Ingredients
- 4 large eggs separated
- 1 can (8 ounces) almond paste
- 1 cup (8ounces) sugar
- 2 cups (16 ounces) sifted flour
- 3 (1 1/2 cups) sticks of butter
- 1 tsp almond extract
- 1 tsp salt
- Apricot preserves (12 ounces)
- 1 pkg (8 ounces) Semi sweet chocolate chips
- Food coloring (4 drops green and 5 drops red)
Preparation
Step 1
Prepare three pans and lined with greased wax paper.
Break up almond paste and mix with sugar and butter and egg yolks until smooth.
Add almond extract and flour and salt.
Beat egg whites until stiff peaks. Fold into almond mixture.
Remove 1 ½ cups of mixture and spread into a pan. Remove another 1 ½ cups and add green food coloring, put in pan. Add red food coloring to remaining and spread in third pan.
Bake at 350 till edges are browned. Remove and cool.
In a small pot heat apricot preserves till smooth. While still warm spread some apricot on one layer and top with another layer and add apricot to that layer and topping with final layer.
Wrap with plastic wrap, place a heavy book on top and put in refrigerator overnight.
In a top boiler heat semi sweet chocolate till smooth. Cut cake into three pieces. Spread chocolate on each layer. Let cool. Flip cakes to other side when dry and Spread chocolate on that side. Cool and let dry. Slice cookies. They freeze well