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1
Grease the bottoms of three 8-in. square baking dishes.
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2
Line with waxed paper and grease the paper; set aside.
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3
Place almond paste in a large mixing bowl; break up with a fork.
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4
Add the butter, sugar, egg yolks and extract; beat until smooth and fluffy.
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5
Stir in flour and salt.
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6
In another mixing bowl, beat egg whites until soft peaks form.
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7
Stir a fourth of the whites into the dough, then fold in the remaining whites (dough will be stiff).
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8
Divide dough evenly into three portions, about 2/3 cup each.
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9
Tint one portion green and one portion red; leave the remaining portion white.
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10
Spread each portion into a prepared pan.
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11
Bake at 350u00b0 for 13-15 minutes or until edges are golden brown.
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12
Immediately invert onto wire racks; remove waxed paper.
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13
Place another wire rack on top and turn over.
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14
Cool completely.
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15
Place green layer on a large piece of plastic wrap.
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16
Spread evenly with 1/3 cup apricot preserves.
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17
Top with white layer and spread with remaining preserves.
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18
Top with red layer.
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19
Bring plastic over layers.
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20
Slide onto a baking sheet and set a cutting board on top to compress layers.
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21
Refrigerate overnight.
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22
In a microwave-safe bowl, melt chocolate.
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23
Remove cutting board and unwrap dessert.
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24
Spread melted chocolate over top; let stand until set.
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25
With a sharp knife, trim edges.
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26
Cut into 2-in. x 5/8-in. bars.
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27
Store in an airtight container.
