Rainbow Cookies

These colorful cookies are moist and full of flavor!


    • • 8 ounces almond paste
    • • 1 cup butter, softened
    • • 1 cup white sugar
    • • 4 large eggs, separated
    • • 2 cups flour
    • • Red and green food coloring
    • • ¼ cup Grandma’s Jam House Red Raspberry Seedless Jam
    • • ¼ cup Grandma’s Jam House Apricot Jam
    • • 1 cup semisweet chocolate chips, melted


1. Preheat the oven to 350 degrees.
2. Line three 9x13-inch baking pans with parchment paper.
3. Break almond paste apart with a fork in a large bowl. Add butter, sugar, and egg yolks; beat with an electric mixer until mixture is fluffy and smooth.
4. Stir in flour to form a dough.
5. Beat egg whites in a bowl until stiff peaks form.
6. Gently fold egg whites into dough until combined.
7. Divide dough into 3 equal portions.
8. Stir enough red food coloring into 1 bowl to make a deep salmon color.
9. Stir enough green food coloring into another bowl to make a medium green color.
10. Spread each portion into one of the prepared baking pans.
11. Bake in the preheated oven until lightly browned, about 8 to 10 minutes.
12. Carefully remove from pan and remove parchment paper.
13. Cool completely on wire racks.
14. Place green layer onto a piece of plastic wrap large enough to wrap all three layers.
15. Spread green layer with raspberry jam and top with uncolored layer.
16. Spread with apricot jam and top with pink layer.
17. Transfer layers to a baking sheet and enclose with plastic wrap.
18. Place a heavy pan or cutting board on top of wrapped layers to compress.
19. Chill in the refrigerator for 8 hours, or overnight.
20. Remove plastic wrap. Top with melted chocolate
21. Refrigerate for 1 hour or until chocolate is firm.

Slice into small 1-inch squares to serve.