About the Recipe
Gluten-free rainbow cookies, a visually striking dessert, tantalize the taste buds. They’re a festive treat in Italian-American cuisine, enjoyed during celebrations and holidays. Their vibrant colors and unique texture make them a favorite among all ages.
These cookies have a three-layered, almond-flavored structure, reminiscent of a rainbow. Each layer blends flavors while retaining its identity. The base is typically made from finely ground almonds, giving a nutty flavor and richness. Sugar and egg whites create a light yet rich texture.
Gluten-free rainbow cookies are known for their vibrant colors. Each layer is tinted with food coloring, creating a stunning display. The traditional colors—red, yellow, and green—are reminiscent of a rainbow, hence the name. These layers are carefully baked to maintain their distinct hues while merging harmoniously when stacked.
Preparing these cookies requires patience and precision. Ground almonds, sugar, and beaten egg whites are combined to create a smooth batter. The batter is divided into portions, each tinted with a different color. After mixing in the food coloring, the layers are spread onto baking sheets, ensuring even thickness for uniform baking.
Upon baking, the layers cool before assembly, often with apricot or raspberry jam for a fruity contrast to the rich almond flavor. This enhances taste and maintains moisture and cohesion.
Gluten-free rainbow cookies are cut into small squares or rectangles for easy serving. Their visually appealing appearance makes them popular for parties, weddings, and holiday gatherings, where they can be displayed or served with traditional Italian pastries.
The combination of chewy layers, crisp edges, and sweet-nutty flavor creates a delightful eating experience that’s both nostalgic and innovative. Each cookie celebrates color and flavor, bringing joy to any occasion.
Gluten-free rainbow cookies, a testament to Italian-American culinary tradition, offer a rich texture, vibrant colors, and delightful almond flavor. They’re sure to be a resounding success at any gathering, whether enjoyed as a personal indulgence or shared with loved ones.
Ingredients
1 cup sugar
One 8-ounce can almond paste
3 sticks unsalted butter, softened and divided
4 egg yolk
¼ cup milk
2 teaspoons almond extract
1 cup white rice flour
½ cup tapioca flour
½ cup potato starch
2 teaspoons xanthan gum
¼ teaspoon red food coloring
¼ teaspoon green food coloring
½ cup raspberry jam, divided
1 ½ cups semisweet chocolate chips, melted
Preparation
Preheat your oven to 325 degrees Fahrenheit.
Grease three 9-by-13-inch quarter sheet pans with cooking spray and line each with parchment paper.
In a stand mixer with the paddle attachment, beat the sugar, almond paste, and 1 stick of butter until the mixture is smooth and the almond paste is broken down.
Incorporate the remaining 2 sticks of butter and continue mixing until the mixture is smooth, scraping the sides of the bowl as needed.
Gradually add the egg yolks, followed by the milk and almond extract. Mix until well-combined.
Slowly mix in the flour, scraping down the sides of the bowl until the flour is fully incorporated. Set this batter aside.
In a separate, clean bowl, whip the egg whites until they form stiff, fluffy peaks.
Gently fold the whipped egg whites into the flour batter until a smooth consistency is achieved.
Divide the batter evenly into three separate bowls. Stir red food coloring into the first bowl until the batter is a uniform pink. Stir green food coloring into the second bowl until the batter is a uniform green. Leave the third bowl of batter uncolored.
Spread each colored batter evenly into a prepared quarter sheet pan. Bake for 10 to 12 minutes, rotating the pans halfway through, until the layers are set. Allow them to cool completely.
Discard the parchment paper from the cake layers.
Spread half of the jam over the green cake layer.
Carefully place the uncolored cake layer on top.
Top with the pink cake layer.
Cover the cake with plastic wrap and place another sheet pan on top.
Weigh down the layers with heavy plates or cans and refrigerate for at least 4 hours, or overnight.
Remove the weights and plastic wrap. Spread half of the melted chocolate over the cake’s surface and refrigerate until set, about 30 minutes.
Once the chocolate is set, flip the cake onto a cutting board, discard the bottom layer of parchment paper, and spread the remaining melted chocolate evenly over the top. Return the cake to the plates or cans and refrigerate for at least 4 hours, or overnight.
Remove the weights and plastic wrap. Spread half of the melted chocolate over the cake again and refrigerate until set, about 30 minutes.
Once the chocolate is set, flip the cake onto a cutting board, discard the bottom layer of parchment paper, and spread the remaining melted chocolate evenly over the top. Return the cake to the refrigerator and chill until set, about 30 minutes.
Notes