Preheat the oven to 180℃ and line a baking tray with baking paper.

In a small mixing bowl add the almond flour and pour in the maple syrup. Stir together, then using your hands bring the mixture together to form a ball.

Place the cookie dough between two baking sheets and roll out using a rolling pin until 1/4 th of an inch in thickness. Cut the dough with your cookie cutter and transfer the cut out cookies to a lined baking tray with a spatula.

Fold the extra dough together and roll again until all the cookie dough has been used, they don’t spread much while baking so we can pack the tray with many cookies. Bake in a preheated oven at 180℃ for 8-10 mins.

I would recommend turning the tray half way through the baking process for even coloring. Remove from the oven and let them cool on a wire rack. You could serve them as they are at this stage but if you want to ice them then keep reading.

We can get on with the icing until then, in a small bowl add the icing sugar, lemon juice and stir together until smooth. Divide the icing sugar into 3 parts and color one of them with red coloring. Color the other one with little red color to create a pinkish color. We should have 3 distinct colors in front of us.

Pour each color onto a plate and dunk each cookie into the icing, swirl a little and lift up, you should have a marbled effect. Let it set for a few minutes before serving.

Serve with milk or tea and store in air tight containers/zip lock bags at room temperature for over 10 days.