Description
Delightful gluten-free rainbow cookies with almond and vanilla flavors, perfect for celebrations or as a sweet snack.
Ingredients
Scale
- 2 cups almond flour
- 1 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Food coloring (red, green, yellow)
- 1/2 cup apricot jam
- 1 cup dark chocolate, chopped
- 1 tablespoon coconut oil
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan and line it with parchment paper.
- Cream together the butter and powdered sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla and almond extracts.
- Mix in the almond flour until well combined.
- Divide the batter into three bowls and add food coloring to each bowl to create distinct colors.
- Spread the first color layer in the prepared pan and bake for 10-12 minutes until lightly golden. Repeat for the other two colors.
- Layer the colors with apricot jam in between each.
- Melt the dark chocolate with coconut oil in the microwave until smooth. Pour over the layered cookies.
- Chill in the refrigerator for a few hours before slicing and serving.
Notes
Ensure butter is softened for better mixing. Use gel food coloring for vibrant colors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 square
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg