Rainbow Cookies Classic (Print Version)

# Ingredients:

01 - 1/2 teaspoon salt.
02 - 2 cups plain flour.
03 - 1 cup sugar, split.
04 - 4 large eggs, yolks and whites separated.
05 - 8 oz almond paste.
06 - 1 1/4 cups softened butter.
07 - 1 teaspoon almond flavoring.
08 - Green food dye.
09 - Red food dye.
10 - 12 oz apricot or raspberry jam.
11 - 7 oz dark chocolate.

# Instructions:

01 - Set oven temperature to 350°F. Line three 13x9 pans with parchment paper that hangs over the sides and grease well.
02 - Start beating egg whites until stiff peaks show, adding 1/4 cup sugar one bit at a time until glossy.
03 - Combine almond paste and the remaining sugar. Mix for about 3 minutes until smooth.
04 - Beat butter into the almond mix until creamy. Then add each egg yolk and the extract, mixing until smooth.
05 - Slowly incorporate the flour and salt into the mix on low speed until just fully combined.
06 - Gently fold whipped egg whites into the batter in two portions. Mix lightly for even texture.
07 - Divide the batter into thirds. Use a scale if available to make sure they're even.
08 - Add green food coloring to one bowl, red to another, and leave the last plain. Chill the white and green mixes.
09 - Spread the red batter in one pan and bake for 8–10 minutes, just until it's set.
10 - Repeat baking for the white and green portions. Let all layers cool completely before moving on.
11 - Put the green layer on the bottom, spread jam on top, then the white layer with more jam, finishing with the red one.
12 - Place a weight on top of the layered stack and refrigerate for at least 8 hours or leave it overnight.
13 - Melt the chocolate and cover the top layer evenly. Place it in the fridge until solid.
14 - Turn the cake over carefully, then coat the exposed side with the remaining melted chocolate.
15 - Use a sharp serrated knife to cut the cakes into slim rectangles while they're still cold.

# Notes:

01 - An old-fashioned Italian treat.
02 - Takes time to make.
03 - Great for making beforehand.
04 - Can be frozen to store.

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