8 oz. 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
Green food coloring
Red food coloring
12 oz. jar apricot preserves
Semi-sweet chocolate

Grease 3 (13x9x2 inch) pans. Line with waxed paper and grease again. Break up almond paste. Add butter, sugar, egg yolks, and almond extract. Beat until light and fluffy. Beat in flour and salt. Beat egg whites until stiff peaks form.

Fold into almond mixture. Remove 1 1/2 cups batter; spread in pan. Remove 1 1/2 cup batter and add green coloring. Add red coloring to remaining. Bake at 350 degrees for 15 minutes.

Place layer on pan. Heat preserves and strain. Spread 1/2 over layer. Add second layer and rest of preserves. Put on third layer. Cover with plastic wrap; weight down with cutting board and refrigerate overnight. Melt chocolate and spread on top and sides. when dry, cut into squares.