Gluten Free Italian Rainbow Cookies (Edit recipe)

I don’t remember a time in my life where rainbow cookies weren’t a part of the holidays. I am not sure where they came from or even how often we had them, but we had them enough to make a lasting impact on me. As I was thinking about the upcoming holidays, I began to reminisce on how much I love Italian Rainbow Cookies and it dawned on me that I have not had one since becoming gluten free! Now rainbow cookies are a labor of love so attempt if you dare! But if you are like me and looking for a taste of nostalgia, this is the recipe for you!

4 hours and 30 minutes

12 minutes

Difficulty:

Advanced

Show nutritional information

This is our estimate based on online research.
Calories:	314
Fat:	20 g
Carbohydrates:	31 g
Protein:	7 g
Cholesterol:	29 g
Sodium:	11 mg
Fiber:	2 g
Sugars:	21 g
Calculated per serving.

by leahxglutenfree

View original recipe

Serves: 25

Ingredients

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

Shop

Process

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 your oven to 325F.
Combine your sugar, almond paste, and 1 stick of butter in a stand mixer. Mix until smooth and until there are no more lumps. Add the other two sticks and mix until smooth,
Separate your eggs and add the yolks to the almond mixture, followed by the milk and almond extract. Slowly add in your flour (and Xanthan Gum) into the almond mixture, making sure to scrape down the sides so that everything combines evenly.
In a separate bowl, whisk the egg whites until fluffy and stiff peaks form. Fold egg whites into the almond and flour mixture.
Divide the mixture into thirds adding green food coloring to the first bowl, red food coloring into the second, and leaving the third as is. Add as many drops as you need until you reach desired color.
Spread each bowl of batter on to its own baking sheet that has been greased and lined with parchment paper. Quarter sheet pans are the ideal size. Bake for 12 minutes, rotating halfway through.
Once the 3 layers are cooled, start to assemble your cookie. Start with the green layer on the bottom, followed by a thin layer of raspberry jam, the un-dyed layer, more jam, and then the red layer.
Cover the cake with plastic wrap and top with another sheet pan. Weigh down the layers with heavy plates, cans, books, etc. and refrigerate for at least 4 hours, or overnight.
Remove plastic wrap and cover half of the cake with a thin layer of melted chocolate and let chill in the fridge for 30 minutes. Repeat on the other side.
Once the chocolate is set, cut the dessert into evenly sliced pieces.