Instructions

1. Preheat the oven to 350°F and line three 9x5-inch loaf pans with parchment paper.
2. In a large mixing bowl, crumble the almond paste and add the softened butter. Using an electric mixer, blend until well combined.
3. Add the sugar to the almond-butter mixture and beat until light and fluffy.
4. Add the eggs, one at a time, to the mixture, beating well after each addition. Stir in the vanilla extract.
5. In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mix to the wet ingredients, blending until just combined. Do not overmix.
6. Divide the batter into three equal portions. Add red food coloring to one portion, green to another, and yellow to the third. Mix each portion until the colors are evenly incorporated.
7. Spread each colored batter into a prepared loaf pan, smoothing the top with a spatula.
8. Bake for 10-12 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in the pans.
9. Once cooled, spread a layer of apricot jam on top of the green layer. Gently place the yellow layer on top, followed by another layer of jam. Finally, place the red layer on top.
10. Cover the layered cake with plastic wrap and place a heavy book on top to compress the layers. Refrigerate for at least 2 hours, or overnight for best results.
11. After refrigeration, remove the plastic wrap and trim the edges of the cake to create clean lines. Then cut the cake into small rectangular cookies.
12. Dip each cookie halfway into the melted semisweet chocolate and place on a wire rack to set.
13. Allow the chocolate to harden before serving. Enjoy the colorful and delicious Rainbow Cookies!