Venetians

• 1 (8 oz.) can almond paste
• 1 1/2 c. butter, softened
• 1 c. sugar
• 4 eggs, separated
• 1 tsp. almond extract
• 2 c. flour
• 1/4 tsp. salt
• 10 drops liquid green food coloring
• 8 drops liquid red food coloring
• 1 (12 oz.) jar apricot preserves
• 2 1/2 sq. semi-sweet chocolate

1. Preheat oven to 350u0b0.
2. Coat three 13 x 9 x 2-inch pans with nonstick cooking spray.
3. Line with waxed paper, allowing paper to come up the short ends.
4. Spray paper.
5. Break up almond paste in large bowl.
6. Add butter, sugar, egg yolks and almond extract. Beat with electric mixer until light and fluffy, 5 minutes.
7. Beat in flour and salt.
8. Beat egg whites with electric mixer until stiff peaks form.
9. Fold into almond mixture until well blended. Divide mixture into 3 equal portions.
10. Add green food coloring to one portion and red food coloring to another, leaving the last portion yellow.
11. Separately spread each colored portion into prepared pans.
12. Bake for 15 minutes, or until edges are golden brown.

almond paste, butter, sugar, eggs, almond extract, flour, salt, coloring, apricot preserves, semisweet chocolate

Taken from www.cookbooks.com/Recipe-Details.aspx?id=918599 (may not work)