Italian Rainbow Cookies (Print Version)

# Ingredients:

01 - 8 oz almond paste.
02 - 1 cup sugar.
03 - 1 1/2 cups butter (12 oz).
04 - 4 eggs, separated.
05 - 2 tsp almond extract.
06 - 2 cups flour (8.5 oz).
07 - 1/4 tsp kosher salt.
08 - Red food coloring.
09 - Green food coloring.
10 - 1/2 cup raspberry jam.
11 - 1 1/2 cups bittersweet chocolate.

# Instructions:

01 - Heat oven to 325°F. Line three 9x13 pans with parchment.
02 - Beat almond paste, sugar and butter until fluffy. Add yolks and extract. Mix in flour and salt.
03 - Beat egg whites separately until stiff peaks. Fold into batter.
04 - Divide batter in three. Color one red, one green. Spread in pans. Bake 10-13 minutes.
05 - Stack layers with jam between. Weight down and chill 4 hours. Cover with chocolate.

# Notes:

01 - Must chill at least 4 hours.
02 - Trim edges before cutting.
03 - Keeps 1 week at room temp.