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Ingredients
- 1 cup butter (2 sticks) softened
- 1 cup sugar
- 4 large eggs, separated
- 8 oz almond paste. Not ‘almond flavored’ paste, which is an abomination. Almond PASTE.
- 1 teaspoon almond extract
- 2 cups sifted flour
- red, yellow and green food colorings
- 1/4 cup raspberry jam or preserves without seeds. WITHOUT seeds. Use seeds, you ruin it.
- 1/4 cup apricot preserves
- 1 12 oz bag Nestles Tollhouse Morsels. NESTLES. I know I’m a nag, but NESTLES.
- 13 x9x2 inch pans, pastry parchment or greased waxed paper
Preparation
Step 1
In electric mixer, blend almond paste, butter, sugar, yolks and extract til fluffy. Slowly stir in flour.
In another bowl, beat egg whites until soft peaks form. Fold meringue into paste mixture. It’s sort of glue-y.
Separate mixture into three bowls (approximately 1 1/3 cups of batter in each) then dye each batch a different color.
(One red, one green, one yellow)
Spread mixture onto parchment (or greased waxed paper) using back of spoon to even it out as best you can.
Bake each sheet seperately at 350 for 12 minutes.
Remove and let cool.
Spread raspberry on green cake. Top with the yellow cake. Spread apricot on yellow cake, top with red cake. Cover with wax paper or plastic and refrigerate overnight with a heavy book on top of it. I like to use my old Anatomy/Physiology textbook.
In morning, melt the entire bag of chocolate morsels (in double boiler or microwave, but watch it closely in the microwave; don’t overheat). Spread melted chocolate on tops and sides and let cool. DO NOT REFRIGERATE or the chocolate will crumble when you cut it. When chocolate is “almost” set use a very sharp knife to cut into 1″ squares. Makes a whole bunch.