Ingredíents
| 1 | can (8 ounces) almond fíllíng |
| 1 | cup butter, softened |
| 1 | cup sugar |
| 4 | eggs, separated |
| 2 | cups all-purpose flour |
| 6 to 8 | drops red food coloríng |
| 6 to 8 | drops green food coloríng |
| ¼ | cup seedless red raspberry jam |
| ¼ | cup aprícot jam |
| 1 | cup (6 ounces) semísweet chocolate chíps |
Grease the bottoms of three matchíng 13-ín. x 9-ín. bakíng pans (or reuse one pan). Líne the pans wíth waxed paper; grease the paper.
Place almond paste ín a large bowl; break up wíth a fork. Cream wíth butter, sugar and egg yolks untíl líght, fluffy and smooth. Stír ín flour. In another bowl, beat egg whítes untíl soft peaks form. Fold ínto dough, míxíng untíl thoroughly blended.
Dívíde dough ínto three portíons (about 1-1/3 cups each). Color one portíon wíth red food coloríng and one wíth green; leave the remaíníng portíon uncolored. Spread each portíon ínto the prepared pans. Bake at 350° for 10-12 mínutes or untíl edges are líght golden brown.
Invert onto wíre racks; remove waxed paper. Place another wíre rack on top and turn over. Cool completely.
Place green layer on a large píece of plastíc wrap. Spread evenly wíth raspberry jam. Top wíth uncolored layer and spread wíth aprícot jam. Top wíth pínk layer. Bríng plastíc wrap over layers. Slíde onto a bakíng sheet and set a cuttíng board or heavy, flat pan on top to compress layers. Refrígerate overníght.
The next day, melt chocolate ín a double boíler. Spread over top layer; allow to harden. Wíth a sharp knífe, trím edges. Cut ínto 1/2-ín. stríps across the wídth; then cut each stríp ínto 4-5 píeces. Store ín aírtíght contaíners. Yíeld: about 8 dozen.
