The Italian rainbow cookie has always been the saving grace of any cookie platter. Colorful layers of almond cake sandwiched with raspberry jam and coated in chocolate, it is truly the perfect cookie.
Layers of almond cake are sandwiched with raspberry jam before getting coated in chocolate for the prettiest and most delicious rainbow cookies you've ever had. Preheat the oven to 325 F, and grease three 9-by-13-inch quarter sheet pans with cooking spray, then line each with parchment.
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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.