Tri-Color Cookies Recipe

Looking for an easy Tri-color Cookies recipe? Learn how to make Tri-color Cookies using healthy ingredients.

Submitted by drj57

Makes 50 servings

Tri-color Cookies (aka Rainbow or Seven-Layer Cookies) Featured on Smitten Kitchen, who traces it to Gourmet - Yields roughly 80 cookies - (Please plan ahead since this is roughly a "twelve-hour" project, including the chilling time.) 4 large eggs, separated and at room temperature 1 cup sugar 8 ounces almond paste 2 1/2 sticks unsalted butter, at room temperature (and more for buttering pan) 1 teaspoon almond extract 2 cups all-purpose flour 1/2 teaspoon salt 25 drops green food coloring 25 drops red food coloring 1 (12-ounce) jar apricot preserve, heated and strained 7 ounces high-quality bittersweet chocolate, chopped

Recipe Ingredients for Tri-color Cookies

4 large Egg, Whole
1 cup Sugars, Granulated
8 oz Almond Paste
20 tbsp Unsalted Butter
1 tsp Almond Extract
2 cup All Purpose Flour
10 oz Apricot Preserves
7 oz Bittersweet Chocolate

Recipe Directions for Tri-color Cookies

  1. Baking the cake layers:

  2. Prep a 13 by 9 inch baking pan by buttering it and lining with a piece of parchment paper, leaving about a 2-inch overhang on two sides (have 3 of these parchment sheets ready). Then butter paper. Preheat oven to 350 degrees and position the rack in the middle position.

  3. Beat egg whites in mixer fitted with the whisk attachment at medium-high until they just hold stiff peaks. Slowing add 1/4 cup of the sugar, whisking on high until slightly glossy and stiff. Transfer to another bowl.

  4. Switching to a paddle attachment, beat the almond paste and remaining 3/4 cup of sugar together for about 3 minutes until well blended. Add butter and beat until pale and fluffy, another 3 minutes or so. Add yolks and almond extract, beating until combined, about 2 minutes. Reduce speed to low and gradually add flour and salt until just combined.

  5. Fold half of the whites into the mixture to lighten, then gently fold in the remaining whites thoroughly.

  6. Divide the batter as equally as possible into 3 bowls. Stir green food coloring into one and red into another, leaving the third plain. Set plain batter aside and chill the red batter, covered.

  7. Spread green batter into the prepared pan, using a small offset spatula to spread evenly. The layer will be quite thin, roughly 1/4 inch. Bake for 7-10 minutes. It is important to undercook the layers so check early. They will look barely done but a tester comes out clean.

  8. Remove the green layer using the parchment overhang and transfer to a rack to cool. Wipe the pan clean and re-butter and line the pan again. Spread the plain layer and bake as above. While the plain layer bakes, take the red batter out of the refrigerator. When the plain layer is done, repeat as before and bake the red batter.

  9. When all layers are cool (do not stack them on top of one another with their parchment paper attached), invert the green onto a parchment or wax paper lined baking sheet and remove the baking parchment. Spread strained apricot preserve over the top, using enough to give it an even coat. Invert plain layer on top of green, discarding the baking paper. Spread an even layer of preserve on top (you might have a little preserve leftover; I love the taste of the preserve here but don't over do it to prevent it from oozing out when cutting). Invert red layer on top and discard its baking paper. Cover the assembled layers with plastic wrap and weigh with another large baking pan on top. Chill at least 8 hours.

  10. Adding the chocolate coatings:

  11. Remove the weight and plastic wrap and bring layers to room temperature.

  12. Melt chocolate in a double boiler (or carefully in the microwave half, 3.5 ounces, at a time). If melting all chocolate at once, keep chocolate over hot water.

  13. Trim edges of assembled layers with a long serrated knife. Quickly spread half of the chocolate as evenly as possible over the top. Chill, uncovered, about 15 minutes until set. Then cover with a sheet of wax paper and place another baking sheet over the top to invert the cake. Quickly spread with remaining half of the chocolate. Chill until firm, about 30 minutes.

  14. Slicing the cookies:

  15. Using a sturdy serrated knife will make the job of slicing much easier. Given the different textures of the hard chocolate versus moist cake, it can be tricky to slice these cookies. One option is to freeze and slice frozen. The other is to take the chilled and assembled layers and using a hot serrated knife (run under hot tap water and drying thoroughly), lightly score the chocolate layer first. Then clean the knife under hot water and dry again, and slice all the way through. Keep cleaning and drying the hot knife after each insert/cut.

  16. I slice the layers into 5 strips lengthwise about 1 1/2 inches wide and then cut crosswise roughly 3/4 inch wide.

  17. Storage:

  18. Store cookies in an airtight container at room temperature between layers of wax paper for up to 2 weeks. You can also store the cookies in the refrigerator and bring it up to room temperature before serving.

  19. These cookies also freeze well and keep longer that way. Wrap and freeze after slicing into strips lengthwise. Thaw cookies in the refrigerator (12 hours if you have the time) and slice into cookies.


Dessert, American, Fourth of July, Bake

Nutrition Facts
Serving Size 32.9g
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrates
Dietary Fiber
Vitamin A 4% Vitamin C 0%
Calcium 1% Iron 2%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.


Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
92% confidence
  Good points
  • Very low in sodium
  •   Bad points
  • High in saturated fat
  • High in sugar
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