Venetians/rainbow cookies

Bake 15 minutes at 350 degrees

1 8-ounce can almond paste (Solo) or 12-ounce can almond filling (Solo)
3 sticks butter
1 cup granulated sugar
4 eggs, separated
1 teaspoon almond extract
2 cups sifted flour
1/2 teaspoon salt
10 drops green food coloring
8 drops red food coloring
1 12-ounce jar apricot preserves
4 ounces semisweet chocolate bits

1)  Grease three 13 x 9 x 2 pans, line with wax paper and grease again.
2)  Break up almond paste in large bowl.  Add butter, sugar, egg yolks, and 
almond extract.  Beat with electric mixer until fluffy (about 5 minutes).
3)  Beat in flour and salt.
4)  Beat egg whites with electric mixer, until stiff.  With wooden spoon, 
stir into almond mixture using turning motion, similar to folding.
5)  Divide batter into 3 equal parts.  Add green food coloring to one, red 
food coloring to another, and leave third natural.
6)  Spread into prepared pans.  Bake 15 minutes at 350 degrees.
7)  Remove cakes from pan and place immediately onto large wire racks.  
8)  Place green layer on jelly roll pan.   Heat apricot preserves - strain.  
Spread 1/2 warm preserves over green layer, to edges.  Slide yellow layer on 
top and spread with remaining apricot.  Slide pink layer, right side up, 
onto yellow layer.
9)  Cover with plastic wrap.  Weight down with something very heavy and 
leave overnight.
10) Melt chocolate and spread to edges of cake. Let dry or harden completely.
 Trim edges and cut into 1-inch squares.

Carole Poss