Gluten Free Italian Rainbow Cookie Recipe

My Kitchen Table Rainbow

I love a cookie with a story. These rainbow cookies are special. My friend Gina taught me to make them. She is from New York. Her family made them every Christmas.

Her kitchen was always full of laughter. I still laugh at that memory. Now, I make them gluten-free so everyone can share. Food is about sharing joy. That matters more than anything.

Why We Whip and Fold

Let’s talk about egg whites. You beat them until they are stiff. They look like fluffy clouds. This step is very important.

Then you fold them gently into the batter. Folding keeps the air inside. This makes the cake layers light and soft. A heavy hand makes a flat cookie. So be gentle, like you’re tucking in a baby bird.

The Colorful Layers of Life

We make three colored layers. Green, white, and red. They look like the Italian flag. *Fun fact: In some bakeries, these are called Venetian cookies or tri-color cookies.*

Stacking them is my favorite part. You spread raspberry jam between each one. Doesn’t that smell amazing? The jam is the glue. It holds all the happy colors together.

What’s your favorite colorful food? Is it a cake, or maybe a fruit salad? Tell me about it.

The Secret is a Good Night’s Rest

Here is the big secret. You must wrap the stacked cake tight. Then you put it in the fridge overnight. I put a few cookbooks on top. This presses the layers together.

This wait is hard. But it matters. It lets the flavors become friends. The jam soaks in just a little. In the morning, the cake is firm and ready. Good things take time, you see.

A Chocolate Blanket

Now for the chocolate coat. We melt chocolate with a bit of coconut oil. The oil makes it shiny and easy to cut. You coat the top, let it set, then flip and coat the bottom.

It’s like tucking the cake into a chocolate blanket. This keeps everything moist. Have you ever used coconut oil in chocolate? It’s a handy trick.

Slice and Share the Joy

Use a sharp knife to cut small bars. Wipe it clean between cuts. This gives you pretty edges. The rainbow stripes inside are a happy surprise.

Making them small matters. It means you can share with more people. One batch makes many smiles. Which layer do you eat first? I always go for the red side.

If you made these, who would you share them with first? I’d love to hear your plans.

Ingredients:

Ingredient	Amount	Notes
OliveNation Almond Paste	8 oz
Butter	3 sticks	softened
Sugar	1 cup
Egg yolk	4
Egg white	4
OliveNation Almond extract	1 teaspoon
Gluten Free 1:1 Flour	2 cups
Salt	¼ teaspoon
Green/Red food colouring		as needed
Raspberry preserves	7-10 oz
OliveNation semi sweet chocolate	10 oz	divided in ½
Coconut Oil	2 teaspoon	divided in ½

How to Make My Rainbow Cookie Cake

Hello, my dear! It’s Chloe. Let’s make my special rainbow cookie cake. It’s a little project, but so fun. I think of my Nonna every time. Her kitchen always smelled of almonds.

We’ll make three thin, colorful layers. Then we’ll stack them with jam. The secret is letting it rest overnight. This makes the flavors cozy up together. Doesn’t that sound lovely?

Step 1: First, get your oven warm at 350 degrees. Grease three long, skinny pans. Now, break up the almond paste with a fork. It’s sticky, but that’s okay. Add the soft butter, sugar, egg yolks, and almond extract. Beat it all until it’s fluffy and light. This takes about five minutes. It will smell amazing already.

Step 2: Slowly mix in your flour and salt. Now, grab a clean bowl. Put your egg whites in it. Beat them until they form stiff, glossy peaks. They should look like fluffy clouds. Gently fold these clouds into your batter. Be gentle so they stay fluffy.

Step 3: Split the batter into three bowls. Color one green and one red. Leave one plain. Spread each color into its own pan. Bake them for about 13-15 minutes. The edges will turn a light gold. Let them cool completely. (A hard-learned tip: Let them cool on a rack. This stops soggy bottoms!)

