Ingredients

• 1/2 cup almond paste
• 3/4 cup butter, softened
• 1/2 cup sugar
• 2 eggs, separated
• 1/4 teaspoon almond extract
• 1 cup all-purpose flour
• 1/8 teaspoon salt
• 5 drops green food coloring
• 4 drops red food coloring
• 2/3 cup apricot preserves
• 3 (1 ounce) semi-sweet chocolate baking squares

Instructions

1. Grease the bottoms of three 8-in. square baking dishes.

2. Line with waxed paper and grease the paper; set aside.

3. Place almond paste in a large mixing bowl; break up with a fork.

4. Add the butter, sugar, egg yolks and extract; beat until smooth and fluffy.

5. Stir in flour and salt.

6. In another mixing bowl, beat egg whites until soft peaks form.

7. Stir a fourth of the whites into the dough, then fold in the remaining whites (dough will be stiff).

8. Divide dough evenly into three portions, about 2/3 cup each.

9. Tint one portion green and one portion red; leave the remaining portion white.

10. Spread each portion into a prepared pan.

11. Bake at 350° for 13-15 minutes or until edges are golden brown.

12. Immediately invert onto wire racks; remove waxed paper.

13. Place another wire rack on top and turn over.

14. Cool completely.

15. Place green layer on a large piece of plastic wrap.

16. Spread evenly with 1/3 cup apricot preserves.

17. Top with white layer and spread with remaining preserves.

18. Top with red layer.

19. Bring plastic over layers.

20. Slide onto a baking sheet and set a cutting board on top to compress layers.

21. Refrigerate overnight.

22. In a microwave-safe bowl, melt chocolate.

23. Remove cutting board and unwrap dessert.

24. Spread melted chocolate over top; let stand until set.

25. With a sharp knife, trim edges.

26. Cut into 2-in. x 5/8-in. bars.

27. Store in an airtight container.