Rainbow Cookies

Recipe by Chef #318027
READY IN: 1hr 15mins
SERVES: 36-98


  • 8
    ounces almond paste
  • 1
    cup butter
  • 2
    cups flour
  • 1
    cup sugar
  • 16
    ounces seedless raspberry jam
  • 4
    ounces apricot jam
  • 8
    ounces semi-sweet chocolate chips
  • 6
    drops red food coloring
  • 6
    drops blue food coloring


  • Cream together almond paste, butter, eggs, and sugar.
  • Add flour slowly. Mix until all combined.
  • Separate dough into three equal parts in separate bowls.
  • Add red food coloring to one bowl.
  • Add blue to the other. You can color the other bowl if you prefer.
  • Spray a cookie sheet with vegetable spray.
  • Spread dough out onto tray.
  • Repeat using remaining trays and dough.
  • Bake 350°F for ten minutes.
  • Let cool. When cool, invert onto hard surface like counter tops lined with saran wrap or parchment paper.
  • Take red cookie layer and spread with half of the raspberry jam.
  • Place blue layer on top.
  • Spread blue layer with raspberry jam.
  • Place plain layer on top.
  • Wrap in saran wrap and place a heavy book on top for at least 8 hours or overnight if you prefer.
  • After it has rested, dilute apricot jam in water and heat over stove.
  • Spread thinly on top layer.
  • Cool.
  • Melt chocolate.
  • Spread evenly on top of apricot jam.
  • Refrigerate until chocolate has set.
  • Cut into squares in the amount of your choice.