Passover Rainbow Cookies



  • 4 large eggs, room temperature
  • 1 cup sugar
  • 4 ounces almond paste, cut into small pieces
  • 1/2 cup stick margarine
  • 1/2 cup almond flour
  • 1/2 cup matzo cake meal
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 6 to 8 drops red food coloring
  • 6 to 8 drops green food coloring
  • 1/4 cup seedless raspberry jam
  • GLAZE:
  • 1 cup dark chocolate chips
  • 1 tablespoon shortening
  • Dash salt




  • Preheat oven to 375°. Line bottoms of 3 greased 8-in. square baking pans with parchment; grease parchment. In a large bowl, beat eggs and sugar until thick and lemon-colored, 2-3 minutes. Gradually add almond paste; mix well. Gradually add margarine, almond flour, cake meal, salt and vanilla.
  • Divide batter into thirds. Tint 1 portion red and 1 portion green; leave remaining portion plain. Spread each portion into prepared pans.
  • Bake until a toothpick inserted in center comes out clean and edges begins to brown, 10-12 minutes. Cool 10 minutes before gently removing from pans to wire racks to cool completely.
  • Place red layer on waxed paper; spread with 2 tablespoons jam. Top with plain layer and remaining jam. Add green layer; press down gently.
  • For glaze, in a microwave, melt chocolate chips, shortening and salt; stir until smooth. Spread half over green layer. Refrigerate 20 minutes or until set. Turn over onto another piece of waxed paper; spread remaining glaze over red layer. Refrigerate 20 minutes or until set.
  • With a sharp knife, trim edges. Cut into fourths. Cut each portion into 1-in. slices.

Test Kitchen tipsFor testing purposes only, we used Earth Balance Buttery Sticks.These are a great dairy-free cookie, but if you’re not keeping kosher or avoiding dairy, you can easily substitute unsalted butter for the margarine.

Nutrition Facts

1 cookie: 32 calories, 2g fat (1g saturated fat), 6mg cholesterol, 21mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 1g protein.

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