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Ingredients
- 1 8 oz. can of almond filling
- 1 cup sugar
- 4 eggs
- 1-1/2 cups of butter or margarine (3 sticks)
- 1 teaspoon almond extract
- 2 cups all purpose flour
- red, green, yellow food coloring
- 1 jar (12 oz.) red raspberry jelly or seedless jam
- 4 squares semi sweet chocolate (4 oz. chips)
- 2 tablespoons milk
Preparation
Step 1
Mix almond filling, sugar and eggs in large bowl at high speed until smooth and well blended.
Add butter and almond extract, blend until smooth.
Add flour and mix until smooth and fluffy.
Divide mixture into 3 parts.
Add yellow to one, green to 2 and red to 3.
Mix each portion until constant in color.
Grease pans 13 x 9 x 2 (3) and flour.
Pour one of each color into pans.
Bake at 350* for 15 minutes. Cool on rack.
Place green layer on aluminum foil.
Spread with 3 tabelspoons of jelly.
Place yellow on top and spread with jelly, top with red layer.
Cover with foil and put large book on top.
Refrigerate overnight.
Melt chocolate with milk, spread over red layer.
Cool before cutting into 1 inch squared.