3 TONE ITALIAN COOKIES|
8 oz. almond paste
2 sticks margarine
1 c. sugar
4 eggs, separated
2 c. flour
1 tsp. baking powder
seedless raspberry jam and
1 (6 oz.) pkg. chocolate bits
Blend first 4 ingredients (beat egg whites separately)
and fold into mixture. Add flour, baking powder and egg
whites. Separate complete batter into 3 even amounts, then add
red food coloring to one and green food coloring to the other
and nothing to the 3rd. Bake each in a greased and floured
pan, 3 pans (12 x 8 x 1 1/2-inch) throw away foil ok. Bake
until cooked like a cake (do not let burn) at 350 degrees. When
cooled, put the raspberry jam on one of the layers and then
take another layer out of the pan and place it on the top of
the raspberry jam. Then put the apricot jam on top of that
layer and then place the 3rd cake on top of the apricot jam.
When all 3 layers are done, place something like a large
dictionary on top to keep them together for a while. Then melt
the chocolate bits and cover the top. When hardened, they can
be cut to size.
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