Gluten Free Italian Rainbow Cookies

These Gluten Free Rainbow Cookies are a decadent hybrid between a cake & a cookie, sandwiched together by melted chocolate and filled with delicious fruity jam. Often referred to as “Tricolore” cookies because of their 3-color resemblance of the Italian flag, these Italian-American treats are the perfect addition to your holiday cookie spread!

Italian Rainbow Cookies originated in the 1900s in Italian immigrant neighborhoods in the United States to honor their home country. Often referred to as “tricolore” cookies, Italian Rainbow Cookies are colored to resemble the Italian flag. Italian Rainbow Cookies are more of a hybrid between cake and cookie, sandwiched together by melted chocolate and filled with delicious fruity jam.

These gluten free cookies are a light, sweet treat perfect for anytime of year, but are always a staple as a part of my Italian family’s Christmas Eve spread. If you’re looking for more options for gluten free Christmas cookies to serve this holiday season, try these Gluten Free Cut Out Cookies or these Gluten Free Gingerbread Men.

Why You’ll Love This Gluten Free Christmas Cookie Recipe

• It’s decadent. Coated in rich chocolate, these gluten free rainbow cookies are a luscious treat that is sure to please.
• They’re impressive. While they do take a bit of work, it’s all worth it in the end once you’re able to show off your gluten free baking skills!
• It’s festive. They’re the perfect addition to holiday cookie boxes & add a little variety to your Christmas dessert spread.

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Gluten Free Rainbow Cookies Equipment & Ingredients Needed

• 8×8 Baking Pans: Most recipes for Italian Rainbow Cookies require you to use jelly roll pans, but by the time I got around to testing this recipe, I forgot to get these. Then I thought to myself, how many people really have jelly roll pans laying around?! Not many I’m sure! If you do have 3 8×8 pans, that is ideal, but if not this will just take you a little bit more time as you will need to alternate between baking each layer. Opt for metal pans as glass pans increase baking time.
• Almond Paste: This recipe takes you through the steps to make your own almond paste, but you can also buy almond paste, also referred to as marzipan, if you really don’t feel like going through the steps to make it, though it is truly so simple to make.
• Blanched Almond Flour. If you opt to make the homemade marzipan (you should!) you’ll need to use blanched, pre-sifted almond flour. This brand is my all time favorite to use in this gluten free rainbow cookie recipe.
• Powdered Sugar. This is for use when making the homemade marzipan. Traditional powdered sugar can be used, or powdered monkfruit can be substituted in its place.
• Almond Extract. Opt for high quality almond extract when making the homemade almond paste for optimal flavor.
• Salt. I prefer to use kosher salt for this recipe.
• Egg Whites. The last ingredient needed for the marzipan.
• Whole Egg. Be sure to use room temperature eggs so they blend into the batter better. If you forgot to take your eggs out of the fridge ahead of time, I have a pro tip for you! Place the egg in a bowl of warm water for 3-5 minutes before using.
• Grass-fed Unsalted Butter. I prefer to use unsalted butter when baking as I don’t want an overly salty treat, but you’re welcome to use salted butter if your tastebuds prefer.
• Sugar. Traditional white cane sugar can be used or you may also use granulated monkfruit instead if you’re looking to reduce the amount of refined sugar in your diet.
• Gluten Free 1:1 Flour. I prefer to use this gluten free 1:1 baking flour, but as long as your gluten free flour blend contains xanthan gum, it should do the trick.
• Vanilla Extract. Use a high quality vanilla extract for best results.
• Raspberry Jam. Be sure to choose a high quality jam made from 100% fruit.
• Chocolate. You can use milk or dark chocolate depending on your preference. I prefer to use a high quality dark chocolate.
• Food Coloring: I prefer to use plant based, natural food coloring, as they are allergy & gut friendly, but you’re welcome to use whatever kind you prefer.

Pro Tip: This recipe is one you should definitely read and re-read the steps for before attempting as it is slightly more advanced than most of the recipes I share. Don’t let that scare you though, it is truly simple, there are just many steps that are important to understand along the way!

