Italian Seven Layer Cookies

Total Time: 24 hrs 12 mins Preparation Time: 24 hrs Cook Time: 12 mins

Ingredients

• 8 ounces almond paste or 8 ounces solo almond filling
• 1 1/2 cups butter, room temp
• 1 cup sugar
• 4 eggs, separated
• 1 teaspoon almond extract
• 2 cups flour, sifted
• 18 ounces apricot preserves (hot)
• 12 ounces chocolate chips
• red food coloring
• green food coloring

Recipe

• 1 grease 3 13 x 9 x 1 pans linwith waxed paper grease again set aside -- mix almond paste,butter,sugar,egg yolks and almond extract -- beat until fluffy -- mix in flour.
• 2 beat eggwhites until stiff peaks form -- fold into almond paste mixture using wooden spoon. (important).
• 3 separate into 3 bowls about 1 1/2 cups each -- mix red coloring in one and green in another leave last batter color --
• 4 spread mixture in each pan bake @ 350 degrees until edges are golden and cake is firm in center -- aprox 10 to 12 mins --
• 5 remove from pans to cool -- place green back on pan layer with hot preserves then top with , layering with preserves finishing with red on top -- place a sheet of waxed paper over top layer then place one of the pans on top bottom down -- put weight on the top pan to compress and put in fridge for 8 hrs --
• 6 melt choc chips in micro stirring on occasion aprox 3 mins -- spread over layer, refridge till set then repeat on other side -- cut into 2 x 2 squares --
• 7 enjoy -- .