Italian Rainbow Cookies

• Before beginning, place an oven rack in the middle position. Preheat oven to 350°F (177°C). Make a parchment paper sling to line a 9X13-inch baking pan. Be sure to crease and fold in the corners. I use small metal binder clips to hold the sling in place.
• In a mixing bowl, whisk together the flour (2 cups) and baking powder (1/2 teaspoon); set aside.
• In a food processor, process granulated sugar (1 ½ cups) and almond paste (8 ounces) until combined, 20 to30 seconds
• Transfer the almond paste mixture to the bowl of a stand-up mixer. Add eggs (7), vanilla (1 teaspoon), and salt (1/2 teaspoon).
• Attach the whisk attachment to the mixer and set the mixer to medium-high speed and whip until the mixture is pale and thick about 5-7 minutes. Turn the mixer to low speed and pour in melted butter (8 tablespoons).
• Gradually add the flour mixture to the mixer, and beat on low just until combined.
• Pour 2 cups (measure-do not approximate) of batter into the prepared parchment-lined baking dish. Smooth out the top of the batter with an offset spatula.
• Bake 11-14 minutes, or until the edges are just beginning to become golden and the center is set (touch center, if it leaves an indentation, the batter is not done.) My layers were baked for 12-13 minutes.
• Allow the layer to cool in the pan for 7 minutes. Remove the layer from the baking pan, and continue to cool on a wire rack. Allow the baking pan to cool. Allow the cake layer to cool completely,
• Divide the remaining batter between 2 bowls. Add the remaining batter between 2 small mixing bowls. Stir red food coloring (1/4 teaspoon) into one bowl then green food coloring (1/4 teaspoon) into the other bowl.
• Make a new parchment sling for the now-empty and cooled baking pan and repeat baking with each colored batter. Allow the baking pan to cool after each batch.

Assemble:

• On a cutting board, invert the red layer and remove the parchment paper. Spread 1/3 cup of jam evenly over top. Invert the plain colored layer on top of the red layer, remove the parchment, and spread the remaining 1/3 cup jam evenly over top. Invertgreen layer onto the plain layer and gently remove the parchment.

Make Topping:

• Add chocolate chips (1 cup) to a microwave-safe bowl. Set the microwave to 50% power and heat for 2-4 minutes, stirring occasionally until chips are melted when stirred vigorously.
• Spread melted chocolate over the top layer, green layer. Allow to set for about 2 minutes. Then run a fork through the chocolate in a wavy pattern. Allow to cool at room temperature until chocolate has set, about 1 to 2 hours.
• Trim edges off layers, to create a neat edge, with a serrated knife. Cut lengthwise into 5 equal strips (about 1 1/2 inches wide) and then crosswise into 12 equal strips (about 1 inch wide). Serve.