Almond Venetian Dessert - cooking recipe

Ingredients

1/2 cup almond paste
3/4 cup butter, softened
1/2 cup sugar
2 eggs, separated
1/4 teaspoon almond extract
1 cup all-purpose flour
1/8 teaspoon salt
5 drops green food coloring
4 drops red food coloring
2/3 cup apricot preserves
3 (1 ounce) semi-sweet chocolate baking squares

Preparation

Grease the bottoms of three 8-in. square baking dishes.
Line with waxed paper and grease the paper; set aside.
Place almond paste in a large mixing bowl; break up with a fork.
Add the butter, sugar, egg yolks and extract; beat until smooth and fluffy.
Stir in flour and salt.
In another mixing bowl, beat egg whites until soft peaks form.
Stir a fourth of the whites into the dough, then fold in the remaining whites (dough will be stiff).
Divide dough evenly into three portions, about 2/3 cup each.
Tint one portion green and one portion red; leave the remaining portion white.
Spread each portion into a prepared pan.
Bake at 350\u00b0 for 13-15 minutes or until edges are golden brown.
Immediately 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 1/3 cup apricot preserves.
Top with white layer and spread with remaining preserves.
Top with red layer.
Bring plastic over layers.
Slide onto a baking sheet and set a cutting board on top to compress layers.
Refrigerate overnight.
In a microwave-safe bowl, melt chocolate.
Remove cutting board and unwrap dessert.
Spread melted chocolate over top; let stand until set.
With a sharp knife, trim edges.
Cut into 2-in. x 5/8-in. bars.
Store in an airtight container.