Venetian Striped Cookies

Recipe courtesy of Fall2004Bride2B

• 1 can (8 oz.) Almond Paste
• (NOTE: I've substituted a can of Solo Almond Filling when
• I couldn't find the Almond Paste- its fine.)
• 1 cup Granulated Sugar
• 4 Eggs, separated
• 1 tsp. Almond Extract
• 2 cups Flour
• 1/4 tsp. Salt
• 10 drops Green Food Coloring
• 8 drops Red Food Coloring
• 1 jar (12 oz.) Apricot Preserves
• 2 squares semisweet Chocolate
• (NOTE: I substitute about 1/3 cup chocolate chips)

Grease 3 13 X 9 X 2" pans, line with waxed paper and grease again. Break up almond paste in a large bowl. Add butter, sugar, egg yolks, and almond extract. Beat until light. Beat in flour and salt. Beat egg whites in a small bowl until stiff peaks form. Stir into almond mixture using a turning motion. Remove 1 1/2 cups batter and spread evenly

into pan. Remove another 1 1/2 cups batter and add green coloring; add to second pan. Follow with remaining batter and add red coloring. Bake 15 minutes at 350 degrees (Cakes will be 1/4" thick- do not overbake!) Remove cakes immediately very carefully. Cool. Place green layer face down on jelly roll pan (cookie sheet.) Spread 1/2 of warmed, strained preserves over green layer and top with yellow layer, face down. Spread remaining preserves and top with red layer. Cover with plastic wrap. Weigh down with something heavy, (books or a brick), and refrigerate overnight. Melt chocolate. Spread to edges. Let dry. Trim edges. Cut in 1" squares. Store in the refrigerator.