Italian Rainbow Cookies

Photo: Leah Rodrigues

Ingredients

2 cups unsalted butter, cubed, at room temperature + 2 Tablespoons for greasing pans

6 large eggs, separated

cups sugar, divided

12 ounces almond paste (not marzipan), chopped

2 3/4 cups all-purpose flour + 1 Tablespoon

1 teaspoon red food coloring

1 teaspoon salt (fine)

3/4 cup apricot jam, heated, strained

4 ounces bittersweet chocolate (70% cocoa) chopped, melted

1 teaspoon green food coloring

Preparation

Preheat oven to 350°

Line three 13x9x2" metal baking pans with foil, leaving overhang and grease with 2 tablespoons butter. Put egg whites in bowl of a stand mixer fitted with a whisk; beat until soft peaks form. Make sure there is no fat in the bowl or the whites will not beat into stiff peaks. Slowly add 1/3 cup sugar, beating until stiff peaks form. Transfer to a large bowl. Cover and chill egg whites. In a separate, bowl beat almond paste and remaining sugar on medium-low until incorporated. Increase speed and gradually add remaining butter. Beat until fluffy. Beat in yolks, then flour and salt. Fold in whites in 2 additions. Divide batter evenly among 3

With a pastry brush, spread half of marmalade over green cake.

Using foil overhang, lift plain layer out of pan. Invert onto green layer. Brush remaining marmalade over plain layer. Lift red layer out of pan; invert onto plain layer and cover cake with foil.

Top with a 13x9x2" pan. Weigh down pan with several heavy canned goods to compress cake layers.

Refrigerate at least 4 hours and up to 1 day.

Remove cans, top pan, and foil. Transfer cake to a waxed paper–lined baking sheet.

Spread half of chocolate over cake in a thin layer. Freeze for 10 minutes.

Cover with waxed paper, invert the baking sheet on top, and flip cake. Uncover and glaze with remaining chocolate. Freeze 10 additional minutes.

Cut cake into small bars