1 (8 oz.) can almond paste
1 1/2 c. (3 sticks) butter
1 c. sugar
4 eggs, separated
1 tsp. almond extract
2 c. flour
1/4 tsp. salt
10 drops green food coloring
8 drops red food coloring
1 (12 oz.) jar apricot preserves
3-4 squares semi-sweet chocolate

Grease 3 (9x13x2 inch) pans, line with waxed paper, grease again. Beat egg whites in small bowl until stiff peaks form. Break up almond paste in large bowl, add butter, sugar, egg yolks and flavoring. Beat until light and fluffy. Beat in flour and salt. Fold egg whites in.

Divide batter equally among pans. Color 2 of them, spread evenly in pans. Bake at 350 degrees for 15 minutes, until edges are golden brown. Remove from pans and cool.

Place green layer on jelly roll pan, heat preserves and strain, spread on top, put yellow layer in middle, spread preserves, put pink on top. Cover with plastic wrap, weight down and refrigerate overnight. Melt chocolate, spread on top, let cool, trim edges and cut into 1-inch squares.