Venetians

• 4 eggs separated
• 8 ounces almond paste (not marzipan)
• 1 1/2 cups (3 sticks) unsalted butter
• 1 cup granulated sugar
• 1 teaspoon almond extract
• 2 cups all purpose flour
• 1/4 teaspoon salt
• 10 drops green food coloring
• 1 (12 ounce) jar seedless raspberry or apricot preserves
• 6 ounces semisweet chocolate bits

1. Pre heat oven to 350 degrees
2. Grease 3 (9by13by2 inch) baking pans. Line with wax paper and grease the paper
3. Beat the egg whites with an electric mixer until stiff peaks form, transfer them to another bowl. Add the almond paste to the electric mixer bowl, breaking it apart with a fork. Add the butter, sugar, egg yolks and almond extract and beat until light and fluffy. Beat in the flour and salt. Lightly stir in the beaten egg whites.
4. Remove 1 1/2 cups of batter and spread it evenly into 1 of the prepared pans. Remove another 1 1/2 cups batter to a small b owl. Blend in the green food coloring and spread batter evenly into the second pan. Add the red food coloring to remaining batter and spread into third pan.
5. Bake the cake 15 minutes or until the edges are golden brown. Remove the cake from the pans, peel off the wax paper and cool on racks.
6. Heat the preserves and strain. Place the green cake layer on a flat baking sheet and spread 1/2 of the warm preserves to the edges. Cover with the yellow layer and spread top with remaining preserves. Cover with red layer. Cover with plastic wrap weigh down with a large cutting board and refrigerate overnight.
7. The next day melt the chocolate over hot not boiling water. Spread to edge of cake and let harden about 30 minutes. Trim edges of cake evenly and cut into 1 inch squares.

eggs, almond paste, butter, sugar, almond, flour, salt, raspberry, chocolate bits

Taken from www.epicurious.com/recipes/member/views/venetians-50011007 (may not work)