Irresistible Rainbow Cookies: A Colorful Delight

Ingredients

• 8 ounces almond paste
• 1 cup butter, softened
• 1 cup white sugar
• 4 large eggs, separated
• 2 cups all-purpose flour
• 6 drops red food coloring
• 6 drops green food coloring
• 0.25 cup seedless red raspberry jam
• 0.25 cup apricot jam
• 1 cup semisweet chocolate chips, melted

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Prepare three 9x13-inch baking pans by lining them with parchment paper.
2. In a large bowl, crumble the almond paste with a fork. Add butter, sugar, and egg yolks; use an electric mixer to beat until the mixture becomes fluffy and smooth. Incorporate flour to create the dough.
3. In a glass, metal, or ceramic bowl, beat egg whites until stiff peaks appear. Gently fold the egg whites into the dough until well combined. Divide the dough into 3 equal portions. Mix one portion with red food coloring and another with green food coloring. Spread each portion evenly into a prepared baking pan.
4. Bake in the preheated oven until the edges are lightly browned, approximately 8 to 10 minutes. Carefully remove the baked layers from the pan and peel off the parchment paper. Allow them to cool completely on wire racks.
5. Place the green layer on a large piece of plastic wrap, big enough to wrap all three layers. Spread the green layer with raspberry jam, then top with the uncolored layer. Spread apricot jam over the uncolored layer, and finish with the pink layer. Transfer the layered cake to a baking sheet and wrap tightly with plastic wrap. Place a heavy pan or cutting board on top to compress the layers. Refrigerate for 8 hours, or preferably overnight.
6. Unwrap the chilled cake. Top with melted chocolate and refrigerate for 1 hour, or until the chocolate has set. Slice into small 1-inch squares and serve.

Nutrition

• Calories: 61 kcal
• Fat Content: 3 g
• Fiber Content: 0 g
• Sodium Content: 17 mg
• Protein Content: 1 g
• Cholesterol Content: 13 mg
• Carbohydrate Content: 7 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g