Rainbow Cookies

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12 ounces (3 sticks) butter, room temperature, cut into pieces

1 cup sugar

5 large eggs, separated

10 ounces almond paste, roughly chopped

2 1/2 cups all-purpose flour

1/2 teaspoon salt

3 teaspoons baking powder

Red, green and yellow food coloring

12 ounces semisweet chocolate

1/2 cup heavy cream, for cake version only

1/2 to 3/4 cup seedless raspberry jam

1/2 to 3/4 cup apricot preserves

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