Italian Rainbow Cookies

Instructions

1. Prepare the pans
   Preheat oven to 350°F (175°C). Line three 9x13 inch baking pans with parchment paper, leaving an overhang on the sides. If you only have one pan, you'll need to bake in batches.
2. Make the batter base
   In a large bowl, beat the almond paste and butter together until smooth. Add 3/4 cup sugar and beat until light and fluffy, about 3 minutes. Beat in the egg yolks and almond extract. In a separate bowl, sift together the flour and salt, then fold into the almond mixture.
3. Prepare the egg whites
   In a clean bowl, beat egg whites until foamy. Gradually add the remaining 1/4 cup sugar and continue beating until stiff peaks form. Gently fold the egg whites into the batter in three additions until just incorporated.
4. Color and bake the layers
   Divide the batter evenly into three bowls. Leave one plain (white), tint one red, and one green. Spread each colored batter into its prepared pan, smoothing the tops. Bake for 10-12 minutes, until edges are light golden and a toothpick comes out clean. Cool completely in pans.
5. Assemble the layers
   Place the green layer on a large cutting board or baking sheet. Spread half the apricot preserves over it. Top with the plain (white) layer. Spread the remaining preserves over the white layer, then place the red layer on top. Cover with plastic wrap and place a heavy baking pan on top to compress. Refrigerate for at least 2 hours or overnight.
6. Add the chocolate topping
   Melt the chocolate chips with the vegetable oil in a microwave or double boiler until smooth. Spread half of the chocolate mixture over the top of the stacked layers. Refrigerate until set, about 15 minutes. Flip the entire stack over and spread the remaining chocolate on the other side. Refrigerate until set.
7. Cut and serve
   Trim the edges with a sharp knife for neat sides. Cut into 1-inch squares or rectangles. Store in an airtight container in the refrigerator for up to a week, or freeze for longer storage.