Growing up, my family had a special tradition during Passover: baking rainbow cookies. The vibrant colors and rich flavors always brought joy to our holiday table. I remember the sweet aroma wafting through the house as we layered the colorful batter, and the excitement of cutting into the finished product to reveal the beautiful stripes. This recipe not only honors that cherished memory but also ensures that everyone can enjoy these delightful treats, even during Passover.
What Makes It Special
This rainbow cookie recipe stands out for several reasons:
- Flavorful Layers: Each layer is infused with almond extract, creating a rich and nutty flavor that pairs beautifully with the chocolate coating.
- Vibrant Colors: The use of food coloring makes these cookies visually stunning, perfect for festive occasions.
- Passover-Friendly: Made without flour, these cookies are suitable for those observing Passover dietary laws.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is accessible for bakers of all skill levels.
Gather Your Ingredients
Prep Time: 30 minutes | Cook Time: 30 minutes | Servings: 24 cookies
- 1 cup almond flour
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- Red, yellow, and green food coloring
- 8 ounces bittersweet chocolate, chopped
- 1 tablespoon coconut oil
Step-by-Step Instructions
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Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper.
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In a large bowl, whisk together the almond flour and sugar until well combined.
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Add the eggs, almond extract, and vanilla extract to the mixture, stirring until smooth.
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Divide the batter into three equal portions. Color one portion red, one yellow, and one green using food coloring.
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Spread the red batter evenly in the prepared pan and bake for 10 minutes. Repeat with the yellow and green layers, allowing each layer to cool before adding the next.
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Once all layers are baked and cooled, melt the chocolate and coconut oil together in a microwave-safe bowl.
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Pour the melted chocolate over the stacked layers and spread evenly. Allow it to set before slicing into squares.
My Pro Tips
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For a more intense flavor, consider adding a splash of orange juice to the batter.
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Let the cookies chill in the fridge for a few hours after cutting for cleaner slices.
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Experiment with different colors to match your holiday theme or personal preference!
What to Serve With It
- A cup of strong coffee or tea
- Fresh fruit salad for a refreshing contrast
- Chocolate mousse for an indulgent dessert pairing
FAQs
Q: Can I use a different type of nut flour?
A: Yes, you can substitute almond flour with hazelnut or cashew flour for a different flavor profile.
Q: How should I store the cookies?
A: Store them in an airtight container at room temperature for up to a week, or refrigerate for longer freshness.
The Heart of the Dish
These rainbow cookies are more than just a dessert; they are a celebration of family, tradition, and the joy of sharing. Each bite transports me back to my childhood, reminding me of the love and laughter that filled our kitchen. I hope this recipe brings as much joy to your table as it has to mine.
Your Turn
I invite you to try this recipe and make it your own! Feel free to tweak the flavors or colors to suit your taste. I would love to hear your thoughts and any creative variations you come up with. Happy baking!
A Kosher-for-Passover Rainbow Cookie Recipe That Doesn’t Skip on Flavor
Ingredients
- 1 cup almond flour
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- Red food coloring
- Yellow food coloring
- Green food coloring
- 1 cup semi-sweet chocolate chips
- 2 tablespoons coconut oil
- A cup of strong coffee or tea
- Fresh fruit salad for a refreshing contrast
- Chocolate mousse for an indulgent dessert pairing
Instructions
- Preheat your oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper.
- In a large bowl, whisk together the almond flour and sugar until well combined.
- Add the eggs, almond extract, and vanilla extract to the mixture, stirring until smooth.
- Divide the batter into three equal portions. Color one portion red, one yellow, and one green using food coloring.
- Spread the red batter evenly in the prepared pan and bake for 10 minutes. Repeat with the yellow and green layers, allowing each layer to cool before adding the next.
- Once all layers are baked and cooled, melt the chocolate and coconut oil together in a microwave-safe bowl.
- Pour the melted chocolate over the stacked layers and spread evenly. Allow it to set before slicing into squares.
Nutrition Information
