Gather ingredients. Get ready for some baking fun, but make sure you have a day free for these babies! Place oven rack in middle position and preheat to 350F.
Butter a 13 x 9 inch baking pan, and line with parchment paper- making sure to leave at least 2 inches extra around edges. Butter the paper as well.
Beat egg whites at medium-high speed until they hold stiff peaks. Add 1/4 cup of sugar a little at a time.
Egg whites should be stiff and slightly glossy! Something like this :) Transfer to another bowl and set aside.
Beat together remaining 3/4 cup of sugar and almond paste till blended, about 3 minutes.
Make sure you have a strong mixer! Mine couldn't handle the almond paste very well, so I had to make a quick dash to Mom's to use her heavenly Kitchenaid!
Add softened butter, and beat until combined!
Add yolks and almond extract and combine.
Reduce speed to low and add flour and salt. Once again, mix until just combined.
Fold half of egg whites in your batter, to lighten. Then fold in remaining whites softly but thoroughly.
Divide batter among three bowls. Leave one bowl plain, in the second add red food coloring and in the third add green.
This recipe calls for red and green food coloring specifically. But I chose to use neon pink and green for brighter cookies!
Pour pink batter into pan (spread with offset spatula), bake 8 to 10 minutes, until just set. Do not over cook! Repeat with white and green batters, and set aside to cool on racks, about 15 minutes.
While layers are cooling, heat the apricot preserves (I just popped it in the microwave for about a minute) and strain.
Place green layer on a parchment paper lined baking sheet and spread half of the preserves. Add white layer and repeat. Finish off with pink layer.
Cover with plastic wrap and weight with a large baking pan. Chill in refrigerator for at least 8 hours.
Bring layers to room temperature and trim with a serrated knife. Melt chocolate 3.5 oz at a time (again I used the handy microwave, but you could also use a double boiler).
Quickly spread chocolate and chill for 15 minutes uncovered. Until firm.
Cover with another sheet of parchment paper , place baking sheet on top and invert cake onto sheet. Cover with chocolate. Chill for 15 minutes.
Cover cake and freeze for 30 minutes! This makes cutting much easier! I cut mine into 1 inch squares- but you can cut them into whatever size you prefer!
Cookies keep layered between parchment in an airtight container for 2 weeks at room temperature. Or even longer in the freezer! Enjoy these beautiful sweet treats! :)
- 4.0 large eggs, separated
- 1.0c sugar
- 1.0 8 oz can almond paste
- 1.0c unsalted butter
- 1.0tsp almond extract
- 2.0c all-purpose flour
- 0.0tsp salt
- 25.0 drops red food coloring
- 25.0 drops green food coloring
- 1.0 12 oz jar apricot preserves
- 7.0oz bittersweet chocolate