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Italian Rainbow Cookies Recipe

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Chazz is an Interior Decorator/Consultant/Retailer, amateur photographer, cook, gardener, handyman, currently restoring 1880 Victorian.


Better Than An Italian Bakery

These delicious colorful-as-a-rainbow three-layered cookies with a delicate almond flavor are one of the most popular offerings in Italian bakeries. A favorite of young and old alike, you will be surprised at how easy it is to create these confections at home!

We call then Venetians because the colors remind us of Venetian glass (and we've a particular fondness for the city of Venice). Some call them Neopolitans. They are also called (obviously) Tricolor and Rainbow cookies. Whatever you call them, we're sure you'll agree these traditional Italian cookies taste great!

Festive enough for Christmas and other holidays, special enough for weddings, and easy enough to make for gifts, layered Venetian cookies with a rich chocolate topping are guaranteed crowd pleasers!

Are you familiar with these cookies?

Equipment Needed

* Measuring Cups

* Measuring Spoons

* Wooden Spoon

* 2 Bowls

* Spatula

* Wax Paper

* 3 Pans (13" x 9" x 2")

* Wood Cutting Board or Heavy Flat Plate

* Electric Mixer

* Double Boiler

* Small Saucepan

* Strainer

Almond Paste

Almond Paste


  • 8 ounces Almond Paste
  • 1 1/2 cups Butter, Softened
  • 4 Eggs, Separated
  • 1 teaspoon Almond Extract
  • 2 cups Flour
  • 1/4 teaspoon Salt
  • 1 cup Sugar
  • 8 ounces Apricot Preserves
  • 8 ounces Raspberry Preserves, (I prefer seedless)
  • Green & Red Food Coloring
  • 12 ounces Chocolate Bits
  • OR 3 squares Semi-sweet Bakers Chocolate
Beat egg whites until stiff

Beat egg whites until stiff


  1. Preheat oven to 350 degrees
  2. Grease three 13" x 9" x 2" pans. Line each with wax paper and grease again.
  3. Using a fork, break up almond paste in large bowl (see photo in above section).
  4. Add butter, sugar, egg yolks and almond extract. Beat with an electric mixer until light and fluffy (at least 5 minutes).
  5. Beat in flour and salt. Set aside.
  6. Beat egg whites in separate bowl until stiff peaks form. (See photo.)
Fold in egg whites with wooden spoon

Fold in egg whites with wooden spoon

Instructions continued...

7. With a wooden spoon, stir egg whites into almond mixture using a turning motion similar to folding. (See photo.) Continue "folding" egg whites into other mixture until completely blended.

8. Remove 1 1/2 cups of batter and spread evenly into prepared pan.

9. Remove another 1 1/2 cups of batter and add 10 drops of green food coloring. Mix until color is evenly blended and spread evenly into second prepared pan.

10. Add 8 drops of red food coloring to remaining 1 1/2 cups of batter and blend until color is an even pink. Spread into last pan.

11. Bake in 350 degree oven about 15 minutes or just until edges are golden brown. Cakes will be about 1/4" thick.

11. Remove cakes from pan immediately onto large wire racks and cool thoroughly.

Assembly Instructions

1. Place green layer on jelly roll pan or flat tray.

2. Heat apricot preserves in saucepan over low heat and strain.

3. Spread warm preserves over green layer to edges.

Scroll to Continue

4. Slide yellow layer on top.

5. Heat raspberry preserves in saucepan over low heat and strain.

6. Spread warm preserves over yellow layer.

7. Slide pink layer, right side up, onto yellow layer.

8. Cover with plastic wrap. Weight down with a large wooden board or heavy plate.

9. Refrigerate overnight.



• Melt chocolate in top of small double boiler.

• Remove layers from refrigerator and unwrap.

• Spread melted chocolate to edges of cake

and let dry.

• Trim edges and cut into individual cookies.

NOTE: Cookies can be frozen. Place cookies in plastic containers with wax paper between layers.

Cover with plastic wrap before sealing with container's cover.

Enjoy Your Cookies with Espresso or Cappuccino

Have You Tried This Recipe?

What Did You Think?


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© 2010 Chazz

So Glad You Stopped by!

anonymous on December 28, 2012:

Firstly - fantastic lens, this tri color venetian neopolitan cookies looks great, thank you for the recipe. i'm planning to try it shortly. And secondly - I just wanted to say hi:).

Nancy Carol Brown Hardin from Las Vegas, NV on December 04, 2012:

Well I can't leave without sprinkling more angel dust! Thank you for this wonderful recipe! Blessed!!

Evelyn Saenz from Royalton on December 01, 2012:

I can hardly wait to try your recipe for tri-color Venetian Neapolitan Cookies.

Blessed by a Squid Angel. :)

Deadicated LM on November 16, 2012:

A most delicious Lens; you never disappoint 8-)

kevkev227 lm on July 16, 2012:

I love these, they remind me of my grandma's famous rainbow cake...thanks for sharing :)

RinchenChodron on April 22, 2012:

Yum, think I'll give these a try.

