1/2 lb butter
8 oz almond paste
1 cup sugar
1 cup chocolate chips
raspberry jam (seedless)
food coloring - red, green & yellow
Slowly add 2 cups flour, beat 4 egg whites till stiff fold into mixture.
Divide batter into 1 1/2 cups add red food coloring to 1, Green to another, and yellow to another.
Grease 7 X 11 shallow pans with crisco, line with wax paper, grease again.
Bake 10 minutes at 350.
Edges will be brown.
Take out, and cool.
Spread rasperbby jam on green, apricot on yellow, and top with red.
Cover with tin foil, put heavy books on top and refrigerate overnight.
Next day melt chocolate chips and spread on top. Let cool, and cut into squares.
Pairs Well With