How to Make an Italian Rainbow Cookie Cake for the Holidays

INGREDIENTS

For the Cake

2 3/4 cups

all-purpose flour

2 1/2 tsp

baking powder

1/2 tsp

salt

10 oz

almond paste, broken into small pieces

1 1/2 cups

unsalted butter, softened

2 cups

granulated sugar

eggs

1/2 tsp

almond extract

1/2 tsp

vanilla extract

3/4 cup

whole milk

red and green food coloring

For the Frosting

1 cup

unsalted butter, softened

1 1/2 cups

powdered sugar

1/3 cup

unsweetened cocoa powder

to 3 Tablespoons hot water

1/2 tsp

vanilla extract

salt

8 oz

melted semi-sweet or dark chocolate, cooled

Assembly

3/4

to 1 cup raspberry jam

sprinkles (optional)