Recipe By Elaine
Published Oct 20th
Prep - Cook - Additional - Ready In -
Servings 56 cookies Calories 316.6

Bar cookie consisting of three layers separated by jam filling and coated with chocolate.

Recipe Ingredients

  • 8 ounces almond paste
  • 1 ½ cups butter, softened
  • 1 cup white sugar
  • 4 eggs, separated
  • 2 cups sifted all-purpose flour
  • 1 teaspoon almond extract
  • ¼ teaspoon salt
  • 4 drops red food coloring
  • 4 drops green food coloring
  • 1 ½ cups apricot jam
  • 1 pound semisweet chocolate, chopped

Cooking Directions

  1. 1 Grease 3 - 13 x 9 inch pans. Line with wax paper. Preheat oven to 350 degrees F (180 degrees C).
  2. 2 Combine almond paste, sugar, butter, egg yolks and almond extract. Beat for 5 minutes until light and fluffy. Beat in flour and salt.
  3. 3 In a separate bowl, beat egg whites until stiff peaks form. With a wooden spoon, fold into the almond mixture.
  4. 4 Divide dough into 3 -1 1/2 cup portions. Add red coloring to one of the portions, and green to the another. Spread the batter in the 3 separate prepared pans (keeping the colors separate).
  5. 5 Bake for 15 minutes, or until edges are golden brown. (Each layer will be 1/4 inch thick). Remove cakes from pan immediately. Cool thoroughly.
  6. 6 Stack layers in a 9 x 13 inch pan, spreading apricot jam between layers (no jam on top layer). Place second 9 x 13 inch pan on top and weigh down with two 5 pound bags of sugar or flour. Refrigerate overnight.
  7. 7 Melt chocolate over hot water and spread over cake. Allow to set. Trim edges and cup into 1 inch squares.

Nutrition Facts

  • Calories 316.6
  • Carbohydrate 38.1 g
  • Cholesterol 52.7 mg
  • Fat 18.1 g
  • Fiber 1.8 g
  • Protein 3.9 g
  • Saturated Fat 9.6 g
  • Sodium 108.6 mg
  • Sugar 22.7 g


  1. I've been making this yummy cookie for well over 30 years. My son doesn't think it's Christmas if it's missing and it's his very favorite. Just a couple of tips: wax paper just smokes and smells up the kitchen. Use parchment. And warming the apricot jam (I use preserves) helps to spread them easily. Don't - Read more ...
  2. These are wonderful! I made them to give in goodie bags for Christmas. I followed the recipe and they turned out great! I scored the chocolate before it hardened all the way and had no trouble with it cracking. I will make these again!
  3. These were absolutely delicious. I love rainbow cookies and I will definately be making this recipe again and again. They were a little time consuming but well worth it and because its a 13x9 pan i got a ton of cookies out of it. I added a little butter to my chocolate when melting it - Read more ...
  4. Excellent recipe! These cookies are my favorite and I haven't been able to find them since moving to FL. I halved the recipe which yielded 30 cookies. In regards to the jam I thought it called for far too much. You only need to finely coat each layer. I used a total of 1/4 cup - Read more ...
  5. My family loves these and this recipe is wonderful....especially since it makes a 9X13 pan rather than an 8X8 or 9X9. I've made these for different occasions and varied the traditional colors to match the holiday or theme. You will not be disappointed. I also find that cutting the bars upside down with the chocolate - Read more ...
  6. Great recipe used it for last year's Mardi Gras Potluck at work tinted the layers green purple and gold. Moist and tasty. I'll switch to almond filling or gourmet fresh ground nut butter from the grocery store. Mac nut paste maybe....
  7. I love this recipe. If you like Venetians there is no other recipe to use. I use more food coloring gels instead of the liquid food coloring. It make a brighter cookie. It just adds so much color to any cookie tray!
  8. Very beautiful pastel layers and excellent flavor. I had trouble cutting the bars however because the chocolate kept cracking and breaking. Next time I would use a thinner chocolate layer. I will make these again.
  9. I make these every Christmas and my guests always rave about them and look forward to them every year.

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