Gluten Free Ritornelli Striped Chocolate Vanilla Cookies
Traditional Italian striped cookies transformed into a gluten-free treat using rice and almond flours. These distinctive layered cookies feature alternating bands of rich chocolate and vanilla dough, creating an elegant spiral pattern when sliced. The process involves rolling two different colored doughs together and stacking them to achieve the characteristic striped appearance. Perfect for special occasions or as an impressive homemade gift, these cookies offer a delicate texture and balanced cocoa-vanilla flavor that rivals traditional wheat-based versions.
Ingredients
- 4 ½ tbsp Cocoa Powder
- ⅛ cups Coconut Milk
- 1 ¼ oz Agave Syrup
- ¾ tbsp Coconut Oil, melted
- ⅓ oz 99% Dark Chocolate, melted
- 1 ¼ cups Rice Flour
- ¼ cups Almond Flour
- ⅛ cups Coconut Milk
- ⅛ tsp Vanilla Extract
Instructions
- 1
Preheat oven
- 2
Combine cocoa powder, coconut milk and agave syrup in bowl and mix until smooth
- 3
Add melted coconut oil and melted chocolate, mix well then add rice flour
- 4
Knead dark dough by hand for few minutes, transfer to wooden board and roll to 1/4 inch thickness
- 5
Mix rice flour and almond flour in separate bowl for white dough
- 6
Add melted coconut oil, coconut milk, agave and vanilla extract to flour mixture
- 7
Knead white dough for few minutes then place on top of flattened dark dough
- 8
Roll white dough with rolling pin until it covers dark layer completely with same thickness, cut away single-color edges
- 9
Cut stripe of layered dough and place on top of another stripe flush to create 4-layer sandwich
- 10
Press tower lightly with rolling pin after each layer to make it stick together
- 11
Continue stacking stripes on remaining dough until you create tall tower with 6 layers total
- 12
Flip multilayered dough carefully onto cutting board and cut into 1/4 inch thick stripes to make rectangular cookies
- 13
Place cookies on parchment-lined baking pan and bake for 20 minutes
- 14
Cool completely before serving
Tips
Ensure both dough layers have equal thickness before stacking to create even stripes throughout the cookies.
Press gently when stacking layers - too much pressure will compress and distort the striped pattern.
Let cookies cool completely before handling as they're fragile when warm and the layers may separate.
Good to Know
Store in airtight container at room temperature for up to 1 week
Can be made 2 days ahead - store covered at room temperature
Serve at room temperature as afternoon treat or dessert
Common Mistakes
Roll doughs to equal thickness to avoid uneven stripes
Don't over-press layers to avoid compressing the tower
Cool completely to avoid crumbling when handling
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I make these without the layering technique?
Yes, you can marble the two doughs together for a simpler swirled pattern, though you'll lose the distinctive striped appearance that makes Ritornelli special.
How long do these cookies keep fresh?
Store in an airtight container at room temperature for up to one week. They actually improve slightly after the first day as flavors meld.
Can I freeze the dough before baking?
Yes, wrap the layered tower tightly and freeze for up to 3 months. Thaw slightly before slicing and baking as directed.