Almond Venetian Dessert

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

Directions

1. 1

   Grease the bottoms of three 8-in. square baking dishes.

2. 2

   Line with waxed paper and grease the paper; set aside.

3. 3

   Place almond paste in a large mixing bowl; break up with a fork.

4. 4

   Add the butter, sugar, egg yolks and extract; beat until smooth and fluffy.

5. 5

   Stir in flour and salt.

6. 6

   In another mixing bowl, beat egg whites until soft peaks form.

7. 7

   Stir a fourth of the whites into the dough, then fold in the remaining whites (dough will be stiff).

8. 8

   Divide dough evenly into three portions, about 2/3 cup each.

9. 9

   Tint one portion green and one portion red; leave the remaining portion white.

10. 10

    Spread each portion into a prepared pan.

11. 11

    Bake at 350° for 13-15 minutes or until edges are golden brown.

12. 12

    Immediately invert onto wire racks; remove waxed paper.

13. 13

    Place another wire rack on top and turn over.

14. 14

    Cool completely.

15. 15

    Place green layer on a large piece of plastic wrap.

16. 16

    Spread evenly with 1/3 cup apricot preserves.

17. 17

    Top with white layer and spread with remaining preserves.

18. 18

    Top with red layer.

19. 19

    Bring plastic over layers.

20. 20

    Slide onto a baking sheet and set a cutting board on top to compress layers.

21. 21

    Refrigerate overnight.

22. 22

    In a microwave-safe bowl, melt chocolate.

23. 23

    Remove cutting board and unwrap dessert.

24. 24

    Spread melted chocolate over top; let stand until set.

25. 25

    With a sharp knife, trim edges.

26. 26

    Cut into 2-in. x 5/8-in. bars.

27. 27

    Store in an airtight container.