1 (8 oz.) can almond paste
1 c. butter, softened
1 c. sugar
4 egg yolks
2 c. sifted all purpose flour
4 egg whites
20 drops red food color
12 drops green food color
1/4 c. seedless red raspberry jam
1/2 c. apricot preserves
1 (6 oz.) pkg. semi-sweet chocolate pieces

Preheat oven to 350 degrees. Grease bottom of three 13 x 9 x 2 inch baking pans. Line pans with waxed paper; grease waxed paper. Using a fork, break up almond paste into small pieces in a large bowl. Add butter, sugar, and egg yolks. With electric mixer at medium speed, beat mixture until light and fluffy.

With wooden spoon, beat in flour until well combined. In medium bowl beat egg whites until soft peaks form when beater is slowly raised. Add egg white to almond-butter mixture, stirring until thoroughly blended. Remove 1 1/2 cups butter to medium bowl; stir in red food color until well blended. Turn into a prepared pan, spreading evenly. Add green food color to 1 1/2 cups batter, and turn into another prepared pan. Turn remaining batter into third prepared pan.

Bake 10-12 minutes or just until edges are golden brown. Invert onto wire racks; remove pans; turn layers right side up. Let cool completely.

Spread raspberry jam evenly over green layer; top with yellow layer. Spread apricot preserves over the yellow layer, and top with the pink layer. Cover with plastic film. Set cutting board or heavy, flat pan on cake, to weigh it down. Refrigerate overnight. Next day, in top of double boiler, melted chocolate over hot, not boiling, water. Spread melted chocolate over top of cake. Trim edges with sharp knife. Let frosting dry slightly. Cut cake crosswise into 24 (12 inch wide) strips; cut each strip into 4 pieces. Makes 8 dozen.

NOTE: These cookies are best made and frosted at least one day before serving, as they improve on standing.