Step 4: Warm your raspberry jam for 20 seconds. It spreads like a dream. On a tray, stack the green cake first. Spread half the jam on it. Add the white cake, then the rest of the jam. Top it with the red cake. Wrap it all tightly in plastic. Now, the magic part. Put it in the fridge with books on top overnight. This presses the layers together. What’s your favorite book to use as a weight? Share below!

Step 5: The next day, unwrap your cake. Trim the edges to make it neat. Melt half the chocolate with coconut oil. Spread it over the red top. Let it harden in the fridge. Then, flip the whole cake over. Melt the rest of the chocolate. Spread it on the green side. Chill it again. Finally, slice it into pretty little bars. I still laugh at how messy my first try was. Yours will be beautiful.

Cook Time: 15 minutes
Total Time: 8 hours (mostly resting)
Yield: About 24 cookie bars
Category: Dessert, Cookies

Three Fun Twists to Try

This recipe is like a blank canvas. You can paint it with different flavors. Here are a few ideas from my kitchen.

Sunshine Citrus: Use lemon extract instead of almond. Fill it with tangy apricot jam. It tastes like a sunny morning.

Chocolate Dream: Add a tablespoon of cocoa to the plain batter. Use cherry preserves inside. It’s so rich and wonderful.

Berry Patch: Skip the food coloring. Use blueberry jam between the layers. Top it with a white chocolate drizzle. It’s a purple surprise!

Which one would you try first? Comment below!

Serving Your Rainbow Masterpiece

These little bars are perfect for a party. Arrange them on a pretty plate. They look like jewels. I sometimes dust them with powdered sugar. It looks like a light snowfall.

For a drink, a cup of hot coffee is lovely. The bitterness pairs with the sweet almond. For a special treat, a small glass of chilled dessert wine is nice. For the kids, a cold glass of milk is always the best choice.

Which would you choose tonight? A quiet moment with coffee, or a celebratory glass? I’d love to know.

Keeping Your Rainbow Cookies Bright

These pretty cookies keep well. Store them in the fridge for up to a week. Just use an airtight container.

You can also freeze them for a month. Wrap the whole cake or individual bars tightly. I use plastic wrap and then foil.

Let them thaw in the fridge overnight. No reheating needed. They taste best cool.

I once made a double batch for a party. Freezing half saved me so much time later. Batch cooking is a gift to your future self.

It means you always have something sweet to share. That matters when friends stop by. Have you ever tried storing it this way? Share below!

Rainbow Cookie Rescue Tips

Sometimes baking has little bumps. Here are three common ones and easy fixes.

First, your cake layers might crumble. Make sure they are completely cool before stacking. I remember rushing this once. It made a messy, delicious puzzle.

Second, the chocolate coating can get too thick. Just add that bit of coconut oil. It makes the chocolate smooth and easy to spread.

Third, the layers might not stick. Press down firmly with the books overnight. This step is key for neat slices.

Fixing small issues builds your cooking confidence. It also makes the flavors and textures just right. Which of these problems have you run into before?

Your Rainbow Cookie Questions

Q: Can I make these ahead?

A: Yes. The cake must chill overnight. This is a perfect make-ahead dessert.

Q: What if I don’t have almond paste?

A: You must use it. It gives the cookies their special flavor and texture.

Q: Can I use a different jam?

A: Apricot or seedless blackberry jam also works well. *Fun fact: The traditional jam is raspberry or apricot.*

Q: Can I halve the recipe?

A: Yes. Use two smaller pans. Just watch the baking time closely.

Q: Any optional tips?

A: For extra shine, brush the cake layers with a little warmed jam before stacking. Which tip will you try first?

Share Your Kitchen Creations

I hope you love making these colorful treats. They always bring a smile.

I would love to see your beautiful cookies. Please share a photo of your baking adventure.

You can tag my blog on Pinterest. Let’s fill that board with rainbows. Have you tried this recipe? Tag us on Pinterest!

Thank you for baking with me today. Happy cooking!

—Chloe Hartwell.