1/2 c. butter
1/3 c. granulated sugar
Yolk of 1 egg combined with 1/4 c. milk & mixed well with fork
1/2 tsp. vanilla
2 c. flour combined with 1/2 tsp. baking soda
1/2 c. raspberry jam

ALMOND PASTE FILLING:

1 egg white, unbeaten
3/4 c. (1/2 lb.) almond paste
1/3 c. granulated sugar
1 tsp. vanilla
3 tbsp. butter, softened
3 whole eggs
A few drops green food coloring

CHOCOLATE ICING:

3 tbsp. hot milk
1 tbsp. butter, softened
1 tsp. vanilla
About 2 c. confectioners' sugar
2 oz. baking chocolate, melted

For dough: With electric mixer or spoon, cream butter thoroughly. Add sugar a little at a time and beat well. Add vanilla, then the yolk and milk, alternately with flour and soda, forming a very soft dough that can be spread with your hand into a baking sheet. Pat and spread dough, using hand, into a lightly greased baking sheet, 10 x 14 inches, having dough come up to top on all sides.

Place wax paper and another flat pan over dough and press down to flatten dough evenly. Remove paper and upper pan; place pan with dough in refrigerator while preparing filling.

With a fork beat 1/2 cup red or black raspberry jam. Other jams or jellies can be used, but they must not be lumpy. Pour jam onto chilled dough and spread as evenly and smoothly as possible, using a fork.

For filling: Add the unbeaten egg white to almond paste and cream it with an electric mixer or by hand. Add granulated sugar, a little at a time, vanilla, softened butter and the 3 eggs, one at a time. Beat after each addition until smooth. Last, add a few drops of green food coloring. If mixture appears lumpy, it is better to put it through a food processor or strainer.

With a spoon, pour this green mixture onto dough and spread it with a fork very gently so as not to touch jam. Bake at 350 degrees for about 35-40 minutes, or until delicately brown and just firm to the touch, but not solid. When it is done, remove from oven, place it on a cooling rack and let stand until absolutely cold. When cold, spread with chocolate icing.

Chocolate Icing: Combine hot milk with soft butter, vanilla and confectioners' sugar. Add melted baking chocolate and beat thoroughly until smooth. If icing appears dull, add a few more drops of hot milk. If it is too thin, add more confectioners' sugar. Allow icing to set on pastry for several hours before cutting into slices, squares or diamonds.