Serves: 48
Total Calories: 150
1 Preheat the oven to 350°F. Grease three 13 × 9 × 2-inch identical baking pans. Line the pans with wax paper and grease the paper.
2 Crumble the almond paste into a large mixer bowl. Add the butter, 1/2 cup of the sugar, the egg yolks, and salt. Beat until light and fluffy. Stir in the flour just until blended.
3 In another large bowl, with clean beaters, beat the egg whites on medium speed until foamy. Gradually beat in the remaining sugar. Increase the speed to high. Continue beating until the egg whites form soft peaks when the beaters are lifted.
4 With a rubber spatula, fold 1/3 of the whites into the yolk mixture to lighten it. Gradually fold in the remaining whites.
5 Scoop 1/3 of the batter into one bowl, and another 1/3 into another bowl. If using the food coloring, fold the red into one bowl and the green into the other.
6 Spread each bowl of batter into a separate prepared pan, smoothing it out evenly with a spatula. Bake the layers 10 to 12 minutes, until the cake is just set and very lightly colored around the edges. Let cool in the pan for 5 minutes, then lift the layers onto cooling racks, leaving the wax paper attached. Let cool completely.
7 Using the paper to lift one layer, invert the cake and place it paper-side up on a large tray. Carefully peel off the paper. Spread with a thin layer of the raspberry jam.
8 Set a second layer paper-side up on top of the first. Remove the paper and spread the cake with the apricot jam.
9 Place the remaining layer paper-side up on top. Peel off the paper. With a large heavy knife and a ruler as a guide, trim the edges of the cake to make the layers straight and even all around.
10 Bring about 2 inches of water to a simmer in the bottom half of a double boiler or a small saucepan. Place the chocolate chips in the top half of the double boiler or in a small heatproof bowl that fits comfortably over the saucepan. Place the bowl over the simmering water. Let stand uncovered until the chocolate is softened. Stir until smooth. Pour the melted chocolate on top of the cake layers and spread it smooth with a spatula. Refrigerate until the chocolate is just beginning to set, about 30 minutes. (Don't let it get too hard, or it will crack when you cut it.)
11 Remove the cake from the refrigerator. Using a ruler or other straight edge as a guide, cut the cake lengthwise into 6 strips by first cutting it into thirds, then cutting each third in half. Cut crosswise into 5 strips. Chill the cut cake in the pan in the refrigerator until the chocolate is firm. Serve or transfer the cookies to an airtight container and store in the refrigerator. These keep well for several weeks.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Rainbow Cookies recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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