Almond Rainbow Cookies

8 oz Almond paste

3 Butter

1 c Sugar

4 Eggs; separated

1 ts Almond extract

2 c Sifted flour

1/4 ts Salt

12 oz Apricot jam

8 dr Green food coloring

8 dr Red food coloring

6 oz Semi-sweet morsels

Grease 3 pans (13x9x2), line with waxed paper, grease again. Beat almond paste, butter, sugar, egg yolks and almond extract for 5 minutes. Beat in flour and salt. In a small bowl, Beat egg whites. Fold into almond mixture. Remove 1 1/2 cups of batter. Smooth into prepared pan. Remove another 1 1/2 cups and add green color, add red to the remaining batter. Bake at 350~ for 15 minutes.

Remove cakes from pan and cool. Place green layer on cookie sheet. Heat jam and spread 1/2 on green layer, slide yellow layer on top. Spread with remaining jam, slide pink layer rightside up onto yellow layer. Cover with plastic wrap weighted down with a cutting board. Refrigerate overnight. Melt chocolate and spread on cake. Let dry. Cut into 1 inch square pieces.
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