Every December, I find myself circling back to the same ritual: choosing one ambitious baking project that feels a little nostalgic, a little celebratory, and absolutely tied to the spirit of the season. Last year, that project was Italian Christmas Cookies - my adapted take on the colorful, almond-forward, jam-layered bars beloved in Italian-American households around the holidays.
They go by many names: tri-color cookies, rainbow cookies, Neapolitan cookies, Italian flag cookies, seven-layer cookies (three cake, two jam, and two chocolate), but I always think of them as Italian Christmas colors due to their vibrant red, green and white colors. No matter what you call them, these small squares, which are really more cake than cookie, pack in big personality, and the homemade version is worlds better than the store-bought box.
An Italian-American Classic with a Story
While the cookies look like they should have deep roots in Italy, this dessert is actually more Italian-American than traditionally Italian. They originated in Italian immigrant communities—most credibly in New York bakeries—in the early 20th century. The layers, often dyed green, white, and red to evoke the Italian flag, were a way to celebrate heritage with accessible American ingredients.
Over time, the hallmark elements remained the same:
• Almond paste for richness
• Thin cake layers tinted in festive colors
• Jam or preserves in between
• A chocolate coating for shine and snap
But the variations are endless. Some bakers use apricot jam while others swear by raspberry. Some cakes are vibrant; others skip the food coloring entirely. A few versions are extra thick; others are paper thin. I’ve seen people add almond extract, swap in orange zest, or double up the chocolate layer. There’s no “right” version - only the one that tastes how you like.
My Almond-Paste Hunt
If you’ve made these cookies before, you already know the quest for almond paste can be half the battle. Chicago grocery stores usually carry it… but now that I live in Florida, it's not so easy to come by. I went on a multi-stop pilgrimage across my city, checking baking aisles and specialty markets, before finally scoring the good stuff. Consider this your reminder to stock up early, or at least call ahead.
The almond paste is worth the trouble. It gives the cake layers their signature density, balancing the sweetness of the jam and the richness of the chocolate. Without it, the cookies just aren’t the same.
A Baking Project with Big Payoff
Italian Christmas Cookies aren’t difficult, but they are a project. You’ll mix three batters, bake three layers, cool them, stack them with jam, weigh them down so they firm up, then finish everything with layers of melted chocolate and chocolate ganache. It’s the kind of recipe that rewards planning, patience, and a clear kitchen counter.
And that’s exactly why I love it for the holidays. Each step forces you to slow down, savor the process, and create something special. I took photos of every stage because watching these bars transform is part of the joy.
Once the cookies are chilled and cut, you get those neat little stripes, each piece dense and almondy, with a hint of tart jam and a thin snap of chocolate. They look beautiful on a cookie tray, they travel and freeze well, and they’re one of those treats people immediately reach for because they feel nostalgic even if you didn’t grow up with them.
Italian Christmas Cookies
Adapted from Smitten Kitchen
Yields: 5 dozen cookies
Prep time: 75 minutes
Bake time: 10 minutes
Inactive time: 3 hours
Total time: 4 hours, 25 minutes
4 large eggs, separated
1 cup granulated sugar, divided into 1/4 cup and 3/4 cup
1 8 oz. almond paste box
2 1/2 sticks butter, softened
1 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon salt
25 drops red food coloring
25 drops green food coloring
1 12 oz. jar of seedless raspberry jam, heated
6.5 ounces bittersweet chocolate chips, divided into 2.5 oz and 4 oz.
1/2 cup heavy cream
Pinch of fine sea salt
1. Preheat oven to 350 degrees F. Spray Pam baking spray on three 13x9 baking pans and line bottom with parchment paper, leaving some overhang on the ends, then spray the paper.
2. Beat egg whites in mixer fitter with whisk attachment on medium-high speed until they just hold stiff peaks.
3. Add 1/4 cup sugar a little at a time, beating at high speed until whites hold stiff, slightly glossy peaks. Transfer to another bowl.
4. Switch to a paddle attachment. There's no need to clean your mixing bowl for the next step.
5. Beat together the almond paste, butter and remaining 3/4 cup sugar until fluffy, about 5 minutes.
6. Add egg yolks and almond extract and beat until combined well, about 2 minutes. Reduce speed to low, then add flour and salt and mix until just combined.
7. Divide batter among three bowls. I used a scoop to be accurate.
8. Stir red food coloring into one and green food coloring into another, leaving the third batch plain.
9. Gently fold in 1/3 of the egg whites into each batter. Again, you can use the scoop if you want to be accurate.
10. Pour into the prepared pans and spread evenly with offset spatula. The layer will only be about 1/4 inch thick.
11. Bake all layers 10 minutes, until just set.
12. Using paper overhang, transfers layers to stacked cookie cooling racks to cool. Put red on the bottom, white in the middle and green on the top since this is the order you will use them once they are cool.
13. When all layers are cool after about 15 minutes, invert green onto a larger parchment lined baking sheet. Discard paper from layer and spread with half of the preserves.
14. Invert white layer on top of green layer, discarding paper. Spread with remaining preserves.
15. Invert red layer on top of white layer and discard paper.
16. Cover with plastic wrap and weight with something heavy (my old culinary school textbook worked perfectly!). Chill in the fridge at least two hours.
17. Remove weight and plastic wrap. Melt 2.5 oz chocolate chips in microwave in 30 second increments until melted.
18. Quickly spread the chocolate in a thin layer on top of cake. Chill, uncovered, until chocolate is firm, about 15 minutes.
19. While the cake is chilling, make the ganache by heating the heavy cream in a pan and pouring in the remaining 4 oz chocolate chips. Add a pinch of salt and stir until shiny.
20. Cover the cake with another sheet of parchment paper and place another large baking sheet on top, then invert cake onto sheet and remove paper. The green layer will now be on top.
21. Spread the ganache all over the top of the cake.
22. Chill until firm without covering, about 30 minutes.
23. Trim the edges of the cake with a serrated knife.
24. Have a pitcher of hot water to put the knife into to clean between making cuts to the cake.
25. Cut into 1 x 1 inch pieces.
Cookies keep layered between sheets of wax or parchment paper in an airtight container at room temperature for 2 weeks. They'll keep even longer in the freezer.
If You Love Italian Food Come to Tuscany With Me
Exploring food traditions always makes me think about how deeply food connects us—across cultures, across families, across generations. And if Italian flavors, stories, and culinary traditions resonate with you, I’d love for you to join me in Italy next year.
The Chopping Block's Cook Like a Tuscan Tours in 2026 are now open for registration, and it’s the most immersive food experience we offer overseas. Think hands-on cooking in a Tuscan villa kitchen, market visits, vineyard lunches, olive oil tastings, and the warmth of sharing meals at long tables overlooking the hills.
Your Italian Christmas Cookies may not be truly Italian, but your next great cooking adventure could be in Tuscany itself!
