Recipe: Rainbow (Neapolitan) Cookies (The Italian Bakery cookbook, 1980's)

RAINBOW (NEAPOLITAN) COOKIES

8 ounces almond paste (1 cup plus 2 teaspoons)
1 cup butter, softened
1 cup granulated sugar
4 large eggs, separated
2 cups all-purpose flour
20 drops red food coloring
12 drops green food coloring
FOR FILLING:
1/4 cup seedless raspberry jam
1/4 cup apricot preserves
FOR THE CHOCOLATE COATING:
6 ounces semisweet chips, melted according to package directions

Heat oven to 350 degrees F. Line three 9x13-inch cake pans with wax paper and spray lightly with Pam, or use one pan and reline each time.

Mash almond paste; add butter, sugar and egg yolks, beat till fluffy and add flour; set aside.

Beat egg whites till soft peaks form and add to butter mixture. Mix thoroughly by hand. Divide batter into three parts, approximately 1 1/3 cups each. Add red to one part, green to the second part and leave third part yellow.

Pour each color into a prepared cake pan.

Bake for 10 to 12 minutes at 350 degrees F. Cool 5 minutes, inverted on rack. Remove wax paper and trim edges if necessary.

Spread raspberry on green layer, top with yellow, spread apricot and top with pink layer. Cover with plastic and set in refrigerator for several hours until set.

Cut short side 2-inches wide and spread chocolate over top and sides of strips and let dry. Slice 3/4-inch thick. Can freeze!

Source: The Italian Bakery by Lee Mangione Cirillo, Cirillo's Cooking School, 1982