Rainbow Italian Treats (Print Version)

# Ingredients:

01 - Green food dye.

02 - Red food dye.

03 - 1 1/2 cups bittersweet chocolate chips.

04 - 1/2 cup raspberry preserves.

05 - 1 1/2 cups (12 oz) salted butter.

06 - 8 oz of almond paste block.

07 - 2 tsp almond flavoring.

08 - 1 cup granulated sugar.

09 - 4 egg yolks and whites, divided.

10 - 2 cups (8.5 oz) all-purpose flour.

11 - 1/4 tsp salt (kosher is best).

01 - Preheat the oven to 325°F. Lay parchment paper inside three 9x13-inch rectangular pans.

02 - Whip together the almond paste, sugar, and butter till smooth. Blend in the yolks and almond extract. Add the salt and flour gradually.

03 - Whisk egg whites in a separate bowl until stiff peaks appear. Gently fold them into the batter.

04 - Split the batter into three bowls. Add red to one and green to another, leaving one plain. Spread each into pans and bake for 10-13 minutes.

05 - Layer them with the raspberry spread in between. Press them down with weight and refrigerate 4 hours. Melt and spread chocolate on top.

01 - Chill in the fridge for a minimum of 4 hours.

02 - Before slicing, even out the edges.

03 - Will last at least 7 days at room temperature.