INGREDIENTS

INSTRUCTIONS

Source: A Taste of Home magazine
Grease the bottoms of three matching 13-in x 9-in x 2-in baking pans (or
reuse 1 pan). Line the pans with waxed paper; grease the paper.
Place almond paste in a large mixing bowl; break up with a fork. Cream with
butter, sugar and egg yolks until light, fluffy and smooth. Stir in flour.
In another mixing bowl, beat egg whites until soft peaks form. Fold into
dough, mixing until thoroughly blended. Divide dough into three portions
(about 1-1/3 cups each). Color one portion with red food coloring and one
with green; leave the remaining portion uncolored. Spread each portion into
the prepared pans.
Bake at 350 F for 10-12 minutes or until edges are light golden brown.
Invert onto wire racks; remove waxed paper. Place another wire rack on top
and turn over. Cool completely.
Place green layer on a large piece of plastic wrap. Spread evenly with
raspberry jam. Top with uncolored layer and spread with apricot jam. Top
with pink layer. Bring plastic wrap over layers. Slide onto a cookie sheet
and set a cutting board or heavy, flat pan on top to compress layers.
Refrigerate overnight. (tosher note: I use a cutting board and place bags
of flour, sugar and sometimes barbell weights on it to really compress the
layers.)
The next day, melt chocolate in a double boiler. Spread over top layer;
allow to harden. With a sharp knife, trim edges. Cut into 1/2-in. strips
across the widgh; then cut each strip into 4-5 pieces. Store in airtight
containers.
NOTE: Mary Ann recommends baking the cookies 2 weeks ahead. That allows
them enough time to "mellow", leaving them moist and full of almond flavor.
Posted to JEWISH-FOOD digest Volume 98 #003 by tosher@bellatlantic.net on
Jan 03, 1998

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