Rainbow Cookies

I love rainbow cookies, they take some time to make, but they are worth the effort. This year I tried out a new recipe from Food Network Magazine from the December 2012 issue and this will now be my go to rainbow cookie recipe. Will be making these again soon.

• 2 1/2 sticks butter, cut into pieces and softened
• 2 cups flour
• 8oz almond paste
• 1 cup sugar
• 4 lg eggs (separated)
• 1/2 tsp kosher salt
• red and green food coloring
• 15 oz jar raspberry jam (I've also used strawberry with these)
• 1 lb bittersweet chocolate, chopped

1. Preheat oven to 350
2. Prepare 3 jelly roll pans or rimmed baking sheets that are 9x12" (use butter and flour or cooking spray) and line with parchment paper
3. Combine the almond paste and 3/4 cup + 2 tbsp sugar in mixer, mix on medium speed until the mixture is fine crumbles.
4. Beat in 2 1/2 sticks butter, a few pieces at a time, until well combined.
5. Beat in the egg yolks, one at a time and mix till smooth
6. Add flour and salt to mixer and stir till combined
7. Whisk egg whites until foamy, while whisking, add remaining 2 tbsp sugar and whisk until firm peaks form. Fold about 1/3 of the egg white mixture into batter with spatula, then gently fold in the rest. The batter should be fluffy.
8. Evenly divide the batter in three bowls. Stir in red food coloring in one, green in another and leave one uncolored (for different holidays you can also use different colors to make them festive)
9. Transfer the batter to the pans (one pan for each color). Spread the batter evenly in pan, smooth out the top. Bake 8-10 minutes (switching the pan position halfway through)
10. Let cool completely in pans on wire racks.
11. Spread half the jam evenly on the green cake layer, almost to the edges. Unmold the plain cake layer on top, peel off the parchment.
12. Carefully slide the plain layer onto the green layer
13. Spread remaining jam on top of the plain layer. Unmold the red cake layer and slide on top of the plain layer.
14. Cover the cake with plast wrap and top with one of the empty pans, place several heavy cans on top to weigh down the layers. Refrigerate overnight.
15. Remove the cans and plastic wrap. Place a cutting board on top of the cake and flip to unmold it on top of the cutting board. Remove the parchment from the top of the green layer.
16. Trim the edges of the cake so they are straight.
17. Melt the chocolate over a double boiler or the microwave
18. Spread a thin layer of chocolate over the top of the cake. Place in fridge to harden.
19. Flip cake and do a thin layer of chocolate on opposite side of cookies. Let harden in fridge and when done take out, let sit a few minutes and cut into cookie pieces.
20. Enjoy cookies