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1 can (8 ounces) almond paste
1 cup butter, softened
1 cup sugar
4 eggs, separated
2 cups flour
6 to 8 drops red food coloring
6 to 8 drops green food coloring
1/2 cup seedless red raspberry jam
1/2 cup apricot jam
1 cup semi-sweet chocolate chips
Grease the bottoms of three matching 13x9x2-inch baking pans. Line the pans with waxed paper and grease the paper. Place almond paste in a large mixing bowl, mash with fork. Cream with butter, sugar and egg yolks until light and fluffy and smooth. Stir in flour. In a smaller mixing bowl, beat egg whites until soft peaks form. Fold into dough, mixing until thoroughly blended. Divide dough into three equal portions (about 1-1/3 cups each). Color one portion with red, one with green, and leave remaining portion uncolored. Spread each portion into prepared pans.
Bake in preheated 350 degree oven 10 to 12 minutes or until edges are light golden brown. Invert onto long wire racks and remove waxed paper. Place another wire rack on top and turn over. Cool completely.
Place green layer on a large piece of plastic wrap. Spread evenly with raspberry jam. Top with uncolored layer and spread with apricot jam. Top with pink layer. Bring the plastic wrap over to cover layers. Slide onto a cookie sheet and set a cutting board or heavy flat pan on top to compress layers. Refrigerate overnight.
The next day, melt chocolate chips in microwave or double boiler. Spread over top layer. Allow to harden. Cut into 1/2-inch strips across the width and cut each strip into four or five pieces. Store in air-tight conatiner. Makes 8 dozen.