Photo by ellen h.

  • Prep Time


  • Total Time


  • Servings



  • 7

    oz almond paste

  • 3

    sticks unsalted butter, room temperature

  • 1

    cup sugar

  • 4

    eggs, separated, room temperature

  • 1

    tsp almond extract

  • 2

    cups sifted all purpose flour(SIFT before Measuring)

  • ¼

    tsp salt

  • 5-8

    drops green food color

  • 5-8

    drops red food color

  • 1

    12oz jar apricot preserves

  • 6

    oz semisweet chocolate chips


1. Preheat oven to 350.Grease three 13x9x2 caphalon baking pans, line Bottom of each with waxed paper letting it extend at 2 opposite ends and grease paper. 2.Break up paste into small pieces and grind with sugar in a food processor until no lumps remain.Transfer to large bowl of standing mixer, add butter. beat until light and fluffy,then add egg yolks and almond extract and beat well. Beat in flour and salt at low speed. 3. Beat egg whites in bowl until they just hold stiff peaks. Stir 1/3 of the egg whites into the batter to lighten slightly( Batter will be still be stiff).Fold in remaining egg whites thoroughly. 4.Divide dough into thirds (about 1 1/2 cups each).Stir green food coloring into one batter,Stir in red food coloring into second batter and the last , leave plain.Spread each dough separately into prepared pans( layers will be thin). 5. Bake layers in batches in middle of oven until just set and beginning to turn golden along edges, 7 to 10 minutes.Run a knife along edges carefully to loosen from pan. 6. Cool in pan several minutes then transfer to wire rack to cool. Carefully remove wax paper. Finish cooling 7.Line a large shallow baking pan with wax paper and slide green layer into it. Heat Preserves;strain. Spread half of the strained preserves over green layer. Top with yellow layer(plain). Spread remaining preserves on yellow layer. Top with red layer 8.Cover with plastic wrap. Weigh down with large heavy cutting board or baking pan, Refrigerate at least 3 hours, preferably overnight 9.Melt chocolate in microwave till almost smooth, smooth the chocolate out with a fork 10. Frost Red layer with chocolate, Let chocolate dry( let stand at room temperature about 1 hour) Cut into one inch pieces 11. Store in airtight container between layers of waxed paper Note: Mom's and Katie's Favorite


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