Rainbow Cookies

Recipe View Preheat the oven to 350°F (175°C). Line three 9x13-inch baking pans with parchment paper, ensuring the paper extends up the sides to easily remove the baked layers. (5 minutes)

Recipe View In a large bowl, break the almond paste into smaller pieces with a fork. Add the softened butter, granulated sugar, and egg yolks. Using an electric mixer, beat until the mixture is light, fluffy, and well combined. Gradually stir in the flour until a smooth dough forms. (10 minutes)

Recipe View In a separate clean, dry glass, metal, or ceramic bowl, beat the egg whites with an electric mixer until stiff, glossy peaks form. Gently fold the egg whites into the almond paste dough until just combined, being careful not to overmix. (5 minutes)

Recipe View Divide the dough into three equal portions. In separate bowls, mix one portion with red food coloring and another with green food coloring. Leave the third portion uncolored. (5 minutes)

Recipe View Spread each portion of the colored dough evenly into the prepared baking pans. (5 minutes)

Recipe View Bake in the preheated oven until the edges are lightly golden and the centers spring back when touched, approximately 8 to 10 minutes. Carefully remove the pans from the oven and let the layers cool in the pans for a few minutes before lifting them out using the parchment paper. Place the layers on wire racks to cool completely. (20 minutes)

Recipe View Once the layers are completely cooled, place the green layer on a large piece of plastic wrap. Spread the green layer evenly with the raspberry jam. Top with the uncolored layer and spread evenly with the apricot jam. Finally, top with the red layer. (10 minutes)

Recipe View Carefully transfer the layered cookies to a baking sheet. Enclose them tightly with the plastic wrap, ensuring there are no air pockets. Place a heavy pan or cutting board on top of the wrapped layers to gently compress them. Chill in the refrigerator for at least 8 hours, or preferably overnight, to allow the flavors to meld and the layers to set. (8 hours)

Recipe View Remove the chilled cookies from the refrigerator and unwrap them. Gently spread the melted and slightly cooled chocolate evenly over the top layer. Refrigerate for 1 hour, or until the chocolate is firm. (1 hour)

Recipe View Using a sharp knife, carefully slice the cookies into small, 1-inch squares. Serve and enjoy the vibrant colors and delightful flavors of these homemade Rainbow Cookies! (10 minutes)