These are one of my favorites. They remind me of growing up going to the Italian bakery and getting them. They are time consuming but totally worth it in my opinion. This is my Aunt’s recipe.
Makes about 8 dozen
8oz almond paste (I have only ever found a 7oz tube in the store so I just use that)
1 cup softened butter
1 cup sugar
4 eggs – separated
2 cups flour
9 drops red food coloring
9 drops green food coloring
1/4 cup seedless raspberry jam
1/4 cup apricot jam
1 cup semi-sweet chocolate chips
Preheat oven 350F. Grease the bottom of 3 13x19x2 inch baking pans, line pans with wax paper, grease the paper. Place almond paste in large mixing bowl, break up with a fork. Cream butter, sugar and egg yolks until light, fluffy, and smooth. Stir in flour. In another bowl beat egg whites until soft peaks form, fold into dough, mix until thoroughly blended. Divide dough into 3 portions, about 1 1/3 cups. Color one portion red, and one green. Spread each portion into prepared pans and bake 10 to 12 minutes or until edges are lightly browned. If you are only using one cookie sheets, cook the green first, then the white and the red last. Also, If your baking sheet is too long, like mine, you can stop a few inches for the end. The dough doesn’t spread so you don’t actually need the edges. Just make sure the layers are all the same size.
On a cookie sheet lay down plastic wrap large enough to wrap the layers. place green layer on it and spread the raspberry jam evenly, top with uncolored layer and spread with apricot jam, top with pink layer, bring the ends of the plastic wrap over the layers.
Set a heavy cutting board or flat pan on top to compress layers. Refrigerate overnight. Next day melt chocolate and spread over layers. Allow to harden, with sharp knife trim the edges, cut into 1/2 inch strips across the width, cut each strip into 4 to 5 pieces. I had a really hard time cutting them this time. The chocolate was cracking so I kept heating my knife in a glass of hot water which helped a lot. Store in airtight container.