Gluten Free Rainbow Cookies Step by Step Instructions

1. Prepare the Almond Paste: If you are using premade marzipan/almond paste, skip this step. Using a food processor with the blade attachment, add almond flour, powdered sugar & salt and pulse until mixed. Add in almond extract and egg white, continuing to pulse until a dough forms. Remove the dough from the food processor, roll into a log and wrap in plastic wrap, storing in the fridge until ready to use. The almond paste can be prepared ahead and refrigerated up to 10 days prior to using. This recipe makes approx. 8oz of almond paste; you will use all of it in the rainbow cookie batter.
2. Preheat oven & prepare baking pans. Position oven racks on upper and lower thirds of the oven and preheat to 350F. Grease and flour three 8×8 baking pans or line with parchment paper.
3. Prepare the Italian rainbow cookie base. In the bowl of a stand mixer fitted with the paddle attachment, combine almond paste and 3/4 cups plus 2 tbsp of monkfruit sweetener. Mix on medium speed until small crumbles form. Next begin adding softened butter a few pieces at a time, continuing to mix on medium speed until well combined. Next, beat in egg yolks, vanilla, and almond extract until smooth. The batter will be pretty thick which is normal.
4. Add in flour. In a separate mixing bowl, sift 2 cups of flour and 1/2 tsp of salt together. Gradually add to batter, mixing on low speed until combined.
5. Beat egg whites & incorporate into batter. In another bowl, beat egg whites until foamy. Using an electric mixer or the whisk attachment on your stand mixer is best rather than doing this by hand. Once egg whites are frothy, beat in additional 2 tbsp of granulated monkfruit + continue to whisk until stiff peaks form. Gently fold in 1/3 of the egg whites into the batter using a silicone spatula, then gently fold in the remaining egg whites. The batter will feel a little difficult to work with but will become easier and fluffier as you add the egg whites. It will still be slightly dense once the egg whites are fully incorporated.
6. Color the batter. Next, evenly distribute the batter into 3 separate bowls. Mine weighed approximately 350g each, but you can eyeball this step if you do not have a kitchen scale. Add 1 packet of pink coloring to one bowl, 1 packet of green to another, and leave the third bowl plain. Using a silicone spatula or mixing spoon, fold in coloring packets until fully combined.
7. Bake the Layers: Transfer each of the batters to three separate parchment lined 8×8 baking pans. Dip an offset spatula in water and use it to spread the batter evenly around the pan, ensuring you get it into the corners of the pan. Smooth out the tops. Bake for 8-10 minutes or until edges are golden brown. Note: if you are using glass pans, baking time will take slightly longer, closer to 12-15 minutes. When finished, allow cakes to cool completely on wire racks.
8. Assemble the Layers: Once cool, place the green layer onto a cool cookie sheet or cutting board to use as a base. Gently spread a thin layer of jam on top. Carefully slide the plain layer atop the green and gently spread another thin layer of jam on top. Slide pink layer on top. Carefully cover the cake with plastic wrap and place a second clean pan on top. Top the pan with heavy objects like cans or bags of flour to weigh down the layers. Refrigerate 4 hours up to overnight.
9. Add the Chocolate Layer: After cake has chilled, remove plastic wrap and carefully trim any uneven edges. Flip onto a cooling rack so the green layer is now on the top. Place the cooling rack atop a parchment lined cookie sheet to catch any mess. Melt chocolate in a heat proof bowl resting above a pot of simmering water (this creates a double boiler). Carefully pour over cake. Dip an offset spatula into the simmering water and use it to evenly spread the chocolate over top of and alongside the cake.
10. Cut the Italian Rainbow Cookies: Using a sharp knife, cut the cookies into 25 pieces. If you want clean edges, dip your knife in hot water and clean with a towel in between cuts. Store in an airtight container up to 1 week at room temperature.

Gluten Free Rainbow Cookies FAQs

Do I need to make my own almond paste?

You do not need to, but I prefer it especially to ensure that these are in fact gluten free rainbow cookies. Sometimes we forget to check ingredients no matter how careful we are, so I like to make my own but you can use store bought marzipan or almond paste. Just be sure it’s certified gluten free (it should be naturally, but it’s good to be cautious) and be sure to have 8 oz available for this recipe.

What if I don’t have a jelly roll pan?

Traditionally, Italian rainbow cookies are made using jelly roll pans. I don’t have one and prefer not to buy items that I’ll only use for one single recipe, so I use 8×8 baking pans instead. You’ll need 3 of them ideally unless you have more time to spend baking these rainbow cookies.

Are metal pans or glass pans better for baking?

I always prefer to use metal pans for baking as I find my treats bake more evenly as well as faster. If you do use glass pans, note that baking time will be longer. Whatever you do, make sure that each of the pans used are of the same material for consistency throughout the rainbow cookies.

How to store gluten free rainbow cookies:

Gluten Free Italian Rainbow Cookies can be stored in an airtight container at room temperature up to one week. They can also be frozen up to one year, but be sure to wrap them tightly in plastic wrap and then put them in an airtight container before freezing.

If you enjoyed this recipe, you might also like:

• Gluten Free Gingerbread Cookies
• Gluten Free Cutout Christmas Cookies
• Gluten Free Espresso Brownies
• Gluten Free Snowball Cookies

Did you have a chance to make this recipe? If so, please leave me a 5 star rating and review below. I always love and appreciate hearing from you!