1 (8 oz.) can almond paste (1 c.), cut into chunks
1 c. butter
1 c. sugar
4 egg yolks
2 c. all-purpose flour
4 egg whites
Red and green food coloring (number of drops as desired)
1/4 c. seedless red raspberry jam
1/4 c. apricot preserves
6 oz. semi-sweet chocolate pieces

Preheat oven to 350 degrees. Grease bottom of three 9x13x2 inch pans. Line with wax paper and grease again. Cream butter, sugar, almond paste, and egg yolks. Blend in flour (layers may be frozen and the cookies assembled the day before serving).

Beat egg whites until soft peaks from when beater is slowly raised. Fold egg whites into batter mixture. Divide batter into 3 equal parts (1 1/2 cups each part). Add red food color to first part, green to second, and leave third part uncolored.

Spread each part into prepared pans. Bake 10 to 12 minutes, just until edges are golden brown (watch carefully!). Invert onto wire rack and remove pans. Using another wire rack, turn right side up and cool.

Spread raspberry jam on green layer and top with yellow layer. Spread apricot preserves on yellow layer and top with pink layer. Cover with Saran Wrap and lay heavy pan on top. Refrigerate overnight.

Next day, melt chocolate in a double boiler over hot (not boiling) water. Spread on cake. Trim edges. Cut into strips and then cut again diagonally for diamond-shaped cookies. Cookies are best when frosted with the melted chocolate the day before serving.