Italian Rainbow Cookies

Ingredients

• 4 large eggs, separated

• 1 cup granulated sugar, divided

• 8 ounces almond paste

• 1¼ cups (2½ sticks) unsalted butter, softened

• 1 teaspoon almond extract

• 2 cups all-purpose flour

• 1/2 teaspoon Kosher salt

• Red food coloring

• Green food coloring

• 10 ounces raspberry preserves warmed

• 7 ounces semisweet chocolate melting wafers

Instructions

Position a rack in the middle of the oven and preheat to 350°F. Line the bottoms of three 9×13 pans with parchment paper, leaving a 2-inch overhang. In a medium bowl, use a hand mixer fitted with the whisk attachment and beat 4 large egg whites at medium-high speed until they hold stiff peaks. With the mixer running on high speed, add ¼ cup sugar a little at a time, beating until whites hold stiff, glossy peaks, about 2-3 minutes. In the stand mixer bowl, use the paddle attachment and beat together 8oz almond paste and remaining 3/4 cup sugar until well-mixed, about 3 minutes. Start with the mixer on slow, then increase speed to medium, otherwise the mixture will fly out of the bowl. Add 2½ sticks softened butter and beat until pale and fluffy, about 3 minutes. Add 4 large egg yolks and 1 teaspoon almond extract and beat until well combined, about 2 minutes. Reduce speed to low, then add 2 cups flour and ½ teaspoon Kosher salt, mixing until just combined. Fold half of the egg white mixture into the almond mixture to lighten, then fold in remaining whites gently. Next, weigh the batter on a food scale, then dividing equally in thirds into three separate bowls. Stir 6-8 drops of red food coloring into one bowl and 6-8 drops of green food coloring into another, leaving the third bowl plain. Pour the batter from one of the bowls into one of the prepared pans. Using a small offset spatula, spread the batter into an even layer. Bake the layer for 8 minutes. Repeat with the remaining bowls of cake batter and sheet pans. When all the layers are cool, invert the green layer onto a parchment paper lined baking sheet. Peel off the paper from the layer and brush on half of the heated preserves. Flip the white layer on top of the green layer and peel off the paper. Spread with remaining preserves. Invert the red layer on top of white layer and discard the paper. Cover tightly with plastic wrap and place another quarter sheet pan on top, right side up. Evenly distribute a heavy weight on top of the sheet pan and place in the fridge to chill for at least 8 hours. Remove the weights and plastic wrap and let the layer sit on your counter for a few minutes to come to room temperature. Melt the chocolate wafers in a microwave-safe bowl in 30-second increments, until smooth. Trim the edges of the assembled layers with a long serrated knife to even them out. Use a small offset spatula to quickly spread half of the melted chocolate in a thin layer on top of the cake. Place the cake back in the fridge for 15 minutes to firm up the chocolate. Place a sheet of wax paper on top of the chocolate layer, place another quarter sheet pan on top, then invert the cake and remove the paper. Quickly spread with the remaining chocolate. Freeze the cookies until just slightly firm, about 15 minutes. Cut lengthwise into 6 strips, then cut each strip crosswise into 16 pieces. The cookies can be stored in an airtight container in the fridge