Cooking and Serving: 35 minutes | 21 cookies
Ingredients
8 ounces almond paste, (Love ‘n’ Bake brand and Solo brand are both gluten | 16 tablespoons (224 g) unsalted butter, melted and cooled | ¾ cup (150 g) granulated sugar
Description
Prep Time: 25 minutes | Cook Time: 10 minutes | Total Time: 35 minutes | Servings: 21 cookies
Ingredients
8 ounces almond paste, (Love ‘n’ Bake brand and Solo brand are both gluten
16 tablespoons (224 g) unsalted butter, melted and cooled
¾ cup (150 g) granulated sugar
4 (200 g (weighed out of shell)) eggs, at room temperature, beaten
2 cups (280 g) all purpose gluten free flour blend
1 teaspoon xanthan gum, (omit if your blend already contains it)
¼ teaspoon kosher salt
Red liquid food coloring, (8 to 10 drops)
Green liquid food coloring, (8 to 10 drops)
½ cup (160 g) seedless raspberry or strawberry jam
6 ounces semi-sweet chocolate, chopped
2 tablespoons unsalted butter
⅓ cup (2 ⅔ fluid ounces) heavy cream
Instructions
GLUTEN FREE RAINBOW COOKIES
Prep Time: 25 minutes mins.
Cook Time: 10 minutes mins.
Chilling and resting time: 1 hour hr.
These gluten free rainbow cookies have the authentic rich almond taste and soft.
and tender texture of the classic Italian bakery cookie!
COOKIES AND FILLING
8 ounces almond paste, (Love ‘n’ Bake brand and Solo brand are both gluten.
free), broken up with a fork.
16 tablespoons (224 g) unsalted butter, melted and cooled.
¾ cup (150 g) granulated sugar.
4 (200 g (weighed out of shell)) eggs, at room temperature, beaten.
2 cups (280 g) all purpose gluten free flour blend.
(I used Better Batter; please click thru for full info on appropriate blends).
1 teaspoon xanthan gum, (omit if your blend already contains it).
¼ teaspoon kosher salt.
Red liquid food coloring, (8 to 10 drops).
Green liquid food coloring, (8 to 10 drops).
½ cup (160 g) seedless raspberry or strawberry jam.
CHOCOLATE TOPPING
6 ounces semi-sweet chocolate, chopped.
2 tablespoons unsalted butter.
⅓ cup (2 ⅔ fluid ounces) heavy cream.
Preheat your oven to 350°F. Line 3 quarter sheet pans (each 9-inches x.
12-inches) with unbleached parchment paper, and set them aside.
MAKE THE COOKIE DOUGH
In the bowl of a stand mixer fitted with the paddle attachment (or a large.
bowl with a hand mixer), cream the almond paste and butter until.
well-combined. There may be some remaining small clumps in the almond paste,.
which is fine. Add the sugar and eggs, beating to combine well after each.
addition. The batter should be thick.
Add the flour, xanthan gum and kosher salt, and mix until the dough comes.
together and is smooth.
Divide the dough into three equal parts (each about 500 grams).
Add the green food coloring to one part, and mix to combine.
Add the red food coloring to another part, and mix to combine.
Divide the 3 parts of dough among the three prepared pans.
Stretch and press the dough into an even layer in each pan, using wet fingers.
and a wet spatula. The dough will be sticky.
BAKE AND ASSEMBLE THE LAYERS
Place each pan, one at a time, in the center of the preheated oven and bake.
for 10 minutes, or until the dough just begins to brown around the edges.
Allow the layers to cool slightly in the pans
Carefully place the green layer on a piece of parchment paper, spread evenly.
with one half of the jam.
Place the plain layer carefully on top, taking care not to handle the cakes.
too much or they may begin to crack.
Spread the remaining jam on top of the plain layer, and top with the pink.
Place a sheet of parchment paper on top, and place a few books on top of the.
stack to compress the layers.
Place the stack of cakes in the refrigerator for about 30 minutes, or until.
the layers have begun to flatten and compress.
MAKE THE CHOCOLATE TOPPING
Place the chopped chocolate in a medium-size heat safe bowl. In a small.
saucepan, heat the cream and butter over medium-low heat, stirring.
frequently, until the butter is melted and the cream is just beginning to.
Pour the hot cream and butter mixture over the chocolate, mixing to combine.
The chocolate should be smooth and shiny
Pour the melted chocolate over the top of the chilled cookies, and spread.
into an even layer with an offset spatula or knife. Chill once more in the.
refrigerator until the chocolate topping is set (about 20 minutes).
Using a large serrated knife, trim all of the edges and then slice into about.
Serve immediately or wrap tightly and store in the freezer until ready to.
The chocolate should be smooth and shiny
Pour the melted chocolate over the top of the chilled cookies, and spread.
into an even layer with an offset spatula or knife. Chill once more in the.
refrigerator until the chocolate topping is set (about 20 minutes).
Using a large serrated knife, trim all of the edges and then slice into about.
Serve immediately or wrap tightly and store in the freezer until ready to.