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These three-layer Gluten-Free Rainbow Cookies are a bakery-worthy showstopper! Almond-flavored layers, apricot jam, and a chocolate topping come together in this classic Italian treat. Perfect for your holiday cookie tray, their festive colors and flavors are sure to impress—and they’re easier to make than you’d think!
Want more classic Christmas cookies? Try Gluten Free Snowball Cookies or Gingersnap Cookies!
Delicious Details
- Cuisine Inspiration: Italian-American
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free
- Skill Level: Moderate
There are some classic holiday cookies like Gingerbread Men, Peppermint Meringues, and Frosted Sugar Cookies. But this year, if you want to add some extra color and flavor to your holiday cookie spread, you’ll love these beautiful rainbow cookies. They’re gluten free but have a moist, tender texture thanks to marzipan. And of course, the cookies’ color is an instant nod to the festive time of year.
If you haven’t seen or tried rainbow cookies before, you’re in for a treat. They were invented in Italian-American bakeries in New York City with to colors represent the Italian flag, but that also make them a holiday favorite in lots of Italian communities around Christmas. Here’s why…
- So festive. They’re made by layering three thin sponge cakes on top of each other. In between the cake layers is a thin coating of apricot jam. On top is a thin and shiny chocolate glaze that ties it all together. So not only are the colors perfect for the season, the flavors are, as well.
- Moist and delicious. The layers of jam, as well as some time being pressed down in the fridge, ensure the cakes hold together, and give time for the extra dose of moisture and sweetness to seep into the cake layers.
- Perfect texture. These aren’t bland and crumbly gluten free cookies. This recipe adds additional tapioca flour to the gluten free flour blend, as well as some extra xantham gum. The combination helps the sponge cakes hold their shape well without crumbling.
Recipe Ingredients
The ingredients in these gluten free rainbow cookies yield the softest, springiest texture with a rich, nutty flavor. Here’s an overview of what you need to make these beautiful layer cookies. Scroll down to the recipe card for the full amounts and detailed instructions.
- Almond paste. Make sure it is gluten free. Some brands have gluten ingredients. (See my guide for How to Read Labels)
- Eggs. You’ll use the whites and yolks separately in this recipe.
- Sugar
- Butter. Use unsalted.
- Almond extract. To intensify that almond flavor.
- Gluten-free flour. I used Bob’s Red Mill 1-to-1 all-purpose flour blend.
- Tapioca flour. You can also find this from Bob’s Red Mill.
- Baking powder
- Xanthan gum. You can find this online or at a well-stocked grocery store.
- Salt. Enhanced the sweet and nutty flavors.
- Apricot jam. Feel free to use a different flavor if you prefer.
- Chocolate. I use semi-sweet or dark for these cookies.
- Food coloring. Use red and green for a holiday vibe.
You’ll need three mixing bowls, three quarter sheet baking pans, and parchment paper to make these cookies. Once you have the ingredients and equipment ready, here’s a visual overview of how to make these gluten-free holiday cookies. Again, the printable step-by-step instructions are further down in the recipe card.
- Blend the wet ingredients: In a mixing bowl, combine the almond paste, butter, sugar, egg yolk, and almond extract until light and fluffy, about 5-6 minutes.
- Mix the dry ingredients: In a separate bowl, combine the flour, baking powder, and xanthan gum.
- Combine wet and dry: Add the dry ingredients to the wet ingredients, mixing until evenly combined.
- Whip the egg whites: In a new bowl, beat the egg whites with an electric mixer until stiff peaks form.
- Fold them in: Add the egg whites to the batter and gently fold the egg whites in, taking care not to crush the egg white foam.
- Color the dough: divide the cookie dough into 3 equal portions. Add green food coloring to one and red food coloring to a second. Stir until the color is even and to your desired shade.
- Bake and cool: Preheat the oven to 350°F and line three baking sheets with parchment paper. Spread the cookie dough evenly onto the baking sheets. Bake until the edges are golden brown, then cool.
- Make the layers: Spread jam on the plain and green layers, stack them, then place the red cake on top. Put a cutting board on top of the layered cake and weight it down in the fridge for at least 2 hours to firm up.
