Recipe: Venetian Layered Cookie Bars (Italian Rainbow Cookies)

VENETIAN LAYERED COOKIE BARS
Makes about 56

These are a bar cookie consisting of three layers separated by jam filling and then coated with chocolate.

8 ounces macaroon or almond paste
1 1/2 cups butter or margarine, softened
1 cup granulated sugar
4 large eggs (separated)
2 cups sifted all-purpose flour
1 teaspoon almond extract
1/4 teaspoon salt
4 drops red and green food coloring
1 (12 ounce) jar of SEEDLESS apricot or raspberry preserves
1 pound semisweet chocolate

Preheat oven to 350 degrees F. Grease three 9 x 13-inch baking pans. Line pans with waxed paper.

Combine macaroon paste, sugar, butter, egg yolks and almond extract. Beat for 5 minutes until light and fluffy. Beat in flour and salt.

In a separate bowl, beat egg whites until stiff peaks form. With a wooden spoon, fold into the almond mixture.

Divide dough into three 1-1/2-cup portions. Add red coloring to one of the portions, and green to another, stirring until mixture is evenly colored. Leave the last portion uncolored or add a small amount of Yellow.

Spread the batter in the three separate prepared pans (keeping the colors separate).

Bake each tray for 15 minutes, or until edges are light golden brown. (Each layer will be 1/4 inch thick). Remove cakes from pan immediately. Cool thoroughly.

Stack layers in a 9 x 13 inch pan, spreading your choice of jam between layers (no jam on top layer). Place second 9 x 13 inch pan on top and weigh down with two 5 pound bags of sugar or flour. Refrigerate overnight.

Melt chocolate over hot water and spread over cake. Allow to set at room temperature. Trim edges and cut into 1-inch x 1/2 inch rectangles.