Rainbow Cookies (Print Version)

# Ingredients:

01 - 7 oz bittersweet chocolate.
02 - 12 oz raspberry or apricot preserves.
03 - Green food coloring.
04 - Red food coloring.
05 - 1/2 teaspoon salt.
06 - 2 cups plain flour.
07 - 1 teaspoon almond flavor.
08 - 1 1/4 cups butter, at room temp.
09 - 8 oz almond paste.
10 - 1 cup of sugar, split into two portions.
11 - 4 hefty eggs, yolks and whites kept apart.

# Instructions:

01 - Warm oven to 350°F. Line three 13x9 pans with parchment paper and grease them. Leave some overhang for lifting.
02 - Whisk up the egg whites till they form firm peaks. Slowly add 1/4 cup sugar while mixing until shiny.
03 - Blend your almond paste with the sugar left over. Whip for around 3 minutes or until smooth.
04 - Drop butter into the paste mixture and whip till creamy. Stir in yolks and the almond flavoring.
05 - Add salt and flour gently to the mix and stir just enough to combine everything.
06 - Gently fold the whipped whites into the batter in two parts until fully mixed in.
07 - Split the batter equally into three parts. Use the scale to ensure the portions are spot on.
08 - Turn one batch red and another green, leaving the third as it is. Chill the green and uncolored ones.
09 - Spread the red batter into one prepped pan. Pop it in the oven for 8-10 minutes till set.
10 - Repeat the same for the white and then the green layers. Let them cool fully afterward.
11 - Start with the chilled green layer, lather with preserves, stack the white, spread more preserves, then add the red layer.
12 - Press the layers down lightly and set it in the fridge for at least 8 hours or leave it overnight.
13 - Melt the chocolate and coat the top layer. Chill until hard and solid.
14 - Flip the cake over and cover the other side with the remaining melted chocolate.
15 - Slice it into little bite-sized rectangles with a serrated knife while it’s cold.

# Notes:

01 - A classic treat from Italy.
02 - Takes time and patience.
03 - Easy to prepare ahead.
04 - Great for freezing.

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