Rainbow Almond Bars (Print Version)

# Ingredients:

01 - 7 oz bittersweet chocolate.
02 - 12 oz apricot or raspberry preserves.
03 - Green food coloring.
04 - Red food coloring.
05 - 1/2 teaspoon salt.
06 - 2 cups plain flour.
07 - 1 teaspoon almond flavoring.
08 - 1 1/4 cups softened butter.
09 - 8 oz almond paste.
10 - 1 cup sugar, split up.
11 - 4 large eggs, yolks and whites separate.

# Instructions:

01 - Fire up the oven to 350°F. Butter parchment paper to line three pans, leaving extra on the sides.
02 - Whisk the egg whites until firm, then slowly add 1/4 cup sugar. Keep beating until it looks sleek and shiny.
03 - Combine almond paste and the rest of the sugar with a mixer for around 3 minutes till smooth.
04 - Whip soft butter into the almond mixture until creamy. Mix in egg yolks and almond extract next.
05 - On low speed, stir in salt and flour gently until it just comes together.
06 - In two rounds, carefully mix the whipped whites into the batter, being sure it combines evenly.
07 - Split the batter into three even parts. Use a scale if needed so they're exactly the same.
08 - Add green to one part, red to another, and leave the last plain. Chill the green and plain ones.
09 - Spread out the red batter in one pan and bake 8-10 minutes. Check that it’s just set.
10 - Do the same process for the green and plain batters. Let them cool completely after baking.
11 - Start with the green layer, cover with preserves, add the plain layer with more preserves, and finish with the red.
12 - Put weight on top to press the layers together, then refrigerate for at least 8 hours or overnight.
13 - Spread melted chocolate over the top layer and let it set in the fridge to harden.
14 - Flip the cake over carefully, and coat the other side with the rest of your chocolate.
15 - Slice cold cake into small rectangular pieces with a serrated knife for a clean cut.

# Notes:

01 - Classic Italian treat.
02 - Takes some time.
03 - Perfect for planning ahead.
04 - Freezer friendly.

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