Wedding Mom on April 02, 2012:

These cookies look yummy. Thanks for sharing your recipe. I'll give this a try.

julieannbrady on April 01, 2012:

These are truly some of the best bakery items ... used to have them lots when I lived in the Cleveland, Ohio area ... Little Italy and Italian in-laws!

Margaret Schindel from Massachusetts on March 17, 2012:

I've made these for many, many years and they never last long!

des1308 on March 13, 2012:


Linda Pogue from Missouri on January 26, 2012:

These look fun and my grandchildren would love the colors! Blessings!

laki2lav on January 25, 2012:

That looks really good. And you explained it so well that I think even I can do it. Thanks.

ladykida on December 18, 2011:

Really great stuff!

Mary Crowther from Havre de Grace on December 06, 2011:

Cannot wait to try them!

anonymous on October 13, 2011:

Rainbow color looks quite attractive, eating it should be extra tasty.

ellagis on August 31, 2011:

I'm going to try your recipe soon! I've just added a couple of Italian easy recipes in my lenses ("August as the saying goes" and "September morn"). They're not difficult, but they are tasty and I like them... maybe you could like them too! :)

Sue Dixon from Grasmere, Cumbria, UK on August 29, 2011:

This looks like a lovely recipe. I'm a great fan of anything almond. Blessed by your regional food squid angel!

Candlemakingsup on August 27, 2011:

Thank you for liking my lens! Going through and liking a bunch of yours now!!! Smiles!!

sousababy on August 23, 2011:

Looks delicious, thanks for sharing the recipe. Take good care, Rose

RetroMom on August 10, 2011:

Yummy treats indeed! kids will just love them, They look gorgeous too bet they taste even better!

resabi on August 10, 2011:

Excellent guide to making these delicious treats. Thank you. Blessed...

Tony Payne from Southampton, UK on July 16, 2011:

Fun recipe. I can see the kids loving these.

Gerald McConway on July 11, 2011:

Cookies, does anything else need to be said :) Nice lens, thanks!

AsianMarketplace on July 10, 2011:

look tasty

DuaneJ on July 09, 2011:

looks good...and tastes even better, I'm sure!

traveller27 on June 10, 2011:

Looks like a lot of fun.

blanckj on June 01, 2011:

They look yummy. Must try them.

CofCJenny LM on May 06, 2011:

The one thing that I miss most about my old work & our old grocery store in town was their italian bakery. i think this lens just inspired me to make my own cookies!

Krafick on May 06, 2011:

They look delicious.

miaponzo on April 24, 2011:

I adore all kinds of Italian cookies.. I sure do wish we could get them here in Kuwait!!!! :) (I do make them, though :)...

kathysart on April 20, 2011:

Yummy! .. and THUMBS UP!

Chazz (author) from New York on April 01, 2011:

@BlackHeart1: Thank you!

Chazz (author) from New York on April 01, 2011:

@norma-holt: C'mon over. I've got some in the freezer. :-)

norma-holt on April 01, 2011:

Lovely cooking lens. Special blessing and featured on April Fool's Day Blessings. The angels have requested 7 dozen of these biscuits by the end of the day or they will come to your place for supper and drinkies. Hugs

Ricardo Montrose on March 31, 2011:

You made it!! You submitted this lens for the top Food & Cooking Lens section and you made it to the top 5 ... Be sure to go check this page: on the first of the month to see what your position in the top 5 is and don't forget to tell your friends and visitors about it too

Malu Couttolenc on March 26, 2011:

Chazz, thank you very much for posting this delicious Italian cookies recipe. I have favourites and will try making them :)

Chazz (author) from New York on March 02, 2011:

Thank you to all for visiting us and taking the time to leave such lovely notes. Let us know what you think once you've had the chance to try the recipe but I should warn you - they can be addicting!

KimGiancaterino on March 01, 2011:

Our local Italian deli only makes these in December. I will have to make a batch next time we have company for dinner. Great lens!

Paul Turner from Birmingham, Al. on February 19, 2011:

I will have to try this. Nice job.

Susan Deppner from Arkansas USA on January 17, 2011:

Oh, my. Apricot and raspberry are two of my favorite flavors. These Venetian cookies look and sound absolutely wonderful. Great presentation!

LouisaDembul on January 07, 2011:

These look delicious! will definitely try making them.

Chazz (author) from New York on January 05, 2011:

Thank you all. Enjoy!

Robert T Gasperson from South Carolina on January 05, 2011:

ummmmmm. Guess I will be stopping at the grocery store on the way home to get ingredients tonight. They look delicious.

anonymous on January 05, 2011:

They look delicious! Nice lens, good pictures and easy to follow too!

anonymous on November 21, 2010:

I LOVE these cookies. Planning to make them for my annual neighborhood cookie exchange this year. I am sure they will be a HUGE hit.

TheCheshireCat on October 22, 2010:

Finally! A recipe for my favorite cookies that looks like I can follow it! Thank you. Will let you know how they turn out once I have a chance to try them.

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