Italian Rainbow Cookies

Preheat the oven to 375°F.

In a large bowl, beat the eggs and sugar for -3 minutes or until it’s thick and lemon-colored. Gradually add the almond paste and mix well.

Then gradually add the flour, butter, salt, and almond extract. Divide the batter into thirds.

Tint one portion red, one portion green, and leave one portion plain. Spread one portion into each of three well-greased 11-by-7-inch baking dishes.

Bake 7-11 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing the cookies from pans to set on wire racks to cool completely.

Place the red layer on waxed paper; spread with 2 tablespoons of jam. Top with the plain layer and remaining jam. Lastly, add the green layer and press down gently.

For the glaze: In a microwave, melt the chocolate chips and shortening. Stir until smooth.

Spread half of the mixture over the green layer and refrigerate for 20 minutes or until set.

Turn the cookies over and spread the remaining glaze over the red layer. Refrigerate for 20 minutes or until set.

With a sharp knife, trim the edges. Cut into rectangles lengthwise, then into fourths. Cut each portion into 1/4-inch slices.