1 pkg. (7 or 8 oz.) almond paste
1 c. butter
1 c. sugar
4 lg. eggs, separated
1 tsp. almond extract
2 c. unsifted all-purpose flour
Red and green food colors
1/4 c. seedless raspberry jam
1/4 c. apricot preserves
1 pkg. (6 oz.) semi-sweet chocolate pieces

Preheat oven to 350 degrees F. Grease bottom and sides of 13x9x2 inch baking pan. Line with aluminum foil; grease foil. Set aside.

In large bowl of electric mixer at high speed, beat almost paste, butter, sugar, egg yolks and almond extract until fluffy. Stir in flour.

In small bowl of electric miser, with clean beaters, beat egg whites until soft peaks form when beaters are raised. With rubber spatula, fold into flour mixture just until no white streaks remain.

Place 1 1/3 cups batter in each of two small balls. Add red food color to one, and green food color to the other. Spread red batter in prepared pan. Bake 8 minutes, or until cookie layer springs back when gently pressed with fingertip. Holding edge of foil carefully lift layer to cooling rack.

Re-line pan with foil and bake, in turn, the green and white batters following instructions as above. Cool completely. Invert green layer, remove foil. Spread with raspberry jam. Invert white layer over preserves, remove foil. Spread with apricot preserves. Invert red layer over preserves. Remove foil. Set heavy pan on top of cookie layers. Refrigerate overnight.

The next day, in a small glass bowl on High (microwave) 3 minutes, melt chocolate pieces. Spread over red layer, trim edges of layers. Let chocolate set slightly. With sharp knife cut through layers into 1/2 inch wide strips. Cut strips into 4 pieces. Makes about 8 dozen.