OMBRé RAINBOW COOKIES

Steps:

• Place racks in upper and lower thirds of oven and preheat to 350°.
• Lightly coat three 13x9" baking dishes with nonstick spray and line with parchment paper, leaving overhang on both long sides.
• Using an electric mixer on high speed, beat butter, sugar, almond paste, oil, and salt in a large bowl until mixture is well combined and fluffy, 5-8 minutes.
• Add eggs, one at a time, beating after each addition to incorporate before adding the next. Continue to beat mixture until pale and fluffy, about 5 minutes.
• Reduce speed to low and, with motor running, gradually add flour. Continue mixing just until combined.
• Divide batter evenly among 3 bowls. (Scoop out about 2¼ cups per bowl, or weigh out 500 g/1 lb. 2 oz. batter for each.)
• If making matcha cookies, mix 4 drops green food coloring and ½ tsp. matcha into batter in first bowl.
• Mix ¾ tsp. green food coloring and 1½ tsp. matcha to batter in second bowl.
• Mix 5 tsp. green food coloring and 3 tsp. matcha into batter in last bowl. (This will create three shades of green batter.)
• If making raspberry cookies, pulse raspberries in a food processor to create a fine powder.
• Mix 4 drops red food coloring and 1½ tsp. raspberry powder to batter in first bowl.
• Mix ¾ tsp. red food coloring and 1 Tbsp. plus 1½ tsp. raspberry powder into batter in second bowl.
• Mix 5 tsp. red food coloring and 2 Tbsp. raspberry powder into last bowl of batter. (This will create three shades of red/pink batter.)
• Scrape a bowl of batter into each prepared pan and smooth tops. Bake cakes, rotating pans halfway through, until center springs back when gently pressed, 12-15 minutes. Let cakes cool completely in pans.
• Remove lightest-colored cake from pan, turning out onto a surface, and carefully peel away parchment paper. Spread half of jam evenly over top.
• Remove medium-colored cake from pan, peel away parchment paper, and place on top of light cake. Spread evenly with remaining jam.
• Remove darkest-colored cake from its pan, peel away parchment paper, and place on top.
• Press down gently to adhere layers and wrap tightly in plastic; chill at least 1 hour.
• To make cookies, trim edges to square off; about ½" on each side should do it.
• Then, using a serrated knife, cut cake crosswise into 1½"-wide strips (you should have 8 total).
• Cut strips crosswise into ¾"-thick pieces.
• Do Ahead: Cakes can be assembled 5 days ahead; wrap tightly and keep chilled. Cut into pieces just before serving.