Hi Jennifer,

Here are a couple of recipes from our archives.

Neopolitan Rainbow Cookies
Oven Temp:350

1 (8 oz.) can almond paste
1 1/2 cups butter
1 cup sugar
4 eggs, separated
1 tsp. almond extract
2 cups sifted flour
1/4 tsp.salt
apricot or raspberry jam
6 oz. semi sweet chocolate chips

Grease 3 13x9x2 inch pans. Line with waxed paper. Grease again. Set aside. Break up almond paste in large bowl. Add butter, sugar, egg yolks, and almond extract. Beat for 5 minutes. Beat in flour and salt. Mix well. Beat egg whites in small bowl until stiff. With a wooden spoon fold into almond mixture. Separate batter into 3 bowls. Add red food coloring to one, green coloring to another, and yellow to the third. Stir each color well. Pour each color into pans and bake at 350F for 15 minutes. Remove from pans and onto large cutting board lined with waxed paper. Place green layer and spread with jam. Top with pink layer. Cover with waxed paper and weigh down with book. Refrigerate about 1 hour. Melt chips over low flame, with a drop of oil mixed in to make it smooth and shiny. Spread chocolate on top and sides of cake. Refrigerate until chocolate is firm. Turn cake over and spread more chocolate on top.
Refrigerate again. When chocolate is dry you cut cake into small rectangles.

Spumoni Cookies
Yield: 78 servings
Source: Betty Crocker

1 c Butter, softened
1/2 c Sugar
1 ts Vanilla
1 Egg
2 1/4 c Flour
1/4 c Chopped pistachios or toasted almonds
6 dr Green food coloring
1 oz Unweetened chocolate melted and cooled
2 tb Finely chopped marschino cherries, drained
1/2 ts Salt

Mix butter, sugar, vanilla and eggs. Stir in flour and salt. Divide dough into 3 equal parts. Mix nuts and food coloring in one part. Mix chocolate into 1 part; mix cherries into remaining part. Line bottom and ends of loaf pan (9x5x3) with aluminum foil, allowing ends of foil to extend 5-inches over each end of pan. Pless nut dough evenly in bottom of pan. Press chocolate dough on top of nut dough. Press cherry dough on top of chocolate dough. Cover dough with extended ends of foil. Refrigerate at least 2 hours but no longer than six weeks. Heat oven to 375 degrees F. Remove foil & dough from pan; remeove foil. Cut dough crosswise into 1/4-inch slices; cut each slice into half. Place about 1-inch apart on ungreased cookie sheet. Bake cookies until set, about 10 minutes. Immediately remove from cookie sheet.

Happy Baking,

Betsy
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