Italian Rainbow Cookie Recipe: My Seven Layer Slice of…

Ingredients

• 7 oz (200g) almond paste, cut into pieces
• 1 cup (2 sticks, 227g) unsalted butter, softened
• 1 1/2 cups (300g) granulated sugar
• 6 large eggs
• 1 teaspoon almond extract
• 2 1/2 cups (300g) all-purpose flour, plus more for dusting
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• Red food coloring
• Green food coloring
• 1 cup (280g) apricot jam
• 1 tablespoon water
• 12 oz (340g) semi-sweet chocolate, finely chopped
• 2 tablespoons vegetable oil (or coconut oil)
• Sprinkles for decoration (optional)