1. Grease the bottoms of three 8-in. square baking dishes. 2. Line with waxed paper and grease the paper; set aside. 3. Place almond paste in a large mixing bowl; break up with a fork. 4. Add the butter, sugar, egg yolks and extract; beat until smooth and fluffy. 5. Stir in flour and salt. 6. In another mixing bowl, beat egg whites until soft peaks form. 7. Stir a fourth of the whites into the dough, then fold in the remaining whites (dough will be stiff). 8. Divide dough evenly into three portions, about 2/3 cup each. 9. Tint one portion green and one portion red; leave the remaining portion white. 10. Spread each portion into a prepared pan. 11. Bake at 350° for 13-15 minutes or until edges are golden brown. 12. Immediately invert onto wire racks; remove waxed paper. 13. Place another wire rack on top and turn over. 14. Cool completely. 15. Place green layer on a large piece of plastic wrap. 16. Spread evenly with 1/3 cup apricot preserves. 17. Top with white layer and spread with remaining preserves. 18. Top with red layer. 19. Bring plastic over layers. 20. Slide onto a baking sheet and set a cutting board on top to compress layers. 21. Refrigerate overnight. 22. In a microwave-safe bowl, melt chocolate. 23. Remove cutting board and unwrap dessert. 24. Spread melted chocolate over top; let stand until set. 25. With a sharp knife, trim edges. 26. Cut into 2-in. x 5/8-in. bars. 27. Store in an airtight container. ---------------------------------------------------------------------------
Nutrition
Ingredients
