Rainbow cookies

Heat the oven to 325F with racks in the top and lower third.

Butter three quarter sheet pans lightly and line them with cut and folded paper.

Mix the half cup of butter, the almond paste and the granulated sugar on medium about a minute until smooth.

Add the remaining cup of butter and mix on medium two to three minutes until light, fluffy and creamy.

Separate the four eggs, whites into one bowl and yolks into another.

Scrape the bowl, add the almond extract, then add the egg yolks with the mixer on low.

Add the salt and gradually add the flour on low, mixing only until almost combined.

Finish with a spatula, folding until the last streaks of flour disappear.

Whip the egg whites about five minutes to stiff peaks.

Fold the whites into the batter in batches, the first batch sacrificially, until no white streaks remain.

Divide the batter evenly between three bowls, about 400 grams each.

Leave one bowl plain, colour one green with about eight drops and one red.

Spread each batch into a thin even layer in a quarter sheet pan with an offset spatula.

Bake two pans on the top rack and one on the bottom for 15 minutes, then rotate and bake about 12 minutes more until a skewer comes out clean.

Once cool to the touch, spread a quarter cup of seedless raspberry jam thinly over the green layer.

Flip the plain layer onto it, press down, spread the second quarter cup of jam, and flip the last layer on.

Weight the stack with cans and refrigerate four to 12 hours, or overnight.

Melt the chocolate chips in a microwave safe bowl at 50 to 60 percent power, starting with 40 seconds and then 30 second bursts, stirring between.

Cover the stack, flip it out, remove the pan and the parchment paper.

Trim all four edges square with a serrated knife.

Pour the melted chocolate over the top and spread it to the edges with a knife or offset spatula, using a wire rack if taking it down the sides.

Drag a wavy pattern across the chocolate with a fork and refrigerate 30 minutes to set.

Score the chocolate and cut into about one inch bars or cubes.