Italian Rainbow cookies, sometimes also called Venetians, Neapolitans, or Tri-color cookies, are gorgeous and loaded with flavor. Growing up, I don’t remember making these cookies at home. They always came from a bakery. Once I learned how easy they are to make, they have become a must for my Christmas sweet table.
Store Italian rainbow cookies in an airtight container in the fridge for up to a week. You can also make them ahead of time and freeze them for up to 3 months. After you’ve polished off these Italian rainbow cookies, keep more of our Italian dessert recipes in mind.
Almond butter and coconut oil melt together to bind these stovetop cookies without using any eggs. To take the flavor to the next level, try subbing in your favorite nut butter. Patti Anderson, a professional quilter, had never entered a cooking contest before she took our challenge.
If you use roasted almond butter, your cookies will have a darker hue. Magical aquafaba—the liquid from canned chickpeas that often gets poured down the drain—mimics egg whites in these airy vegan meringue cookies. The other magical thing?