How to Make Neapolitan Cookies AKA Rainbow, or 7 Layer Cookies

Eveeryone's favorite cookies! Holiday or not!

Instructions

Difficulty: Easy

Things You’ll Need:

• 1 8oz. Can (or Tube) Almond Paste 1 Cup Sugar 1 Cup Softened Butter 2 Cups Flour 4 Eggs (Separated) 20 Drops Red Food Coloring 12 Drops Green Food Coloring 1/4 Cup Apricot Preserv

1. Pre-heat oven to 350. Grease bottom of 3 13x9x2" baking pans.
2. In large bowl, mix almond paste, butter, sugar and egg yolks at medium speed until light and fluffy, add flour and mix well.
3. In a seperate bowl, beat egg whites and then add to mixture & mix well.
4. Remove 1 1/2 cups batter and add the red food coloring, then remove 1 1/2 cups more and add the green. Pour all 3 batters into the prepared baking pans & bake 10-20 minutes (until edges are golden), Cool completely.
5. Now is the fun part, spread the rasberry jam on the green layer, and top that with the yellow layer, then spread the apricot preserves onto the yellow layer and top with the red layer.
6. Now here's the trick, cover with wax paper, weight it dowm with a heavy book and refrigerate over night. In the morning, spred rasberry jam on the red layer, and in a double boiler melt the chocolate, spread over entire cake, and refrigerate another 1/2 hour or so 'till the chocolate hardens, when the chocolate hardens, dip a knife into a cup of hot water and cut into strips (you have to keep dipping the knife into the hot water so when you cut the chocolate it sort of melts instead of breaking) Now turn the cake around and cut the other way.