I love rainbow cookies. Love. And they are a serious obsession for my entire family. So when I made this recipe Passover-friendly last year, it was a wonderful, delicious game-changer for our Passover celebrations.
You can actually find the exact steps and methodology in this easy-to-follow video; simply replace the regular flour with 1/2 cup matzah cake meal and 1/2 cup almond flour (note: not almond meal).
To make this recipe non-dairy, simply replace the 1/2 cup butter with 1/2 cup non-dairy shortening or margarine.
You will need three 8×8 square pans to make this recipe (you can buy disposable if you don’t want to invest in buying pans). I also strongly recommend using a food scale to measure the quantity of batter in each layer.
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Source: Jewish Living
