Rainbow Cookies Recipe

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and almond extract.

In a separate bowl, combine the almond flour, all-purpose flour, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.

Divide the dough into three equal portions. Add a few drops of food coloring to each portion, using red for one, green for another, and yellow for the third. Mix until the colors are evenly distributed.

Roll out each colored dough between two sheets of parchment paper to form rectangles of equal size. Place the red layer on the bottom, followed by the apricot jam, then the green layer with the raspberry jam on top, and finally the yellow layer.

Press the layers together gently and trim any uneven edges. Place a clean sheet of parchment paper on top and press down lightly with a rolling pin to seal the layers together.

Bake for 20-25 minutes, or until the edges are lightly golden. Allow the cookies to cool completely before cutting into small squares.

In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring after each interval, until smooth. Dip one end of each cookie into the melted chocolate, then place on a wire rack to set.

Serve and enjoy!