Venetian Cookies

• 1 (8 oz.) can almond paste
• 1 1/2 c. butter (3 sticks)
• 1 c. granulated sugar
• 4 eggs, separated
• 1 tsp. almond extract
• 2 c. sifted all-purpose flour
• 1/4 tsp. salt
• 8 drops red food color
• 10 drops green food color
• 1 (12 oz.) jar apricot preserves
• 2 1/2 sq. semi-sweet chocolate (1 oz. each)

1. Preheat oven to 350u0b0.
2. Coat 3 (13 x 9 x 2-inch) pans with nonstick cooking spray.
3. Line pans with wax paper, allowing paper to hand over the short ends; spray paper.
4. Break up almond paste in large bowl.
5. Add butter, sugar, egg yolks and almond extract. Beat with mixer until fluffy, 5 minutes.
6. Beat in flour and salt. Beat egg whites until stiff peaks form.
7. Fold into almond mixture until well blended.
8. Divide mixture into three equal parts.
9. Add green food coloring to one, red food coloring to another.
10. Leave last portion yellow.
11. Spread each part into a separate prepared pan.
12. Bake at 350u0b0 for 15 minutes or until edges are golden brown. Immediately remove cakes from pans using waxed paper overhangs.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=549716 (may not work)