Matcha Italian Rainbow Cookies (paleo)

Matcha Italian Rainbow Cookies (paleo)

If you like marzipan, these are for you 👉🏻 🇮🇹🌈 🍪

These refined sugar-free, dairy-free, grain-free layered cookies are made with homemade almond paste, layered with fresh raspberry jam, coloured with beetroot powder and, of course, PerfectTed matcha, and covered with vegan dark chocolate 🍫

Homemade Almond Paste
* Blend 1.5 cups (~130g) of raw almond, 4 pitted dates, 1 egg white, and 3-4 tsp of almond extract in a food processor until formed into a paste

Fresh Jam
* Cook 1 cup of fresh or frozen berries of choice (we used raspberry) on stovetop until thick (~15 minutes) and then add in 1/4 cup chia seeds

Marzipan Cookie Layers
- Homemade Almond Paste
- 1 cup coconut sugar
- 1 cup vegan yogurt (we used coconut yogurt)
- 6 eggs (separated into whites & yolks)
- 1 tsp baking powder
- 1/4 tsp salt
- 3 cups (~360g) almond flour
- 1 tbsp PerfectTed matcha
- 1 tbsp beetroot powder
- 1 cup melted vegan chocolate (~2 cups chocolate chips or ~230g) — we used three melted bars of dark vegan chocolate

* Mix coconut sugar, vegan yogurt, and almond paste in medium bowl, and then add yolks into the batter, one-by-one
* Mix in baking powder, salt, & almond flour
* In separate bowl, whisk egg whites until they form stiff peaks (3-4 min) and then gently fold into batter
* Separate batter evenly into 3 different bowls and dye one bowl with PerfectTed matcha and one bowl with beet powder (use sieve to avoid clumps)
* Bake each layer separately in 8” (20cm) square cake pan for ~10 min
* Let layers cool, then spread fresh jam on green layer; repeat for plain layer, and then add red layer on top
* cover with parchment paper and place weight on top of stacked layers; leave in fridge with weight for 1-2 hrs
* Melt the chocolate and pour over the red layer, then place in fridge for a few hours
* Finally, cut into pieces and enjoy!
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