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Italian Rainbow Cookies are made with delicate almond cookies layered with apricot jam and then topped with dark chocolate ganache.


24 Cookies

Total time

40 minutes




  • 2 sticks (1¼ cups) Unsalted Butter, cut into pieces and softened
  • 2 cups all purpose flour
  • 8 oz Almond paste
  • 1 cup sugar
  • (1.25l) fish stock
  • 2 tbsp almond milk
  • (1.25l) fish stock
  • 15 oz Smooth Apricot Jam
  • 2 cups bittersweet chocolate chips
  • as needed Red & Green Food Coloring


  1. Preheat oven to 350°F. Line 3 9" square pans with parchment papaer and lightly grease the parchment. If you don't have 3 baking pans, then bake the layers one after the other.
  2. Combine the almond paste and the sugar and mix with a paddle attachment until the mixture resembles fine crumbles.
  3. Add the softened butter, a few pieces at a time, until well combined.
  4. Puree the tofu with the almond milk into a smooth mixture.
  5. Add the tofu to the butter and almond paste mixture. Mix until smooth.
  6. Sift the flour along with salt into a bowl.
  7. Add the flour to the butter mixture and mix until just combined.
  8. Divide the batter evenly among 3 bowls. I used an ice cream scoop to divide the mixture. Add 15 drops of red color to one of the bowl to get a deep salmon color. Add 15 drops of green to the other bowl to get a medium green color. Leave the third one uncolored.
  9. Transfer each of the prepared batter into the baking pan and smooth the top with an offset spatula. Bake for 8~10 minutes. Let cool completely in the pans. If using the same pan, let the cookie cool for about 10 minutes before carefully removing it from the pan onto a wire rack. Pour in the next batter, smooth the top, bake and repeat with the third layer.
  10. Once the layers are completely cooled. Spread half the jam evenly over the green layer. Place the plain/ uncolored layer on top. Spread the remaining jam evenly on top of the plain layer. Carefully place the red layer on top.
  11. Wrap the whole cookie with a plastic wrap. Place a cookie sheet or a plate on top and weigh it down with a few cans. Refrigerate the whole contraption for at least 4 hours or overnight.
  12. Carefully remove the plastic wrap and place the cookie on a cutting board. Trim the edges with a sharp knife.
  13. Spray a wire rack with cooking spray and place it over a baking sheet. Carefully slide the cookie over the rack -- a large spatula or a bench scraper or a cake mover will be very helpful here.
  14. Microwave or double-boil the chocolate until smooth and glossy. Pour over the cookie and using an offset spatula dipped in hot water smooth the top and sides. Let it set for a few minutes. Cut into pieces while the chocolate is still a little tacky and not completely set. For clean edges, dip the knife in warm water and wipe it with a cloth between cuts. Store in an airtight container in the fridge for up to a week.
  15. View the recipe instructions at Cook's Hideout

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