MY HUBBY IS GLUTEN FREE AND HAS ALWAYS LOVEDDDDD RAINBOW COOKIES. SO, WHAT’S A GIRL TO DO? I SET OUT TO CREATE A GF VERSION OF RAINBOWS AND IT HAD HIM EATING WAY TOO MANY COOKIES AND ASKING FOR MORE! TRUE SIGN OF A PERFECT GF COOKIE! I GOT A LITTLE LAZY AND USED ONLY ONE COLOR!!!! LOL NEXT TIME, I WILL USE ALL 3 NOW THAT I KNOW THEY ARE DELICIOUS!!! ♥
ON A SCALE OF 1-10, THESE ARE A “20!”-created by me!
8 OUNCES ALMOND PASTE
3/4 C. SUGAR
1/2 TSP. ALMOND EXTRACT
3/4 C. BUTTER (1 1/2 STICKS)
3 EGGS
1 C. king arthur gf FLOUR
1/4 tsp. xanthan gum
1/4 TSP. SALT
2/3 C. RASPBERRY JAM
1 BAG GHIRADELLI BITTERSWEET CHOC CHIPS
LINE THREE 8X8 PANS WITH NONSTICK FOIL. PREHEAT OVEN TO 350. IN MIXER, BEAT ALMOND PASTE, SUGAR, EXTRACT AND BUTTER TILL CREAMY. ON MEDIUM, ADD EGGS TILL INCORPORATED. ON LOW, ADD FLOUR & xanthan gum AND SALT. DIVIDE THE BATTER EVENLY INTO 3 BOWLS-APPROX. 1 CUP IN EACH. TINT EACH BOWL A DIFF COLOR:PINK, YELLOW, GREEN. SPREAD EACH INTO ONE OF THE PANS AND SPREAD EVENLY WITH OFFSET SPATULA. BAKE 10-12 MINS UNTIL JUST BEGINNING TO BROWN IN CORNERS. DON’T LET CAKES BROWN. COOL 30 MINUTES IN PANS. FLIP ONE LAYER ONTO COOKIE SHEET LINED WITH NONSTICK FOIL AND PEEL AWAY THE FOIL IT BAKED ON. SPREAD ON 1/3C. JAM. FLIP ANOTHER LAYER ONTO THE JELLY-REMOVE FOIL AND SPREAD WITH THE REST OF THE JAM. TOP WITH FINAL LAYER. IF YOU LIKE YOURS FLATTER, PLACE FOIL ON TOP AND WEIGH DOWN WITH HEAVVVY BOOKS AND/OR CAS TO FLATTEN WHILE CHILLING IN FRIDGE. I DID NOT WEIGH THESE DOWN AS I WANTED A TALLER PRESENTATION. ONCE FIRM, MELT CHOC CHIPS IN MICROWAVE AND SPREAD ON TOPS. CHILL AGAIN. LET SIT A FEW MINS AT ROOM TEMP BEFORE CUTTING OR CHOCOLATE WILL CRACK.
THIS RECIPE DOUBLES WELL-JUST USE 9X13 PANS.
bookcasefoodie says
What a fabulous recipe.