. (couldnt find one that wasnt dry). THIS ONE, is NOT dry. Its the best one yet and a definite keeper. Slight changes I made were, grating the almond paste and adding a half a tsp of almond extract. For the chocolate top, I use Dolce Frutta (strawberry shell dip). Its thin, spreads easily and you can cut through it with a hot knife without breaking. Some reviews have noted its a wasted step to separate eggs. I think this is a necessary step that keeps the cookies moist.

These have become a Christmas tradition in our house that I love and dread. The part I dread is spreading the batter. But let's start from the top: 1. I use a fork to scrape out the almond paste in small amounts into a kitchenaid stand mixer bowl to simplify mixing; 2. Using the paddle attachment, I do the almond paste and sugar alone (sugar helps grind paste well), before adding yolks and butter; 3. I put the egg whites in a mixing bowl that fits under the stand mixer and use whisk attachment to get those soft peaks; 4. When everything is mixed together, I already have 2 dirty bowls, so I put 1/3 back in the egg white bowl, leave 1/3 in the stand mixer bowl, and start spreading 1/3 to the lined cake pan (I only own one, so I make each layer separately, adding to my frustration); 5. While the first uncolored layer is in the oven I take time to dye and mix and dye the other 2 batches of dough; 6. By doing each layer separately there's lots of time to cool and apply jam before final assembly; 7. I put the assembled product in a Pyrex casserole dish for storage, because it's bigger than the cake pan, and after its frosted, it has a lid (keeps moist), thrn put it in the fridge with 2 books on it to squish it - maybe that makes mine denser, but also more uniform; 8. The next day I do the chocolate on one side (and I do add butter and cream to make it less fragile, but not a lot, because I do like the frosting to not melt on kids' hands); 9. The next day I flip it and add chocola

Time consuming, but a great recipe! Made these for my husband - he's from upstate NY and loved eating these back home. I've made these both with separating the egg whites and just using the whole egg, and haven't noticed a difference, so that seems like an unnecessary step. I use almost a whole jar of raspberry jam (no apricot), and have used the tips given on adding in 2 Tbsp butter and 1/4 c heavy cream into the chocolate. I wish I could get the cake a little fluffier, but otherwise, this recipe is perfect!

The first thing I changed was I used my food processer to make the almond paste like sand it mixes better( no clumps) these cookies are a lot of work but I hope they taste as good as the effort that goes into them. I added amaretto liqueur before putting on the jellies and I also used apricot and red raspberry one on each layer. Green on the bottom then the white then the red on top. It's the Italian flag colors. Then when you put the chocolate on top use a fork to make wavy lines.

I've made these cookies for over 30 years. I agree with another reviewer, almond filling works better than almond paste. Also, the tsp of almond extract makes the taste much better. However, I feel the separating of the eggs makes a lighter cake. Also, I skip the raspberry presever and only use apricot preserves. I personally think that the raspberry takes away from the almond taste and the apricot compliments it better. Most bakeries in my area (NYC region) use both preserves. I've never had them from a bakery with only raspberry preserves. But, it's a minor point and to your taste. I've made them without cooling the cookies in the refridgerator. The only difference is that the layers stay together better, but if pressed for time, you don't need to cool in the fridge.

Absolute madlad move making this.

I love this recipe, but I haven made a few changes. I add 1/2 teaspoon of almond extract. I also add yellow food coloring to the uncolored layer. A tip I discovered: After I add the melted chocolate, I make a design with a fork. I wait a few minutes then cut the cookies before the chocolate hardens. I am also trim all the edges and throw them away.

This is a great recipe. The only thing I change is adding almond filling instead of paste and a little almond extract. That is a game changer.

Excellent recipe! I served this last Christmas and they were a hit so I had to make them again this year. There are a lot of steps but it's not a difficult cookie to make.

I see positive and negative reviews. I am an Italian wife and mother, and make everything from scratch and when I say the Italian rainbow cookies, also known in some regions as the napoleons, the recipe was spot on. I’m thinking that the negative reviews were based upon inexperience when making homemade Italian pastry and cookies I have a family recipe and when I compare this to our family recipes it’s almost exact. We are literally first generation Italians, even my husband, having the majority of his siblings, born and raised in Italy. Some of these novice Italian bakers need to practice, it’s trial and error until you’re familiar. Adding a bit of almond extract will add needless moisture to the dough effecting bake times, you have to stick with almond paste and use good quality flour not the $2.29 five pound bag. Spend the money for good quality ingredients and your result will be good quality

I thought they came out delicious! My only issue is spreading the mixture because it is so thick and sticky. Other than that, they are pretty simple to make. I have made them twice now and everyone loves them!

I wasn’t impressed with this recipe. I added extra almond extract like others had suggested and I didn’t think it added enough flavor. The layers also needed more jam and more food coloring. I added extra drops of food coloring gel, again as others had suggested, and the dough was still very light after it was baked. I just don’t think these tasted very authentic.

Love this recipe. The cookies are nice and moist, i did follow other reviewers suggestions and added almond extract. Highly recommend. Delicious

Delicious! Everybody loved them! Replaced 2 sticks of butter with 2 sticks of coconut butter for a dairy free version and they tasted delicious! I also used 8 oz of almond filling instead of paste and 1 teaspoon of almond extract like other reviewers recommended.