Italian Rainbow Donuts

Ingredients

• 8 oz almond paste, room temperature

• ½ cup (1 stick) unsalted butter, softened

• ¾ cup granulated sugar, divided

• 4 large eggs, separated

• 1½ cups all-purpose flour

• 1½ tsp baking powder

• ¼ tsp salt

• 1 tsp almond extract

• 4–6 tbsp milk or buttermilk

• Red & green food coloring

• ½ cup raspberry preserves

• 6 oz semisweet chocolate (plus 1 tbsp oil or butter, optional)

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Instructions

Preheat oven to 350°F. Grease a 12-count donut pan well. Beat almond paste and butter until smooth. Add ½ cup sugar and beat until fluffy. Mix in egg yolks and almond extract. In a clean bowl, beat egg whites to soft peaks. Gradually add remaining ¼ cup sugar and beat to stiff peaks. Whisk flour, baking powder, and salt. Fold into almond mixture, then gently fold in egg whites. Divide batter into 3 bowls. Stir 1–2 tbsp milk into each. Color one red, one green, leave one plain. Pipe batter into donut wells in layers (green, white, red), filling ¾ full. Bake 12–15 minutes until set. Cool 5 minutes, then transfer to rack. Once cool, pipe raspberry preserves into donuts. Melt chocolate (stir in oil if using). Dip or drizzle donuts. Let set.