Recipe: Tricolor Cookies (microwave recipe)

These cookies go by so many names- rainbow cookies, Italian rainbow cookies, Italian flag cookies, neopolitans, seven layer cookies.

1 (7 or 8 oz) pkg almond paste
1 cup (2 sticks) butter, softened
1 cup sugar
4 large eggs, separated
1 teaspoon almond extract
2 cups flour
Red and green food coloring (15-20 drops each)
1/4 cup seedless raspberry jam
1/4 cup apricot preserves, strained (heat it in the microwave and then strain)
1 (6 oz) bag chocolate chips

Line the bottom and up the sides of a 7x11-inch pan with wax paper (wax paper can be microwaved). If you don't have a 7x11-inch pan, or it won't fit in your pan, an 8x8-inch pan will work. Just don't use metal! You'll need three pieces of wax paper - one for each layer - so get them all ready.

Mix the almond paste, butter, sugar, yolks, and almond extract in a Kitchenaid (or with an electric mixer) until fluffy. Stir in the flour.

In a separate bowl, beat the egg whites until soft peaks form. Gently fold in the almond mixture.

Divide the batter into thirds and pour them in three separate bowls. Add the red food coloring to one bowl, the green food coloring to another, and leave the third bowl plain.

Pour the green batter into your prepared dish and microwave on medium power for 4 1/2 to 51/2 minutes. Keep an eye on that first batch as it will burn on full power.

Once it's done, pull the green layer out and flip it over onto a baking pan to cool. Peel the wax paper; set aside.

Cook the white layer next.

While the white layer is cooking, spread the raspberry jam on top of the green layer. You want the green layer to be a bit warm while you do this because it will absorb some of the jam.

When the white layer is done cooking, let it cool for a minute, then flip it over and pile it on top of the green layer. Spread the apricot jam on top of the white layer.

Cook the red layer and repeat.

After layering, place a piece of waxed paper on the top, then place a cookie sheet on top and place a weight (like a cookbook or two) on top of the layers.

Once everything has cooled completely, melt the chocolate chips (either in a double boiler or (carefully) in the microwave), and cover with the melted chocolate.

Once the chocolate has cooled, trim the edges with a sharp knife. Cut the cookies into 2-inch strips and then cut the strips into 1/2-inch wide pieces.