Make festive gluten-free rainbow cookies with colorful almond cake, sweet fruit jam, and rich chocolate using one of two delicious recipes.
Festive Gluten-Free Rainbow Cookies feature three colorful layers of tender almond cake filled with sweet fruit jam and finished with a rich chocolate coating. Inspired by the classic Italian bakery treat, these striking red, white, and green cookies are a beautiful addition to Christmas cookie trays, holiday parties, and special celebrations.
This recipe includes two distinct ways to prepare the cookies. The traditional version uses individual gluten-free flours and starches to create a soft, cake-like texture. The flourless, grain-free version uses blanched almond flour for an especially rich almond flavor. Choose one complete option and follow its corresponding ingredients and directions. Do not combine the two formulas.
Directions
Option 1: Traditional Gluten-Free Rainbow Cookies
Step 1: Prepare the Oven and Pans
Preheat the oven to 325°F. Grease three 9 x 13-inch quarter sheet pans and line each pan with parchment paper.
Step 2: Make the Almond Batter
Place the granulated sugar, almond paste, and 1 stick of the softened butter in the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth and creamy.
Add the remaining 2 sticks of butter and continue beating until completely incorporated. Beat in the egg yolks one at a time, mixing well after each addition. Add the milk and almond extract, then mix until smooth.
Step 3: Add the Gluten-Free Flours
In a separate bowl, whisk together the white rice flour, tapioca flour, potato starch, and xanthan gum.
Gradually add the dry ingredients to the almond mixture. Mix just until the batter is evenly combined.
Step 4: Whip and Fold the Egg Whites
Place the egg whites in a clean, dry mixing bowl. Whip until they hold stiff peaks.
Gently fold the whipped egg whites into the almond batter. Continue folding just until the mixture is uniform and no white streaks remain.
Step 5: Color the Batter
Divide the batter evenly among three bowls. Stir the red food coloring into one portion and the green food coloring into another. Leave the third portion plain.
Spread each color of batter evenly in a prepared pan and smooth the surface.
Step 6: Bake the Cake Layers
Bake the layers for 10 to 12 minutes, rotating the pans halfway through the baking time. The layers should be set but not browned.
Allow the layers to cool completely before carefully removing the parchment paper.
Step 7: Assemble the Layers
Place the green cake layer on a work surface. Spread half of the raspberry jam evenly over the top.
Carefully position the plain layer over the jam and spread it with the remaining raspberry jam. Finish by placing the red layer on top.
Step 8: Press and Chill
Cover the assembled layers with plastic wrap and place a sheet pan on top. Add canned goods or heavy plates to weigh down the layers evenly.
Refrigerate for at least 4 hours or overnight.
Step 9: Coat the First Side with Chocolate
Remove the weights and plastic wrap. Spread half of the melted semisweet chocolate evenly over the top of the chilled cookie slab.
Refrigerate for approximately 30 minutes, or until the chocolate is firm.
Step 10: Coat the Second Side
Cover the set chocolate with parchment paper and carefully invert the slab onto a cutting board. Remove the parchment from the newly exposed side.
Spread the remaining melted chocolate evenly over the surface. Refrigerate for approximately 30 minutes, or until firm.
Step 11: Slice and Serve
Use a sharp serrated knife to trim the edges. Cut the slab into 1 1/2-inch squares or rectangles and serve chilled or at room temperature.
Option 2: Flourless Grain-Free Rainbow Cookies
Step 1: Prepare the Oven and Pans
Preheat the oven to 350°F. Grease three 9 x 13-inch baking pans. Line the pans with parchment paper, then lightly grease the parchment.
Step 2: Separate the Eggs
Separate the eggs, placing the whites in a clean, dry bowl and reserving the yolks for the almond batter.
Step 3: Make the Almond Batter
Combine the granulated sugar and almond paste in a large mixing bowl. Mix until the almond paste breaks down into small pieces.
Add the softened butter and beat until the mixture is light and fluffy. Mix in the vanilla extract and almond extract, followed by the egg yolks, one at a time.
Add the almond flour, baking powder, and salt. Mix until completely combined.
Step 4: Whip and Fold the Egg Whites
Using clean beaters, whip the egg whites until they hold stiff peaks.
Stir one-third of the whipped egg whites into the almond mixture to lighten it. Gently fold in the remaining egg whites until evenly incorporated.
Step 5: Color the Batter
Divide the batter evenly among three bowls. Leave one portion plain. Color one portion red and the other green.
Spread each portion of batter evenly in a prepared pan.
Step 6: Bake the Cake Layers
Bake for 10 to 11 minutes, or until a toothpick inserted into the center comes out clean.
Cool the layers in the pans for 5 minutes. Carefully transfer them to wire racks and allow them to cool completely.
Step 7: Prepare the Jam
Warm the raspberry or apricot jam briefly in the microwave until it is easy to spread. Press the warm jam through a fine-mesh sieve to remove seeds and solids.
Step 8: Assemble the Layers
Place the red cake layer on a work surface and spread it with half of the prepared jam.
Position the plain layer on top and spread it with the remaining jam. Finish with the green layer.
Step 9: Press and Chill
Cover the assembled layers with parchment paper and place a sheet pan on top. Add canned goods or other heavy weights to press the layers evenly.
Refrigerate for at least 4 hours or overnight.
Step 10: Prepare the Chocolate Coating
Place the bittersweet chocolate and 2 tablespoons of butter in a microwave-safe bowl. Heat in short intervals, stirring after each interval, until smooth and glossy.
Step 11: Coat the First Side
Spread half of the chocolate mixture evenly over the top of the chilled cookie slab. Freeze for 10 minutes, or until the chocolate is set.
Step 12: Coat the Second Side
Carefully invert the layered slab and remove the parchment paper from the exposed side.
Spread the remaining chocolate evenly over the surface. Freeze for another 10 minutes, or until firm.
Step 13: Slice and Serve
Trim the edges with a sharp serrated knife. Cut the slab into 1 1/2 x 1-inch rectangles. Wipe the knife clean between cuts for neat, bakery-style cookies.
Notes
Choose either the traditional gluten-free recipe or the flourless, grain-free recipe. Each option is a complete formula with its own ingredients and directions, so the two versions should not be combined.
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 each layer.
Gel food coloring generally produces more vibrant shades than liquid food coloring and is useful for creating the cookies’ signature red and green layers.
Raspberry jam is the classic filling for Italian rainbow cookies, but apricot jam also complements the almond cake and chocolate coating beautifully.
Allow the baked layers to cool completely before assembling them. Warm layers can soften the jam and make the finished cookie slab more difficult to handle.
Pressing and chilling the assembled layers helps them adhere to one another and produces compact, even cookies that are easier to coat and slice.
For clean edges, chill the cookies thoroughly before cutting them. Use a sharp serrated knife and wipe the blade clean between cuts.
Store the finished cookies in an airtight container in the refrigerator for up to one week. Separate stacked layers with wax paper to help prevent sticking.
The cookies may be frozen in an airtight container for up to three months. Separate the layers with wax paper before freezing.
When preparing these cookies for someone with celiac disease or gluten sensitivity, verify that all packaged ingredients, including the almond paste, baking powder, food coloring, jam, chocolate, and extracts, are appropriately labeled gluten-free. Prevent cross-contact by using clean pans, utensils, bowls, and work surfaces.
