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8 ounces almond paste, shredded
1 1/2 cups soft butter
3 cups flour
30 drops red food coloring
18 drops green food coloring
9 ounces semisweet chocolate pieces
1 1/2 cups granulated sugar
3 tablespoons almond extract
6 egg yolks
6 egg whites
1/2 cup seedless raspberry jam
1/2 cup apricot preserves
Grease 3 (15 1/4 x 10 1/4 x 34-inch) cookie pans and line bottom with wax paper, letting paper extend over short sides.
Beat egg yolks, almond paste, butter and extract at medium speed until light and fluffy.
With wooden spoon, beat in flour.
Beat egg whites until soft peaks form and mix with almond paste mixture. Blend well.
Separate into 3 equal parts.
Add red food coloring to 1 part and green to another.
Spread red, green, and white batters into each of 3 prepared pans.
Bake at 350 degrees F for 15 minutes until edges are brown.
Spread raspberry jam on green layer, top with white layer, spread with apricot preserves on white layer, top with red layer.
Cover, weigh down and refrigerate overnight.
Melt chocolate pieces in double boiler.
Spread on cake.
When set, cut into squares.
Yield: 7 dozen
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