Italian Rainbow Cookies (Print Version)

# Ingredients:

01 - 1 teaspoon almond flavoring.
02 - 1 cup granulated sugar.
03 - 4 eggs, separated by yolks and whites.
04 - 1/2 teaspoon of salt.
05 - Red and green food dyes.
06 - 1 1/4 cups softened butter.
07 - 8 oz almond paste block.
08 - 2 cups plain flour.
09 - 7 oz dark chocolate.
10 - 12 oz raspberry or apricot jam.

# Instructions:

01 - Combine 1/4 cup sugar with egg whites and whip until fluffy.
02 - Mix almond paste with the remaining sugar until smooth.
03 - Stir in the butter, yolks, and flour to create the batter.
04 - Gently fold in egg whites, split batter equally, and color each portion.
05 - Bake the individual layers separately in a 350°F oven.
06 - Use warm preserves to sandwich the layers together.
07 - Put in the fridge under weight for 8 hours.
08 - Cover the surface with melted chocolate, cool it down, and cut into pieces.

# Notes:

01 - Takes over 11 hours from start to finish.
02 - Freezer-friendly.
03 - Clean your knife between slices.
04 - Weigh your batter to keep layers even.

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