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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 56 |
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Bar cookie consisting of three layers separated by jam filling and coated with chocolate. Ingredients:
8 ounces almond paste |
1 1/2 cups butter, softened |
1 cup white sugar |
4 eggs, separated |
2 cups sifted all-purpose flour |
1 teaspoon almond extract |
1/4 teaspoon salt |
4 drops red food coloring |
4 drops green food coloring |
1 1/2 cups apricot jam |
1 pound semisweet chocolate, chopped |
Directions:
1. Grease 3 - 13 x 9 inch pans. Line with wax paper. Preheat oven to 350 degrees F (180 degrees C).
2. Combine almond paste, sugar, butter, egg yolks and almond extract. Beat for 5 minutes until light and fluffy. Beat in flour and salt.
3. In a separate bowl, beat egg whites until stiff peaks form. With a wooden spoon, fold into the almond mixture.
4. Divide dough into 3 -1 1/2 cup portions. Add red coloring to one of the portions, and green to the another. Spread the batter in the 3 separate prepared pans (keeping the colors separate).
5. Bake for 15 minutes, or until edges are golden brown. (Each layer will be 1/4 inch thick). Remove cakes from pan immediately. Cool thoroughly.
6. Stack layers in a 9 x 13 inch pan, spreading apricot jam between layers (no jam on top layer). Place second 9 x 13 inch pan on top and weigh down with two 5 pound bags of sugar or flour. Refrigerate overnight.
7. Melt chocolate over hot water and spread over cake. Allow to set. Trim edges and cup into 1 inch squares.
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