Italian Seven Layer Cookies

• 8 ounces almond paste or 8 ounces solo almond filling
• 1 1/2 cups butter, room temp
• 1 cup sugar
• 4 eggs, separated
• 1 teaspoon almond extract
• 2 cups flour, sifted
• 18 ounces apricot preserves (hot)
• 12 ounces chocolate chips
• red food coloring
• green food coloring

1. Grease 3 13 x 9 x 1 pans linwith waxed paper grease again set aside -- Mix almond paste,butter,sugar,egg yolks and almond extract -- Beat until fluffy -- Mix in flour.
2. Beat eggwhites until stiff peaks form -- Fold into almond paste mixture using wooden spoon. (important).
3. Separate into 3 bowls about 1 1/2 cups each -- Mix red coloring in one and green in another leave last batter color --
4. Spread mixture in each pan bake @ 350 degrees until edges are golden and cake is firm in center -- aprox 10 to 12 mins --
5. Remove from pans to cool -- Place green back on pan layer with hot preserves then top with white, layering with preserves finishing with red on top -- Place a sheet of waxed paper over top layer then place one of the pans on top bottom down -- Put weight on the top pan to compress and put in fridge for 8 hrs --
6. Melt choc chips in micro stirring on occasion aprox 3 mins -- Spread over layer, refridge till set then repeat on other side -- Cut into 2 x 2 squares --
7. ENJOY -- .

almond paste, butter, sugar, eggs, almond, flour, apricot, chocolate chips, red food coloring, green food coloring

Taken from www.food.com/recipe/italian-seven-layer-cookies-421136 (may not work)