Rainbow Cookies
- 8 ounces almond paste, finely chopped
- 1 cup unsalted butter, room temperature
- 1 cup sugar
- 4 eggs, separated into yolks and whites
- 2 cups all-purpose flour
- 10 drops red food coloring
- 10 drops green food coloring
- â…“ cup raspberry jam
- â…“ cup apricot jam
- 1 cup semisweet chocolate chips
Instructions:
These cookies are a childhood favorite. If you don’t have a double boiler to melt the chocolate for this recipe, place a glass mixing bowl over a pot of simmering water.
- Preheat the oven to 350°F. Line three 9 × 13-inch baking pans with parchment paper. Line a baking sheet with plastic wrap that is twice the width and length of the baking sheet.
- Â In a stand mixer fitted with a paddle attachment, cream the almond paste, butter, sugar, and egg yolks on medium speed. With the mixer on low speed, gently add flour until thick dough forms. Remove the bowl from the mixing stand.
- In a separate small bowl, beat the egg whites until soft peaks form. Fold egg whites into the dough using a silicone spatula.
-  Divide the dough in three equal portions. Stir red food coloring into one, green food coloring into another, and leave the third batch plain. Spread each portion into its own parchment-lined baking pan. Each layer should be about ½ inch thick.
-  Bake 10–12 minutes, or until the cake is lightly browned and a toothpick pulls clean. Invert each cake onto a cooling rack, remove parchment paper, and allow to completely cool.
- Â Using the back of a spoon or silicone spatula, pass both jams, individually, through a fine-mesh strainer into a bowl, to remove any larger pieces and seeds. Set aside.
- Â Place the green cake layer on the baking sheet lined with plastic wrap. Evenly spread raspberry jam onto the cake and top with the white layer. Evenly spread the white layer with apricot jam, and top with the red layer.
- Pull plastic wrap up and over the layers. If it does not fully cover the top, just cover with a separate piece of plastic wrap. Place a heavy pan or  cutting board on top to press the layers together. Chill in the refrigerator 8 hours or overnight.
- Â Remove the cake from the refrigerator and let come to room temperature. Remove the plastic wrap.
- Â Melt the chocolate chips in a double boiler, stirring until smooth. Evenly top the red layer with melted chocolate and refrigerate 1 hour.
- Â Trim â…› inch from all edges. Slice the cake lengthwise into 1 inch strips, then slice each strip into 2 inch-wide pieces.
- IF YOU DON’T HAVE THREE 9 X 13-INCH BAKING PANS, YOU CAN BAKE THE LAYERS INDIVIDUALLY.
- YOU CAN STORE THESE COOKIES AT ROOM TEMPERATURE FOR 3 DAYS IN AN AIRTIGHT CONTAINER, USING PARCHMENT OR WAX PAPER BETWEEN LAYERS OF COOKIES.