Italian Flags - cooking recipe

Ingredients

8 oz. almond paste (from bakery)
1 1/2 c. butter
1 c. granulated sugar
4 large eggs, separated
1 tsp. almond extract
2 c. all-purpose flour
1/4 tsp. salt
8 oz. raspberry, apricot or peach preserves
6 oz. semi-sweet chocolate morsels
red and green food coloring

Preparation

Grease three 10 1/2 x 15 1/2 x 1-inch pans.
Line with waxed paper and grease the paper.
Preheat oven to 350\u00b0.