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

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Ingredients

28
Original recipe yields 28 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Grease 3 - 13 x 9 inch pans. Line with wax paper. Preheat oven to 350 degrees F (180 degrees C).

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  • Combine almond paste, sugar, butter, egg yolks and almond extract. Beat for 5 minutes until light and fluffy. Beat in flour and salt.

  • In a separate bowl, beat egg whites until stiff peaks form. With a wooden spoon, fold into the almond mixture.

  • 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).

  • 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.

  • 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.

  • Melt chocolate over hot water and spread over cake. Allow to set. Trim edges and cup into 1 inch squares.

Nutrition Facts

316.6 calories; 3.9 g protein; 38.1 g carbohydrates; 52.7 mg cholesterol; 108.6 mg sodium. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/20/2009
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 side down is MUCH easier. Read More
(18)
18 Ratings
  • 5 star values: 16
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/20/2009
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 side down is MUCH easier. Read More
(18)
Rating: 5 stars
04/20/2009
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 side down is MUCH easier. Read More
(18)
Rating: 5 stars
04/01/2011
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 2 tablespoons. For the full recipe I would use anywhere between 1/2 to 3/4 cup. If you find that your chocolate is too thick add a little veggie oil and it will be much easier to work with without the taste being compromised. I used 1/2 cup of mini chocolate chips and that was a perfect amount to spread. Coat with chocolate sprinkles to make them truly authentic. AEMAZA has the right idea when it comes to cutting the cookies. The cut is much cleaner/nicer when placed upside-down! Thanks Elaine! Read More
(10)
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Rating: 5 stars
02/12/2004
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. Read More
(8)
Rating: 5 stars
12/01/2003
I make these every Christmas and my guests always rave about them and look forward to them every year. Read More
(6)
Rating: 5 stars
12/18/2011
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! Read More
(5)
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Rating: 5 stars
11/28/2006
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! Read More
(4)
Rating: 5 stars
12/23/2013
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 be afraid of all the steps -- it's much easier than it appears. You'll be glad you baked! Read More
(3)
Rating: 5 stars
11/28/2011
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 and it made it a little softer to cut and didn't crumble. I baked each cookie in a greased foil pan and skipped the wax paper and they all came out of the pans fine. Read More
(2)
Rating: 5 stars
01/24/2008
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.... Read More
(2)