Rainbow Seven Layer Bars Colorful Italian treats made with chocolate, almond and raspberry
INGREDIENTS
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While these Italian treats are traditionally made with apricot jam, this recipe uses raspberry to complement the chocolate and almond flavor profile. We think these cookies would be perfect for an Olympic celebration: Instead of green food coloring,
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Recipe Notes: Sarah does recommend freezing the bars at least 8 hours before slicing them, so plan accordingly.
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Ingredients
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4 large eggs, separated
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1 cup sugar, divided
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7-ounce tube almond paste
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2 1/2 sticks (1 1/4 cups) unsalted butter, softened, and 2 tablespoons for the pan
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1 teaspoon almond extract
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2 cups all-purpose flour
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1/2 teaspoon salt
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25 drops red food coloring
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25 drops green food coloring
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13-ounce jar raspberry preserves, heated and strained (you can also use apricot)
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7 ounces good bittersweet chocolate, chopped
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Equipment: Parchment or wax paper, small offset spatula,13x9-inch baking pan.
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