Ingredients
Method
Preparation
- Preheat oven to 350F. Line three 9×13-inch pans with parchment paper and spray lightly.
- Beat almond paste, sugar, and butter until smooth. Beat in egg yolks and almond extract.
- Mix in flour just until combined—do not overmix.
- In a clean bowl, whip egg whites until stiff peaks form. Fold gently into the almond batter.
- Divide batter equally into three bowls. Tint one with red gel food coloring, one with green, and leave one plain or with yellow.
- Spread each color into its own prepared pan. Bake for 10-12 minutes. Allow to cool fully.
Assembly
- Place the green layer on plastic wrap. Spread with half the jam, then top with yellow, more jam, and finish with pink.
- Wrap tightly, then weigh down with a heavy cutting board and chill overnight.
Chocolate coating
- Melt the chocolate chips. Unwrap the layers, spread half of the chocolate on top, and chill until firm. Flip and repeat on the other side.
- Cut into small bars with a sharp knife.
Notes
Let the assembled cookies set overnight pressed under something heavy for best results. Store in the fridge but allow to sit at room temperature before serving for optimal texture.