Almond Rainbow Cookies

• 8 ounces almond paste
• 3 each butter
• 1 cup sugar
• 4 large eggs separated
• 1 teaspoon almond extract
• 2 cups flour, all-purpose sifted
• 1/4 teaspoon salt
• 12 ounces apricot preserves (jam)
• 8 food coloring green
• 8 food coloring red
• 6 ounces chocolate chips (semi-sweet)

1. Grease 3 pans (13x9x2), line with waxed paper, grease again.
2. Beat almond paste, butter, sugar, egg yolks and almond extract for 5 minutes.
3. Beat in flour and salt.
4. In a small bowl, Beat egg whites.
5. Fold into almond mixture.
6. Remove 1 1/2 cups of batter.
7. Smooth into prepared pan.
8. Remove another 1 1/2 cups and add green color, add red to the remaining batter.
9. Bake at 350F (180C) for 15 minutes.
10. Remove cakes from pan and cool.
11. Place green layer on cookie sheet.
12. Heat jam and spread 1/2 on green layer, slide yellow layer on top.
13. Spread with remaining jam, slide pink layer rightside up onto yellow layer.
14. Cover with plastic wrap weighted down with a cutting board.
15. Refrigerate overnight.
16. Melt chocolate and spread on cake.
17. Let dry.
18. Cut into 1 inch square pieces.

almond paste, butter, sugar, eggs, almond, flour, salt, apricot preserves, green, coloring red, chocolate chips

Taken from recipeland.com/recipe/v/almond-rainbow-cookies-4962 (may not work)