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These aren’t your average rainbow cookies—this is the ultimate bakery-style Rainbow Cookie recipe from Claire Saffitz. Made with almond paste, apricot and raspberry jam, and rich chocolate, these tri-color cookies are soft, flavorful, and iconic. Claire walks you through every step of how to make Italian Rainbow Cookies (also known as Venetian or Tricolore cookies) from scratch—no shortcuts.
Perfect for holidays, gifting, or when you’re craving a nostalgic bakery treat, these cookies are made by layering vibrant almond cakes with jam and topping with a rich chocolate glaze. If you’ve ever wondered how to make rainbow cookies that are actually bakery-worthy, you’re in the right place.
Rainbow Cookies 8 ounces almond paste 1 cup plus ¼ cup granulated sugar (¼ used for egg whites) 1½ cups (3 sticks) unsalted butter, softened 5 large eggs 2 teaspoons vanilla extract ½-¾ teaspoon almond extract 2 cups (260 grams) all-purpose flour 1 teaspoon kosher salt Food coloring (of your choice) Assembly: approx 433g per color ⅓ cup strained apricot jam ⅓ cup strained raspberry jam 7 ounces chocolate
