Why Italian Venetian Cookies Are So Good (and So Loved Across Generations)

There are some cookies that feel like more than just a treat—they carry memories, history, and tradition in every bite. For me, Italian Venetian cookies (also called rainbow cookies, seven-layer cookies, or tricolore cookies) are exactly that. They’re colorful, nostalgic, and absolutely irresistible, especially around the holidays.

A Bite of Tradition

Venetian cookies have been part of Italian-American holiday tables for decades. Though they’re inspired by Italian almond pastries, these layered beauties were perfected in Italian bakeries in New York by immigrants who wanted to honor the colors of the Italian flag. The green, white, and red layers instantly remind you of heritage, family, and celebration.

Every family seems to have their own version—some with apricot, some with raspberry, some extra chocolatey—but the heart of the recipe remains the same: almond paste, jam, and chocolate coming together in soft, rich, melt-in-your-mouth layers.

Why They Taste So Good

A perfect Venetian cookie has everything

✨ Almond paste
The flavor is delicate, sweet, and rich. It’s what makes the cake layers soft and moist.

✨ Raspberry (or apricot) jam
The thin layer of fruit adds brightness and sweetness that cuts through the richness.

✨ Chocolate coating
Just enough to give a snap when you bite in, without overpowering the almond.

✨ Texture on texture
Soft cake, smooth chocolate, thin fruity layers—it’s the perfect combination.

These cookies aren’t too sweet, and they’re easy to eat way too many of. There’s something deeply comforting about the almond flavor paired with the bright jam.

A Holiday Classic

In many Italian households, Venetian cookies are a non-negotiable holiday dessert. They’re often made in big batches, cut into neat squares, and delivered to family and friends. Growing up, it wasn’t Christmas without a tray of these colorful gems on the table. My mom and I used to spend hours making 100's of these delicious cookies.

They’re also a labor of love. With three layers, jam, chilling time, and chocolate, these cookies take time—but that’s part of their magic. They’re a reminder that some of the best traditions require patience and heart.

Passing It Down

What I love most now is sharing these cookies with my children. Teaching them how to smooth the batter, spread the jam just right, and carefully pour the melted chocolate makes me feel connected to the generations before me. Venetian cookies aren’t just delicious—they’re a tradition. A piece of our culture passed down one colorful slice at a time.

Whether you grew up with these on the holiday table or you’re discovering them for the first time, Venetian cookies are the perfect way to bring a taste of Italian tradition to your home.

I hope you enjoy this recipe as much as I do!

xoxo,

Kara

Italian Venetian Cookies (Rainbow Cookies)

Traditional, soft, almondy, and perfect for the holidays

Ingredients

Cake Layers

• 1 cup (2 sticks) unsalted butter, softened

• 1 cup granulated sugar

• 4 large eggs, separated

• 1 (8 oz) can almond paste

• 1 tsp almond extract

• 2 cups all-purpose flour

• A pinch of salt

• Red food coloring

• Green food coloring

Filling & Topping

• ¾ cup raspberry jam (or apricot jam), warmed and strained

• 1½ cups semi-sweet chocolate chips or chopped chocolate

• 2 tbsp butter or coconut oil (optional, for smoother chocolate)

Step-by-Step Instructions

1. Prep Your Pans and Oven

• Preheat the oven to 350°F.

• Line three 9x13 pans (or bake in batches) with parchment paper.

• Spray lightly with nonstick spray to ensure easy release.

2. Cream Butter, Sugar & Almond Paste

• In a large bowl, beat the butter and sugar until light and fluffy.

• Add crumbled almond paste and beat until smooth.

• Mix in the egg yolks and almond extract.

3. Beat Egg Whites

• In a separate bowl, whip the egg whites until stiff peaks form.

• Gently fold the whites into the almond batter. This makes the layers soft and airy.

4. Add the Dry Ingredients

• Add flour and a pinch of salt.

• Mix until just combined—don’t overmix.

5. Divide and Color the Batter

Split the batter evenly into three bowls:

• Leave one plain (white layer).

• Tint one red.

• Tint one green.

6. Bake the Layers

• Spread each colored batter into its own pan.

• Bake for 10–12 minutes, until just set (not browned!).

• Let all layers cool completely.

7. Assemble the Cookie

• Place the green layer on a tray.

• Spread with a thin layer of warmed raspberry jam.

• Top with the white layer and add more jam.

• Finish with the red layer.

• Cover with parchment paper + a heavy book or baking sheet to gently press the layers together.

• Chill for 1–2 hours.

8. Coat With Chocolate

• Melt chocolate (and butter/oil if using) until smooth.

• Spread half the chocolate on top of the chilled cookie block.

• Chill 10–15 minutes until set.

• Flip the entire block and coat the other side with chocolate.

• Chill again until fully set.

9. Trim & Slice

• Use a sharp knife to trim edges for clean lines.

• Slice into:

  • small rectangles

  • squares

  • or traditional 1-inch bars

10. Serve or Store

These taste even better the next day!
Store in an airtight container for 1 week or freeze up to 3 months.

Tip for Extra Flavor!!

Use apricot jam between one layer and raspberry in the other—many Italian bakeries mix the two!

Delicious fusion.