Cream almond paste and sugar until combined

Add butter and cream until smooth

Add egg yolks and mix until incorporated

Add amaretto, almond extract, and flour. Mix until incorporated.

In separate bowl, whip egg whites to full peak. Fold this into above batter.

Divide the mixed batter into 3 equal parts. Color as desired. Standard Italian rainbow cookies are color of Italian flag: one green, one red, last batch uncolored. (Play around with colors as you want)

Spread each batter on 3 separate parchment lined half sheet pans. (Cookie sheets)

Bake at 350 for 10 minutes or until the white layer is slightly golden around edges. DON'T OVERBAKE!

Let cool

Make syrup while baking, add syrup ingredients to saucepan and heat a few minutes to combine and yo bake out alcohol. Let cool

Place cooled red layer on cutting board. (Note: it will be best if you have 2 boards same size of half sheets, if not is upside down half sheet pan)

Brush red layer with syrup

Spread layer of preserves on top

Place white layer on top of prepared red layer.

Brush with syrup and then spread layer of preserves on top

Place green layer on top

Brush with syrup. Don't put preserves on this step

Place a layer of of parchment paper on top, place cutting board or underside of cookie sheet on top

Wrap plastic wrap around both cutting boards with cookies inbetween

Put in fridge with a weight on top 4-12 hours to allow to set and chill

Melt chocolate and oil together

Uncover cookies and spread chocolate over top in thin layer.

Cookies can be frozen prior to chocolate being put on top if needed to make easier. Keep finished cookies wrapped in refrigerator. These. Cookies will keep for a while if you can keep everyone from eating them right away.