4 eggs, separated
1/2 lb. sweet butter, room temperature
8 oz. almond filling
Crisco
2-3 tbsp. seedless raspberry jam and apricot preserves
Food coloring - red, green and yellow
1 c. sugar
2 c. unsifted flour
6 oz. bag semi-sweet chocolate bits
3 aluminum trays 12 1/8 inch x 8 1/4 inch x 1 3/6 inch

Cream egg yolks, sugar, butter and almond filling. Add flour a little at a time. Beat egg white until peaks form and fold in. Split dough into 1 1/2 cups each. Dye one batch red, one yellow and one green. Grease pans with Crisco, put wax paper in pans and grease paper. Bake each dyed batch in individual pans at 350 degrees for 12 minutes. Cool in pans.

To assemble: flip out green layer first onto a tray. Spread 2-3 tablespoons (less is better) of raspberry jam and smooth. Put yellow layer atop and spread 2-3 tablespoons of apricot preserves and smooth. Add red layer last. Cover top with wax paper and add weight to seal layers together - heavy books should do. Refrigerate 24 hours. Melt chocolate chips in pan or microwave. Spread over top. Trim off all edges to make a clean cut on four sides. When chocolate is dry, cut into 88 pieces.