I love making these gluten free Italian rainbow cookies because they bring together beautiful colors, classic almond flavor, and a rich chocolate finish. I prepare soft almond sponge layers, sandwich them with sweet raspberry preserves, and coat everything in smooth chocolate. Every time I make them, they feel like a special bakery-style dessert that’s perfect for holidays or any time I want something impressive.
Why You’ll Love This Recipe
I enjoy this recipe because it stays true to the traditional flavors while being completely gluten free. I like how the almond layers stay tender and cake-like, and how the raspberry preserves balance the sweetness. I also appreciate that I can make these cookies ahead of time, which makes entertaining and holiday baking much easier.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
I start by preheating the oven to 350°F and lightly greasing three 9×13 baking pans. I place the almond paste in a large bowl and break it up with a fork. I then add the butter, sugar, egg yolks, and almond extract, beating everything together until light and fluffy.
I slowly mix in the gluten free flour and salt until just combined. In a separate bowl, I beat the egg whites until stiff, glossy peaks form. I gently fold the egg whites into the batter to keep the texture airy.
I divide the batter evenly into three bowls. I mix green food coloring into one bowl, red food coloring into another, and leave the third plain. I spread each portion evenly into its own prepared pan and bake for 13 to 15 minutes, until the edges are lightly golden.
After baking, I let the layers cool completely. I gently warm the raspberry preserves so they spread easily. I place the green layer on a lined tray, spread half of the preserves on top, then add the plain layer and spread the remaining preserves. I finish by placing the red layer on top.
I wrap the stacked cake tightly and refrigerate it overnight with weight on top so the layers set firmly. The next day, I melt half of the chocolate with 1 teaspoon of coconut oil and spread it evenly over the top. Once set, I flip the cake and repeat with the remaining chocolate and coconut oil on the other side. After chilling again, I slice the cake into small rectangular cookies.
Servings And Timing
I usually get about 12 servings from this recipe, depending on how I slice the cookies. The active preparation time takes around 30 minutes, baking takes about 40 minutes, and chilling time is several hours or overnight. I always plan to make these at least one day in advance.
Variations
I like swapping the raspberry preserves for apricot preserves when I want a more traditional variation. I also enjoy changing the food coloring to match different holidays or celebrations. For a stronger almond flavor, I sometimes add a little extra almond extract.
Storage/Reheating
I store these cookies in an airtight container with wax paper between the layers to prevent sticking. I keep them at room temperature for up to four days or in the refrigerator for up to one week. I don’t reheat them, since I prefer their texture chilled or at room temperature.
FAQs
Can I Make These Cookies Dairy Free?
I can replace the butter with a plant-based alternative and use dairy free chocolate. I keep all measurements the same.
What Texture Should These Cookies Have?
I expect these cookies to be soft and cake-like, similar to a petit four rather than a crisp cookie.
Can I Freeze These Cookies?
I can freeze the fully assembled and sliced cookies in an airtight container for up to two months, then thaw them in the refrigerator.
Do I Have To Use Food Coloring?
I can skip the food coloring if I prefer, but I enjoy the classic layered look it gives the cookies.
Why Do The Cookies Need To Chill Overnight?
I let the cookies chill overnight so the layers bond together firmly, which makes slicing cleaner and improves the final texture.
Conclusion
I love how these gluten free Italian rainbow cookies combine tradition, flavor, and a stunning presentation. With their almond sponge layers, fruity filling, and chocolate coating, they always feel like a special homemade treat that’s worth the effort.
These gluten free Italian rainbow cookies are made with tender almond sponge cake layers, sweet raspberry preserves, and a smooth chocolate coating. They bring classic flavor and a beautiful tri-color presentation perfect for holidays or special occasions.
Ingredients
8 ounces almond paste
3 sticks butter, softened
1 cup granulated sugar
4 egg yolks
4 egg whites
1 teaspoon almond extract
2 cups gluten free 1:1 baking flour
¼ teaspoon salt
Green food coloring
Red food coloring
7 to 10 ounces raspberry preserves
10 ounces semi-sweet chocolate, divided
2 teaspoons coconut oil, divided
Instructions
Preheat oven to 350°F and grease three 9×13-inch baking pans.
In a large bowl, break up almond paste with a fork. Add butter, sugar, egg yolks, and almond extract. Beat until light and fluffy.
Mix in gluten free flour and salt until combined.
In a separate bowl, beat egg whites until stiff peaks form. Gently fold into the batter.
Divide batter evenly among 3 bowls. Color one green, one red, and leave one plain.
Spread each batter evenly into its own prepared pan. Bake for 13–15 minutes or until lightly golden. Let cool completely.
Warm the raspberry preserves until spreadable. Place the green layer on a lined tray, spread with half the preserves, top with plain layer, spread remaining preserves, and top with red layer.
Wrap the stacked layers and refrigerate overnight with weight on top to compress.
Melt 5 oz of chocolate with 1 tsp coconut oil. Spread over the top of the chilled layers and refrigerate until set. Flip and repeat on the other side.
Once both sides are set, slice into small rectangular cookies using a sharp knife.
Notes
Refrigerating overnight helps the layers set and makes slicing easier.
Use apricot preserves for a more traditional variation.
Use parchment between layers when storing to prevent sticking.
