Place almond paste in a large bowl & cream with butter, sugar and egg yolks until light. Stir in flour. In another mixing bowl, beat egg whites until soft peaks form. Add into dough, mixing until completely blended.
Divide dough into three portions (about 1-1/3 cups each). Color one portion with red food coloring and one with green; leave the remaining portion uncolored.
Place each dough portion into separate Ziploc bags. Cut a very small piece of the bottom corner of each bag. In 2 separate bags, add apricot preserves to one & raspberry jam to the other. Cut a very small piece of the bottom corner of those bags as well.
Starting with the green bag, squeeze a small amount of dough into the doughnut tray wrapping around the center. Next repeat using the raspberry jam. Continue that step in the following order: white dough, apricot preserves, & red dough.
Bake at 350 F for 10-12 minutes.
Let cool completely.
In medium mixing bowl, microwave chocolate & stir until smooth. Spread over top layer & allow to harden. Serve & enjoy!
Supplies
2 large mixing bowls mixing spoon whisk baking spray 4 donut trays measuring cup red food coloring green food coloring 3 small mixing bowls 5 Ziploc bags medium mixing bowl
Recipe by Public Lives, Secret Recipes at https://publiclivessecretrecipes.com/2016/01/rainbow-cookie-doughnuts.html