Rainbow Cookies

makes half sheet pan (13x18")

Preheat oven to 325F. Grease 3 sheet pans and line with parchment.

Mix until smooth and lump free:
400g sugar
16oz almond paste (8oz tubes)
226g (2 sticks) butter

Add and continue to mix until smooth:
454g (4 sticks) butter

Add one at a time:
8 egg yolks

Mix in until combined:
1/2 cup milk
4 tsp almond extract

Add and slowly mix until combined:
500g flour

In a separate bowl, whip until stiffy peaks:
8 egg whites

Fold whipped egg whites into flour mixture until smooth.

Divide batter into 3 bowls and add food coloring to 2 of them for the red and green layers.

Pour into pans and bake for 10-12 minutes or until set.

Layer with:
1/2 cup raspberry jam, seeds strained
1/2 cup apricot jam

Cool cake and then spread top and bottom with melted chocolate to form a thin layer.