Nut-Free Rainbow Cookie

Brighten up your dessert table with these stunning Nut-Free Rainbow Cookies, a delightful twist on the nostalgic classic! Perfect for those with nut allergies, this recipe swaps out almond paste for a rich and buttery cake base flavored with vanilla and almond extracts. Vibrant layers of red, green, and uncolored batter are stacked with sweet apricot preserves, then topped with a luxurious semi-sweet chocolate glaze for a showstopping finish. With no nuts in sight, these colorful, petite squares are ideal for crowd-pleasing holiday platters, special occasions, or anytime you crave a touch of whimsy. Easy to cut, irresistibly indulgent, and visually striking, these cookies are the ultimate dessert to impress!

Nutriscore Rating: 39/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 24

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

Directions

Step 1

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.

Step 2

In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy.

Step 3

Add the eggs one at a time, beating well after each addition.

Step 4

Mix in the vanilla and almond extracts.

Step 5

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Step 6

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Step 7

Divide the batter evenly into three separate bowls.

Step 8

Add the red food coloring to one bowl, mixing until you reach the desired shade.

Step 9

Add the green food coloring to the second bowl, mixing until desired color is achieved.

Step 10

Leave the third bowl plain and uncolored.

Step 11

Spread each batter into its prepared pan, smoothing the tops with a spatula.

Step 12

Bake each layer for about 10-12 minutes, or until a toothpick inserted into the center comes out clean.

Step 13

Allow the cake layers to cool completely in their pans on wire racks.

Step 14

Once cooled, lay the green layer on a flat surface and spread half of the apricot preserves evenly over the top.

Step 15

Place the uncolored layer on top of the green layer and spread the remaining preserves over it.

Step 16

Finish with the red layer on top.

Step 17

Cover the layered cake with plastic wrap, place a heavy pan or weight on top, and refrigerate for at least 4 hours, or overnight.

Step 18

For the chocolate glaze, heat the heavy cream in a small saucepan until it just begins to simmer.

Step 19

Pour over the semi-sweet chocolate chips in a heatproof bowl and let sit for 2 minutes.

Step 20

Stir the mixture until smooth and glossy.

Step 21

Quickly spread the chocolate glaze evenly over the top of the cake.

Step 22

Let the chocolate set for an hour before trimming the edges and cutting the cake into small squares or rectangles to serve.

Nutrition Facts

Serving size	1239.1 grams (1239.1g)

Amount per serving	% Daily Value*
Calories	4836

Total Fat 284.50g	365%
Saturated Fat 161.60g	808%
Polyunsaturated Fat NaNg
Cholesterol 1313mg	438%
Sodium 1990mg	87%
Total Carbohydrate 560.90g	204%
Dietary Fiber 16.80g	60%
Total Sugars 379.70g
Protein 57.60g	115%

Vitamin D 160IU	800%
Calcium 189mg	15%
Iron 17mg	97%
Potassium 549mg	12%

*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.

Source of Calories

Fat: 50.9%

Protein: 4.6%

Carbs: 44.6%