Rainbow Cookie Recipe (Print Version)

# Ingredients:

01 - 4 large eggs, separated.
02 - 1 cup sugar, divided.
03 - 8 oz almond paste.
04 - 1 1/4 cups butter, softened.
05 - 1 teaspoon almond extract.
06 - 2 cups all-purpose flour.
07 - 1/2 teaspoon salt.
08 - Red food coloring.
09 - Green food coloring.
10 - 12 oz apricot/raspberry preserves.
11 - 7 oz bittersweet chocolate.

# Instructions:

01 - Preheat oven to 350°F and prepare three 13x9 pans with buttered parchment paper overhangs.
02 - Beat egg whites until stiff peaks form, gradually adding 1/4 cup sugar until glossy.
03 - Mix almond paste with remaining sugar until well blended, about 3 minutes.
04 - Add butter to almond mixture and beat until fluffy, then incorporate egg yolks and extract.
05 - Mix in flour and salt at low speed until just combined.
06 - Fold whipped egg whites into batter in two additions until thoroughly incorporated.
07 - Divide batter equally into three portions using scale for accuracy.
08 - Color one portion red, one green, leaving one white. Chill green and white portions.
09 - Spread red batter in prepared pan and bake 8-10 minutes until just set.
10 - Repeat baking process with white and green layers, cooling each completely.
11 - Layer green base with preserves, top with white layer and more preserves, finish with red.
12 - Weight layers and chill minimum 8 hours or overnight.
13 - Melt chocolate and spread half on top layer, chill until firm.
14 - Invert cake and spread remaining chocolate on other side.
15 - Cut into small rectangles with serrated knife while cold.

# Notes:

01 - Traditional Italian recipe.
02 - Time intensive process.
03 - Make ahead friendly.
04 - Freezes well.

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