I only make these once a year! They're going into the freezer, because visibility is dangerous to their life.
Rainbow Cookies recipe below:

Also called "Neapolitans".
Did you ever wonder how these delicious treats were made? I found a recipe many years ago in a local advertising flyer. It's since been edited because of my experience.

I keep these in the freezer to slow down their disappearances.

1 8oz. can Solo almond paste
1 cup sugar
1 tsp almond extract
1 1/2 cups softened butter
4 separated eggs
2 cups flour
1/4 tsp. salt
10 drops green food coloring
8 drops red food coloring
1 12 oz. jar raspberry preserves (or 6 oz. raspberry and 6 oz. apricot - one type on each layer)
3 and a half squares (1 oz each) semi-sweet chocolate

Preheat oven to 350. Spray three 13 x 9 x 2 pans with non-stick cooking spray; line with waxed or parchment paper with a little excess at the ends. Spray the paper. (This size pan is too large. Batter won't spread to fill it - just be aware. try to make all your rectangles the same size.)

In a large bowl break up almond paste. Add butter, sugar, egg yolks, and almond extract. Beat with electric mixer until light and fluffy, about 5 minutes.

Beat in flour and salt.

Beat egg whites until stiff peaks form. Fold into almond mixture until well blended.

Divide into 3 equal parts (use scale - I set mine to grams.) Add green food coloring to one part, red to another, leaving the third yellow. Spread each mixture into a pan.

Bake 15 minutes, or until edges are golden brown. Remove cakes from pan immediately, using paper.

Place green cake on large pan. Spread half of the preserves on the cake to the edges. Slide ywllo on top. spread remaining preserves over yellow cake. slide pink cake onto yellow, right side up.

Cover with plastic wrap and weight it down with a heavy book. Put in refrigerator for about 4 hours.

Melt chocolate in microwave for 1-2 minutes on high or longer - check after each minute. Trim off the edges of the cake. Spread the chocolate over the top. Let dry or 10 minutes or until hard. (I do this in fridge) Cut into 1" or smaller squares.

Wipe knife between cuts to keep chocolate looking neat.