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

Grease bottom and sides of 9x13 baking dish. Line with wax paper and grease. In large bowl, beat almond paste, butter, sugar, egg yolks, and almond extract until fluffy. Stir in flour. In small bowl beat egg whites until soft peaks form; stir into almond paste mixture.

Place 1 1/3 cup of batter in each of 2 small bowls. Add red food color to one and green food color to the other. Spread red batter in prepared dish; bake at 350 degrees for 15-20 minutes. Remove layer from pan with the wax paper. Repeat for white and green layers; cool completely.

Invert green layer, spread with raspberry jam; add white layer, spread with apricot preserves. Top with red layer. Cover; set heavy pan on top and refrigerate overnight.

Melt chocolate chips; spread over red layer. Trim edges. Cut crosswise into 1/2 inch strips; cut each into 4 pieces.