Gluten-Free Italian Rainbow Cookies Recipe

A vibrant and indulgent treat perfect for special occasions! Made with almond paste, semi-sweet chocolate, and layered with raspberry preserves, this colorful dessert is a gluten-free twist on the classic Italian rainbow cookie. With a rich, soft texture and a beautiful presentation, these cookies are perfect for holiday celebrations, birthday parties, and homemade gifts. Enjoy the delightful combination of almond flavor, sweet raspberry jam, and smooth chocolate coating. Easy to prepare, these cookies are a showstopper that everyone will love! Gluten-free, nut-free options available, and a delicious way to impress guests with a festive treat.

Ingredients:

Wet Ingredients:

• 8 oz OliveNation Almond Paste
• 3 sticks softened butter
• 1 cup sugar
• 4 egg yolks
• 4 egg whites
• 1 teaspoon OliveNation Almond extract
• 7-10 oz raspberry preserves
• 10 oz OliveNation semi-sweet chocolate (divided into ½)
• 2 teaspoons coconut oil (divided into ½)

Dry Ingredients:

• 2 cups Gluten-Free 1:1 Flour
• ¼ teaspoon salt
• Green/Red food coloring

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Instructions:

1. Preheat and Prep: Preheat your oven to 350°F (175°C) and lightly grease two 13×9-inch pans.
2. Make the Batter: In a bowl, break up the almond paste using a fork. Add the egg yolks, butter, sugar, and almond extract, and beat on medium-high speed for about 5 minutes, until the mixture is light and fluffy. Gradually add the flour and salt until just combined.
3. Whisk the Egg Whites: In a separate bowl, beat the egg whites on medium-high until stiff peaks form, meaning they should hold their shape and appear glossy.
4. Fold Egg Whites Into Batter: Gently fold the whipped egg whites into the batter using a rubber spatula until well incorporated.
5. Color the Batter: Divide the batter into three equal portions. Add green food coloring to one portion and red food coloring to the second portion. Leave the third portion plain.
6. Bake the Layers: Spread each portion of the batter evenly into the prepared pans. Bake for 13-15 minutes or until the edges turn golden. Let the cakes cool for 10 minutes, then transfer to a cooling rack to cool completely.
7. Assemble the Layers: Heat the raspberry preserves in the microwave for 20 seconds to loosen. Line a large tray with wax paper. Place the green cake layer on the tray and spread half of the raspberry preserves over it. Top with the white cake and spread the remaining preserves. Add the red cake on top. Wrap the stacked cakes tightly with plastic wrap and refrigerate overnight with a heavy weight (such as books or another baking sheet) on top to press the layers together.
8. Coat with Chocolate: After the cake has chilled, remove it from the refrigerator. Trim the edges to make the cake even. Melt 5 oz of chocolate with 1 teaspoon of coconut oil in the microwave in 30-second increments, stirring in between. Spread the melted chocolate over the top of the red layer. Refrigerate for at least 15 minutes until the chocolate hardens.
9. Final Chocolate Coating: Invert the cake onto another tray, so the green side is now facing up. Repeat the process of melting the chocolate and coconut oil, and spread it over the top of the green layer. Refrigerate for at least 30 minutes to let the chocolate set.
10. Slice and Serve: Once the chocolate has hardened, use a sharp knife to slice the cake into 1-inch bars. Enjoy your homemade Gluten-Free Italian Rainbow Cookies!

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Why You’ll Love This Recipe:

• Gluten-Free Delight: These cookies are made with gluten-free flour, so they’re perfect for anyone following a gluten-free lifestyle without compromising flavor or texture.
• Colorful and Festive: The vibrant layers of green, white, and red make this treat a showstopper for special occasions like holidays or birthdays.
• Decadent and Rich: Almond paste and a combination of semi-sweet chocolate make these cookies indulgently delicious and satisfying.
• Perfect for Gifting: The beautiful presentation of these cookies makes them an excellent homemade gift for friends and family.

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Tips:

• Room Temperature Ingredients: For the best results, make sure your butter, eggs, and almond paste are at room temperature. This will help the batter come together smoothly.
• Evenly Spread Batter: Use an offset spatula to evenly spread the batter in the pans to ensure uniform baking.
• Refrigerate Well: Don’t skip the chilling step – it helps the layers set properly and allows the flavors to meld.

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Variations and Substitutions:

• Nut-Free Version: Replace the almond paste with sunflower seed butter or a similar nut-free spread to make this recipe safe for those with nut allergies.
• Flavors: While almond extract gives these cookies a classic flavor, you can experiment with other extracts like vanilla or hazelnut for a unique twist.
• Preserves: If you don’t like raspberry preserves, try using apricot or strawberry preserves for a different flavor profile.

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FAQs:

Q: Can I make this recipe ahead of time?
A: Yes! These cookies need to be refrigerated overnight to allow the layers to press together. You can make them a day in advance for an easy treat.

Q: Can I freeze these cookies?
A: Yes, these cookies freeze beautifully. Just be sure to store them in an airtight container or wrap them tightly in plastic wrap.

Q: Can I use a different flour blend?
A: If you don’t need them to be gluten-free, you can substitute with all-purpose flour. However, this will change the texture slightly.

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Serving:

• Perfect for Special Occasions: Serve these cookies at birthday parties, holiday gatherings, or any celebration where you want to impress your guests with something special.
• Coffee or Tea Companion: These cookies pair beautifully with a cup of coffee or tea, making them a great snack or dessert.

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Suggestions:

• Garnish: To make these cookies extra festive, top them with sprinkles or edible gold dust for an extra touch of glamour.
• Storage: Store leftover cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage.