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1
Preheat the oven to 375 degrees F.
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2
In a large bowl, beat the eggs and sugar for 2-3 minutes or until its thick and lemon-colored.
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3
Gradually add the almond paste and mix well.
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4
Then gradually add the flour, butter, salt, and almond extract.
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5
Divide the batter into thirds.
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6
Tint one portion red, one portion green, and leave one portion plain.
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7
Spread one portion into each of three well-greased 11-by-7-inch baking dishes.
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8
Bake 7-11 minutes or until a toothpick inserted in the center comes out clean.
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9
Cool for 10 minutes before removing the cookies from pans to set on wire racks to cool completely.
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10
Place the red layer on waxed paper; spread with 2 tablespoons of jam.
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11
Top with the plain layer and remaining jam.
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12
Lastly, add the green layer and press down gently.
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13
For the glaze: In a microwave, melt the chocolate chips and shortening.
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14
Stir until smooth.
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15
Spread half of the mixture over the green layer and refrigerate for 20 minutes or until set.
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16
Turn the cookies over and spread the remaining glaze over the red layer.
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17
Refrigerate for 20 minutes or until set.
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18
With a sharp knife, trim the edges.
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19
Cut into rectangles lengthwise, then into fourths.
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20
Cut each portion into 1/4-inch slices.
