Rainbow Cookies

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Leite's Culinaria


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12 ounces (1 1/2 8-ounce cans) almond paste

1 cup unsalted butter, slightly firm

1 cup sugar

4 large eggs, separated

1 teaspoon pure vanilla extract

2 cups all-purpose flour, spooned in and leveled or 1 1/2 cups sifted matzo cake meal, spooned in and leveled

1/2 teaspoon salt

6 to 8 drops green food color

8 to 10 drops red food color

1/4 cup seedless raspberry preserves

1 cup apricot preserves

10 ounces semisweet chocolate, coarsely chopped

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