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8 ouncesalmond paste
<LABEL><INPUT id=cbxIngredient name=ctl00$CenterColumnPlaceHolder$recipeTest$reci pe$ingredients$rptIngredientsCol1$ctl02$cbxIngredi ent type=checkbox>1 1/2 cupsbutter, softened
</LABEL>
<LABEL><INPUT id=cbxIngredient name=ctl00$CenterColumnPlaceHolder$recipeTest$reci pe$ingredients$rptIngredientsCol1$ctl03$cbxIngredi ent type=checkbox>1 cupwhite sugar
</LABEL>
<LABEL><INPUT id=cbxIngredient name=ctl00$CenterColumnPlaceHolder$recipeTest$reci pe$ingredients$rptIngredientsCol1$ctl04$cbxIngredi ent type=checkbox>4eggs, separated
</LABEL>
<LABEL><INPUT id=cbxIngredient name=ctl00$CenterColumnPlaceHolder$recipeTest$reci pe$ingredients$rptIngredientsCol1$ctl05$cbxIngredi ent type=checkbox>2 cupssifted all-purpose flour
</LABEL>
<LABEL><INPUT id=cbxIngredient name=ctl00$CenterColumnPlaceHolder$recipeTest$reci pe$ingredients$rptIngredientsCol1$ctl06$cbxIngredi ent type=checkbox>1 teaspoonalmond extract
</LABEL>

• <LABEL><INPUT id=cbxIngredient name=ctl00$CenterColumnPlaceHolder$recipeTest$reci pe$ingredients$rptIngredientsCol2$ctl01$cbxIngredi ent type=checkbox>1/4 teaspoonsalt
  </LABEL>
• <LABEL><INPUT id=cbxIngredient name=ctl00$CenterColumnPlaceHolder$recipeTest$reci pe$ingredients$rptIngredientsCol2$ctl02$cbxIngredi ent type=checkbox>4 dropsred food coloring
  </LABEL>
• <LABEL><INPUT id=cbxIngredient name=ctl00$CenterColumnPlaceHolder$recipeTest$reci pe$ingredients$rptIngredientsCol2$ctl03$cbxIngredi ent type=checkbox>4 dropsgreen food coloring
  </LABEL>
• <LABEL><INPUT id=cbxIngredient name=ctl00$CenterColumnPlaceHolder$recipeTest$reci pe$ingredients$rptIngredientsCol2$ctl04$cbxIngredi ent type=checkbox>1 1/2 cupsapricot jam
  </LABEL>
• <LABEL><INPUT id=cbxIngredient name=ctl00$CenterColumnPlaceHolder$recipeTest$reci pe$ingredients$rptIngredientsCol2$ctl05$cbxIngredi ent type=checkbox>1 poundsemisweet chocolate, chopped
  </LABEL>

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[h=3]Directions[/h]

1. Grease 3 - 13 x 9 inch pans. Line with wax paper. Preheat oven to 350 degrees F (180 degrees C).
2. Combine almond paste, sugar, butter, egg yolks and almond extract. Beat for 5 minutes until light and fluffy. Beat in flour and salt.
3. In a separate bowl, beat egg whites until stiff peaks form. With a wooden spoon, fold into the almond mixture.
4. Divide dough into 3 -1 1/2 cup portions. Add red coloring to one of the portions, and green to the another. Spread the batter in the 3 separate prepared pans (keeping the colors separate).
5. Bake for 15 minutes, or until edges are golden brown. (Each layer will be 1/4 inch thick). Remove cakes from pan immediately. Cool thoroughly.
6. Stack layers in a 9 x 13 inch pan, spreading apricot jam between layers (no jam on top layer). Place second 9 x 13 inch pan on top and weigh down with two 5 pound bags of sugar or flour. Refrigerate overnight.
7. Melt chocolate over hot water and spread over cake. Allow to set. Trim edges and cup into 1 inch squares.