2 cups sifted all-purpose flour (sift before measuring)
5 drops green food coloring, or to desired color
5 drops red
food coloring, or to desired color
1 (12 ounce) jar raspberry jam (preferably seedless) or apricot
6 ounces semisweet chocolate chips (or make
Heat oven to 350 degrees F and grease 3 (13 x 9-inch) metal baking pans. Line
bottom of each with wax paper, letting it extend at 2 opposite ends, and grease
Break marzipan paste into small pieces and grind with sugar in food processor
until no lumps remain.
Transfer to a large bowl and add butter. Beat with an electric mixer until light
and fluffy, then add yolks and almond extract and beat well.
Beat in flour and salt on low speed.
Beat egg whites in another bowl with cleaned beaters until they just hold stiff
peaks and stir one third into batter to lighten slightly (batter will still be stiff).
Fold in remaining whites thoroughly.
Divide dough into thirds (about 1 1/2 cups each). Stir green food coloring into
one third and red food coloring into another, leaving one third plain. Spread each
dough separately into a pan. (Layers will be thin.)
Bake layers in batches in middle of oven until just set and beginning to turn
golden along edges, 7 to 10 minutes total.
Run a knife along edges to loosen from pan, then while still hot, invert a large
rack over pan and invert layer onto rack, pulling gently on wax paper overhangs
to release if necessary. (Or lift up the wax paper.) Peel off wax paper and cool
Line a large shallow baking pan with wax paper and slide green layer into it.
Spread half of jam evenly over green layer and carefully top with plain layer. Spread
remaining jam evenly over uncolored layer and carefully top with pink layer (trim
edges if necessary). Cover with plastic wrap and weight with a large cutting board
or baking pan.
Chill for at least 3 hours.
Melt chocolate in a double boiler or a metal bowl set over a pan of barely simmering
water. Remove weight and plastic wrap and spread chocolate evenly over top, but
not sides, of pink layer.
Let stand at room temperature until set, about 1 hour, and cut into small diamonds
(12 rows crosswise and 12 diagonal rows).
Yield: 7 dozen diamonds
Do not make this dough ahead.
Be very careful when taking out of pan as it breaks easily. Pick up by wax paper.