Pastel Rainbow Cookies

by foodlikecake

I used to get rainbow cookies (another name for Italian Tricolors) all the time from Wegmans and I loved them but thought they seemed much too complicated to make.  Then I found a recipe in Good Housekeeping Cookbook (Good Housekeeping Favorite Recipes published 2006) and finally made them! . These are so much easier to make than they look, so they are perfect when you want to impress your friends!



1 can (7-8 ounces) almond paste

3/4 cup butter (1 and 1/2 sticks), softened

3/4 cup granulated sugar

1/2 teaspoon almond extract

3 large eggs, room temperature

1 cup all-purpose flour

1/4 teaspoon salt

pink (or red) food coloring

yellow food coloring

purple food coloring

2/3 cups apricot preserves or apricot cake/pastry filling (12 ounces)

3 ounces semi-sweet chocolate

1 teaspoon vegetable shortening


Preheat oven to 350F. Grease three 8 inch square metal or disposable baking pans. Line the bottoms with waxed parchment paper then grease and flour them.

In a large bowl, with mixer at medium-high speed, beat almond paste, butter, sugar, and almond paste until mostly combined. (there will be a few small lumps.)

Reduce the speed and beat in the eggs one at a time, mixing after each one. Beat in flour and salt until just combined.

Divide the batter into 3 parts. Divide 2/3’s of the batter into two small bowls. Leave 1/3 of the batter in the large bowl. Stir in small amounts of different food coloring into each bowl. (I only used a few drops of each)

Spoon batters into pans. Smoothing with a spatula. They will be very thin.

Bake until a toothpick inserted into the layers comes out clean, 10-12 minutes. Cool pans on wire racks for 5 minutes. Run a knife around the sides of the the pans to loosen layers. Invert layers onto racks, leaving the waxed parchment paper attached until they cool completely.

When the layers are cool, press the apricot filling through a sieve to remove large pieces of fruit. Remove wax paper from layers. Invert the purple layer onto a flat surface and spread with apricot filling. Stack yellow layer on top of purple layer and spread apricot filling on that layer. Stack pink layer onto of yellow layer.

In a small saucepan, heat chocolate and shortening over low heat. Stir frequently until melted. Spread the chocolate mixture on top of the pink layer (not on the sides); refrigerate for at least 1 hour or until chocolate is firm.

To serve, trim the edges off with a serrated knife. Cut stacked layers into 6 strips (it will be 6×6) Cut each strip crosswise into 6 pieces.