Gluten Free Italian Rainbow Cookies

The bakery's classic Gluten Free Italian Rainbow Cookies combine delicate layers of almond sponge cake with sweet raspberry preserves all sandwiched between decadent chocolate ganache. Skip the trip to the bakery and serve up these beautiful, vibrant cookies all year long.

While this Italian-American classic is often associated with Christmas like white chocolate dream cake, these almond-flavored confections are perfect year-round. With their colorful layers and dainty appearance, these little cakes are perfect to serve with afternoon tea, a spring brunch, or just a sweet treat.

Growing up in an Italian household, these Italian Rainbow cookies were a staple around the holidays. After being diagnosed with Celiac Disease 10 years ago, it was really important to me to figure out a way to make these 7-layer rainbow cookies gluten-free. After several attempts, I was finally happy with the way they came out, and they are now requested by everyone at the holiday get-togethers! I hope that these will become a staple in your house the same way they have in mine! 

Jump to:

• Why You’ll Love This Recipe
• What Are Italian Rainbow Cookies?
• Ingredients
• Instructions
• Equipment
• Storage
• Top Tips
• FAQ
• 📖 Recipe
• 💬 Comments

Why You’ll Love This Recipe

• Make Ahead - While there are several steps to this Italian rainbow cookie recipe, they are simple and suited to make ahead desserts. Looking for something that will wow friends and family at any party? These are it. Feel free to make them several days in advance. 
• Texture - The texture of these traditional Italian cookies is more similar to a petit four. The colorful almond layers have that tender texture of sponge cake. 
• Familiar Flavors - There is no need to sacrifice the flavors of this traditional Italian cookie just because it is gluten-free. This gives everything you love about the bakery treat in a form the entire family can enjoy.

What Are Italian Rainbow Cookies?

Rainbow cookies are truly an Italian-American invention first introduced in Italian-American bakeries in the late 19th century or early 20th century. The three layers of almond sponge cake usually colored red, green, and white represent the colors of the Italian flag, although the cookies can come in other colors for different holidays and events.

While these cookies are most closely associated with New York City, they can be found throughout the United States because of their popularity. While the sponge cake is always almond flavored with marzipan, the jam or preserves can be either apricot or raspberry, such as in this rainbow cookie recipe.

Ingredients

• OliveNation Almond Paste - OliveNation’s almond paste combines blanched almonds and sugar. It has more almonds than marzipan and is less sweet. 
• Butter - This gives the rainbow cookies their richness as well as delicate texture. 
• Sugar
• Egg Yolks and Whites - The egg whites give the cake its sponge-like texture while the yolks make it decadent.  
• OliveNation Almond Extract - This doubles up on the almond flavor and adds extra delicate, nutty sweetness. 
• Gluten Free Flour - Bob’s Red Mill Gluten Free 1:1 Baking Flour is my go-to. It makes it easy to measure without having to add any additional ingredients. In addition, it doesn’t compromise on texture. 
• Salt
• Food Coloring - Red and green are the classic choices but feel free to swap them out to celebrate any holiday or occasion. 
• Raspberry Preserves - This adds a tangy sweetness that compliments the almond flavor while also holding the layers of almond sponge cake together. 
• OliveNation Semi-Sweet Chocolate - A layer of chocolate coats both the bottom and top of these cookies. In addition to adding a little bitterness, it adds texture and binds everything together. 
• Coconut Oil - In addition to making the chocolate easier to spread it also gives it that glossy sheen.

Instructions

• Preheat the oven to 350 ℉. Lightly grease two 13x9 pans.
• Next place the almond paste into a bowl and use a fork to break it up. After that add the egg yolks, butter, sugar, and almond extract and beat on medium-high until it’s light and fluffy, about five minutes.
• Next slowly beat in the flour and salt until just combined.
• Add the egg whites to a separate bowl. Beat on medium-high until it forms stiff peaks. This means the egg whites will hold their shape and they’ll also be glossy.
• Use a rubber spatula to gently fold the egg whites into the batter. 
• Next, divide the batter into three equal portions. Carefully mix in green food coloring into one bowl. Add the red food coloring to another portion of the batter and carefully mix. Leave the third plain.
• Spread the batter into the three prepared cake pans. Allow the cakes to bake for 13-15 minutes or until the edges begin to turn golden. 
• Let the cakes cool for 10 minutes before placing them on a cooling rack to finish cooling.
• Next heat up the raspberry preserves in the microwave until loosened up, about 20 seconds.
• Then line a large baking trap with wax paper. Place the green cake onto the tray.
• Next spread half of the preserves onto the cake. Stack the white layer on top and then spread the remaining preserves over the white cake.
• Finally, stack the red layer on top. Tightly wrap the cake with plastic wrap. Allow the cake to refrigerate on the tray overnight with books on top to weight it down. You can also use another baking sheet. 

How to Assemble Italian Rainbow Cookies

• Remove the tray from the refrigerator. Unwrap the cake and trim off the edges to make it even in shape and color.
• Place five ounces of chocolate and one teaspoon of the coconut oil in the microwave and heat in 30-second increments, stirring between each until melted. Once the chocolate has melted, spread it across the top of the red cake.
• Next place the cake back into the refrigerator for at least fifteen minutes or until the chocolate has hardened. 
• Then remove the tray and invert it onto another tray. The green side should now be face up.
• Repeat the process of melting the chocolate and coconut oil. Spread the melted chocolate across the top.
• Place the cake back into the refrigerator and allow it to refrigerate for at least 30 minutes.
• Finally, use a sharp knife to slice the cake into 1” bars.

Equipment

• 2 13x9 baking pans
• Mixing Bowls
• Measuring cups and spoons
• Spatula
• Mixer
• Cooling racks
• Plastic wrap
• Microwave safe bowl

Storage

Once these Italian rainbow cookies have cooled and been sliced, you’ll want to keep them stored in an airtight container. You can place wax paper between the layers to prevent them from sticking. They will keep at room temperature for 4-5 days and in the refrigerator for up to a week.

Top Tips

• Make sure that all of your ingredients are at room temperature. This will allow everything to mix together evenly.
• Don’t over-beat the egg whites. As soon as they hold their shape and become glossy, meaning if you pull the mixer up it forms peaks and keeps its shape, you are there. This is called stiff peaks.
• Feel free to swap the raspberry preserves in this recipe for apricot. Apricot is also another traditional flavor.
• While red, white, and green is the classic colors of Italian rainbow cookies, you can make these your favorite colors such as red, white, and blue, or the colors of your favorite sports teams.
• You can line the baking sheets with parchment paper if desired. This will make it easier to remove the cakes from the pan.

FAQ

Can Italian Rainbow Cookies be made dairy-free?

Yes. Replace the butter in this recipe with plant based butter, and make sure to use dairy free semi sweet chocolate. The measurements will be the same.

What is the texture of Italian Rainbow Cookies?

Italian rainbow cookies more resemble a cake in texture. The texture will be similar to a petit four. 

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