Gluten-Free Rainbow Cookies are a beautiful Italian bakery classic featuring vibrant layers of almond cake, sweet raspberry jam, and rich chocolate coating. These colorful cookies are perfect for holidays, celebrations, cookie trays, and special occasions. This recipe includes two delicious options: a traditional gluten-free flour version and a flourless grain-free almond flour version. Both deliver the signature almond flavor, tender texture, and stunning striped appearance that make Italian Rainbow Cookies so beloved.
Prep Time
45 minutes
Chill Time
8 hours
Bake Time
10 to 12 minutes
Total Time
Approximately 9 hours
Yield
48 to 60 cookies
Option 1: Traditional Gluten-Free Rainbow Cookies
1 cup granulated sugar
1 (8-ounce) can almond paste
3 sticks unsalted butter, softened
4 large egg yolks
4 large egg whites
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
1½ cups semisweet chocolate chips, melted
Option 2: Flourless Grain-Free Rainbow Cookies
6 large eggs, separated and at room temperature
1 cup granulated sugar
4 ounces almond paste
½ cup unsalted butter, softened
3 teaspoons pure vanilla extract
1 teaspoon pure almond extract
3 cups blanched almond flour
1 teaspoon baking powder
¼ teaspoon fine sea salt
5 to 6 drops red gel food coloring
5 drops green gel food coloring
1 (10-ounce) jar raspberry or apricot jam
6 ounces bittersweet chocolate
2 tablespoons unsalted butter
Option 1: Traditional Gluten-Free Rainbow Cookies
Prepare the Oven and Pans
Preheat the oven to 325°F. Grease three 9 x 13-inch quarter sheet pans and line each with parchment paper.
Make the Almond Batter
In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar, almond paste, and 1 stick of butter until smooth and creamy. Add the remaining butter and continue beating until fully incorporated.
Mix in the egg yolks one at a time. Add the milk and almond extract and beat until smooth.
In a separate bowl, whisk together the white rice flour, tapioca flour, potato starch, and xanthan gum. Gradually add the flour mixture to the wet ingredients and mix until combined.
Whip and Fold the Egg Whites
In a clean mixing bowl, whip the egg whites until stiff peaks form. Gently fold the egg whites into the batter until no streaks remain.
Color the Batter
Divide the batter evenly among three bowls. Color one bowl red, one bowl green, and leave the third bowl plain.
Spread each batter into a prepared pan and smooth evenly.
Bake the Layers
Bake for 10 to 12 minutes, rotating the pans halfway through baking. The layers should be set but not browned.
Allow the layers to cool completely before removing the parchment paper.
Assemble the Cookie Layers
Place the green layer on a work surface and spread half of the raspberry jam evenly over the top.
Carefully place the plain layer over the jam. Spread the remaining jam over the plain layer.
Top with the red layer.
Chill the Layers
Cover with plastic wrap and place a sheet pan on top. Weight the layers with canned goods or heavy plates.
Refrigerate for at least 4 hours or overnight.
Add the First Chocolate Layer
Remove the weights and spread half of the melted chocolate over the top layer.
Refrigerate for about 30 minutes until the chocolate is set.
Add the Second Chocolate Layer
Place parchment paper over the chocolate and carefully invert the layered cake onto a cutting board. Remove the parchment from the bottom.
Spread the remaining melted chocolate over the second side and refrigerate until firm, about 30 minutes.
Slice and Serve
Using a sharp serrated knife, trim the edges and cut into 1½-inch squares or rectangles.
Option 2: Flourless Grain-Free Rainbow Cookies
Prepare the Oven and Pans
Preheat the oven to 350°F. Grease three 9 x 13-inch baking pans. Line with parchment paper and lightly grease again.
Separate the Eggs
Separate the eggs, placing the whites in a clean, dry bowl.
Make the Almond Batter
In a large mixing bowl, combine the sugar and almond paste. Mix until the almond paste breaks down into small pieces.
Add the softened butter and beat until fluffy.
Mix in the vanilla extract, almond extract, and egg yolks one at a time.
Add the almond flour, baking powder, and salt. Mix until fully combined.
Whip and Fold the Egg Whites
Using clean beaters, whip the egg whites until stiff peaks form.
Stir one-third of the egg whites into the almond mixture. Carefully fold in the remaining egg whites until incorporated.
Color the Batter
Divide the batter evenly among three bowls. Leave one plain, color one red, and color one green.
Spread each batter into the prepared pans.
Bake the Layers
Bake for 10 to 11 minutes, or until a toothpick inserted in the center comes out clean.
Cool for 5 minutes in the pans before transferring to wire racks to cool completely.
Prepare the Jam
Warm the jam slightly in the microwave until spreadable.
Press the warm jam through a fine mesh sieve to remove seeds and solids.
Assemble the Cookie Layers
Place the red layer on a work surface and spread one-third of the jam evenly over the surface.
Top with the plain layer and spread another third of the jam.
Place the green layer on top and spread the remaining jam if desired between layers.
Chill the Layers
Cover with parchment paper and place a sheet pan on top.
Add canned goods or heavy weights.
Refrigerate for at least 4 hours or overnight.
Prepare the Chocolate Coating
Combine the bittersweet chocolate and butter in a microwave-safe bowl.
Heat in short intervals, stirring between each, until smooth and glossy.
Coat the Top Layer
Spread half of the chocolate over the top layer.
Freeze for 10 minutes or until set.
Coat the Second Side
Carefully invert the layered cookie slab.
Remove the parchment and spread the remaining chocolate over the second side.
Freeze for another 10 minutes or until firm.
Slice and Serve
Trim the edges and cut into 1½ x 1-inch rectangles using a sharp serrated knife.
Wipe the knife clean between cuts for neat, bakery-style cookies.
If you only have one baking pan, bake the layers one at a time. Keep the remaining batter covered at room temperature while waiting to bake.
Gel food coloring produces more vibrant colors than liquid food coloring and is recommended for the most authentic appearance.
Traditional raspberry jam is classic, but apricot jam is also commonly used in Italian bakeries.
For clean cuts, chill the cookies thoroughly before slicing and wipe the knife between cuts.
Store cookies in an airtight container in the refrigerator for up to one week. Separate layers with wax paper to prevent sticking.
These cookies freeze exceptionally well for up to three months.
