In our home, it just wouldn’t be Christmas without these pretty little layer cookies.  My grandmother has made them every Christmas since I can remember, and also on special occasions every so often.  I always called them Layer cookies growing up, but they can be called Seven Layer Cookies, Venetian Cookies or Rainbow Cookies.  They have great almond flavor and the dark chocolate adds a really nice contrast to the sweet jam filled cookie layers.  

Step 1: Gather Ingredients and Prep

You will Need:

4 large eggs, separated
1 cup sugar
1 (8-oz) can almond paste
2 1/2 sticks (1 1/4 cups) unsalted butter, softened
1 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon salt
25 drops red food coloring
25 drops green food coloring
6 drops yellow food coloring
6-oz apricot preserves, heated and strained
6-oz black raspberry preserves, heated and strained
7 oz fine-quality bittersweet chocolate (not unsweetened), chopped

Put oven rack in middle position and pre-heat oven to 350°F. Butter a 13- by 9-inch baking pan and line bottom with wax paper, leaving a 2-inch overhang on 2 ends, then butter paper.
<p>These are my favorite kind of cookies from my childhood, and you cannot buy them where I live. The recipe was perfect!</p>
Fantastic <br>My entire family loved this <br>Next time I will <br>Try this with milk chocolate <br>And white I am sure it will be just as great ! <br>Loved this recipe<br>Thank you ! <br>I always wAnted to try this ! <br>Ty for showing me how ! <br>Dark chocolate is a hit!!!!<br>Made this yesterday <br>Only 3 pieces left <br>Out of 5 dozen <br><br>;)))<br><br>*****
Great recipe! I made these last week, it took a lot of time but was well worth it in the end.
It has been almost a year since I last drooled over these works of art! I'm back, this time bearing five stars that I forgot to give you last time I was here. :-)
Beautiful, and very well presented! Love it, love it, love it!
I love these cookies, and your photos are lovely! I've found that you can actually skip separating the eggs and whipping the whites separately; I've tried both ways more than once, and leaving the eggs whole (using the typical creaming method for other kinds of cookies) incorporates plenty of air and saves a lot of hassle. :)
Thanks for the tip!
@Heather Homemade; Hi! Sent your recipe to my (cooking) sister-in-law and daughter AND tweeted it. Cool! : ) Site
Thanks so much for sharing! Glad you enjoyed the recipe and my site!
My dad and uncle always make these cookies for Christmas and Thanksgiving. It's always been a tradition of my family to have these for the holidays. We have them because of the colors (Red white and green for the Italian flag) They're good!
I love these!! My grandparents used to bring a box of cookies from the Italian bakery in Brooklyn when they came out to see us and these were my favorite. <br><br>I can't wait to try them - thanks for making this instructable!
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Awesome I got some of these as a Christmas present from a friend and they were amazing!
They look amazing! I will make these sometime - thank you!
These sound good and they are visually appealing. Great work.
Wow, these look amazing! And you take beautiful pictures. I'll have to try this.
you should make some and send them to me.
mmm 7 layers of delicious!
This is such a beautiful, delicious cookie that I <em>must</em> try!

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