- Top with chocolate: When the cake is done chilling, melt the chocolate in a microwave-safe bowl until smooth. Spread the melted chocolate over the top of the cake.
- Set and cut: Let the cake rest until the chocolate is hardened. Trim the edges if necessary, then slice into individual cookies and enjoy.
Tips for Success
If this is your first time making these layered colorful cookies, use these tips to make sure they come out perfectly:
- Use more or less food coloring to reach your desired color. Some brands of food coloring are more vibrant than others.
- Make sure your egg whites are stiff and firm before adding them to the cookie dough. Otherwise, they might deflate. Make sure your bowl and beaters are very clean. I like to wipe mine down with a bit of vinegar on a paper towel to make sure to remove and traces of fats that keep them from whipping well.
- Use a rubber spatula to fold the stiff egg whites into the cookie dough. Be gentle so you keep as much of the air in the egg whites as possible.
- When you transfer the cookie dough to the baking sheets, use an offset spatula to smooth it into a flat layer. This tool is also helpful for spreading the chocolate.
Proper Storage
Store leftover rainbow cookies in an airtight container at room temperature for up to one week. Make sure the cookies are fully cooled before placing them in the container.
Can I Freeze Rainbow Cookies?
Yes, you can freeze these cookies after they’ve cooled fully. Place the cookies in an airtight container in the freezer for up to two months. To serve, remove the cookies from the freezer and let sit at room temperature for a few hours to thaw.
Ingredients
- 8 oz almond paste
- 1 cup unsalted butter, softened to room temperature (2 sticks)
- 1 cup granulated sugar
- 4 eggs, yolks and whites separated
- 1/4 teaspoon almond extract
- 2 cups 1:1 gluten free flour (recommended Bob's Red Mill 1-to-1)
- 3/4 cup tapioca flour
- 1/2 teaspoon gluten free baking powder
- 2 teaspoons xanthan gum
- 1/4 teaspoon salt
- 12 oz jar apricot jam or your preferred flavor
- 1 1/2 cups chopped chocolate, semi sweet or dark
- red and green food coloring
Instructions
- In a large mixing bowl, break up the almond paste. Add butter, sugar, egg yolks, and almond extract. Beat with a hand mixer on medium speed until light and fluffy, about 5-6 minutes.
- Sift the gluten free flour, tapioca flour, baking powder, xanthan gum, and salt into a bowl.
- Add the sifted dry ingredients to the wet ingredients. Blend in with the mixer until it's well-incorporated.
- In a separate very clean bowl, use clean beaters to whip the eggs whites until stiff peaks are formed. Gently fold the egg whites into the batter using a spatula.
- Preheat oven to 350°F. Line three quarter sheet baking pans with parchment paper.
- Divide the batter into three equal portions, about 24 oz. each. Add green food coloring to one portion, and red food coloring to another portion. Leave the last portion natural. Depending on the food coloring brand, add the coloring in small portions until you get the desired color.
- Using a spatula, spread one color of batter evenly on the bottom of eash of the pans. Bake in the oven for 12-15 minutes until the edges are golden brown. Keep an eye on it as it is thin and delicate, and can burn easily.
- Let the cakes cool in the pans on a cooling rack.
- Assemble the cookies. Place the green cake on a flat surface. Evenly spread half of the apricot jam on the top of the green cake, making sure to get it all the way to the edges. Place the white cake on top of the green cake, lining up the edges. Evenly spread the remaining apricot jam on the top of the white cake, making sure to get it all the way to the edges. Place the red cake on top of the white cake, lining up the edges.
- Place a sheet pan or small cutting board on the top of the cake. Place a couple of large jars filled with water on top. Refrigerate for at least 2 hours.
- Melt the chocolate in the microwave in 15-30 second intervals or in a double boiler on the stove until it is smooth.
- Spread the melted chocolate on top of the cake to the edges. Let the chocolate harden.
- Trim the edges off the cake. Then cut it into various sizes, or make small 1 inch squares.
Did you make this?
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