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1. Preheat oven to 350u00b0F and grease 3 (13- by 9-
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inch) metal baking pans. Line bottom of each
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with foil and spray with vegetable spray. ,
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2. Break marzipan paste into small pieces and grind
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with sugar in food processor until no lumps
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remain. Transfer to a large bowl and add
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butter. Beat with an electric mixer until
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light and fluffy, then add yolks and almond
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extract and beat well.
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3. Beat in flour and salt on low speed.
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4. Beat egg whites in another bowl until they
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just hold stiff peaks and stir one third
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into batter to lighten slightly (batter will
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still be stiff). Fold in remaining whites
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thoroughly.
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5. Divide dough into thirds (about
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1 1/2 cups each). Stir green food coloring
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into one third and red food coloring into
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another, leaving one third plain. Spread
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each dough separately into a pan. (Layers
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will be thin.)
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6. Bake layers in batches in middle of oven
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until just set and beginning to turn golden
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along edges, about 10 minutes total.
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7.Line a large shallow baking pan with wax
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paper and slide green layer into it. Spread
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half of jam evenly over green layer and
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carefully top with plain layer. Spread
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remaining jam evenly over uncolored layer
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and carefully top with pink layer (trim
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edges if necessary). Cover with plastic wrap
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and weight with a large cutting board or
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baking pan. Chill at least 3 hours.
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8. Melt chocolate in a double boiler or a metal
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bowl set over a pan of barely simmering
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water. Remove weight and plastic wrap and
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spread chocolate evenly over top.
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Let stand at room temperature 15 min to set.
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9. Cut into small bars and serve.
