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Recipe: Italian Rainbow Cookie Cake
- 3 sticks butter, softened
- 1 1/2 cups sugar
- 6 large eggs
- 12 oz almond paste, grated
- 1 tbsp pure almond extract
- 3 cups AP flour, sifted
- 3 tsp baking powder
- red, green and yellow coloring gels or liquid coloring (I used gels)
- 1/4 cup seedless raspberry jam
- 1/4 cup apricot preserves
- 1 cup heavy cream
- 12 oz semisweet chocolate (I used Guittard)
Directions:View on Eats Well With Others
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