Gluten-Free Rainbow Cookie
Delight your taste buds with this vibrant and decadent Gluten-Free Rainbow Cookie recipe, a stunning twist on the classic Italian-American favorite! Made with a rich almond flour base, these tri-colored layers are dyed in festive hues of red, green, and uncolored, sandwiched together with sweet raspberry preserves. Topped with a luscious layer of silky chocolate made from semi-sweet chocolate chips and a touch of coconut oil, these cookies are as visually striking as they are delicious. Perfectly soft, naturally gluten-free, and ideal for celebrations or gifting, this recipe brings a burst of flavor and color to any occasion. With just 30 minutes of prep time, you can create these delightful treats that are sure to impress guests and satisfy your cravings!
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Recipe Information
Ingredients
- 2 cups blanched almond flour
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs, separated
- 1 teaspoon pure vanilla extract
- 1 cup gluten-free all-purpose flour
- 1 few drops red gel food coloring
- 1 few drops green gel food coloring
- 1 cup raspberry preserves
- 1 cup semi-sweet chocolate chips
- 1 tablespoon coconut oil
Instructions
Preheat your oven to 350°F (175°C). Line three 9x12 inch baking pans with parchment paper, leaving a slight overhang for easy removal.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy using a hand mixer or stand mixer.
Add the egg yolks and vanilla extract to the butter mixture, mixing until well combined.
In a separate bowl, beat the egg whites until soft peaks form. Gently fold the beaten egg whites into the almond mixture.
Divide the batter evenly into three separate bowls.
In the first bowl, add a few drops of red gel food coloring and mix until you achieve the desired shade. Repeat with the second bowl using green gel food coloring, leaving the third bowl uncolored.
Spread the red batter evenly into one of the prepared baking pans. Repeat for the green and uncolored batters, each in separate pans.
Bake each layer for about 10 minutes, or until just set. Let the layers cool completely in their pans.
Once cool, place the uncolored cake layer on a cutting board. Spread half of the raspberry preserves evenly over it.
Place the green layer on top and spread the remaining raspberry preserves evenly.
Finish with the red layer on top, gently pressing to adhere the layers.
In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between, until fully melted and smooth.
Pour the melted chocolate over the stacked cookie layers, spreading it evenly to coat the top.
Refrigerate the layered cookies for at least 4 hours, or until the chocolate is set.
Once set, use a sharp knife to trim the edges for neatness, then cut into small squares or rectangles to serve.
Nutrition Facts
Calories |
5992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 374.3 g | 480% | |
| Saturated Fat | 174.4 g | 872% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1261 mg | 420% | |
| Sodium | 399 mg | 17% | |
| Total Carbohydrate | 635.8 g | 231% | |
| Dietary Fiber | 43.2 g | 154% | |
| Total Sugars | 464.7 g | ||
| Protein | 79.8 g | 160% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 686 mg | 53% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1608 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
