1-Gathering and Prepping Ingredients: Before you start, make sure your kitchen is ready for some colorful fun with Italian Rainbow Cookies. Begin by preheating your oven to 350°F and preparing three 9×13 pans grease them, flour them, and line with parchment paper that has a 2-inch overhang for easy removal. This setup will help you bake the layers smoothly and avoid any sticky surprises.

2-Gathering and Prepping Ingredients: Now, let’s get into beating those egg whites. Take the 4 egg whites and beat them until stiff peaks form, gradually adding ¼ cup of the granulated sugar until you see glossy peaks that’s what gives the cookies their light structure. In another bowl, beat the 8 ounces of almond paste with the remaining ¾ cup sugar using a paddle attachment until it’s all mixed well. Add in the 1¼ cups softened unsalted butter and beat until it’s pale and fluffy, then stir in the 4 egg yolks and 1 teaspoon almond extract for that signature almond taste.

3-Mixing and Baking the Layers: Once your base is ready, mix in 2 cups all-purpose flour and ½ teaspoon Kosher salt on low speed to keep things light. Gently fold in half of the egg whites first, then the rest, to maintain that airy feel. Divide this batter evenly into three bowls: add red food coloring to one, green to another, and leave the third plain for the classic look.

4-Mixing and Baking the Layers: Spread each batter into thin, even layers in your prepared pans and bake them one at a time for 8 to 10 minutes, just until set don’t let them brown. Once baked, let the layers cool completely on the pans. Here’s where the fun assembly begins: invert the green layer onto a piece of parchment, peel off the paper, and spread half of the 10 ounces warmed raspberry preserves on top. Stack the white layer next, peel off its paper, add the remaining preserves, and top with the red layer, discarding its paper.

5-Chilling and Finishing Touches: Cover the whole stack and weigh it down with heavy books, then pop it in the fridge for at least 8 hours or overnight this step helps the layers fuse together. After chilling, remove the weight and wrapping, and let it come to room temperature. Trim the edges for a neat look, then melt the 7 ounces semisweet chocolate and spread half quickly on one side of the stack. Chill for 10-15 minutes, invert it, and spread the rest of the chocolate on the other side before chilling again until firm.

6-Chilling and Finishing Touches: Finally, cut the chilled block into strips and then into squares to get about 96 cookies. If you’re adapting for dietary needs, like using a simple dairy-free alternative in other recipes, you can apply similar swaps here. The total time includes 30 minutes prep, 30 minutes cook, and 8 hours chilling, making it a project that’s worth the wait.