Nut-Free Rainbow Cookie
Treat yourself to the vibrant delights of this Nut-Free Rainbow Cookie recipe—a streamlined twist on the classic Italian dessert crafted to be accessible for those with nut allergies. This crowd-pleasing treat features soft, buttery cake layers in festive red, green, and natural hues, stacked together with sweet apricot preserves and topped with a luscious chocolate glaze for a decadent finish. Perfectly moist and bursting with flavor, every step of this recipe ensures simplicity, from its 30-minute prep time to the straightforward layering process. Whether you're looking for an allergy-friendly dessert for parties or just a fun baking project, these nut-free rainbow cookies provide all the beauty and taste of the original without any nuts, making them inclusive without sacrificing indulgence.
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Recipe Information
Ingredients
- 230 grams unsalted butter
- 200 grams granulated sugar
- 4 large eggs
- 200 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 0.5 teaspoon red food coloring
- 0.5 teaspoon green food coloring
- 160 grams apricot preserves
- 170 grams semi-sweet chocolate chips
- 60 milliliters heavy cream
Instructions
Preheat your oven to 350°F (175°C). Line three 9x13 inch baking pans with parchment paper, allowing it to hang over the sides for easy removal later.
In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla and almond extracts.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Divide the batter evenly into three separate bowls.
Add the red food coloring to one bowl, mixing until you reach the desired shade.
Add the green food coloring to the second bowl, mixing until desired color is achieved.
Leave the third bowl plain and uncolored.
Spread each batter into its prepared pan, smoothing the tops with a spatula.
Bake each layer for about 10-12 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake layers to cool completely in their pans on wire racks.
Once cooled, lay the green layer on a flat surface and spread half of the apricot preserves evenly over the top.
Place the uncolored layer on top of the green layer and spread the remaining preserves over it.
Finish with the red layer on top.
Cover the layered cake with plastic wrap, place a heavy pan or weight on top, and refrigerate for at least 4 hours, or overnight.
For the chocolate glaze, heat the heavy cream in a small saucepan until it just begins to simmer.
Pour over the semi-sweet chocolate chips in a heatproof bowl and let sit for 2 minutes.
Stir the mixture until smooth and glossy.
Quickly spread the chocolate glaze evenly over the top of the cake.
Let the chocolate set for an hour before trimming the edges and cutting the cake into small squares or rectangles to serve.
Nutrition Facts
Calories |
203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 77 mg | 3% | |
| Total Carbohydrate | 23.5 g | 9% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 16.0 g | ||
| Protein | 2.4 g | 5% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 7 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 21 mg | 0% | |
*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.
