- 4
Ingredients
- 1 can (8 oz.) almond paste
- 1 cup butter, softened (no substitutes)
- 1 cup sugar
- 4 eggs, separated
- 2 cups all-purpose flour
- 6 to 8 drops red food coloring
- 6 to 8 drops green food coloring
- 1/4 cup seedless red raspberry jam
- 1/4 cup apricot jam
- 1 cup semi-sweet chocolate chips
Preparation
Step 1
Directions:
Line three matching 13x9x2 baking pans (or reuse one pan) with parchment paper
Place almond paste in a large mixing bowl; break up with a fork. Cream the butter, sugar and egg yolks until light, fluffy and smooth. Stir in flour.
In another mixing bowl, beat egg whites until soft peaks form. Stir 1/3 into dough, the fold remaining 2/3 until thoroughly 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. Spread each portion into the prepared pans.
Bake at 350°F for 10-12 minutes or until edges are light golden brown. Invert onto wire racks: 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 plastic wrap over 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 in a double boiler. Spread over top layer; allow to harden. With a sharp knife, trim edges. Cut into 1/2-inch strips across the width; then cut each strip into 4-5 pieces. Store in airtight containers.