Pot of Gold Rainbow Cookies

Step 1: Preheat oven to 350 degrees F (175 degrees C). Line 3 (9 x 13 inch) baking sheets with parchment paper.

Step 2: In a bowl place almond paste and then break it apart and then add the butter, sugar and egg yolks -- cream them in an electric mixer or by hand. When smooth stir in the flour.

Step 3: In a small bowl of an electric mixer beat the egg whites to form soft peaks. Fold whipped egg whites into the dough. Divide dough into 3 equal portions. Mix one portion with red food coloring, and one with green food coloring. Spread each portion into one of the prepared baking sheets (separate layers).

Step 4: Bake for 10-12 minutes in the preheated oven or until lightly browned. Carefully remove from pan and cool completely on wire racks.

Step 5: Place green layer onto a piece of plastic wrap (the plastic wrap has to be big enough to wrap all 3 layers). Spread green layer with raspberry jam and top with the uncolored layer.

Step 6: Spread with apricot jam and top with pink (red) layer. Transfer layers to a baking sheet and enclose all with plastic wrap.

Step 7: Place a heavy pan or board on top of wrapped layers to compress. Chill in refrigerator for at least 8 hours or overnight.

Step 8: Remove plastic wrap.

Step 9: Top with melted chocolate chips and refrigerate one hour or until chocolate is firm.

Step 10: Slice into squares to serve.