Rainbow Cookies

Ingredients:

1 pkg. (8 ounces) almond paste  (not marzipan)

1-1/2 cups butter, room temperature

1 cup sugar

4 eggs, separated

1 teaspoon almond extract

2 cups flour

1/4 teaspoon salt

10 drops green food coloring

8 drops red food coloring

1 jar (12 ounces) apricot preserves

10 ounces semisweet chocolate

Directions:

Preheat oven to 350-degrees F.

Grease three 13 x 9 x 2-inch baking sheets.

Line with wax paper; grease paper.

In an electric mixer/Kitchen Aid with a paddle attachment, break  up the almond paste until it is crumbled.

 Add butter, sugar, egg yolks, and almond extract.  Beat until light and fluffy, about 5 minutes.  Beat in flour and salt.

In another bowl with electric hand mIxer, beat egg whites until stiff peaks form.  Fold into almond mixture. Making sure it is all incorporated.

Remove 1-1/2 cups batter and spread evenly into one of the prepared baking sheets.  Remove another 1-1/2 cups batter and tint with green food coloring.  Spread evenly into second prepared sheet.  Add red food coloring to remaining 1-1/2 cups batter and spread into third sheet.  Bake for 15 minutes or until edges are lightly golden.  Immediately remove cakes from pans onto wire racks.  Cool thoroughly.

Place green layer on upturned baking sheet.  Heat apricot preserves in a small saucepan and strain.  Spread half the preserves over the green layer to edges.

Place yellow layer on top.  Spread with remaining preserves.  Place red layer, top-side up, on yellow layer.  Cover with plastic wrap.  Weight down with a large wooden cutting board or heavy tray.  Refrigerate overnight.

Melt 5oz chocolate.  Trim cake edges even.  Spread a thin layer of  chocolate.  Return it to fridge for about 10minutes. Then melt the other 5oz. Of chocolate. Invert  cake to other side and spread a thin layer to it covering the whole cake. Refrigerate for another 10 minutes. Remove from refrigerator and

Cut into strips 1-inch wide by 2-inches long or cut into small squares.