tricolor / rainbow cookies

1 ½ sticks unsalted butter

8 ounces almond paste

¾ cup granulated sugar

2 teaspoons almond extract

3 large eggs

1 teaspoon salt

1 ¼ cup all purpose flour

15 drops red food coloring

15 drops green food coloring

1 cup apricot preserves

½ cup semisweet chocolate

1 teaspoon unsalted butter

Preheat oven to 350 degrees.

Grease 3 8x8 metal pans generously with baking spray. Line the bottom of the pans with parchment paper.

In a standing mixer, beat the butter while breaking small pieces of the almond paste into the mixer as it is on. Add in the sugar and beat for two minutes, into a thick paste.

Reduce the speed and drop the eggs in, one by one, scraping the mixture down to incorporate after every addition. Add the salt and then the flour, mix until just combined.

Transfer about 1 ¼ cup of batter to a bowl and tint it red. Then transfer another 1 ¼ cup of batter into another bowl and tint it green. Leave the rest of the batter untinted.

Spread the batters in each of the pans, the batter will barely reach the edges because it needs to be a thin cake.

Bake for 10 minutes but rotate the pans if needed at the 5 minute mark.

Cool the cakes on wire racks for 10 minutes while you melt the chocolate in the microwave with the butter.

Invert the red cake on a large cutting board and spread ½ of the jam on it evenly. Invert the untinted cake on top and spread the rest of the jam on top of it. Then, invert the green cake on top of it.

Spread the melted chocolate and butter mixture on top of the cake and spread. Make a cross hatch pattern across the top if desired. You can also cover with chocolate sprinkles.

Place in the fridge for one hour. Once the chocolate is hard, cut into squares or rectangles.