Gluten-Free Rainbow Cookies

These gluten-free rainbow cookies are my own take on an Italian-American classic dessert. These cookie bars consist of thin layers of sponge cake sandwiched together with jam and cut into bite-sized pieces topped with melted chocolate. More commonly referred to as colorful cookies, rainbow cookies were invented by the Italian in New York. Since then, they are widely known Christmas cookies. 

The cookies, as one must admit, are really not cookies at all! They’re a dense almond sponge cake filled with jam and chocolate, cut into stunning little squares. Varieties are countless, but this blend of flavors is simply fantastic; the lightness of the cake cannot be outdone by anything else. 

Ingredients of Gluten-Free Rainbow Cookies

• 6 ounces almond paste
• 1 cup softened, unsalted butter
• 1 cup sugar
• 4 large room temperature eggs
• 2 cups gluten-free flour
• ½ teaspoon salt
• Green & red food coloring
• ¼ red seedless raspberry or strawberry jam

Toppings:

• 1 cup semi-sweet chocolate chips
•  2 tablespoon unsalted butter

Equipment:

• Mixing Bowls 
• Electric Mixer 
• Baking pan
• Spatula & Sharp Knife 
• Microwave-Safe Bowl
• Cooling Rack 

Making Process

Step 1: Preheat the oven to 350°F (175°C).  Line the pans with parchment paper and grease the three 13×9-inch pans or reuse a pan three times.

Step 2: Crush the almond paste in a large mixing bowl with a fork. Add sugar, eggs, and butter. Beat at medium speed until light and fluffy. 

Step 3: Mix flour, and salt in another bowl. Add to almond paste mixture gradually and mix well.

Step 4: Separate batter into three equal parts. Color one part red and one part green using food color. Leave one part white. Spread each part into a prepared pan (one color per pan). Let the batter rest for 10 minutes.

Step 5: Bake edges light golden brown (around 10 minutes). Cool in pans for 5 minutes, transfer the wire racks and peel off parchment paper. Let the layers reach room temperature.

Step 6: Put a sheet of parchment paper on a big baking sheet. Put the green layer on the baking sheet and spread with raspberry jam. White layer on top is spread with raspberry jam. Red layer placed on top. Chill the cakes in the refrigerator for 30 minutes.

Step 7: Once the cake is cooled, put butter and chocolate chips in a small saucepan or a microwave-safe bowl. 

Step 8: Pour cooled cake with chocolate ganache and spread. Let drip down sides if needed. Chill 20-25 minutes to set chocolate. Cut edges with a sharp knife. Cut the strip into 10-15 pieces.

Storage Tips

Room Temperature & Refrigerator: You can keep these cookies airtight container room temperature 4 days or refrigerated for up to 1 week. 

Nutrition

• Serving: 1 Cookie
• Calories: 305 kcal
• Cholesterol: 10mg
• Carbohydrates: 20g
• Calcium: 30g
• Total Fat: 5g
• Saturated Fat: 10g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 5g
• Sodium: 150mg
• Fiber: 1g
• Sugars: 10g
• Protein: 1g
• Iron: 1g

FAQ

Why are rainbow cookies called that?

A: Rainbow cookies could be called that because they consist of colored layers. Rainbow cookies were originally made in Italian immigrant communities as a show of patriotism for Italy. They’re made in this way so that they look like the colors of the Italian flag.

What do rainbow cookies consist of?

A: Rainbow cookies consist of three sponge cake layers with raspberry jam between them, topped with a chocolate top layer.

Conclusion

These rainbow gluten-free rainbow cookies are a stunning dessert that are as cute as they are tasty. With this easy recipe, you can quickly prepare these rainbow cookies in the comfort of your own home, considering dietary needs without compromising on taste or enjoyment. Have fun baking and sharing these sweet and allergy-friendly cookies with others!