Ube Rainbow Cookies

Preheat oven to 350° Fahrenheit.

Spray three 13 by 9 by 2 inch rectangular pans with nonstick cooking spray. Line each pan with parchment paper so that the parchment comes up over the sides of the pan about ½ an inch.

Spray the parchment paper with nonstick cooking spray.

In a food processor, pulse almond paste and ¾ cup sugar until well combined and almond paste is well ground up.

Pour mixture into the bowl of an electric mixer fitted with the paddle attachment. Add butter and cream the mixture on medium-high speed until well combined.

Add egg yolks and almond extract and blend well on low speed.

On low speed, add the flour and mix only until well combined. Pour the mixture into a large bowl.

In the clean and dry bowl of an electric mixer, using the whip attachment, beat egg whites on medium high until very foamy.

Turn mixer to high speed and slowly add the ¼ cup of granulated sugar. Beat until stiff peaks form.

Add approximately 1/3 of the whites into the bowl with the batter and whisk well until well combined. If whisking becomes too difficult due to the thickness of the batter, use a rubber spatula to incorporate the whites.

Add remaining whites into batter and using a rubber spatula, fold mixture until well blended.

Place approximately 1 ½ cups batter into each of 2 mixing bowls.

Add pink food coloring into one bowl of batter and blend well until fully tinted.

Add purple food coloring to other bowl of batter and blend completely.

Leave remaining bowl of batter with no color.

Scrape each batter evenly into one of the prepared pans.

Bake approximately 11 minutes or until cakes feel slightly firm when you gently touch the tops. Do not over bake. Remove from oven and allow to cool.

Slide purple cake onto a waxed paper lined sheet pan or cutting board.

In a small bowl, combine ube paste with ube extract.

Using an offset spatula, spread ube paste evenly over the cake.

Carefully slide the yellow cake on top of the purple layer.

Using an offset spatula, spread raspberry jam evenly over the yellow cake layer.

Gently slide pink cake layer on top of yellow cake layer.

Cover entire layered cookie with plastic wrap and place another sheet pan on top. Place a heavy cutting board or heavy cans on top to gently weigh it down. Chill cake in refrigerator for approximately 2 hours or overnight.

Remove layered cookie and remove weights. Using an offset spatula, evenly spread melted chocolate over the entire top layer. Chill until chocolate is hard.

Remove layered cookie from refrigerator and using a serrated knife, trim each side to make even edges.

Cut cookie bars crosswise into 12 one-inch strips. Cut lengthwise into 1 to 1 ½ inch bars.

Store cookies in an airtight container in the refrigerator for up to 1-2 weeks.