Gluten Free Italian Rainbow Cookies (Edit recipe)

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Italian rainbow cookies were a staple at every holiday gathering growing up, and going gluten-free meant saying goodbye to one of my favorite nostalgic treats—until I recreated them at home. These gluten-free Italian rainbow cookies have the same soft almond cake layers, sweet raspberry jam, and rich chocolate coating as the classic version. While they’re a bit of a labor of love, the end result is a stunning, bakery-style cookie that’s perfect for Christmas, special occasions, and anyone craving a traditional Italian dessert made gluten-free.

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Original Recipe

PREP TIME

4 hours and 30 minutes

COOK TIME

12 minutes

INGREDIENTS

14

Serves: 36

Ingredients

1.5 cups Butter, Unsalted, softened
1 cup Granulated White Sugar
8 oz Almond Paste
4 whole Eggs, separated
0.5 cup Milk
2 tsp Almond Extract
1 tsp Vanilla Extract
2 cups Gluten-Free Flour
0.5 tsp Xanthan Gum, only if your flour blend does not contain it
0.5 tsp Salt
0.5 cup Raspberry Jam
1.5 cups Semi-Sweet Chocolate Chips
1 pinch Red Food Coloring
1 pinch Green Food Coloring

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 325°F and line three 1/4 sheet baking pans with parchment paper.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the almond paste and continue mixing until fully incorporated.
Beat in the egg yolks one at a time, then mix in the almond extract, vanilla extract, and milk.
In a separate bowl, whisk together the gluten free flour, xanthan gum, and salt. Gradually add the dry ingredients to the wet mixture until smooth.
In another clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter to keep it light and airy.
Divide the batter evenly into three bowls. Leave one plain, tint one red, and tint one green.
Spread each batter evenly into its prepared pan and bake for 12 minutes, or until set and lightly golden. Let cool completely.
Once cooled, spread raspberry jam evenly over the green layer. Place the plain layer on top and gently press. Spread jam over the plain layer and top with the red layer.
Wrap the layered cake tightly in plastic wrap, place a baking sheet on top, and weigh it down. Refrigerate for at least 4 hours or overnight.
Melt the chocolate and spread evenly over the top layer. Let set completely, then flip and coat the other side with chocolate.
Once the chocolate is firm, trim edges and slice into classic rectangular rainbow cookies.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	218
Fat:	14 g
Carbohydrates:	20 g
Protein:	5 g
Cholesterol:	20 g
Sodium:	37 mg
Fiber:	1 g
Sugars:	15 g
Sugar Alcohol:	0 g
Calculated per serving.