Rainbow 7 Layer Cookies

adapted from smittenkitchen

ingredients

4 eggs, separated

1 C sugar

7oz tube almond paste

1.25 C butter, softened

1 tsp almond extract

2 C flour

1/2 tsp salt

red food coloring

green food coloring

12 oz apricot preserves, heated and strained

7oz bittersweet chocolate, chopped

directions

1. Preheat oven to 350 degrees.
2. Grease 13x9 pan and line with wax paper leaving over hang on both ends. Grease paper.
3. Beat egg whites until they hold stiff peaks. Add sugar slowly while beating at a high speed.
4. In another bowl, mix almond paste and 3/4C sugar until well blended. Add butter and beat until fluffy. Add yolks and almond extract and beat until well combined.
5. Add flour and salt to mixture. Mix until well combined.
6. Combine egg white mixture with almond paste mixture.
7. Divide batter into 3 bowls. Add red food coloring to one bowl and green food coloring to another. Chill green batter in covered bowl. Set white batter aside. Pour red batter into pan and spread evenly.
8. Bake red layer 10 minutes.
9. Transfer layer to cooling rack. Cool 15 min.
10. Take green batter out of refrigerator.
11. Clean pan, grease pan and line with greased wax paper.
12. Bake white layer 10 minutes.
13. Transfer layer to cooling rack. Cool 15 min.
14. Clean pan, grease pan, and line with greased wax paper.
15. Bake green layer 10 minutes.
16. Transfer to cooling rack. Cool 15 min.
17. Flip green layer onto a wax paper lined baking sheet. Throw out paper from layer and spread 1/2 preserves onto green layer. Flip white layer on top of green layer. Take off paper and spread remaining preserves onto white layer. Flip red layer onto white layer and throw out paper.
18. Cover with plastic wrap and weight with a large baking pan. Refrigerate for at least 8 hours.
19. Remove weight and plastic wrap. Melt chocolate.
20. Trim edges of layers so that assembled layers make a rectangle.
21. Spread 1/2 of chocolate in a thin layer on top of assembled layers.
22. Chill uncovered 15 minutes.
23. Cover with wax paper and flip onto another baking sheet.
24. Remove paper and spread remaining chocolate on top.
25. Chill 30 minutes.
26. Cut lengthwise and crosswise into pieces.
27. Enjoy!