1 can almond paste
1 1/2 c. softened butter
1 c. sugar
4 eggs, separated
1 tsp. almond extract
2 c. sifted flour
1/4 tsp. salt
10 drops green food coloring
8 drops red food coloring
1 (16 oz.) jar apricot preserves
1 (12 oz.) bag semi-sweet chocolate chips

Bake at 350 degrees for 10 minutes. Makes 6 dozen.

1. Grease three 13 x 9 x 1/2-2 inch pans; line with wax paper; grease again.

2. Break up almond paste in a large bowl with a fork. Add butter, sugar, egg yolks and almond extract. Beat with electric mixer until light and fluffy, 5 minutes.

3. Beat in flour and salt.

4. Beat egg whites until stiff peaks. Stir into almond mixture with wooden spoon; fold in.

5. Remove 1 1/2 cups batter; spread evenly into pan. Add green to next 1 1/2 cups; spread evenly in pan. Add red to last 1 1/2 cups; spread evenly in pan.

6. Bake at 350 degrees for 10 minutes or less, just until edges are lightly brown. (Cakes will be 1/4 inch thick).

7. Remove cakes from pans immediately onto large wire racks. Cool thoroughly.

8. Place green layer on pan. Heat apricot, strain and spread 1/2 over green layer to edges. Slide yellow layer on top, spread apricot, slide pink layer, right side up.

9. Cover with plastic wrap, weight down with heavy cutting board or plate. Refrigerate overnight.

10. Melt chocolate over hot water in small pot. Spread to edges of cake. Let dry 30 minutes. Trim edges. Cut into 1 inch square or diamond pieces.