In a medium bowl, whisk the almond flour and the powdered sugar together, until they are combined, and then set the bowl aside.

Using a large bowl and hand mixer, or a stand mixer, whisk the egg whites until they are thick and white. Continue whisking them until they are no longer translucent egg whites, and are completely white and foamy. SLOWLY and in increments, add in the sugar as you continue to whisk. Once you have a thick consistency that can hold a peak, similar to shaving cream or cool whip, add in food coloring and mix until the color is evenly blended. (For traditional food coloring, I used 10-12 drops of the green, and using gel, I used 2-3 squirts) Your mixture should be able to hold a peak before and after you add the coloring, and will have a shine to the peaks.

Once you have your coloring added, using a rubber spatula, add in the flour mixture and gently fold it into the egg mixture. You will use the spatula to push the batter against the sides of the bowl to remove some of the air. Be sure to keep folding the flour mixture until it is completely combined into the egg mixture. The batter should now look like cream of wheat or smooth oatmeal.

Preheat the oven to 300 degrees at this time.

Line a baking sheet with parchment paper, then fill a piping bag. Using a round tip, place a small dot of batter under the parchment paper in each corner, to anchor the paper for baking. Holding the piping bag straight up, make small to medium circles onto the parchment paper, trying to get each circle in the same size. Leave the piping tip in the middle of the circle and allow it to fill around the tip, without lifting. (Piping in a circular motion can create unwanted bubbles.)

Once you have the circles piped, drop the baking sheet on the counter from about 2 or 3 inches height, to help remove any remaining air bubbles. Let them sit on the counter for about 15 minutes before placing in the oven.

Bake for 10-13 minutes, until the tops of the cookies are set. Once the cookies are done baking, allow them to cool before trying to remove them from the parchment paper.

Once cooled, match cookies to similar shape and size twin and flip one side over. Place frosting on the flipped cookie and then gently attach the matched cookie.

To attach the heart, place a small drop of red frosting and place the candy heart over the frosting.

Serve and enjoy!