Italian Rainbow Cookies

Put oven rack in middle position and preheat oven to 350°F. Butter a 13- by 9-inch baking pan and line bottom with wax paper, leaving a 2-inch overhang on 2 ends, then butter paper.

Sift flour and salt together into a bowl. Beat whites in mixer fitted with whisk attachment at medium-high speed until they just hold stiff peaks. Add 1/4 cup sugar a little at a time, beating at high speed until whites hold stiff, slightly glossy peaks. Transfer to another bowl.

Switch to paddle attachment, then beat together almond paste and remaining 3/4 cup sugar until well blended, about 3 minutes. Add butter and beat until pale and fluffy, about 3 minutes. Add yolks and almond extract and beat until combined well, about 2 minutes. Reduce the speed to low, then add flour and salt and mix until just combined.

Fold half of egg white mixture into almond mixture to lighten, then fold in remaining whites gently but thoroughly.

Divide batter among 3 bowls. Stir red food coloring into one and green food coloring into another, leaving the third batch plain. Set white batter aside. Chill green batter, covered. Pour red batter into prepared pan and spread evenly with an offset spatula (the layer will be thin – about 1/4 inch thick).

Bake red layer 8 to 10 minutes, until just set. It will look undercooked—ignore it; it’s done. You don’t want dry cake.

Using paper overhang, transfer layer to a rack to cool, about 15 minutes. Clean pan, then line with parchment or wax paper and butter paper in same manner as above. Bake white layer in prepared pan until just set. As white layer bakes, bring green batter to room temperature. Transfer white layer to a rack. Prepare pan as above, then bake green layer in same manner as before. Transfer to a rack to cool.

Whisk together the raspberry jam and the amaretto in a medium bowl.

When all layers are cool, invert green layer onto a parchment or wax-paper-lined large baking sheet. Discard paper from layer and spread with half of the jam mixture. Invert white layer on top of green layer, discarding paper. Spread with remaining preserves. Invert red layer on top of white layer and discard wax or parchment paper.

Cover with plastic wrap and weight with a large baking pan. Chill at least 8 hours.

Remove weight and plastic wrap. Bring layers to room temperature. Melt chocolate either over a double boiler or in the microwave, checking and stirring it every 30 seconds.

Trim edges of assembled layers with a long serrated knife. Quickly spread half the chocolate in a thin layer on top of cake. Chill, uncovered, until chocolate is firm, about 15 minutes. Cover with another sheet of wax paper and place another baking sheet on top, then invert cake onto sheet and remove paper. Quickly spread with remaining chocolate. Chill until firm, about 30 minutes.

Cut lengthwise into strips. Cut strips crosswise into cookies. How large or small you’d like them depends on how big you want your cookies.

Do ahead: cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 2 weeks. They’ll keep even longer in the freezer.

(Recipe adapted from Smitten Kitchen, who adapted it from Gourmet.)