1 Pkg or Can (7 to 8 oz) Almond Paste
1 1/2 Cup (3 sticks) Butter
1 Cup Sugar
4 Large Eggs, Separated
1 Teaspoon Almond Extract
2 Cups Unsifted All-purpose Flour
Red and Green Food Coloring
1/4 Cup Raspberry Jam
1/4 Cup Apricot Preserves
1 Pkg (6 oz) Semisweet-Chocolate Pieces
Preheat oven to 350°. Grease bottom and sides of three cookie sheets; line with waxed paper; grease waxed paper.
In large bowl, with electric mixer, beat almond paste, butter, sugar, egg yolks and almond extract until fluffy; stir in flour.
In small bowl, beat egg whites until soft peaks form; stir into almond-paste mixture.
Place 1 1/3 cups of the batter in each of two small bowls. Add red food color to one and green food color to the other. Spread red batter in one cookie sheet. Spread green batter in second cookie sheet. Spread plain batter in third cookie sheet. Bake each for 15 minutes at 350°; Remove from oven and cool completely.
On large cutting board or additional cookie sheet, invert green layer; spread with raspberry jam. Add plain layer; spread with apricot preserves. Top with red layer; cover with wax paper or plastic wrap; set heavy pan on top; refrigerate overnight.
The next day, in small glass bowl, microwave chocolate pieces on HIGH 3 minutes, stirring once; spread over red layer; trim edges. Let chocolate set slightly; cut crosswise into 1/2 inch strips; cut each into four pieces.
Makes about 8 Dozen.
I have tweaked this recipe to perfection. My 14-year-old just made them and they were by far the most delicious cookies we've ever enjoyed-- even better than Neapolitans from the Mr. Cookie bakery in New York. These cookies require two days of hard work. The almond paste is hard to find and costs about $5.00, but my oh my are they worth it. I highly recommend them to everyone, especially if you have a special occasion where you want to impress and spoil people.