Almond Venetian Dessert

• 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

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 350u0b0 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.

almond paste, butter, sugar, eggs, almond, flour, salt, drops red food coloring, apricot preserves, semisweet chocolate baking squares

Taken from www.food.com/recipe/almond-venetian-dessert-332504 (may not work)