Gluten-Free, Dairy-Free 7-Layer Rainbow Cookies
Every day when I picked up Isaiah from his after school program at 6PM, we made one stop on our walk home before dinner—Mazzola Bakery originally on Court Street in Carroll Gardens.
When this after school tradition started, Isaiah was in kindergarten and hadn’t yet been diagnosed with gluten-intolerance and dairy-intolerance. Our agreement was simple: Isaiah could choose five cookies—only if he ate his dinner. I guess it was a good deal since Isaiah never once broke the agreement. Of course, I realize now not only the unconventional ritual of dessert before dinner, but the significantly unhealthy snacking pattern.
After Isaiah’s diagnosis when he was in fifth grade, I set out to develop one of his favorite neighborhood Italian treat, the 7-layer rainbow cookie. I even developed a gluten-free almond paste recipe to keep the flavor and texture authentic in every single layer. I hope you enjoy these cookies as much as we do every holiday season.
To store, place the rainbow cookies in an airtight container and refrigerate for up to one week or freeze for up to 3 months.
Gluten-Free, Dairy-Free 7-Layer Rainbow Cookies
gluten-free ≈ dairy-free
Makes About 35 cookies
Prep Time 30 minutes
BAKE Time 10 MINUTES
INGREDIENTS
4 large eggs, separated
1 cup granulated sugar
11 ounces Homemade Gluten-Free Almond Paste or one 11-ounce can gluten-free almond paste, preferably Love’n Bake
3 sticks non-hydrogenated shortening, at room temperature
1 teaspoon pure vanilla extract
½ teaspoon almond extract
2 cups My Gluten-Free All-Purpose Flour
½ teaspoon salt
15 drops red food coloring, preferably plant-based
15 drops green food coloring, preferably plant-based
One 12-ounce jar apricot or seedless raspberry preserves, heated and strained
10 ounces dairy-free bittersweet chocolate chips
DIRECTIONS
1. Preheat the oven to 350°. Grease three 9-by-12-inch rimmed baking sheets and line the bottom with parchment paper, leaving a 2-inch overhang on 2 ends; grease again.
2. Using a stand mixer fitted with a whisk attachment, beat the egg whites on medium-high speed until soft peaks form. Gradually whisk in ¼ cup of the sugar and beat on high speed until stiff and glossy. Transfer to a bowl.
3. Using the paddle attachment, beat together the almond paste and remaining ¾ cup sugar on medium speed until small crumbs form, about 3 minutes. Gradually beat in the shortening on medium-high speed until combined, about 3 minutes. Beat in the egg yolks, one at a time, then the vanilla extract and almond extract. Reduce the speed to low and gradually add the flour and salt; mix until combined. Using a silicone spatula, fold in half of the egg white meringue to loosen the batter, then fold in the remaining meringue to lighten.
4. Divide the batter evenly among 3 bowls. Stir the red food coloring into one and the green food coloring into another, leaving the third bowl uncolored. Pour each batter into the prepared baking sheets, spreading evenly; bake until a toothpick inserted in the center comes out dry, 10 to 12 minutes. Let cool on the baking sheets, then using the parchment paper overhang, transfer each layer with parchment to a wire rack to cool completely.
5. Line a cooled 9-by-12-inch rimmed baking sheet with parchment paper, leaving a 2-inch overhang on 2 ends; invert the green layer onto the surface. Remove the paper and spread with half of the preserves. Invert the white layer on top; remove the paper. Spread with remaining preserves. Invert the red layer on top; leave the paper on. Top with a 9-by-12-inch rimmed baking sheet; weight with canned goods and refrigerate overnight.
6. Remove the canned goods and the parchment paper. Melt 2/3 of the chocolate in a double boiler or a metal bowl set over a saucepan of simmering water, stirring until smooth. Remove from the heat and stir in the remaining 1/3 of the chocolate; let sit for 5 minutes.
7. Evenly spread half of the melted chocolate in a thin layer on top of the cake. Freeze, uncovered, until chocolate is set, about 10 minutes. Cover with parchment paper, place a 9-by-12-inch rimmed baking sheet on top and invert the cake; remove the parchment paper. Evenly spread with the remaining chocolate, gently reheating if necessary, and freeze to set, about 10 minutes. Using a serrated knife, trim the cake edges, then cut crosswise into 6 even strips. Cut each strip crosswise into ¾-inch-wide cookies or as desired.
QUICK RECIPE SWAPS
My Gluten-Free All-Purpose Flour → your favorite store-bought brand
non-hydrogenated shortening → unsalted butter
granulated sugar → granulated maple sugar
My Gluten-Free Holiday Cookie Book (FREE!)
Get ready to roll up your sleeves and start baking! I’ve gathered a baker’s dozen of my favorite holiday cookie recipes—all gluten-free and dairy-free.
