Healthy Holiday Recipe: Italian Rainbow Cookies

“These cookies are family tradition! I’ve adapted them to be healthier, but wanted to still keep the dolcini tre colori classic flavor.”

-Olivia Fischetti, Digital Strategy Manager at EmblemHealth

Tools you’ll need:

  • Three 13x9x2 metal baking pans
  • Foil
  • Vegetable shortening for prep
  • Three bowls
  • Stand or hand mixer
  • Pastry brush


  • 2 cups vegan or soy-free butter (Earth Balance), cubed, at room temperature
  • 6 large eggs, separated
  • 1/3 cup sugar
  • 3/4 cup plus 1 tablespoon honey
  • 12 oz. almond paste (not marzipan), chopped
  • 2 3/4 cups almond flour
  • 1 tablespoon all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon red food coloring
  • 1 teaspoon green food coloring
  • 3/4 cup apricot jam, heated
  • 4 oz. bittersweet organic chocolate, chopped, melted


  1. Preheat oven to 350° and line the three baking pans with foil, leaving overhang. Grease with vegetable shortening; set aside.
  2. Place egg whites in bowl of a stand mixer fitted with a whisk (or use a hand mixer) and beat until soft peaks form. Slowly add sugar, beating until stiff peaks form. Cover and place in refrigerator.
  3. Using the paddle attachment (or hand mixer) beat almond paste and honey on medium-low until incorporated, about 4-5 minutes.
  4. Increase speed to medium-high and gradually add butter. Beat until fluffy. Beat in yolks, then add both flours and salt. Fold in egg whites in 2 additions.
  5. Divide the batter evenly among 3 bowls. Mix red coloring into 1 bowl and green coloring into second bowl; leave third bowl plain.
  6. Spread batter into each prepared pan and smooth tops. Bake, rotating pans halfway through, until just set, about 9-11 minutes. Let cool in pans.
  7. With a pastry brush, spread half of heated jam over green cake. Using foil overhang, lift plain layer out of pan. Invert onto green layer; discard foil. Brush remaining jam over plain layer. Lift red layer out of pan; invert onto plain layer and cover cake with foil.
  8. Place a 13x9x2 pan on top of the cakes. Weigh down pan with several heavy canned goods or books to compress cake layers. Refrigerate at least 4 hours and up to 1 day.
  9. Remove cans or books, top pan, and foil. Transfer cake to a waxed paper-lined baking sheet.
  10. Spread half of chocolate over cake in a thin layer. Freeze for 10 minutes. Cover with waxed paper, invert the baking sheet on top, and flip cake. Uncover and glaze with remaining chocolate. Freeze 10 additional minutes.
  11. Trim cake to 12×8. Cut crosswise into six 2 inch wide strips. Cut each strip crosswise into 96 ½ inch wide cookies. Store in an airtight container.

Recipe adapted from Bon Appétit.