Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9×13-inch

(23×33-centimeter) baking dish with Gefen Parchment Paper.

Whisk the almond flour, sugar, and salt in a medium bowl.

In a separate bowl, whisk the eggs until lightly beaten. Add the egg mixture to the dry ingredients and mix until a dough forms. Press the dough evenly into the prepared baking dish.

Bake for 15–20 minutes, or until the edges are lightly golden.

Remove the pan from the oven and let cool completely.

Lift the cookie out of the dish. Spread the white glaze over half of the cookie and the black glaze over the other half. Refrigerate for at least 10–15 minutes to set the glazes.

Slice into half-inch (one-and-a-quarter-centimeter) cookie bars.