Italian Rainbow Cookies Treat (Print Version)

# Ingredients:

→ Cookie Dough

01 - 8 oz Almond paste, about half a can
02 - ½ cup Unsalted butter, softened
03 - 1 cup Granulated sugar
04 - 4 large Eggs
05 - 1 cup All-purpose flour
06 - ¼ tsp Baking powder
07 - ¼ tsp Salt
08 - 1 tsp Vanilla extract
09 - ½ tsp Almond extract, optional
10 - Few drops Red food coloring
11 - Few drops Green food coloring
12 - Few drops Yellow food coloring

→ Filling and Assembly

13 - ½ cup Jam (apricot or raspberry)

# Instructions:

01 - Preheat your oven to 350°F (175°C). Line three 9x13-inch baking pans with parchment paper, allowing the paper to overhang for easy removal of the cookies.
02 - In a large bowl, cream together the softened butter and sugar until smooth and fluffy. Add the almond paste and mix until fully incorporated. Beat in the eggs one at a time, ensuring each is well combined before adding the next. Stir in the flour, baking powder, and salt. Mix until a thick dough forms. Add vanilla extract and almond extract (if using) for extra flavor.
03 - Divide the dough into three equal portions. Add a few drops of red food coloring to one portion, green food coloring to another, and leave the third portion plain (yellow). Mix each portion until the colors are fully incorporated.
04 - Spread the red dough evenly into one of the prepared pans. Smooth the surface with a spatula. Bake for 10-12 minutes, or until the top is slightly golden. Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Repeat the same process for the green and yellow dough portions, baking each layer separately in the other pans.
05 - Once the layers are completely cool, spread a thin layer of apricot or raspberry jam over the yellow layer. Carefully place the green layer on top of the jam, followed by another layer of jam. Then, top with the red layer. Press gently to ensure the layers stick together. Refrigerate the stacked layers for at least 2 hours to set.
06 - After the layers have chilled, remove the stacked cookies from the refrigerator. Use a sharp knife to slice them into small squares or rectangles. Clean the knife between cuts for neat edges.

# Notes:

01 - Smooth, Even Layers: Use a spatula to spread the dough evenly in the pans for a smooth, uniform look.
02 - Cool Layers Completely: Let each layer cool completely before stacking to prevent the colors from mixing.
03 - Chill After Assembling: Be patient and let the assembled layers chill in the fridge for at least 2 hours before cutting.

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